In order to meet the needs of customers in the market for rapid tempering of chocolate, the company started the development and production of continuous tempering machines a few years ago. This machine is specially designed for natural chocolate production according to the characteristics of natural cocoa butter and cocoa butter-like temperature-regulating oils and fats (CBE). Five-level continuous temperature adjustment is realized in each temperature adjustment zone and heat preservation zone. The temperature and flow of each zone are controlled through program automation, so as to realize the rapid temperature adjustment process requirements of chocolate.
Special Instructions:
1. The equipment is for continuous temperature adjustment of pure fat chocolate. Before using the equipment, ensure that the chocolate in the pipeline and equipment is the same material and formula. No residues and other materials are allowed.
2 The use environment of the thermostat must be operated at a constant temperature and low humidity. The temperature change in the workshop will cause the temperature adjustment not to be caused by the equipment itself.
3 The chocolate slurry is divided from bottom to top, and the stirring temperature zone is divided from bottom to top, so as to uniformly realize the conduction and temperature adjustment of the chocolate temperature.
4. The temperature curve of the chocolate paste must meet the process requirements, and the flow and temperature settings should be carried out in strict accordance with the equipment process to ensure that the chocolate product has excellent crystallization, smooth taste, bright and flawless, and good preservation performance.
5. The tempered chocolate must be used quickly, and the unused chocolate must be filtered and returned to the holding tank again.