Chocolate tempering machine is an indispensable key equipment in the chocolate factory. Processing chocolate slurry through special tempering methods can make the chocolate's natural flavor stronger, lubricating, brighter in color and good in preservation.

How to Use Chocolate Tempering Machine?

1. The hot water tank must be filled up before starting the machine. If water is continuously discharged to the overflow port, it means that the water in the hot water tank is full.
 

2. When the machine is operated for the first time every day, it must take a long time to heat the chocolate paste in the tempering center. Therefore, during the entire chocolate production period, the power should not be turned off when not in production
 

3. When the main machine starts to work, turn the knob from the insulation position to the working position.
 

4. In normal operation, the refrigeration unit should be turned on first to reduce the temperature to the set range, and then the main unit and the slurry pump should be turned on.
 

5. When the normal production will end, the cold water pump should be closed first, the inlet and outlet water valves should be closed at the same time, and then the host should be closed.

6. Finally, turn the knob to the heat preservation position. At this time, only the hot water pump and electric heating tube work to heat the chocolate paste in the temperature control center.

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