Bench-top chocolate tempering machine TTWBTM20-Default

batch

Overview
A commercial batch wheel tempering machine for real (cocoa-butter) chocolate that melts, cools and reheats chocolate to achieve stable Form V cocoa-butter crystals and holds tempered chocolate ready for molding, dipping or enrobing. Built as a wheel-type batch temperer: tabletop 20 kg models (TTWBTM20 family) and a 50 kg floor-standing model (WBTM50). The machine melts its own charge in an open, dry-heated tank and is the last conditioning step before forming.

Available models

• TTWBTM20-Default — 20 kg tabletop, removable lid, external vibration table required for polycarbonate molding.
• TTWBTM20-Conf1 — 20 kg tabletop with integrated vibration table and removable lid.
• TTWBTM20-Conf2 — 20 kg tabletop with integrated vibration table and hinged gas-spring lid.
• TTWBTM20-Conf3 — 20 kg tabletop with integrated enrobing belt and hinged gas-spring lid (small-batch coating).
• WBTM50 — 50 kg floor-standing unit with integrated vibration table for 21–50 kg cycle loads.

Process suitability — eliminate this range if:

• Cycle load exceeds 50 kg or an uninterrupted feed is required — a continuous temperer is needed instead.
• Production is compound-only (vegetable-fat compounds) — a melter and holding tank is more economical.
• Working area cannot be held at 20–25 °C (the machine cannot compensate for high ambient temperature).

Cycle load and product operation guidance

• Up to 20 kg per cycle, dipping or hand-decoration → TTWBTM20-Default.
• Up to 20 kg per cycle, polycarbonate molding → TTWBTM20-Conf1 or Conf2 (vibration table required).
• Up to 20 kg per cycle with integrated enrobing → TTWBTM20-Conf3 (integrated belt, no cooling tunnel).
• 21–50 kg per cycle → WBTM50 (floor-standing, vibration table standard).

Model / configuration comparison
TTWBTM20-Default | 20 kg | 0.5 kW | 658 × 559 × 561 mm | Vibration table: external only | Lid: removable | Enrobing: separate EM200TT
TTWBTM20-Conf1 | 20 kg | 0.7 kW | 866 × 559 × 561 mm | Vibration table: integrated | Lid: removable | Enrobing: separate EM200TT
TTWBTM20-Conf2 | 20 kg | 0.7 kW | 866 × 601 × 579 mm | Vibration table: integrated | Lid: hinged gas-spring | Enrobing: separate EM200TT
TTWBTM20-Conf3 | 20 kg | 0.8 kW | 1635 × 730 × 709 mm | Vibration table: external only | Lid: hinged gas-spring | Enrobing: integrated belt
WBTM50 | 50 kg | 1.5 kW | 1083 × 723 × 1225 mm | Vibration table: integrated | Lid: removable | Enrobing: separate EM200

Batch wheel temperer vs continuous temperer

• Batch wheel temperer: melts, tempers and holds one charge per cycle (20 kg tabletop or 50 kg floor-standing).
• Continuous temperer: pre-melted chocolate flows continuously and provides uninterrupted feed sized to line throughput (not in this product range).

Process constraints (apply to every model)

• Real cocoa-butter chocolate only; compound coatings will not be tempered (tank may hold compound at working temperature but crystallization control is unused).
• Recommended ambient operating temperature: 20–25 °C — above this range temper stability and cycle time degrade.
• Seed chocolate is optional to accelerate crystal formation and shorten the tempering cycle.
• Verify temper before molding by applying a thin layer to a metal surface at 20–22 °C; tempered chocolate sets glossy and non-tacky within 3–5 minutes.
• Raise melting temperature in stages when loading solid chocolate — avoid setting maximum on a cold/solid load to prevent scorching.

Working principle
Load solid couverture or pre-melted chocolate into the open tank. A PID-controlled dry heating element melts the mass, fan-assisted cooling lowers the temperature while the wheel agitates, then the mass is reheated to working temperature to complete the temper cycle. The wheel distributes crystals; PID control holds setpoints. Temper must be checked during extended operation as crystal content and viscosity can change.

Maintenance and warranty

• Dry heating (PID-controlled element) — no water jacket, no water/glycol circuit and no jacket descaling maintenance.
• Clean between incompatible recipes by scraping warm residual chocolate and wiping with warm cocoa butter or food-grade fat-based solvent; do not wash with water.
• Warranty: 1 year against manufacturing and construction defects. Typical lead time: 3–4 months from order as units are configured to selected options.

Technical specifications

• Product-contact components: AISI 304 stainless steel.
• Fan-assisted cooling; seed chocolate optional.
• PID-controlled dry heating element to hold working temperature.
• Variable wheel speed up to 45 rpm.
• Recommended ambient operating temperature: 20–25 °C.
• Electrical: all models 220 V single-phase. Power by model: TTWBTM20-Default 0.5 kW; TTWBTM20-Conf1 / Conf2 0.7 kW; TTWBTM20-Conf3 0.8 kW; WBTM50 1.5 kW.
• Loading capacity per cycle: TTWBTM20 series 20 kg; WBTM50 50 kg.
• Typical dimensions (mm): TTWBTM20-Default 658 × 559 × 561; TTWBTM20-Conf1 866 × 559 × 561; TTWBTM20-Conf2 866 × 601 × 579; TTWBTM20-Conf3 1635 × 730 × 709; WBTM50 1083 × 723 × 1225.
• Typical use: artisan and workshop production, recipe development, small-batch molding, dipping and coating (batch tempering).