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Tempertec

CHOCOLATE TEMPERING

  • 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.