Tempering Machine
ALPY Tempering Machines are produced from 250 kg/hr up to 1000 kg/hr capacities. It is used to obtain the most stable crystalline form of cocoa butter before the chocolate is converted directly from liquid to solid. Chocolate come from previous stock tank enters to the tempering machine and tempered during passing through 3 tempering zones.
All zone’s water temperature and product temperature is adjusted on PLC panel and kept at adjusted temperature automatically with ± 0,1 degree sensitivity. All zones takes hot water from their independent hot water tank. Cold water enters to the machine by passing through the heat exchanger. Proportional valves with PID control provided to reach the desired degree of product sensitively.
The width of the cooling surfaces, special mixing system and scraper blades ensure maximum tempering efficiency by usual cooling without any shock cooling. Tempered product is sent to the next unit to be used. If next unit do not want the product, tempered product is automatically sent back to the storage tank by passing thorugh the de-crystallisation unit.
All zone’s water temperature and product temperature is adjusted on PLC panel and kept at adjusted temperature automatically with ± 0,1 degree sensitivity. All zones takes hot water from their independent hot water tank. Cold water enters to the machine by passing through the heat exchanger. Proportional valves with PID control provided to reach the desired degree of product sensitively.
The width of the cooling surfaces, special mixing system and scraper blades ensure maximum tempering efficiency by usual cooling without any shock cooling. Tempered product is sent to the next unit to be used. If next unit do not want the product, tempered product is automatically sent back to the storage tank by passing thorugh the de-crystallisation unit.