Gami - 240 Chocolate Tempering Machine

• Small to medium-scale chocolate production in artisan workshops and patisseries.
• Confectionery businesses requiring precise temperature control for chocolate moulding and enrobing.
• Bakeries and catering operations producing chocolate decorations or dipped products.
• Speciality food manufacturers working with various types of chocolate for bars, truffles, and pralines.

Typical capacity

For this class of equipment, bowl capacities commonly range from 5kg to 15kg, with output rates typically between 30kg/hr and 70kg/hr.

Power supply

Units of this type are commonly single-phase, suitable for standard industrial or commercial electrical supplies in the UK.

Temperature control

Typically features adjustable digital temperature control for precise tempering of different chocolate types.

Operation

Most continuous tempering machines offer automatic operation, maintaining optimal chocolate viscosity and crystal structure.

Mobility

Often equipped with castors for ease of movement within a production facility.

Ancillary features

Commonly includes a vibratory table to remove air bubbles from moulded products and a foot pedal for controlled dispensing.

• What is the benefit of a continuous tempering machine over a batch system?

  Continuous tempering machines maintain chocolate at the correct working temperature and crystal structure for extended periods, reducing manual intervention and ensuring consistent product quality.

• What types of chocolate can be processed?

• What maintenance is typically required for this equipment?

• Is specialist installation required?

• How does a vibratory table assist in chocolate production?

Tempering equipment holds a solid reputation in food processing circles. Buyers typically seek machines in good mechanical condition, with particular attention to temperature control precision and heating element integrity. Key strengths include durability and consistent performance when properly maintained. Industry sentiment suggests these machines offer reliable long-term value, particularly for chocolate and fat-based product processing. Common considerations involve verification of calibration records and inspection of sealing components before purchase.

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