Chocolate Tempering

Chocolate Tempering

Chocolate tempering_2T70 TempererSlide thumbnail
Chocolate temperingSlide thumbnail
Chocolate tempering_6T TempererSlide thumbnail
Chocolate temperingSlide thumbnail

Chocolate Tempering Machines

Based in Copenhagen Denmark, ChocoMa has more than 55 years experience in manufacturing high quality, flexible, reliable and efficient chocolate processing equipment. Their equipment is targeted at small, artisanal and medium sized manufacturers. Tempering machines are available in either a Compressor Cooled or a Water Cooled machine.

Australis Engineering are the exclusive Australian and New Zealand agents for the ChocoMa range of chocolate manufacturing equipment. All ChocoMa machines are made to order and shipped from Denmark.


 Compressor Cooled Tempering Machines

ChocoMa offer a range of semi-automatic and automatic chocolate tempering machines under the 6T Series.

Model 6T20C

This model is a semi-automatic compressor cooled chocolate tempering machine which can melt, cool, temper and store chocolate for enrobing, moulding or dipping. 20 kg of chocolate is melted to 45°C in 90-120 minutes. It is then cooled and tempered to 31°C in approximately 25 minutes.  The tempering machine is operated from the control panel, where the melting, cooling and tempering temperatures has to be set manually for each melting and tempering process. The solid chocolate is loaded from the top. An internal rotating stirrer fitted with a scraping mechanism ensures a perfect mixing of chocolate, and finally the tempered chocolate is discharged from the front mounted heated discharge valve.

The machine is fitted with castor wheels. Once the electrical plug is connected, the temper is ready for operation where ever needed.

The unit has a low need for maintenance, as the compressor, gear and motor are greased for life. When required the outside may be cleaned with a mild detergents and hot water. The inside should be cleaned with hot water only, as the slightest amount of detergent will affect the taste of the chocolate.

Prices for the base model 6T20C start from AUD$15,700 (plus options/ accessories and GST). All prices are quoted ex-Works Denmark.

Model 6T20CD

This model is an automatic compressor cooled machine that can melt, cool, temper and store chocolate for enrobing, moulding or dipping. 20 kg of chocolate is melted to 45°C in 90-120 minutes. It is then cooled and tempered to 31°C in approximately 25 minutes. This model has a programmable thermostat where temperatures for melting, cooling and tempering can be set and remain for the whole tempering process. If another kind of chocolate has to be tempered in the machine, the temperature settings may have to be changed which is easily achieved at the easy-to-use control panel.

Solid chocolate is loaded from the top. An internal rotating stirrer fitted with a scraping mechanism ensures a perfect mixing of chocolate and finally the tempered chocolate is discharged from the front mounted heated discharge valve.

The machine is fitted with castor wheels. Once the electrical plug is connected, the temper is ready for operation where ever needed.

The unit has a low need for maintenance, as the compressor, gear and motor are greased for life. When required the outside may be cleaned with a mild detergents and hot water. The inside should be cleaned with hot water only, as the slightest amount of detergent will affect the taste of the chocolate.

Prices for the base model 6T20CD start from AUD$19,500 (plus options/ accessories and GST). All prices are quoted ex-Works Denmark.

Model 6T20CD2

Same as the 6T20CD, but with twin chocolate tanks which means that two types of chocolate can be melted in this the one machine and each type can be tempered one at the time. This automatic temperer is compressor cooled and can melt, cool, temper and store chocolate for enrobing, moulding or dipping. Each of the twin tanks is capable of holding 20kg of chocolate.

Prices for the base model 6T20CD2 start from AUD$29,000 (plus options/ accessories and GST). All prices are quoted ex-Works Denmark.

Model 3RT12C

The 3RT12C is a smaller, compressor cooled and semi-automatic chocolate tempering machine which can melt, cool, temper and store chocolate for enrobing, moulding or dipping. It has a capacity of 12kg which is melted to 45°C in 60-90 minutes. It is then cooled and tempered to 31°C in approximately 20 minutes. All other features are similar to the 6T models.

Prices for the base model 3RT12C start from AUD$13,200 (plus options/ accessories and GST). All prices are quoted ex-Works Denmark.


Water Cooled Tempering Machines

2T Series

The 2T 70 and 2T 130 are water jacketed temperers with capacities for tempering 75 and 170kg of chocolate respectively. The chocolate is melted and totally de-crystallised at a temperature around 45-47°C. It is then cooled to around 27-29°C, and finally increased to around 30-32°C. The chocolate is now tempered / pre-crystallised. The actual temperatures are depending of the type of chocolate which is tempered. The temperatures are programmed into the digital thermostat which controls the entire tempering process.

The heating and cooling takes place in the water jacket. Heating rods heat up the water. When the melting temperature is reached, the cooling process is started, and water flows through the water jacket, and is then discharged to the drain.

2T temperers can be supplied with melted chocolate from a dedicated melting tank by means of a pump system, and then only temper the chocolate. Or the 2T temperers can supply tempered chocolate to an enrober, through heated and thermostatic controlled pipes by means of a pump system.

Prices for the 2T70 start from AUD$16,400 and the 2T130 from AUD$20,750 (both machines plus options/ accessories and GST). All prices are quoted ex-Works Denmark.

6T Series

The 6T20 range of water cooled tempering machines are very easy to operate and has a capacity for tempering 20 kg of chocolate. This range of bench type temperers are suitable for melting and tempering chocolate or compounds used for enrobing, moulding and dipping. The chocolate is melted and totally de-crystallised at a temperature around 45-47°C. It is then cooled to around 27-29°C and finally increased to around 30-32°C. The chocolate is now tempered / pre-crystallised. The actual temperatures are depending of the type of chocolate which is tempered. The temperatures are programmed into the digital thermostat, which controls the entire tempering process.

An agitator with a multi-bladed scraper mechanism ensures a uniform mixing of the tempered chocolate. This arrangement is driven by an electrical motor and an reduction gearbox, which both are greased for life.

When required, the exterior may be cleaned with mild detergents and hot water. The interior should be cleaned with hot water only as the slightest amount of detergent will affect the taste of the chocolate.

Prices for the 6T20C start from AUD$15,600 (plus options/ accessories and GST). All prices are quoted ex-Works Denmark.

Contact Us

Click on the case study below to view

Please come back soon to read a Case Study about ChocoMa tempering machines.

Please come back soon to see a video of a Chocoma cooling tunnel.

Click here or on the brochure image to view more information about the ChocoMa range of products available from Australis Engineering

RELATED PRODUCTS


Chocolate Enrobers

Cooling Tunnels

Melting Tanks

Cheese Wax Enrobers

PREVIOUS CLIENTS