250L per hour chocolate continuous tempering machine for natural chocolate tempering automatic temper
●Product Introduction
This machine is designed according to the characteristics of the natural cocoa butter and cocoa butter equivalent (CBE).
It is in vertical structure, the chocolate mass is fed from the bottom by the chocolate pump, then passing through four temperature adjusting zone and one temperature holding zone, then output from the top of the machine.
After this process, the chocolate product will be well crystallized with smooth taste, good finishing and longer shelf life.
●Features
It is suitable for large batch requirements to mould pure chocolate or cocoa butter to various of pattern shape.
Adopt 1.5mm thick 304 stainless steel, Taiwan variable frequency motor, heating tube and temperature measuring line, Japan Omron temperature control and switch.
●Application
●Parameter
| Name | chocolate tempering enrobing machine |
| Model | TWJ250 |
| Voltage | three phase 380v |
| Power | 4.2kw |
| Capacity | 250kg/h |
| Dimension(L*W*H) | 1000*900*1650mm |
| Weight | 650kg |
| Material | SUS304 |
| Solution temp. | Cooling temp. | Tempering temp. | Cooling temp after depositing | Storage temp. | |
| Black chocolate | 50~55℃ | 27~28℃ | 31~32℃ | 10~18℃ | 18~20℃ |
| Milk chocolate | 45~50℃ | 26~27℃ | 29~30℃ | 10~18℃ | 18~20℃ |
| White chocolate | 40~45℃ | 25~26℃ | 28~29℃ | 10~18℃ | 18~20℃ |
●Flexible Layout
