Tempering is necessary in order to obtain a perfectly finished product.
Five construction features enable perfect microcrystallization of the chocolate mass.
- Long tempering sections
- Large cooling surfaces
- Turbulent mixing
- Cooling time
- Accurate temperature control
ATM temepring machines meets these requirements. Final product has these characteristics:
- Unique gloss
- Fine grained and dense structure
- Extended shelf -life
- Crispy break
- Short cooling time
- Maximum contraction
Three –Zone Tempering Machine
This unique tempering machine has three zone precrystallising system .
Production capacity can be adjusted through frequency controller.
All process parameters (temperatures, pump speed etc) can be changed through touch screen panel .
The three tempering zones have their own temperature control and in each zone temeprature probe is placed directly in the chocolate flow. By means of PID temperature controllers together with hot/cold water and an accurate chocolate temeperature is achieved.
In first and last zone re-heating or cooling can be applied according to process requirements.
Machine is PLC controlled .
|ATM-250||250 kg/h||1250x1150 mm||2100 mm||900 Kg|
|ATM-500||500 kg/h||1350x1450 mm||2200 mm||1190 Kg|
|ATM-750||750 kg/h||1350x1450 mm||2200 mm||1230 Kg|
|ATM-1000||1000 kg/h||1350x1450 mm||2200 mm||1500 Kg|
|ATM-1500||1500 kg/h||1350x1450 mm||2400 mm||1970 Kg|
|ATM-2200||2200 kg/h||1350x1450 mm||2750 mm||2460 Kg|