When their are more sales than it is humanly possible to keep up with! careful choices need to be made. Upgrading to a chocolate tempering machine that includes continuous tempering will give you access to perfectly tempered chocolate via a continuous stream.
FBM models (the best on the market) deliver continuously tempered chocolate from 10kg per hour upward. All chocolate tempering machine models feature calibrated dosing for moulds and all but the smallest model offer optional fully featured chocolate enrobing as a removable add-on (which can be retrofitted later). For customers needing to work with inclusions in the chocolate then a traditional chocolate tempering wheel machine is ideal.
Semi-automatic chocolate tempering machines with capacities ranging from 15 to 80 kg have the ability to work with all types of inclusions and are easy to completely clean out ready for the next batch. Particularly relevant where the same chocolate tempering machine has to be used for both white and dark chocolate.
COMPATTA delivers the benefits of FBM's continuous tempering technology to demanding confectioners and chocolatiers who need a chocolate enrobing attachment, whose production is measured in hundreds of kilos per week, not per day but who do a lot of mold work and therefore can benefit from a larger working bowl than the Prima.
Compatta and Prima use the same chocolate enrobing attachment, preserving the investment in the chocolate enrober. The continuous tempering cycle in Compatta is controlled by a custom– programmed dedicated CPU that monitors and adjusts heating and cooling automatically within a very narrow range based on the set melting and tempering points. The working bowl is heated by thermo electric induction and the tempering pipe is cooled directly by the refrigerant gas, delivering fast response times, precise control, and reduced energy consumption. The auger in the Compatta’s tempering pipe can be reversed to empty it, reducing the amount of time required to restart the tempering cycle or to change chocolate. A removable auger for cleaning is a standard feature, as is a pedal–operated electronic depositor with user-selectable time and repetitions (up to 9)for filling moulds and other uses.
STANDARD FEATURES: Removable vibrating table Night cycle Removable/reversible tempering auger Pedal-operated electronic depositor with user–settable time and repetitions Swiveling casters
ENROBING ATTACHMENTFEATURES: Overall length: 1.356 m Width: 180mm Two pieces in 2 sections; stainless steel entrance and chocolate enrobing sections, removable food–contact–safe take–off belt Usable width 180mm Equipped with net beater/shaker, independent motor for de–tailer, adjustable air blower
SPECIFICATIONS: Capacity (bowl): 15kg Throughput: 4–6x bowl capacity per hour, depending on the type of work being done Installed power: 1,600 kW Dimensions: 500(w) x 680(d) x 1470mm(overall height); working plane @ 910mm;vibrating table 410(w) x 300(d) Weight: 140kg
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