2T  Temperers

The 2T70 and 2T130 are water jacketed temperers with capacities for tempering 75 and 170 kg. of chocolate respectivily.

 

The chocolate is melted and totally decrystalized at a temperature around 45-47 degree C. It is then cooled to around 27-29 degree C, and finally increased to around 30-32 degree C. The chocolate is now tempered / pre-crystalized. 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 temperes 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 e.g. an enrober, through heated and thermostatic controlled pipes by means of a pump system.