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Keychoc's Guide to Tempering Machines
Manual Tempering
The most common method of tempering chocolate manually is ‘seed tempering’. In principle, this involves adding a small quantity of solid tempered chocolate to a batch of liquid un-tempered chocolate. The solid chocolate helps to bring down the temperature of the liquid chocolate to the relevant working temperature and at the same time promotes the formation of only the type V crystals required for perfectly tempered chocolate.
For example, if you have 20kgs of chocolate at 45°c, then you will need to add approximately 6-7 kgs (30-35% of the initial weight of chocolate) of tempered chocolate in chips or broken chunks and stir until all the chocolate is melted and the temperature is down to the working temperature of your chocolate.
The table below shows the functionality / cost trade-off for each of the machines in KeyChoc’s standard range. Please note that all these machines are only available directly from our sister company - KeyChoc.
Read more about tempering methods in our Tempering Explained article.
Equipment suitable for Seed Tempering:
|
Method 1 Melting and holding tank (CH series) |
The KeyChoc CH series melting and holding tanks have an accurate digital temperature control, but no stirrer. When tempering, the chocolate would therefore have to be stirred manually. The absence of mechanical stirring also means that the chocolate will not hold its temper for long, unless it continues to be periodically stirred and warmed a little with a heat gun, say every 20-30 minutes. [Capacity 15kgs] [Cost: Low] |
|
Method 2 Standard mould-filling machine (MM series) |
A standard mould-filling machine is the default choice for many chocolatiers as it has a stirrer and can accurately hold the tempered chocolate for several hours. The wheel also performs a second function in that by raising the chocolate up to the spout, you can fill a mould without the need to ladle your chocolate. The two larger models come with vibrating tables attached, which is a very useful feature. [Capacity 8kgs/15kgs/30kgs/60kgs] [Cost Medium/High] |
With the table-top moulding machines or the melting and holding tanks, a very useful accessory to invest in is a free-standing vibrating table. This saves a lot of time which would otherwise be spent tapping your moulds either to empty them or to remove air bubbles and can considerably improve both your productivity and the quality of your chocolates.
Read about Vibrating Tables from Keychoc »
Automatic Batch Tempering
This is a very popular solution as it ensures fast, easy and consistent tempering without the need for a skilled operator. Automatic batch tempering will reduce the risk of expensive wasted batches and is a simple way to increase your daily capacity compared with manual tempering. All KeyChoc batch temperers work broadly as follows:
- Put required quantity of solid chocolate into tank
- Press button to start melting cycle
- When ready, press button to start tempering cycle
KeyChoc automatic batch temperers have digital programmable controllers, scraped-surface stirrers, an all stainless steel construction and are designed for easy cleaning. They also need to be plumbed in to provide a cold water source for forced cooling and drainage. Note however that you cannot work directly from these machines but you must transfer your chocolate to another vat or machine before working with it.
A key feature of these tanks is the timer-controlled water inlet which enables a 50% saving in water consumption compared to a typical competitor, with no significant loss in tempering cycle time.
[Capacity 75kgs/150kgs]
[Three Phase, 415v]
Read about Automatic Batch Tempering from Keychoc »
Continuous Tempering
Continuous temperers are usually stand-alone machines or built into enrobers. They are generally used in larger scale operations and are correspondingly more expensive. KeyChoc are the UK distributors for Gami continuous temperers from Italy.
These machines provide the maximum in convenience as you simply fill the vat with chocolate, press temper and wait. The machine will then automatically temper your chocolate, with perfect consistency every time. An integrated pump allows the chocolate to continuously circulate through a spout and back into the tank which makes filling moulds very easy, especially with the optional moulding attachment. You can also purchase the optional enrobing belt which will turn your Gami into a fully functional enrober.
[Capacity 8kgs/12kgs/24kgs/45kgs]
[Cost: High]
Read about Continuous Temperers from Keychoc »
For further information on the KeyChoc range, call Keychoc on +44 (0)1744 730086
or Steven Case: +44 (0)7778 336447 7
www.keychoc.com
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