Chocolate Machines
TEMPERING MACHINE T260
 The
T260 is designed for constant automatic tempering of chocolate. Bowl capacity is
25 Lbs. Output is 75 Lbs. of tempered chocolate per hour.
The chocolate is melted in a water bath, that doesn't change the organic
properties of the product. It is cooled on the way from the bowl to the
diffuser, automatically, by an air compressor (R404). The process of heating and
tempering is regulated by electronically.
The Vibrating table (as an option) can work with
different moulds for chocolate products, including hollow moulds (for example,
Easter eggs, etc.).
The body of the machine is made of the stainless steel grade AISI 304.
TECHNICAL DETAILS
| Output
|
Lb.
|
75
|
| Melting bowl capacity
|
Lb.
|
25
|
| Overall dimensions
|
In.
|
22"x 22" x 59"
|
| Weight
|
Lb.
|
340
|
| Electrical Specifications
|
V/Hz
|
220/60/3 Phase
|
| Power installed
|
kW
|
2.5
|
TEMPERING MACHINE T400
 The
tempering machine model T400 is designed for melting and tempering chocolate for
coating of confectionary products or forming chocolate candy bars. The machine
has a cooling unit for tempering the chocolate . An electronic thermostat keeps
the chocolate at the required temperature. The machine can produce up to 264
Lbs. of tempered chocolate per hour.
With the help of the vibrating carriage Nr400 which is mounted on wheels and
can be easily moved to the melting machine T400, the whole group becomes a very
convenient instrument for coating of different products ensuring uniform
chocolate distribution both on the upper and base surface of the product. The
vibrating carriage is equipped with a stainless steel mesh belt, mesh-beater and
a tail-cutting roller. The Dispenser device has two-exit slots for chocolate
flow to guarantee an even coat of chocolate. The thickness of the Chocolate
Dispenser slots can be easily adjusted to achieve required thickness of the
chocolate flow. The machines are also equipped with an air-blower with
adjustable height and air-flow intensity. T400 can operate both with surrogate
(compound) and chocolate.
The machine can be equipped with a variety of
accessories.
TECHNICAL DETAILS
| Melting bowl capacity
|
Lb.
|
55
|
| Working width of the mesh belt
|
In.
|
9.8
|
| Overall dimensions
|
In.
|
28" x 26"x 64"
|
| Weight
|
Lb.
|
440
|
| Electrical Specifications
|
V/Hz
|
220/60/3 Phase
|
| Power installed
|
kW
|
3
|
TEMPERING MACHINE T400E
 The
tempering machine model T400E is designed for constant automatic tempering
chocolate. Bowl capacity is 55 Lbs. The production output is 220 Lbs. of
tempered chocolate per hour.
The product is tempered by liquid in a worm type pump on it's way from the
bowl to the diffuser constantly and automatically. The liquid is cooled by a
compressor working with R404 Gas.
A digital control panel controls all the functions of the machine: melting and
tempering of the product, speed of the enrobing carriage, air blower and
vibrating table.
With the help of the enrobing carriage NR400, the T400E becomes a very
convenient instrument for coating different products, ensuring uniform chocolate
distribution both on the upper and base surface of the product.
The machine can be equipped with a variety of
accessories: dispenser for coating bottom and top,
dispenser for coating bottom of product, decorator for making direct or
"zig-zag" lines, vibrating table and dosing units to work with moulds
for chocolate candies or moulds for hollow products like eastern eggs or
Christmas figures.
The body of the machine is made of the stainless steel grade AISI 304.
TECHNICAL DETAILS
| Melting bowl capacity
|
Lb.
|
55
|
| Working width of the mesh belt
|
In.
|
9.8
|
| Overall dimensions
|
In.
|
32" x 28" x 64"
|
| Weight
|
Lb.
|
440
|
| Electrical Specifications
|
V/Hz
|
220/60/3 Phase
|
| Power installed
|
kW
|
3,2
|
CHOCO-LINE R400
 The
Choco-line machine model R400 is designed to melt different types of chocolate
surrogate (compounds) to coat confectionery and pastry products.
The chocolate is constantly stirred and kept fluid in the melting bowl at the
correct temperature, controlled by a digital thermostat. The heating of the
melting bowl is being carried by electric heating elements.
With the help of the enrobing carriage NR400, the R400 becomes a very
convenient instrument for coating different products, ensuring uniform chocolate
distribution both on the upper and base surface of the product
The machine can be equipped with a variety of
accessories: dispenser for coating bottom and top,
dispenser for coating bottom of product, decorator for making direct or
"zig-zag" lines, vibrating table and dosing units to work with moulds
for chocolate candies or moulds for hollow products like eastern eggs or
Christmas figures.
TECHNICAL DETAILS
| Melting bowl capacity
|
Lb.
|
55
|
| Working width of the mesh belt
|
In.
|
9.8
|
| Overall dimensions
|
In.
|
28" (L) x 26" (W) x 64" (H)
|
| Weight
|
Lb.
|
330
|
| Electrical Specifications
|
V/Hz
|
220/60/3 Phase
|
| Power installed
|
kW
|
1,8
|
TEMPERING-ENROBING MACHINE T550
 The
tempering-enrobing machine model T550 is designed for Industrial Use. The bowl
capacity is 260 Lbs. and the production output can achieve 528 Lbs. of tempered
chocolate per hour.
Tempering of the chocolate is achieved in a liquid cooled worm type pump. The
chocolate remains melted and perfectly tempered at any moment for unlimited
time.
All the functions of the machine are commanded by a digital control panel by
means of an electronic scheme: melting and tempering process, speed of the mesh
belt of the enrobing conveyor, speed of the pump, speed of the air blower,
command of the timer regulated dosing unit and vibrating table.
The standard equipment includes an enrobing conveyor with a 16" wide
mesh belt with speed variable up to 9' 8" per minute, a reversible queue
cutter, mesh belt beater and air blower.
TECHNICAL DETAILS
| Bowl capacity
|
Lb.
|
120
|
| Voltage
|
V-Hz
|
220/60/3 Phase
|
| Installed power
|
Kw
|
6
|
| Dimensions
|
In.
|
56" x 38" x 61"
|
MELTING TANK TS120
 TS
series melting tanks are designed for melting and keeping fluid large quantities
of chocolate or chocolate compound to feed enrobing or tempering machines. The
bowl of the tank is heated by bain-marie to maintain the organic characteristics
of chocolate and to prevent the risk of burning. A special heating liquid runs
in a closed circuit. The bowl is equipped with a rotary scrapper to keep
the product in constant movement. The tank can be equipped with a screw
type pump (model TS 120C) to convey the chocolate to enrobing or tempering
machines. Structure in stainless steel AISI 304.
TECHNICAL DETAILS
| Voltage
|
V/Hz
|
220 / 60, 3 Phase + ground
|
| Power supply
|
Kw
|
3,5
|
| Dimensions
|
In.
|
35" x 39" x 57½"
|
COOLING TUNNEL TR300
The tunnel is comprised of 2 or 3 cooling modules where cooling is effected by forced ring flow air circulation. The cooling system allows the chocolate to reach the required temperature for chocolate crystallization. Temperature is adjusted by electronic thermostat down to 22 F (- 8 C). The speed of the belt is controlled by inverter from 21½" up to 62½"
inches per minute. The tunnel is mounted on adjustable legs.
TECHNICAL DETAILS
| Refrigeration compressor
|
kW
|
1,4
|
| Cooling unit
|
kW
|
0,75
|
| Total length of the tunnel
|
In.
|
19'3"
|
| Cooling section length
|
In.
|
13'
|
| Width of belt
|
In.
|
11.8"
|
| Dimensions
|
In.
|
19'3" (L) x 24.5" (W) x 55" (H)
|
ACCESSORIES
|
