Savage Brothers - Savage Brothers - Chocolate And Icing Melting And Conditioning Tank

Applications & Use Cases

• Melting and holding chocolate at precise temperatures for confectionery production.
• Preparing various icings and glazes for bakery and patisserie items.
• Tempering small to medium batches of chocolate for artisan producers.
• Maintaining ingredients like compound coatings or fats in a liquid state prior to further processing.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 kg to 500 kg (approximately 220 lb to 1100 lb).

Power supply

Units of this type typically require a three-phase electrical supply, commonly 400V or 480V in industrial settings.

Heating method

Most units utilise a water jacket or direct electric heating elements with thermostatic control.

Agitation

Equipped with an agitator to ensure uniform melting and temperature distribution, preventing scorching.

Material construction

Typically constructed from food-grade stainless steel for hygiene and durability.

Temperature control

Features precise temperature control systems, often with digital displays, to maintain desired product consistency.

Frequently Asked Questions

• What is the primary function of a conditioning tank?

  The primary function is to melt solid chocolate or icing and then hold it at a precise, consistent temperature, often with gentle agitation, to maintain its fluidity and workability.

• Can this equipment be used for tempering chocolate?

• What maintenance is typically required for these tanks?

• Is insulation important for these tanks?

• What kind of products can be processed in this equipment?