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 patisserie.
• 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 60 kg per batch, depending on the specific model and design.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with varying power consumption based on heating and motor requirements.

Temperature control

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

Footprint

The footprint for tempering machines of this capacity typically ranges from 0.5 m² to 1.5 m², requiring adequate space for operation and maintenance.

Material construction

Units are commonly constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability.

Cooling method

Tempering machines often utilise either an integrated refrigeration system or require connection to an external chilled water supply for cooling.

Frequently Asked Questions

• What is the primary function of a chocolate tempering machine?

  A chocolate tempering machine heats and cools chocolate through a precise temperature curve to stabilise cocoa butter crystals, preventing bloom and ensuring a smooth, shiny finish with a good snap.

• Why is tempering important for chocolate production?

• What types of chocolate can be processed in these machines?

• What maintenance is typically required for a tempering machine?

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