ChocoMa 6T 20 CD2 TEMPERER

Two types of chocolate can be melted in this model, and each type can be tempered one at a time. This automatic temperer is compressor cooled and can melt, cool, temper and store chocolate for enrobing, moulding or dipping.

20 kg of chocolate is melted to 45°C in 90-120 minutes. Each 20 kg of chocolate is then cooled and tempered to 31°C in approximately 25 minutes.

This model has a programmable thermostat where temperatures for melting, cooling and tempering can be set for all functions. If another kind of chocolate has to be tempered in the machine, the temperature settings may have to be changed, but this is easily achieved at the control panel.

The solid chocolate is loaded from the top. An internal rotating stirrer fitted with a scraping mechanism ensures a perfect mixing of chocolate, and finally the tempered chocolate is discharged from the front mounted heated discharge valve.

The machine is fitted with castor wheels and once the electrical plug is connected, the temper is ready for operation wherever needed.

The unit has a low maintenance requirement, as the compressor, gears and motors are greased for life. When required the outside may be cleaned with a mild detergents and hot water. The inside should be cleaned with hot water only, as the slightest amount of detergent will affect the taste of the chocolate.
 

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