Gami - Tempering Machine

Applications & Use Cases

• Chocolate manufacturing for confectionery, bars, and coatings.
• Bakery and patisserie operations requiring tempered chocolate for decorations and inclusions.
• Small to medium-scale artisan food production involving chocolate.
• Speciality food businesses producing truffles, pralines, and other chocolate-based products.

Typical Specifications

Typical capacity

For this class of equipment, tempering machines commonly offer capacities ranging from 10 kg to 50 kg per batch.

Power supply

Units of this type typically operate on a single-phase supply, commonly 220-240V.

Footprint

Tempering machines are generally compact, designed for countertop or small floor space installation.

Temperature control

Precision digital temperature control is standard for maintaining accurate tempering curves.

Construction material

Food-grade stainless steel is typically used for all contact parts to ensure hygiene and durability.

Cooling method

Integrated refrigeration systems are commonly used for efficient cooling during the tempering process.

Frequently Asked Questions

• What is the primary function of a tempering machine?

  A tempering machine heats and cools chocolate through a specific temperature curve to stabilise the cocoa butter crystals, resulting in a smooth, glossy finish and a firm snap.

• Why is tempering important for chocolate?

• Can this machine be used for compounds or coatings other than real chocolate?

• What maintenance is typically required for a tempering machine?

• Is this type of machine suitable for continuous production?