K&KURT MAKiNA SANAYi VE TiCARET LTD. STi.
AEGEAN FREE ZONE
Chocolate - Confectionery Machinery - Plants & Engineering
CHOCOLATE TEMPERING MACHINES
Our production range for chocolate tempering machines varies from 60 kg/h to 10000 kg/h.
K&Kurt chocolate tempering machines are suitable for low to high production capacity.
The production capacity can be adjusted from 110% down to 15% of rated output.
Uniform hollow good shells, reduced breakage and thinner, air and pinhole free coverage.
Constant degree of temper, even with varying chocolate infeed temperatures or throughputs.
K&KURT Tempering machines are fully automatic. PLC touch screen. Preset programs. Night mode.
Exact control of temperature and pumps by means of PLC automatic control.
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ADVANTAGES OF CHOCOLATE TEMPERING
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Improved contraction for easier demoulding and less mould cleaning. Homogenous distribution of the stable seed crystals. Maximum heat transfer by means of turbulent cooling water flow. Increased shelf life and exceptional gloss due to the presence of high percentage of stable Beta V crystals. Improved heat resistance of the chocolate. Quickest solidification during the cooling process. Perfect scraping and turbulent mixing. Accurate temperature control. |
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EXAMPLE INSTALLATION OF K&KURT CHOCOLATE TEMPERING MACHINES
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Legend 1 - Holding tank 2 - Chocolat feed pump 3 - Chocolate temperature indicator 4 - K&KURT temper machine(KTM) 5 - Coating machine (Enrober) 6 - Circulation pump 7 - Curtain trough 8 - Return pump 9 - Detempering heat exchanger 10 - Vibratory sieve 11 - Moulding machine (Depositor) 12 - Dual depositing head 13 - Automatic feed valve 14 - Supply of chocolate
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Enrobing Plant
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Moulding Plant
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K&KURT CHOCOLATE TEMPERING MACHINE RANGE
| K&KURT offers a wide range of tempering chocolate machines for capacities from 60 kg/h to 10000 kg/h. Each client’s requirements in terms of the capacity, power, dimensions, etc can be met. |  |
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K&Kurt chocolate tempering machine has a highly developed three zone pre crystallizing system. The built in gear drives the main shaft with its turbo scrapers, which turbulently mix and scrape off the individual water jacketed plates. The three tempering zones are equipped with each their own temperature control and each their own probe placed directly in the chocolate flow.
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Each zone has a separate water pump that circulates the water at very high speed and thus ensures a uniform exact water temperature in each tempering zone. Even if the water inlet is off, the existing water will circulate and the tempering efficiency will be high. By means of a chocolate pump with variable speed control the chocolate mass is transported through the tempering unit.