Chocolate Coating Machines with fully automatic continuous circulation tempering

With fully automatic, continuous circulation tempering the chocolate is re-tempered at each pass. Chocolate on the filling pipe that is not removed and flows back into the chocolate tank is decrystallized and tempered again. This means, that even after hours of use, chocolate tempered in this manner has excellent crystallization, viscosity and a tempting gloss. And this guarantees the best storability of the products. Overcrystallization of the coatings does not occur, as we are assured through constant laboratory tests at famous chocolate manufacturers.

The LCM tempering machines also offer a high level of flexibility, when it comes to changing chocolate varieties. Cleaning is very easy. The chocolate tanks together with internal piping system can be flushed (through) with hot water.

The curtain box is filled directly with tempered chocolate over the filling pipe, the coating belt can therefore be removed and is very easy to clean.