ChocoMa 2T TEMPERERS

The 2T70 and 2T130 are water jacketed temperers with capacities for tempering 75 and 170 kg of chocolate respectively.

The chocolate is melted and totally decrystallised at a temperature around 45-47°C. It is then cooled to around 27-29°C, and finally increased to around 30-32°C. The chocolate is now tempered / pre-crystallised.

Your actual temperatures will be dependent on the type of chocolate that is being tempered. The temperatures are programmed into the digital thermostat, that controls the entire tempering process.

Heating and cooling takes place in the water jacket. Heating rods heat up the water. When the melting temperature is reached, the cooling process is started, and water flows through the water jacket, and is then discharged to the drain.

2T temperers can be supplied with melted chocolate from a dedicated melting tank by means of a pump system, and then only temper the chocolate. Alternatively, the 2T temperers can supply tempered chocolate to e.g. an enrober, through heated and thermostatic controlled pipes by means of a pump system.

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