CHOCOLATE TEMPERING MACHINE

CHOCOLATE TEMPERING MACHINE FROM WECAN ENGINEERING SOLUTIONS.

- A chocolate tempering machine melts and stirs chocolate to achieve a smooth and glossy finish with a firm texture. Specifically, it automates the tempering process, ensuring high-quality chocolate for molding, dipping, and coating. The machine precisely controls the temperature, which allows it to form stable crystals in the chocolate. Consequently, this results in a shiny appearance and a satisfying snap that is characteristic of well-tempered chocolate.
- Additionally, chocolate tempering machine are available in various sizes to cater to different needs. There are small chocolate tempering machine designed for home use, perfect for hobbyist chocolatiers who want professional-quality chocolate without the need for extensive equipment. On the other hand, large commerical machines are available for professionals who need to temper large quantities of chocolate efficiently.
- Moreover, these small chocolate tempering machine offer user-friendly interfaces, making the tempering process straightforward for both beginners and experienced users. For example, some models have digital displays and programmable settings for precise control. Furthermore, the commerical chocoalte tempering machine is designed with safety features to prevent overheating and ensure consistent quality.
- As a result, temperature controls and mixing mechanisms provide consistent results every time, eliminating the guesswork and potential for human error in the tempering process. Ultimately, these features ensure that every batch of chocolate has the desired texture and appearance, making the tempering machine an invaluable tool for both amateur and professional chocolatiers.

We offer two models in this category: a small table top model and another with a trolley, with sizes available in 10 kg, 20 kg, and 30 kg batch capacity.

SPECIFICATIONS OF OUR CHOCOLATE TEMPERING MACHINE

Here are the specifications for a chocolate tempering machine:

- Tank Capacity: Our models come with tank capacities of 10 kg, 20 kg, and 30 kg.
- Production Rate: The machines can process between 20 kg to 90 kg of chocolate per hour, depending on the model.
- Power Requirement: Typically requires a 400 V three-phase power supply with a frequency of 50 Hz, consuming around 1 kW to 1.6 kW.
- Dimensions: Common dimensions are approximately 380x850x1470 mm, making them compact yet powerful.
- Weight: The machines typically weigh around 160 kg, ensuring stability during operation.
- Features: Includes a heated vibrating table for smooth chocolate flow, a removable screw pump for easy cleaning, a digital control panel for precise temperature management, and safety features to prevent overheating.

We designed our machines to offer consistent, high-quality results, making them ideal for both small-scale artisanal chocolatiers and large-scale production facilities.

CHOCOLATE TEMPERING MACHINE PRICE IN INDIA

The price of chocolate tempering machines in India can vary widely based on the model, capacity, and additional features. Here’s a rough estimate:

- Table Top Models: These smaller units are typically priced around ₹75,000 to ₹1,00,000, depending on the brand and features.
- 10 kg Capacity Machines: Generally, these machines cost between ₹85,000 and ₹1,10,000.
- 20 kg Capacity Machines: These larger models are priced between ₹1,40,000 and ₹1,60,000.
- 30 kg Capacity Machines: The most robust options can range from ₹1,60,000 to ₹2,10,000.

Keep in mind that these prices are approximate and can vary based on factors. Always check with us to get the best deal and ensure the machine meets your specific needs.

GET YOUR chocolate tempering MACHINE TODAY

- Enhance your chocolate-making craft with our top-of-the-line chocolate tempering machine! Order yours today to unlock a world of delectable creations. Open the door to perfectly tempered chocolate with a beautiful glossy finish and a satisfying snap. Embark on your journey to chocolate perfection and elevate your confections to a professional level.

FAQ..

1) Do chocolate tempering machines work?

Yes, chocolate tempering machines from Wecan Engineering Solutions work effectively. Firstly, we automate the precise process of heating and stirring chocolate to achieve the perfect crystalline structure. As a result, this produces smooth, glossy chocolate with a satisfying snap. Furthermore, our machines ensure consistent, high-quality chocolate, making them invaluable for both amateur and professional chocolatiers. By using a tempering machine from Wecan Engineering Solutions, you can efficiently produce well-tempered chocolate for various applications such as molding, coating, and dipping, with less manual effort and reduced risk of error.

2) What machine is used to temper chocolate?

At Wecan Engineering Solutions, we use chocolate tempering machines to achieve the perfect crystalline structure in chocolate. Firstly, we automate the precise process of heating and stirring chocolate. As a result, this produces chocolate that is smooth, glossy, and has a satisfying snap. Furthermore, our machines ensure consistent, high-quality chocolate, making them invaluable for both amateur and professional chocolatiers. By using a tempering machine from Wecan Engineering Solutions, you can efficiently produce well-tempered chocolate for various applications such as molding, coating, and dipping, with less manual effort and reduced risk of error.

3) What equipment do you need to temper chocolate?

A chocolate tempering machine is used to temper pure chocoalte

4) What can go wrong when tempering chocolate?

When tempering chocolate, you can encounter several issues. Firstly, incorrect temperatures during the heating, cooling, and reheating stages can cause the chocolate to not set properly, resulting in a dull or streaky appearance. Additionally, overheating can burn or seize the chocolate, making it unusable. Furthermore, high humidity introduces moisture, causing the chocolate to become grainy. Water or steam contamination can also cause the chocolate to seize, so you must use dry utensils and equipment. Moreover, insufficient stirring leads to uneven crystallization, affecting texture and appearance. Lastly, improper cooling can change the final texture and snap of the chocolate.

5) How to tell if chocolate is tempered?

To determine if you have properly tempered chocolate, check for a shiny, glossy finish that sets quickly at room temperature without feeling sticky or tacky. Firstly, when you break the chocolate, listen for a clean, crisp snap, which indicates the correct crystalline structure. Additionally, as you taste the chocolate, it should melt smoothly in your mouth without any graininess. By observing these characteristics, you can confidently confirm whether you have successfully tempered your chocolate, making it ready for various applications.