Sollich Chocolate Tempering Machines | ...

Sollich - Chocolate Tempering Machines | TURBOTEMPER® E-AIRO

Supplier: Allied Industries

Chocolate Tempering Machines | TURBOTEMPER® E-AIRO

SOLLICH has developed the Turbotemper® e TE Airo for superior aeration. The patented system does not beat but gently "folds" the gas uniformly into the chocolate without reducing the tempering quality.

In Stock

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)

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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)