Continuous Chocolate Tempering Machine
This machine is designed according to the characteristics of natural cocoa butter and cocoa butter equivalent (CBE). It is in vertical configuration The chocolate mass is fed from the bottom, passing through four temperature adjusting zones and one temperature holding zone, then output from the top of the machine. By precise temperature control, this process causes the molecular crystals of the chocolate to take on a specific uniform structure, called a Beta V form. It gives chocolate products a good taste, shining gloss and longer shelf life.