Designed for any type of high and low fat chocolate.
Long shelf life of chocolate products due to the high proportion of stable crystal.
High thermal resistance of the chocolate articles.
Precise crystallization point due the very accurate temperature control and chocolate shearing by high turbulence scrapers design.
High thermal exchange due to high cooling surface and very low laminar layer achieved by the low manufacturing tolerances.
Cooling water up to 15ºC.
High speed cooling water circulation.
Different cooling zones with their own water circulating system.
Completely automatic process, with PLC and interactive touch screen with possibility to set tempering recipes.