What is the benefit of a bain-marie heating system?

A bain-marie system provides gentle, indirect heating, which is crucial for preserving the organoleptic properties of chocolate and preventing scorching or crystallisation.

Can this tank be integrated with other chocolate processing equipment?

Yes, melting tanks are typically designed to feed tempering machines, enrobing machines, or moulding lines. Some units can be equipped with screw conveyors for chocolate transfer.

Is a mixer always necessary in a chocolate melting tank?

A mixer is highly recommended and commonly included to ensure the chocolate remains fluid, homogeneous, and to prevent localised overheating or separation of cocoa solids.

What maintenance is typically required for these tanks?

Routine cleaning of the tank and mixer, periodic inspection of heating elements and temperature sensors, and checking water levels in the bain-marie system are typically required.

What is the typical footprint of a chocolate melting tank?

The footprint varies significantly with capacity. Buyers should contact the seller for exact dimensions, but for this class, they are generally compact, floor-standing units.

New Chocolate Melting Tank - Tanks & Silos, photo 1

New Chocolate Melting Tank - Tanks & Silos

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Gami - Chocolate Melting Tank

Name: Chocolate Melting Tank
Brand: Gami
SKU: 1095
Availability: InStock

Price: Contact seller for price

GAMI melting tanks are designed to melt large quantities of chocolate which is then used to feed tempering or enrobing machines. Inside the tank, built in AISI 304 steel, a mixer keeps the chocolate fluid and homogeneous. In order to preserve the organoleptic properties of the chocolate, the heating is entrusted to a bain-marie system, controlled by a thermoregulator. The tanks can be equipped with a system to transport the chocolate to the machines for which they are intended (TS50C / TS120 C / TS250C / TS300C) using a screw conveyor and stainless steel pipes with a heated jacket.

Pennsylvania, United States

8,794 km away

Stock Number

1095

Machinery Masters View

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

Applications & Use Cases

Melting bulk chocolate for confectionery production.
Supplying tempered chocolate to enrobing machines.
Maintaining chocolate at a consistent, fluid temperature for various processing stages.
Preparing chocolate for moulding operations.

Typical Specifications

Typical capacity: For this class of equipment, capacities commonly range from 50 kg to 300 kg, though larger industrial units exist.
Power supply: Units typically require a 3-phase electrical supply, commonly 400V, 50Hz, with varying power consumption depending on size and heating elements.
Heating method: This type of tank commonly utilises a bain-marie (water bath) system for gentle, indirect heating to prevent scorching.
Material construction: Internal contact parts are typically constructed from AISI 304 stainless steel for hygiene and corrosion resistance.
Temperature control: A thermoregulator is commonly integrated to maintain precise chocolate temperature.
Agitation: An internal mixer is typically present to ensure homogeneity and prevent chocolate from settling or burning.

Frequently Asked Questions

A bain-marie system provides gentle, indirect heating, which is crucial for preserving the organoleptic properties of chocolate and preventing scorching or crystallisation.

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.