What is the primary benefit of a continuous tempering machine?

Continuous tempering machines provide consistent chocolate temper, which is crucial for achieving the desired snap, shine, and shelf life in finished products, eliminating manual tempering batches.

What is a 'Magic Carpet' attachment?

A 'Magic Carpet' is typically an enrobing belt attachment that allows for continuous coating of products like biscuits, pralines, or cakes with tempered chocolate.

Why is a heated vibrating table important?

A heated vibrating table helps to remove air bubbles from moulded chocolate, ensuring a smooth finish and preventing imperfections, while also keeping the moulds at an optimal temperature.

What maintenance is typically required for this type of machine?

Regular cleaning of chocolate contact parts, checking and calibration of temperature sensors, and routine inspection of electrical and refrigeration components are standard maintenance practices.

Can this machine handle different types of chocolate?

Yes, continuous tempering machines are designed to process various types of chocolate, including dark, milk, and white chocolate, by adjusting temperature profiles accordingly.

Is specialist installation required?

Due to the size, electrical requirements, and precision components, professional installation and commissioning are typically recommended to ensure optimal performance and safety.

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Bravo K50 Evo Chocolate Tempering Machine

Used Bravo K50 Evo Chocolate Tempering Machine - Chocolate & Sweet Equipment, photo 1

Used Bravo K50 Evo Chocolate Tempering Machine - Chocolate & Sweet Equipment, photo 2

Used Bravo K50 Evo Chocolate Tempering Machine - Chocolate & Sweet Equipment, photo 3

Used Bravo K50 Evo Chocolate Tempering Machine - Chocolate & Sweet Equipment, photo 4

Used Bravo K50 Evo Chocolate Tempering Machine - Chocolate & Sweet Equipment, photo 5

Used Bravo K50 Evo Chocolate Tempering Machine - Chocolate & Sweet Equipment, photo 6

Used Bravo K50 Evo Chocolate Tempering Machine - Chocolate & Sweet Equipment, photo 7

Used Bravo K50 Evo Chocolate Tempering Machine - Chocolate & Sweet Equipment

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Bravo K50 Evo Chocolate Tempering Machine

Name: Bravo K50 Evo Chocolate Tempering Machine
Brand: Bravo
SKU: bravo-k50-evo-chocolate-tempering-machine-7ecb7aca
Availability: SoldOut

Price: Contact seller for price

Continuous Chocolate Tempering Machine Make: Bravo Model: K50 Evo – Duo 50ltr Various programmes Complete with Magic Carpet Complete with the heated vibrating table Hardly used, excellent condition.

North East Lincolnshire, United Kingdom

5,929 km away

Model Number

K50 Evo

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Small to medium-scale chocolate production in artisan workshops and patisseries.
Confectionery businesses requiring precise temperature control for chocolate moulding and enrobing.
Bakeries and catering companies producing high-quality chocolate decorations and products.
Speciality food manufacturers focusing on gourmet chocolate items.

Typical capacity: For this class of equipment, continuous tempering machines commonly offer throughputs ranging from 20 kg/h to 50 kg/h, with a bowl capacity typically around 40-50 kg.
Power supply: Units of this type commonly operate on a 3-phase electrical supply, typically 400V, 50Hz, with power consumption varying based on heating and cooling elements.
Footprint: A continuous tempering machine with a vibrating table and enrobing belt (Magic Carpet) will require a significant operational footprint, typically over 2.5 metres in length and 1 metre in width.
Temperature control: These machines feature precise electronic temperature control systems, often with multiple heating zones for melting, tempering, and holding.
Material construction: Components in contact with chocolate are typically made from food-grade stainless steel for hygiene and durability.
Cooling system: Integrated refrigeration systems are standard for efficient and consistent chocolate tempering.

Continuous tempering machines provide consistent chocolate temper, which is crucial for achieving the desired snap, shine, and shelf life in finished products, eliminating manual tempering batches.

Buyers typically value chocolate and sweet processing machines that maintain temperature control and consistency. Common considerations include mechanical condition, ease of cleaning, and availability of replacement parts. Used chocolate tempering machines, enrobing equipment, and sweet depositors are generally regarded as reliable investments when sourced from well-maintained facilities. Industry sentiment suggests focusing on machines with documented service histories and straightforward operation, as these tend to integrate well into existing production lines.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.