What is the primary function of a chocolate tempering machine?

Its primary function is to heat and cool chocolate to specific temperatures, controlling the crystallisation of cocoa butter to achieve a stable, glossy, and snap-able finished product.

Why is tempering important for chocolate?

Tempering prevents bloom (white streaks), ensures a smooth texture, provides a good snap when broken, and gives chocolate a desirable shine and longer shelf life.

What types of chocolate can be processed in these machines?

Chocolate tempering machines are suitable for processing various types of chocolate, including dark, milk, and white chocolate, as well as compound coatings.

What maintenance is typically required for a chocolate tempering machine?

Regular cleaning of the chocolate basin and dispensing mechanisms, calibration checks for temperature sensors, and periodic inspection of heating and cooling elements are commonly required.

Can this machine be used for other confectionery products?

While primarily designed for chocolate, some units may be adaptable for tempering other fat-based confectionery coatings, though specific suitability should be confirmed with the seller.

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Used Chocolate Tempering Machine - Tempering Equipment

used Equipment

Available

Verified seller

Nielsen - Chocolate Tempering Machine

Name: Chocolate Tempering Machine
Brand: Nielsen
SKU: 00793

Price: Contact seller for price

Nielsen Chocolate Tempering Machine.

Overall Width: 800mm

Overall Length: 840mm

Overall Height: 760mm

SPALDING, United Kingdom

5,867 km away

Manufacturer

Nielsen

Condition

Used

Serial Number

060405

Stock Number

00793

Available/Unavailable

Unavailable

Overall Width (mm)

800 mm

Overall Length (mm)

840 mm

Overall Height (mm)

760 mm

Stock Number

00793

Machinery Masters View

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

Applications & Use Cases

Producing confectionery items requiring stable chocolate crystal structures.
Creating coatings for biscuits, cakes, and other baked goods.
Manufacturing chocolate bars, pralines, and moulded chocolate figures.
Utilised in small to medium-scale artisan chocolate production facilities.

Typical Specifications

Typical capacity: For this class of equipment, capacities commonly range from 10 kg to 60 kg per batch, depending on the specific model and design.
Power supply: Units of this type typically operate on standard industrial single-phase or three-phase electrical supplies, commonly 230V or 400V, 50Hz.
Temperature control: Most tempering machines feature precise digital temperature control, essential for achieving the correct chocolate crystal formation.
Heating method: Commonly, these machines use a water bath or dry heating elements to maintain chocolate at specific temperatures.
Cooling method: Integrated cooling systems, often using refrigeration or ambient air, are typical for controlled crystallisation.
Construction material: Food-grade stainless steel is the standard construction material for all contact parts, ensuring hygiene and durability.

Frequently Asked Questions

Its primary function is to heat and cool chocolate to specific temperatures, controlling the crystallisation of cocoa butter to achieve a stable, glossy, and snap-able finished product.

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.