Nielsen - Nielsen Chocolate Tempering Machine

Applications & Use Cases

• Producing confectionery items such as chocolate bars, truffles, and pralines.
• Coating biscuits, cakes, and other baked goods with a consistent chocolate layer.
• Creating decorative chocolate elements for desserts and pastries.
• Integrating into small to medium-scale artisan chocolate production lines.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 10 kg to 100 kg per hour, depending on the specific model and design.

Power supply

Units of this type typically operate on a 3-phase industrial power supply, commonly 400V, 50Hz, with varying amperage requirements.

Temperature control

Most tempering machines feature precise digital temperature control for heating and cooling cycles, crucial for achieving stable chocolate crystals.

Footprint

The footprint for tempering machines can vary significantly, but smaller industrial units typically require a floor area of 1m x 1m to 2m x 2m.

Material construction

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

Cooling method

Commonly, these machines utilise an internal refrigeration system or require connection to an external chilled water supply for the cooling phase.

Frequently Asked Questions

• What is chocolate tempering and why is it important?

  Chocolate tempering is the process of precisely heating and cooling chocolate to stabilise the cocoa butter crystals. This ensures a glossy finish, a firm snap, and prevents bloom.

• What types of chocolate can be processed in a Nielsen tempering machine?

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

• Can this machine be integrated into an existing production line?

• What are the common safety features on these machines?