LST Chocolate Tempering
Usually, chocolate tempering methods include the following steps:
1. Melt the chocolate completely
2. Cooling to the temperature of crystallization
3. Produce crystallization
4. Melt away unstable crystals
www.lstchocolatemachine.com
The chocolate tempering machine is specially for natural cocoa butter. After tempering ,the chocolate product will be with good flavor and better for long-term storage. Widely used in commercial and handmade chocolate/confectionery company, add with some parts and device to make all kinds of chocolate products such as moulded chocolate, enrobed chocolate, hollow chocolate, truffle grind products etc.
25L Tempering Machine Feature
DELTA control system, Siemens electronic components.
2)Touch screen, language can choose more.
3)Multiple control method. Automatic dosing,intermittent dosing,button and pedal control dosing. Chocolate flow is adjustable.
4)Auger screw can rotate in different direction, a highly useful function to clean and empty the nozzle.
5)When step on pedal, the chocolate will be pumped up. While step off the pedal, the chocolate in the auger screw will be sucked back to the heat preservation zone.
6) Preset temperature for different process. e.g 55℃ for melting , 38℃for storing and serving. Then machine will automatically keep temperature at 55℃ when melting. After fully melted, heating system will stop working till temperature drops to 38℃ and will hold it at 38℃ for serving customer.
Post time: Dec-08-2020