Chocolate Tempering Machine
Category: Baking equipment & processing machine
Exhibitor: FELI TECHNOLOGY CO., LTD.
Booth No: J1103
Features on 5 functionalities:
A. Temperature adjustment: use the pump motor to interchange between hot and cold water. The water temperature interchanges are like spa, which creates different tastes on chocolate.
B. Insulation: chocolates solidify at the temperature of 35℃ or lower. Chocolates need heat to be tempered and to be able to use the mold injection device.
C. Injection molding: The cocoa butter cream is brought to the mold injection device by the rotations of the rotating wheel. The mold injection device helps the cocoa butter cream to obtain specific forms.
D. Oiliness melting: Put the chocolate blocks, cocoa powder or cocoa chips in the sink to be melted in a bain-marie (heat being transferred by hot water) and then inject the chocolate butter cream in molds.
E. Vibration: Put the molds injected with chocolate butter cream on the plate for vibrations. After the air being vibrated out, we get the densest chocolate blocks.
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