Tempering machines - Import export

Tempering Machines Tempering is necessary in order to obtain a perfectly finished product. Five construction features enable perfect microcrystallization of the chocolate mass. – Long tempering sections – Large cooling surfaces – Turbulent mixing – Cooling time – Accurate temperature control ATM temepring machines meets these requirements. Final product has these characteristics: – Unique gloss – Fine grained and dense structure – Extended shelf -life – Crispy break – Short cooling time – Maximum contraction

Enrobing Machines Alper enrober is made with belt width from 400 , 600 , 800 and 1000 mm and designed for all common enrobing tasks with tempered as well as non tempered chocolate. On the machine there are following possibilities of enrobing. – Enrober can make bottom enrobing , top enrobing and combined bottom and top enrobing Combined bottom and top enrobing. – Partial enrobing by separation of chocolate curtain, it can be decided which part or parts of articles to enrobe – Designed for three shift operation – Stainless steel construction – Including one hot water system – Height adjustable blower with calibrated adjustable nozzle – Including return pump (optional) Frequency controlled : – Chocolate supply pump – Wire mesh band – Blower speed – Shaking device – Licking rollers