General - 200 Kg Chocolate / Fondant Stirred Melting Tank

Applications & Use Cases

• Melting and tempering chocolate for confectionery production.
• Preparing fondant for cake decorating and sweet manufacturing.
• Heating and holding other viscous food products requiring gentle agitation.
• Small to medium-scale production in artisan bakeries, chocolatiers, and catering operations.

Typical Specifications

Typical capacity

Units in this class commonly range from 100 kg to 300 kg, with this specific unit offering 200 kg.

Construction material

Typically all stainless steel, particularly for food contact surfaces, ensuring hygiene and durability.

Heating method

Commonly features a water jacket or direct electric heating elements for controlled temperature management.

Agitation

Includes a stirred mechanism, often with a slow-speed agitator, to ensure even melting and prevent scorching.

Temperature control

Usually equipped with a thermostat or digital controller for precise temperature setting and monitoring.

Power supply

For this class of equipment, a 3-phase electrical supply (e.g., 400V, 50Hz) is common, though some smaller units may be single-phase.

Discharge

Often includes a bottom outlet valve for easy dispensing of melted product.

Frequently Asked Questions

• What is the primary benefit of a stirred melting tank?

  A stirred melting tank ensures uniform heating and prevents localised burning or crystallisation of sensitive products like chocolate and fondant, maintaining product quality.

• Can this tank be used for tempering chocolate?

• What maintenance is typically required for such a unit?

• Is this unit suitable for other food products?

• What space considerations should I account for?