Continuous Chocolate Tempering Machines
 By means of MacIntyre variable speed chocolate pump, chocolate
mass is transported through the MacIntyre tempering machine
and by means of continuous scraping of the cooling surfaces
the mass gives off heat without any thermal shock. To prevent
freezing when stopped, a switch is activated automatically
flooding the system with hot water. After tempering the chocolate
is fed directly into the process.
Day Time Operation
Hot and cold water circulating continuously, cold water in
the bottom chamber. Hot water in the top chamber only.
Night Time Operation
Hot water circulating continuously in all chambers.
Optional Extras
- De-Tempering zone
- Full PLC control
Type |
kg/H* |
Cooling Levels |
Cool Surface M13.6 |
Drive (kw) |
Width |
Depth |
Height |
3 CTM |
300 |
3 |
2.0 |
4.0 |
1000 |
1100 |
1300 |
5 CTM |
500 |
4 |
2.8 |
4.0 |
1000 |
1100 |
1400 |
10 CTM |
1000 |
5 |
3.6 |
5.5 |
1000 |
1100 |
1700 |
15 CTM |
1500 |
6 |
5.2 |
5.5 |
1000 |
1100 |
1900 |
20 CTM |
2000 |
7 |
6.8 |
7.5 |
1000 |
1100 |
2300 |
30 CTM |
3000 |
6 |
10 |
15.0 |
1400 |
1500 |
2400 |
40 CTM |
4000 |
7 |
8 |
15.0 |
1400 |
1500 |
2600 |
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