Chocolate Machinery

Chocolate Tempering Machines

K&K chocolate tempering machines are designed for production capacities from 60 kg/h to 10,000 kg/h, serving low- to high-capacity chocolate production.

The production capacity can be adjusted from 110% down to 15% of rated output.

The chocolate tempering machine is designed to produce uniform hollow good shells, reduce breakage and provide thinner, air- and pinhole-free coverage.

It maintains a consistent degree of temper even when chocolate infeed temperature or throughput varies.

K&K tempering machines are fully automatic, with PLC touch-screen control, preset programs and a night mode.

Temperature and pumps are controlled by an automatic PLC system.

K&K chocolate tempering machine — K&K Chocolate Tempering Machine

K&K chocolate tempering machine view — Chocolate Tempering Machine

Advantages of Chocolate Tempering

Chocolate tempering process illustration

Improved contraction for easier demoulding and less mould cleaning.
Homogeneous distribution of stable seed crystals.
High heat transfer through turbulent cooling-water flow.
Increased shelf life and exceptional gloss due to a high percentage of stable Beta V crystals.
Improved heat resistance of the chocolate.
Rapid solidification during the cooling process.
Effective scraping and turbulent mixing.
Accurate temperature control.

Example Installation of K&K Chocolate Tempering Machines

Legend

Holding tank
Chocolate feed pump
Chocolate temperature indicator
K&KURT tempering machine (KTM)
Coating machine (enrober)
Circulation pump
Curtain trough
Return pump
Detempering heat exchanger
Vibratory sieve
Moulding machine (depositor)
Dual depositing head
Automatic feed valve
Chocolate supply

Enrobing Plant

Moulding Plant

K&K Chocolate Tempering Machine Range

K&K offers a wide range of chocolate tempering machines for capacities from 60 kg/h to 10,000 kg/h. Each customer's requirements for capacity, power, dimensions and other specifications can be considered.

The K&K chocolate tempering machine has a three-zone pre-crystallising system. A built-in gear drive turns the main shaft and its turbo scrapers, which mix the chocolate and scrape the water-jacketed plates. Each of the three tempering zones has its own temperature control and a probe positioned directly in the chocolate flow.

Three-zone chocolate tempering machine system

Chocolate tempering machine internal components

Each zone has a separate water pump that circulates water at high speed to help maintain a uniform water temperature in each tempering zone. If the water inlet is off, the existing water continues to circulate. A variable-speed chocolate pump transports the chocolate mass through the tempering unit.