What is the purpose of tempering chocolate?

Tempering chocolate involves heating and cooling it to specific temperatures to stabilise the cocoa butter crystals. This process ensures a glossy finish, a firm snap, and prevents bloom.

Is this machine suitable for different types of chocolate?

Yes, with a removable auger for thorough cleaning, this class of machine is typically suitable for processing various types of chocolate, including dark, milk, and white, by preventing cross-contamination.

What are the benefits of a heated vibrating table?

A heated vibrating table helps to remove air bubbles from moulded or enrobed chocolate products. The heat ensures the chocolate remains fluid, while vibration settles it evenly.

What maintenance is typically required for a chocolate tempering machine?

Regular cleaning of the tank and auger is essential. Periodic checks of the refrigeration unit and electrical components are also recommended to ensure optimal performance and longevity.

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Gami - Chocolate Tempering Machine

Name: Chocolate Tempering Machine
Brand: Gami
SKU: 1096
Availability: InStock

Price: Contact seller for price

The GAMI Diva 12 machine is an automatic continuous cycle tempering machine, from heating with a bain-marie system to tempering obtained with cooling via a refrigerator compressor. The capacity of the tank, equipped with a special mixer to keep the chocolate fluid and homogeneous and built in AISI 304 steel, is 12 kg. The removable auger allows for quick and thorough cleaning for a quick transition from processing one type of chocolate to another. All temperature controls are carried out using high-precision probes and controlled by a dedicated electronic board. The tempering machine is complete with a heated vibrating table and a flow stop pedal for dosing the desired quantity of product. Furthermore, the chocolate flow is adjustable.

Pennsylvania, United States

8,794 km away

Stock Number

1096

Machinery Masters View

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

Applications & Use Cases

Producing confectionery items such as bars, pralines, and truffles.
Enrobing biscuits, cakes, and other baked goods with a consistent chocolate coating.
Creating decorative chocolate elements for desserts and pastries.
Small to medium-scale artisan chocolate production and patisseries.

Typical Specifications

Typical capacity: For this class of equipment, tank capacities commonly range from 10 kg to 30 kg.
Power supply: Units of this type typically operate on a single-phase electrical supply, commonly 230V.
Heating method: Heating is typically achieved via a bain-marie system for gentle and even temperature distribution.
Cooling method: Tempering is commonly achieved through active cooling via a refrigerator compressor.
Material construction: Contact parts and tanks are typically constructed from AISI 304 stainless steel for hygiene and durability.
Auger type: Removable augers are commonly found on units of this type to facilitate cleaning and chocolate changeovers.
Control system: Temperature controls are typically managed by high-precision probes and dedicated electronic boards.
Ancillary features: Many units include a heated vibrating table and a flow stop pedal for precise dosing.

Frequently Asked Questions

Tempering chocolate involves heating and cooling it to specific temperatures to stabilise the cocoa butter crystals. This process ensures a glossy finish, a firm snap, and prevents bloom.

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.