Product Description
CXJZ60 Chocolate tempering moulding machine
Introduce:
A very compact table-top machine that is ideal as an entry-lever or secondary machine for chocolatiers or for a small patisserie or pastry kitchen.It is also perfect as a demonstration machine as it is relatively light abd portable.
Advanced Temperature Control for Quality ResultsThe CXJZ60 machine features adjustable temperature controls from 30C to 50C, ensuring precise tempering conditions for both pure and filled chocolates. This capability helps maintain chocolate shine and texture while reducing blooming, delivering consistently high-quality results in every batch.
User-Friendly Touch Screen Interface and AutomationOperation is streamlined through a computerized touch screen and PLC control panel. The fully automatic moulding system, integrated hopper, and CIP cleaning make the CXJZ60 easy to use, reducing manual intervention and supporting high production efficiency up to 60 kg per hour.
Robust Construction and Hygienic DesignBuilt from food-grade stainless steel, the machine ensures longevity and durability in demanding environments. The air cooling and thermal sterilization methods support hygiene standards, while the low-noise design enhances workplace comfort for manufacturers and operators.
FAQs of CXJZ60 Chocolate tempering moulding machine:
Q: How do I operate the CXJZ60 Chocolate Tempering Moulding Machine?
A: The machine is operated via a touch screen interface and PLC control panel, making it straightforward to set temperatures, moulding parameters, and monitor the production process. The automatic system and integrated hopper simplify chocolate loading and reduce manual effort.
Q: What range of chocolate moulds can be used with this machine?
A: The CXJZ60 is compatible with a wide variety of chocolate mould types, allowing manufacturers to produce different shapes and sizes of chocolate, including options for filled and pure chocolate products.
Q: When should I use the CIP cleaning system, and how does it benefit production?
A: The CIP (Clean-in-Place) system should be used after each production cycle or as required by hygiene protocols. It helps maintain sanitation, reduces cleaning time, and ensures the machine is ready for use without disassembly, thereby improving operational efficiency.
Q: Where is the machine typically installed and what are the space requirements?
A: The CXJZ60 is suitable for installation in chocolate manufacturing facilities, factories, and production plants. With dimensions of 1200 x 900 x 1350 mm, it requires a dedicated space that accommodates both operation and maintenance access.
Q: What is the process for moulding and cooling chocolates with this machine?
A: Chocolate is loaded into the integrated hopper, tempered to the desired temperature, and automatically distributed into selected moulds via the stainless steel conveyor. Air cooling is used to solidify and sterilize the chocolates, ensuring food safety and optimal texture.
Q: How does the CXJZ60 benefit chocolate production operations?
A: With features like precise temperature control, high efficiency (up to 60 kg/h), low-noise design, and robust stainless steel construction, the machine supports reliable chocolate processing, reduces manual labor, and maintains consistently high product quality.
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