Sollich Minitemper Turbo MT150 Chocolate Tempering Machine

Applications & Use Cases

• Producing chocolate bars and confectionery with a stable crystal structure.
• Enrobing biscuits, cakes, and other items with a smooth, tempered chocolate coating.
• Creating hollow figures and moulded chocolates with a glossy finish and good snap.
• Incorporating tempered chocolate into desserts, ganaches, and other culinary preparations.

Typical Specifications

Typical capacity

For this class of equipment, throughput commonly ranges from 100 kg/h to 250 kg/h, with the MT150 model typically indicating a capacity of around 150 kg/h.

Power supply

Units of this type commonly require a 3-phase electrical supply, with specific voltage and amperage dependent on the unit's configuration.

Construction material

Chocolate tempering machines are typically constructed from stainless steel for hygiene and durability in food processing environments.

Control interface

Modern tempering machines commonly feature HMI touch screen controls for precise temperature and process management.

Mobility

Many smaller to medium-sized tempering units are designed to be mobile, often fitted with castors for ease of repositioning within a facility.

Footprint

While specific dimensions vary, Minitemper models are generally designed to be compact for integration into various production lines.

Frequently Asked Questions

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

  A chocolate tempering machine precisely heats and cools chocolate to form stable cocoa butter crystals, ensuring a smooth texture, glossy finish, and good snap in the final product.

• Why is tempering important for chocolate production?

• Can this machine be integrated with other chocolate processing equipment?

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

• Is this type of machine suitable for different types of chocolate?