Papa chocolate tempering machine is designed according to the characteristics of natural cocoa butter and cocoa butter equivalent (CBE). It is a vertical structure. Its small size and great versatility make the tempering machine particularly suitable for small workshops, the main feature of this machine is to melt the chocolate before tempering it.
These chocolate tempering machines have an easy-to-operate control panel, allowing users to easily adjust the temperature and time to meet different production requirements.
The chocolate tempering machine can also work with our 3.2m cooling tunnel to set up a small chocolate enrobing line to coat chocolate or other coating paste around food or on bottom of food, such as cereal bars, energy bars, protein bars, candy bars, rice bites, wafers and wafer stick, birthday cakes, cakes, breads, rolls, pies, muffins, snacks, candies, confectionery, maamoul and mooncakes, cookies, biscuits, crackers, cake ball, date ball and chocolate truffles, mochi, dates, strayberries and other fruits etc
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