Gami - T240 Chocolate Tempering Machine

Applications & Use Cases

• Small to medium-scale chocolate production.
• Artisan confectionery businesses.
• Bakeries and patisseries producing chocolate items.
• Development kitchens for new chocolate products.

Typical Specifications

Typical capacity

For this class of equipment, tempering machines like the T240 typically handle batches of 20-50 kg of chocolate per cycle, depending on design and specific model.

Power supply

As indicated, this unit is single-phase (1Ph). Tempering machines of this size commonly require a standard 230V, 50Hz single-phase supply in the UK.

Temperature control

Units of this type typically feature electronic temperature control systems to manage the heating and cooling cycles essential for proper chocolate tempering.

Construction material

Chocolate tempering machines are commonly constructed from food-grade stainless steel for hygiene and durability, particularly for parts in contact with the product.

Footprint

A machine of this capacity typically has a compact footprint, suitable for smaller production areas, often measuring around 600-800mm in width and depth.

Cooling method

Tempering machines commonly employ either air or water-cooled systems to achieve the precise temperature drops required during the tempering process.

Frequently Asked Questions

• What is chocolate tempering and why is it important?

  Chocolate tempering is a process of heating, cooling, and agitating chocolate to stabilise the cocoa butter crystals. This ensures a smooth texture, glossy finish, and prevents bloom.

• What types of chocolate can be processed in this machine?

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

• Can this machine be used for continuous tempering?

• What are the common signs of a well-tempered chocolate?