CHOCOLATE TEMPERING MACHINE

Product Description

Dry storage materials in the containers (sugar, cacao, undercheese powder) are weighed PLC or in manually steelyards and sent to the the mixer where it is molded and mixed heavily. In the next step chocolate is transfered to the twaincylinder from the mixer where it is crushed by squeezing and then sent to fivefoldcylinder in ****0 micron sites through the spiral or transfer bands. Again it is squeezed and crushed in the fivefoldcylinder and then sent with again spiral or transfer bands to the conching. The main goal in conching is to give the specific smell and gas to the chocolate and to provide adding and mixing the correct oil proportion. From the conching the mixture is transfered by a pomp to resting silos. The chocolate in the resting silos are directly sent to marketing process or to the tempering. The purpose of tempering is to betterment of the chocolate, to prolong the expiration date, to provide a high quality shape and to give flavour. Processed chocolate is delivered and used according to using areas. - There are 4 zones between chocolate entrance and exit - To stand activator for adjusting warm and cold accurate - Consisted of 5 drums Ǿ **0 mm - In short time and high capacity processes chocolate through winged and disc mixer - It has 4 different working system. Those are ; a) Warm water system b) Cold water system c) Self circulation system d) Night mode - It works with all over PLC control system - Capacity ; kg/hr **0 kg/hr **0 kg/hr ***0 kg/hr ***0 are produced THE SORT OF LABORATORY PRODUCTİON ORDERS WELCOME