Feature:

Usually, chocolate tempering methods include the following steps:

1. Melt the chocolate completely

2. Cooling to the temperature of crystallization

3. Produce crystallization

4. Melt away unstable crystals

Description:

DELTA control system, Siemens electronic components.
Touch screen, language can choose more.

Multiple control method. Automatic dosing,intermittent dosing,button and pedal control dosing. Chocolate flow is adjustable.
Auger screw can rotate in different direction, a highly useful function to clean and empty the nozzle.
When step on pedal, the chocolate will be pumped up. While step off the pedal, the chocolate in the auger screw will be sucked back to the heat preservation zone.
Pre-set temperature for different process. e.g 55℃ for melting , 38℃for storing and serving. Then machine will automatically keep temperature at 55℃ when melting. After fully melted, heating system will stop working till temperature drops to 38℃ and will hold it at 38℃ for serving customer.

Parameters:

1. Payment: T/T in advance. 40% down payment, 60% against acceptance from customers

2. Strict with complete testing and well adjustment according to customers’ requirement before shipment.

3. Customization is available.

5. What’s the information should I let you know if I want to get a full quotation?

Bag type, size, weight of material, type of material, thickness, printing, colors, quantity

6. When we create our own artwork design, what kind of format is available for you?

The popular format: AI, JPEG, CDR,PSD, TIF

7. Wooden case packed with machine and English manule 

8. Transformer is provided

9. Technical manual in English is provided

10. The machine is stainless steel

11. In the line of exporting packing material