Temperer Continuous

Used to accurately set up the formation of stable crystallization of cocoa butter fat crystals, in order to ensure good gloss, hard snap and prolonged shelf life.
Variable speed on temper and chocolate flow.
Plate - One heating tank and one cooling zone
2 - zone Two zones: cooling and reheating
3 - zone (Screw) Three zones: pre-heating, cooling, and reheating
Extremely accurate temperature control, ensuring a high quality temper is maintained at all times
All units have internal refrigeration units allowing the units to be moved easily if required.
Transitions between product types i.e. dark to milk, are easily achieved.