What is chocolate tempering and why is it important?

Chocolate tempering is a process of heating and cooling chocolate to specific temperatures to stabilise the cocoa butter crystals. This ensures the finished chocolate has a smooth texture, glossy finish, and a good 'snap', while preventing bloom.

Can this machine handle different types of chocolate?

Yes, tempering machines are designed to handle various types of chocolate, including dark, milk, and white chocolate. The operator adjusts the temperature profiles according to the specific chocolate being used.

What maintenance is typically required for a chocolate tempering machine?

Regular cleaning is essential to prevent chocolate residue build-up. Periodic checks of heating elements, sensors, and agitator motors are also recommended to ensure optimal performance.

Is a vibratory table necessary?

A vibratory table is highly beneficial for moulding applications. It helps to release trapped air bubbles from the liquid chocolate, resulting in a denser, smoother, and more professional-looking finished product.

What are the common safety features on such equipment?

Typical safety features include emergency stop buttons, overheat protection, and guards around moving parts. Electrical components are usually enclosed to prevent accidental contact.

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JKV Hermes JKV100 Chocolate tempering machine

Used JKV Hermes JKV100 Chocolate tempering machine - Chocolate & Sweet Equipment, photo 1

Used JKV Hermes JKV100 Chocolate tempering machine - Chocolate & Sweet Equipment, photo 2

Used JKV Hermes JKV100 Chocolate tempering machine - Chocolate & Sweet Equipment, photo 3

Used JKV Hermes JKV100 Chocolate tempering machine - Chocolate & Sweet Equipment, photo 4

Used JKV Hermes JKV100 Chocolate tempering machine - Chocolate & Sweet Equipment, photo 5

Used JKV Hermes JKV100 Chocolate tempering machine - Chocolate & Sweet Equipment, photo 6

Used JKV Hermes JKV100 Chocolate tempering machine - Chocolate & Sweet Equipment

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JKV Hermes JKV100 Chocolate tempering machine

Name: JKV Hermes JKV100 Chocolate tempering machine
Brand: JKV
SKU: 3902
Availability: InStock

Price: Contact seller for price

JKV Hermes JKV100 chocolate tempering machine, Serial: 15070597, 2015, Stainless, chocolate tempering moulding machine with vibratory table, adjustable temperature controls, mobile, 3Ph

Doncaster, United Kingdom

6,055 km away

Stock Number

3902

Machinery Masters View

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

Producing tempered chocolate for confectionery, baking, and dessert applications.
Creating chocolate bars, pralines, and other moulded chocolate products.
Enrobing cakes, biscuits, and other items with a consistent chocolate coating.
Maintaining chocolate at an optimal working temperature for extended periods.

Typical capacity: For this class of equipment, capacities commonly range from 10kg to 50kg, suitable for small to medium-scale production.
Power supply: Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz.
Construction material: Equipment for chocolate processing is almost exclusively constructed from food-grade stainless steel for hygiene and durability.
Temperature control: Adjustable digital temperature controls are standard, allowing precise management of the tempering process.
Mobility: Many tempering machines, including this model, are mounted on castors for ease of movement within a production facility.
Ancillary features: Units commonly feature an integrated vibratory table to remove air bubbles from moulded chocolate.

Chocolate tempering is a process of heating and cooling chocolate to specific temperatures to stabilise the cocoa butter crystals. This ensures the finished chocolate has a smooth texture, glossy finish, and a good 'snap', while preventing bloom.

Buyers typically value chocolate and sweet processing machines that maintain temperature control and consistency. Common considerations include mechanical condition, ease of cleaning, and availability of replacement parts. Used chocolate tempering machines, enrobing equipment, and sweet depositors are generally regarded as reliable investments when sourced from well-maintained facilities. Industry sentiment suggests focusing on machines with documented service histories and straightforward operation, as these tend to integrate well into existing production lines.

General overview for this equipment type

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.