From precise Temperature variable bowel moment using CNC motor and Arduino, to Controlling subtle Melt cycles conditioned to various scenarios, adhering to temper hold up-to hold point to 1/10th of a degree Fahrenheit, to auto overload detection alarm capabilities , all features and systems collaborate, contribute to ensure safety, precision, efficiency and productivity when it comes to tempering your chocolates.
Fin Heater
2000 Watts Output
Thermo Controller
RTD Sensed
Ultrasonic humd
Mist Blower
XHM452 Module
DH 11 prob Sensed
TEC 12715 Petlier
Radiator Cooled
Thermo Controller
RTD Sensed
The “seed” which is tempered chocolate is added at the beginning of the tempering process to the batch. These crystals act like magnets, attracting the other loose crystals of fatty acids to begin the crystallization process
Once nucleation occurs, it is mointored and thickening of chocolate is controlled by machine temperatures as the cocoa butter fat crystals in the chocolate move from nucleation to crystal growth and finally into agglomeration afterwhich finished chocolate is attained
Office:
Old No.13/D, New No.51, Thanthondriamman Street, Villivakkam,
Chennai – 600 049
Address 2:
3rd Main road
srinivasapuram
Korattur Chennai – 600076
T. +91 8925467416
We develop Commercial chocolate curing technologies for Chocolate Business that can aid your productivity with automation precision, efficiency, and constant mointoring.
Get introduced to new tempering technology now.