Product Description
Specifications:
Continuous Tempering Machine
| Model | CTW250 | CTW500 |
| Flow Capacity (kgs/h) | 250 | 500 |
| Power (kW) | 8.3 | 10.57 |
| Refrigerating Unit (HP) | 3 | 3 |
| Weight (KG) | 580 | 880 |
| Machine Size (mm) | 1100 x 800 x 1900 | 1200 x 1000 x 1900 |
Batch Type Tempering Machine
| Model | CTW10 | CTW50 | CTW100 |
| Capacity(kgs/h) | 10 | 50 | 100 |
| Total Power(kW) | 2.1 | 3 | 4.5 |
| Total Weight(KG) | 140 | 180 | 200 |
| Machine Size (mm) | 700 x 800 x 850 | 1200 x 950 x 1100 | 1400x1000x1200 |
Precision Tempering for Superior ResultsAchieve optimal chocolate texture and sheen with precise temperature control, ranging from 30C to 55C. The internal heating element delivers even, reliable heat, making the machine ideal for tempering small to medium batches for artisanal chocolate, pastries, and bakery treats.
Built for Durability and Easy MobilityConstructed from mirror-polished stainless steel, this tempering machine offers both corrosion resistance and an attractive modern appearance. Fitted caster wheels provide effortless movement around the workspace, accommodating flexible production layouts in busy kitchens or chocolate studios.
Convenient and User-Friendly OperationSimplify your workflow with straightforward manual button controls and semi-automatic operation. Accessories such as a spoon, shovel, and power cable are included for immediate use. With low maintenance needs and efficient power consumption, the unit supports sustained, cost-effective chocolate processing.
FAQ's of Chocolate Tempering Machine:
Q: How do I operate the chocolate tempering machine?
A: Operating the machine is simple thanks to its semi-automatic design and manual button controls. Just set your desired temperature between 30C and 55C, add chocolate to the 15 kg melting tank, and use the included utensils for stirring and processing as required.
Q: What types of chocolate production is this machine suitable for?
A: This tempering machine is ideal for small to medium-scale operations, including bakeries, confectioneries, and boutique chocolate makers. Its capacity and efficient melting system support batch tempering for artisanal chocolates, truffles, and molded delicacies.
Q: When should I use the tempering machine in the chocolate-making process?
A: Use the machine after melting your chocolate to the initial required temperature to achieve proper temper and glossy finish. It maintains chocolate at a precise working temperature, making it ready for molding or enrobing as part of your production workflow.
Q: Where can I place the machine in my facility?
A: Thanks to its compact size (800 x 480 x 910 mm) and caster wheels, the machine fits well on worktables or designated chocolate processing areas in bakeries and workshops. Its mobility allows easy relocation without heavy lifting.
Q: What are the benefits of using this mirror-polished stainless steel tempering machine?
A: Users benefit from high efficiency, energy saving, and minimal maintenance. The stainless steel body ensures durability and hygiene, while the low noise level (<60 dB) allows operation without disrupting workplace activities.
Q: How do I clean and maintain the machine?
A: Routine cleaning is straightforward due to the mirror finish. Wipe the surfaces with food-safe cleaners, and make sure to remove chocolate residues using the provided spoon and shovel. Regular checks on the heating element and controls will keep maintenance minimal.
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