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?

Yes, vibrating tables are suitable for use with all types of chocolate, including dark, milk, and white, as well as compound coatings, provided the chocolate is properly tempered.

Is special installation required for a vibrating table?

Typically, vibrating tables are plug-and-play units requiring only a standard electrical connection. They should be placed on a stable, level surface.

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

By eliminating trapped air, it prevents pinholes and surface imperfections, resulting in a more aesthetically pleasing product with a better snap and extended shelf life.

What maintenance is typically involved for this type of machine?

Maintenance is generally minimal, involving regular cleaning of the vibrating surface and periodic checks of electrical connections and motor mounts. Always refer to the manufacturer's guidelines.

Used Vibrating Table for Chocolate Tempering - Tempering Equipment, photo 1

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Used Vibrating Table for Chocolate Tempering - Tempering Equipment

used Equipment

Available

Verified seller

Bravo - Vibrating Table for Chocolate Tempering

Name: Vibrating Table for Chocolate Tempering
Brand: Bravo
SKU: 4445
Availability: InStock

Price: Contact seller for price

Pennsylvania, United States

8,795 km away

Stock Number

4445

Machinery Masters View

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

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 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.

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.

Tempering equipment holds a solid reputation in food processing circles. Buyers typically seek machines in good mechanical condition, with particular attention to temperature control precision and heating element integrity. Key strengths include durability and consistent performance when properly maintained. Industry sentiment suggests these machines offer reliable long-term value, particularly for chocolate and fat-based product processing. Common considerations involve verification of calibration records and inspection of sealing components before purchase.

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.