Tempering machine for chocolate BETATEMPER, Transcarpathian region.

Betatemper is the perfect solution for those who want to take their first steps in the world of chocolate tempering. This tempering machine is based on the seeding method, ideal for tempering small quantities of chocolate. After the chocolate melts and additional chocolate callettes are added, a fan cooling system will allow the tempering temperature to be reached.

The process of tempering chocolate by seeding includes the following steps:
1) Pre-melting: initially most of the chocolate is completely melted to a temperature above the melting point. This is usually around 44-45 °C for milk and white chocolate, or 47-50 °C for dark chocolate.
2) Seeding: that small amount of unmelted chocolate is added to the melted chocolate. Seeding chocolate changes its temperature and crystal structure, since unmelted chocolate contains stable crystals that affect the crystallization of melted chocolate.
3) Lowering the temperature: After seeding, the temperature of the chocolate is gradually lowered, with regular stirring, to the optimal temperature for its crystallization. For dark chocolate, this optimal temperature is usually around 31-32 °C, for milk and white chocolate - around 29-30 °C. When heating to working temperature, it is very important not to overheat the chocolate, just a few extra degrees and the finished product will not stabilize well, it may turn white.

Betatemper is equipped with a feeding system (chute) of tempered chocolate into molds and can also be equipped with an autonomous vibrating table for chocolate molds.

Technical characteristics:
- Voltage: 220 V(//tractor-service.com)
- Power: 0.5 kW
- Weight: 19 kg
- Dimensions: 40x41x35 cm
- Bowl capacity: 2.5 kg

You are guaranteed to receive a favorable offer upon request to our e-mail address or by phone.
The price on the website may differ from the actual price.
We are waiting for your applications.
Sincerely, AR-Tech company.

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