6T Temperer

The 6T12 and 6T20 water cooled tempering machines are very easy to operate, and have capacities for tempering 12 and 20 kg. of chocolate respectively.

 

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 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.

 

An agitator with a multi-bladed scraper machanism 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.