Chocolate Tempering Machines

The tempering process is a crystallization control technique applied to obtain the most stable crystalline form of cocoa butter before the chocolate is converted directly from liquid to solid. ALPY ordinary cooling & heating process provides max. ±0,2 0C sensitive tempering process and special designed scrabers help homogenous tempering of all points of the products. Independent temperature controll of stainless steel tempering zones are ensured by the isolation. De-crystallisator, fixed on tempering machine, used for heating the tempered chocolate during back to the storage tank

Alpy has four different model tempering machines with 250 kg/hr, 500 kg/hr, 1000 kg/hr and 1500 kg/hr capacities.