Sollich - Chocolate Tempering Machines | TURBOTEMPER® E-AIRO Get latest price

Chocolate Tempering Machines | TURBOTEMPER® E-AIRO

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Applications for this product

• Used to aerate chocolate and other fatty masses (fillings for pralines or pastries)

Features of this product

• Increased shelf life and exceptional gloss due to presence of a very high proportion of stable beta V crystals
• Improved heat resistance of chocolate
• Lower viscosity as a result of 2-3 ºC (3-5 ºF) higher operating temperatures
• Constant degree of temper, even with varying chocolate infeed temperatures or throughputs
• Uniform hollow good shells, reduced breakage and thinner, pinhole free chocolate coating
• Improved contraction for easier demolding and less mold cleaning
• Quickest solidification during the cooling process (post recrystalliszation)
• Better temper quality through accelerated crystal formation and absolutely homogeneous crystal distribution due to the new "Mäander" double scraper (patented)
• Accelerated cooling and pre-crystallization because there is less volume of chocolate in each of the plates and because the "first-in/first-out" route for the chocolate is guaranteed
• Greater economy trough and increased tempering throughput made possible by the new design double channel cooling plates (patented)
• High percentage of uniform, stable beta crystals formed in the crystallization stage, thanks to the uniformity of temperature of the cooling surfaces (patented). The temperature is automatically adjusted according to the chocolate throughput
• More accurate chocolate temperature control by measuring the temperature in an annular gap (patented)
• High degree of user comfort, extensive data availability such as Tempermeter curves and preventative maintenance advice possible, upon request, by means of a Touchscreen PC
• Hygienic design
• Low energy demand by efficient technology using energy saving components (e.g. IE3 motors)

Read more...

To contact Allied Industries about Sollich Chocolate Tempering Machines | TURBOTEMPER® E-AIRO use Get a quote.

Applications for this product

• Used to aerate chocolate and other fatty masses (fillings for pralines or pastries)

Features of this product

• Increased shelf life and exceptional gloss due to presence of a very high proportion of stable beta V crystals
• Improved heat resistance of chocolate
• Lower viscosity as a result of 2-3 ºC (3-5 ºF) higher operating temperatures
• Constant degree of temper, even with varying chocolate infeed temperatures or throughputs
• Uniform hollow good shells, reduced breakage and thinner, pinhole free chocolate coating
• Improved contraction for easier demolding and less mold cleaning
• Quickest solidification during the cooling process (post recrystalliszation)
• Better temper quality through accelerated crystal formation and absolutely homogeneous crystal distribution due to the new "Mäander" double scraper (patented)
• Accelerated cooling and pre-crystallization because there is less volume of chocolate in each of the plates and because the "first-in/first-out" route for the chocolate is guaranteed
• Greater economy trough and increased tempering throughput made possible by the new design double channel cooling plates (patented)
• High percentage of uniform, stable beta crystals formed in the crystallization stage, thanks to the uniformity of temperature of the cooling surfaces (patented). The temperature is automatically adjusted according to the chocolate throughput
• More accurate chocolate temperature control by measuring the temperature in an annular gap (patented)
• High degree of user comfort, extensive data availability such as Tempermeter curves and preventative maintenance advice possible, upon request, by means of a Touchscreen PC
• Hygienic design
• Low energy demand by efficient technology using energy saving components (e.g. IE3 motors)

Read less...

To contact Allied Industries about Sollich Chocolate Tempering Machines | TURBOTEMPER® E-AIRO use Get a quote.