- 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.
TEMPERTEC and TEMPERTEC/FTC are available in different size with throughput from 100 UP to 2.000 kg/h of tempered chocolate.