Gami - Gami T260 Continuous Tempering Machine

Applications & Use Cases

• Producing chocolate bars, pralines, and other confectionery items requiring stable crystal structures.
• Enrobing biscuits, cakes, and pastries with a smooth, tempered chocolate coating.
• Creating decorative chocolate elements and hollow figures with a glossy finish.
• Integrating into small to medium-scale artisan chocolate production lines.

Typical Specifications

Typical throughput

For this class of continuous tempering machine, throughput typically ranges from 20 kg/h to 60 kg/h, depending on the specific configuration and chocolate viscosity.

Power supply

Units of this type commonly operate on a 3-phase electrical supply, typically 400V, 50Hz, with a power consumption in the range of 2 kW to 5 kW.

Footprint

A Gami T260 would typically require a floor space of approximately 600mm x 800mm to 800mm x 1200mm, plus space for operator access.

Temperature control

Continuous tempering machines commonly feature precise digital temperature control for heating and cooling zones to achieve optimal tempering curves.

Chocolate tank capacity

The integrated chocolate tank for a unit of this size typically holds between 20 kg and 40 kg of chocolate.

Construction material

Components in contact with chocolate are typically made from food-grade stainless steel for hygiene and durability.

Frequently Asked Questions

• What is continuous tempering and why is it important?

  Continuous tempering is a process that precisely heats, cools, and reheats chocolate to stabilise its cocoa butter crystals. This is crucial for achieving a desirable snap, gloss, and extended shelf life in finished chocolate products.

• What maintenance is typically required for a used tempering machine?

• Can this machine handle different types of chocolate?

• What are the typical installation requirements?

• How does this compare to a batch tempering machine?