- 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.