Multi-zone Continuous Tempering Machine
Tempering in a thin layer of glaze, used for chocolate creams. The product hardens to a specific crystal structure and keeps the shine and texture of the product for a long time.
No appearance of fat (and sugar), which manifests itself unattractive (white stripes or spots on the surface of products)
Normit tempering machine provides exceptional quality tempering not only for pure chocolate, cocoa butter, the high-fat milk chocolate and cocoa butter equivalent. Even pure cocoa butter can be successfully temperated.
Advantages:
- Fast melting and tempering
- Prevents whitening of the product
- Simplicity and accessibility of service
- The customer can set various performance
- The product does not melt upon contact with the fingers, does not crumble and has a firm texture
- Increase of the shelf life and excellent gloss
- Proportion of stable beta-V crystals
- Improved heat-resistant chocolate
For more information about this product, please contact our sales department at This email address is being protected from spambots. You need JavaScript enabled to view it.
