chocolate temper

This chocolate tempering 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 side, then passing through the temperature adjusting screw and output from the top of the machine. The screw is divided into four temperature sections.After this process, the chocolate products will be well crystallized with smooth taste, good finishing and longer shelf life. Material of 10pcs of glaze holding plates is carbonate steel, 10pcs of vanes to be copper. Frame, cover and heating water tank to be stainless steel. Technical data Model QT-500QT-1000Flow rate(L/h) 250 500800 1000screw speed(rpm) 4848Refrigeration unit 3HP Copeland5HP CopelandTotal Power(kw) 1115.25Dimensions(mm) 1100×980×19001100×980×1900