Bravo - Bravo - Vibrating Table for Chocolate Tempering

Applications & Use Cases

• Used in artisan chocolate production for achieving a stable crystal structure in tempered chocolate.
• Suitable for small to medium-scale confectionery businesses to remove air bubbles and ensure a smooth finish.
• Integrated into chocolate enrobing lines to settle chocolate after deposition and before cooling.
• Utilised in bakeries and patisseries for preparing chocolate decorations and moulded items.

Typical Specifications

Typical capacity

For this class of equipment, vibrating tables typically accommodate moulds ranging from 200x200mm to 600x400mm.

Power supply

Units of this type commonly operate on a single-phase electrical supply, typically 230V, 50Hz.

Footprint

A vibrating table for chocolate tempering commonly has a compact footprint, typically ranging from 500x500mm to 1000x700mm.

Vibration intensity

Units often feature adjustable vibration intensity to suit different chocolate viscosities and mould types.

Construction material

For hygiene and durability, the contact surfaces and frame are typically constructed from food-grade stainless steel.

Noise level

Modern vibrating tables are generally designed for relatively low noise operation, suitable for production environments.

Frequently Asked Questions

• What is the primary function of a vibrating table in chocolate tempering?

  The primary function is to remove air bubbles from liquid chocolate after it has been poured into moulds, ensuring a smooth, dense, and defect-free finished product.

• Can this equipment be used with any type of chocolate?

• Is special installation required for a vibrating table?

• How does a vibrating table improve the quality of chocolate products?

• What maintenance is typically involved for this type of machine?