Bench-top chocolate tempering machine

mobilebatch

Overview
A chocolate tempering machine automates the heating, cooling and stirring stages to produce smooth, glossy chocolate with a stable cocoa-butter crystalline structure suitable for molding, dipping and coating. Units are available in table-top and trolley-mounted configurations for artisan batches up to small industrial production.

Main benefits & features

• SS304 / SS316 stainless steel product-contact parts
• Precise digital temperature control for accurate chocolate tempering
• Water-jacket heating system for uniform heating and to prevent burning
• Design engineered for stable cocoa-butter crystal formation to ensure smooth texture and glossy finish
• Hygienic, food-grade (GMP-compliant) construction and easy cleaning
• Durable industrial construction with robust components for long service life
• Energy-efficient operation via optimized heating systems and efficient motors
• Available in table-top and trolley-mounted variants for mobility or space-saving installation

Configurations & model types

• Table Top Design — space-saving units for installation on workstations or benches (10 kg, 20 kg, 30 kg tank capacities)
• With Trolley — heavy-duty trolley-mounted models for easy movement within production areas (10 kg, 20 kg, 30 kg options)
• Model options: cGMP and Non-GMP variants available (customer-selectable)

Typical use cases

• Small artisan chocolatiers and hobbyists (table-top models)
• Mid-size confectionery and bakery production (10–30 kg batches)
• R&D kitchens and pilot production where repeatable tempering and mobility are needed

Included/optional functional items mentioned

• Digital temperature controller for precise process control
• Heated vibrating table (feature for smooth chocolate flow)
• Removable screw pump for easy cleaning
• Safety features to prevent overheating

Notes on capacities & throughput
Batch capacities: 10 kg, 20 kg and 30 kg models are offered. Production rate depends on model: approximately 20 kg to 90 kg of chocolate per hour (model-dependent).

Caractéristiques / Spécifications techniques

• Tank capacity: 10 kg, 20 kg, 30 kg
• Batch capacity (per listed model): 10 kg / 20 kg / 30 kg
• Heater: 10 kg models — 1500 W; 20 kg & 30 kg models — 3000 W
• Heating system: Water-jacket heating to ensure uniform heating and prevent burning
• Temperature control: Digital temperature controller for precise chocolate tempering
• Main motor: 0.5 HP, 1440 RPM
• Gearbox: Worm-reduction type
• Mounting: Table-top design or heavy-duty trolley-mounted design with castor wheels (model dependent)
• Machine construction: Stainless steel body with food-grade finish; product-contact parts SS304 / SS316
• Power supply: Model-specific — many table-top/trolley models: single-phase 220 V AC; larger configurations: 400 V three-phase 50 Hz (varies by model)
• Typical power consumption (range): ~1 kW to 1.6 kW (model-dependent)
• Production rate (approx): 20–90 kg/hour depending on model
• Approximate dimensions (typical models): ~380 x 850 x 1470 mm
• Approximate weight (typical models): ~160 kg
• Features: heated vibrating table, removable screw pump, digital control panel, safety features to prevent overheating, hygienic GMP-compliant design