JKV Hermes JKV100 Chocolate Tempering Machine

Applications & Use Cases

• Producing chocolate bars, pralines, and other confectionery items.
• Enrobing biscuits, cakes, and fruit 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, capacities commonly range from 10kg to 100kg per batch.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V.

Material construction

The product contact parts and housing are typically constructed from food-grade stainless steel.

Temperature control

Adjustable digital temperature controls are commonly found on units of this type, offering precision for different chocolate types.

Mobility

Many tempering machines, including this model, are designed to be mobile, often fitted with castors for ease of repositioning.

Vibratory table

A vibratory table is a common feature, used to remove air bubbles from moulded chocolate.

Frequently Asked Questions

• What is chocolate tempering?

  Chocolate tempering is a process of heating and cooling chocolate to specific temperatures to achieve stable cocoa butter crystals, resulting in a smooth, glossy finish and a firm snap.

• Why is tempering important for chocolate production?

• What types of chocolate can be tempered in this machine?

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

• Does this machine include a moulding function?