Hello Everyone, I am looking into upgrade our chocolate tempering Machines. We are very small and…

Hello Everyone,
I am looking into upgrade our chocolate tempering Machines. We are very small and are currently using a Pavoni MiniTemper. The machine works OK but we are are getting limitations in our growth due to the small scale machine.
I’m looking into machines slightly bigger such as the “FBM Aura”, “Pomati T5” or the “ICB Technologies ChocoTemper 11kg”.
I first a first blocking issue where I simply do not understand how tempering is done on those large machines… Let me explain! On the Pavoni, we set up the 3 tempering temperature (Dark: 50°C then 27°C then 31.5°C), but according to my research, theses “new” machines are parametered only with 2 temperatures… which is very confusing for me…
Could someone explain me how the system works out to respect the temperature curve? And therefore which temperature are we suppose to set-up?
Does anyone have any feedback on “ICB Chocotemper” machines?

Thank you very much in advance and sorry for the stupid question…
ps: I how I posted in the correct section…

Archived Comments

The basic physics of continuous tempering are different from batch tempering.

In batch tempering the third zone is there to melt out unwanted crystal forms and to find a point of equilibrium where crystals do not form too fast (too cold) or get melted out (too warm).

In a continuous tempering machine you don’t care about keeping the chocolate in temper so there’s no requirement to find an equilibrium point – you melt the crystals out and start over. You have the temperature to melt the crystals out (working bowl temperature) and the cooling temperature (in the tempering pipe). That’s all you need. The temps may be different from a batch tempering machine.

The third zone is useful in a continuous tempering machine for some very finicky very high fluidity couvertures. However, there are other issues in small machines that are more important, such as the length of the tempering pipe, the geometry of the auger within the pipe, and the shape of the working bowl (deep and narrow is better than shallow and wide).

I took a look at the ICB and it looks like an 11lb machine, not 11kg. Other than that I have no experience with it.

You've successfully subscribed to The Chocolate Life
Great! Next, complete checkout for full access to The Chocolate Life
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.
Success! Your billing info is updated.
Billing info update failed.