Gami - REF: MM6422 1 x Gami continuous tempering machine with vibratory table

Applications & Use Cases

• Producing tempered chocolate for confectionery, pralines, and bars.
• Enrobing cakes, biscuits, and other patisserie items.
• Creating decorative chocolate elements and moulds.
• Used in artisan bakeries, patisseries, and small-to-medium scale chocolate production facilities.

Typical Specifications

Typical capacity

For this class of equipment, continuous tempering machines like the T260 typically offer throughputs ranging from 20 kg/hour to 60 kg/hour, depending on the specific configuration and chocolate type.

Power supply

Units of this type commonly require a single-phase 230V, 50Hz electrical supply, with power consumption typically between 1.5 kW and 3 kW.

Heating method

Continuous tempering machines generally utilise a bain-marie or dry heating system for melting, followed by precise temperature control zones for tempering.

Cooling method

Integrated refrigeration systems are commonly found on units of this type to facilitate the cooling phase of the tempering process.

Integrated vibratory table

The inclusion of a vibratory table is standard for assisting with bubble removal from moulded chocolate products.

Dimensions

Footprints for machines in this category typically range from 500mm to 800mm in width and depth, and 1200mm to 1500mm in height, including the vibratory table.

Frequently Asked Questions

• What is continuous tempering?

  Continuous tempering machines automatically melt, cool, and re-heat chocolate to specific temperatures, creating stable cocoa butter crystals for optimal shine, snap, and shelf life without manual intervention.

• What are the benefits of a vibratory table?

• Is this machine suitable for all types of chocolate?

• What maintenance is typically required?

• Can this machine handle inclusions?