Gami - Temperatrice Diva 25 Chocolate Tempering Machine

Applications & Use Cases

• Small to medium-scale chocolate production in artisan bakeries and patisseries.
• Confectionery businesses requiring precise temperature control for chocolate moulding and enrobing.
• Speciality food manufacturers producing chocolate-coated snacks or bars.
• Research and development kitchens for testing new chocolate formulations.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 10kg to 50kg, with this unit specifically listed at 25kg.

Power supply

Units of this type typically operate on a single-phase electrical supply, commonly 230V, 50Hz in the UK.

Temperature control

Modern tempering machines feature precise digital temperature control for heating and cooling cycles.

Construction material

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

Footprint

Benchtop or compact freestanding designs are common for 25kg capacity machines, requiring moderate floor or counter space.

Cooling method

Integrated refrigeration systems are typically used to manage the cooling phases of the tempering process.

Frequently Asked Questions

• What is the purpose of a chocolate tempering machine?

  A chocolate tempering machine precisely heats and cools chocolate to stabilise its crystal structure. This process ensures a smooth, glossy finish, prevents blooming, and provides a crisp snap.

• What maintenance is typically required for a tempering machine?

• Can this machine handle different types of chocolate?

• What are the benefits of using an automatic tempering machine over manual tempering?

• Is training required to operate a chocolate tempering machine?