DESCRIPTION:
Based in Copenhagen Denmark, ChocoMa has more than 50 years experience of making flexible, reliable and efficient chocolate processing equipment.
SECTORS OF USE:
Today ChocoMa offers a complete range of machines for craftsmen and semi-industrial producers of chocolate praline, confectionary and bakery products. The solutions are developed and based on the Danish and European tradition within food technology and chocolate confectionary.
MAIN FEATURES:
For melting and tempering any kind of chocolate, the direct tempering allows you to have at any time fluid chocolate and a great union of the crystals, in order to make the final product of excellent quality. Understanding the changing of the crystal structure in the chocolate during the melting and tempering process is essential. Weather this process is regarded as an art or science - a condition for satisfying chocolate products is that the chocolate is melted and tempered correctly – and stays tempered during the working period. A complete and fully automatic tempering unit suitable for dark, milk and white chocolate is at your service as soon as the electrical plug is connected. The ease of operation leaves you able to devote your full attention to the creative process of making chocolate experiences for your customers.
Mounted on stable castor wheels the machines are able to distribute tempered chocolate to all your
enrobers, moulding machines etc. Internal stirrer with scraper mechanism ensures complete mixing of the chocolate. Heated discharge valve prevents the formation of any blockages. Stainless and easy cleaning design. Low maintenance as compressor, motor and gearbox are greased for life.
TECHNICAL DATA
Power W 3000
Frequency Hz 50
Voltage Volt 380
Capacity ca. 80 L
Additional Information
Additional Prep Fees May Apply
