JKV Hermes JKV30 Chocolate Tempering Machine

Applications & Use Cases

• Producing chocolate bars, pralines, and other confectionery items with a consistent, glossy finish and proper snap.
• Enrobing biscuits, cakes, and other baked goods with a stable chocolate coating.
• Creating hollow figures and intricate chocolate moulds.
• Integrating into small to medium-scale artisan chocolate production lines.

Typical Specifications

Typical capacity

For this class of equipment, tempering machines like the JKV30 typically handle batches of 20-30 kg of chocolate per cycle.

Power supply

Units of this type commonly operate on a single-phase electrical supply, as indicated for this specific listing.

Material construction

Chocolate tempering machines are typically constructed from food-grade stainless steel for hygiene and durability, as described for this unit.

Temperature control

Adjustable temperature controls are standard on tempering equipment to manage the heating and cooling cycles required for correct chocolate crystallisation.

Mobility

Many smaller tempering units are designed to be mobile, often fitted with castors, for flexible placement within a production facility.

Ancillary features

A vibratory table is a common inclusion to remove air bubbles from moulded or enrobed chocolate, improving product finish.

Frequently Asked Questions

• 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 chocolate sets with a smooth, glossy finish, a firm snap, and prevents bloom.

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

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

• Can this machine be used for compound chocolate?

• What is the benefit of a vibratory table?