Chocolate products have always held an important position in the field of snack food; both high-end refined chocolate snacks and mass chocolate products have high requirements for production efficiency and quality, while traditional chocolate spray has many disadvantages such as uneven coating, multiple defects, serious waste, and difficulty in meeting large-scale production. Therefore, we have developed a tabletop tempering machine for chocolate based on its core advantages of flexibility, efficiency, and intelligence, providing solutions for global foreign trade food companies and helping you seize the opportunity in the chocolate product market.

This device is used to melt solid chocolate to a suitable temperature and evenly spray it on the surface of foods such as bread, fruits, and ice cream. It mainly consists of a storage tank, a circulation system, a control system, and an outer shell. Below, I will tell you how to use a chocolate melting machine.

Firstly, put the solid chocolate into the material tank. The chocolate in the tank is heated by the heating system to 45-50℃ and melted into a chocolate slurry, which destroys the internal crystals. Then, it is cooled to 27-29 ℃ and heated again to 31-32 ℃ to reach the optimal working temperature of the chocolate. The melted slurry is evenly sprayed on the surface of the product through the circulation system, and the excess is refluxed into the storage tank for recycling. The touch screen displays the temperature of the chocolate slurry in real-time, and the heating system, combined with the mixer in the feeding tank, can maintain a constant temperature for a long time, ensuring the quality and taste of the chocolate output. 

Precise temperature control is the key to locking in the best taste of chocolate. The equipment uses a heating belt to conduct heat and a stirrer to transfer the heat to the chocolate inside the feeding tank, resulting in a more even distribution of heating area and avoiding problems such as clumping. The built-in high-precision temperature sensor detects the temperature of the chocolate slurry in real-time during operation, and automatically controls the temperature after setting the temperature in advance, with a temperature difference control of ± 1 ℃

 The overall body is made of stainless steel material, which is sturdy and durable. Desktop design that can flexibly adapt to various scenarios: By using screw feeding and blade-type spray arms, the chocolate slurry can flow uniformly for a long time. The internal electronic control components are all made of first-line brands' (Schneider, Delta, etc.) electrical control components. The layout of the electrical cabinet components is reasonable, and double cooling fans are used to ensure stable performance.

The equipment is equipped with a paddle-type spray arm. After heating and melting, the chocolate slurry is pumped to the discharge port and divided by the paddle-type spray arm to form a layer of slurry curtain. The slurry curtain sprays uniformly around in an umbrella shape to ensure the uniformity of the product coating in the future. The excess chocolate syrup naturally falls into the storage tank for recycling, avoiding waste of raw materials.

The circulating pipeline for equipment discharge is covered with a layer of aluminum foil to provide insulation and prevent heat loss through the pipeline. The excess slurry during spraying flows back into the storage tank for recycling, reducing waste compared to traditional equipment. The device is equipped with a night mode, which can operate for a long time with low power consumption in nonproduction situations, maintaining a stable preset temperature and reducing power consumption.

This chocolate spray machine provides a solution for many chocolate product manufacturers with its intelligence. When the equipment brings us convenience, it cannot be separated from standardized operation and daily maintenance; Standardized operation not only ensures the quality of food but also makes it difficult to extend the service life of equipment.

1. The equipment voltage is single-phase 220V, and it must be grounded during operation to ensure the safety of personnel and equipment.

2. When using the device, it should be placed on a stable table or floor to avoid tilting.

3. Before putting solid chocolate into the feeding tank, ensure that the raw materials are free of debris and hard lumps to prevent blockage of the discharge port.

4. The machine can only start stirring and subsequent discharge spraying after heating to 40℃ to melt the chocolate, in order to avoid damaging the motor due to excessive stirring resistance.

5. After the production of the equipment is completed, it needs to be cleaned immediately. Before cleaning, all the remaining chocolate slurry in the material tank should be drained to prevent blockage of the pipeline after solidification.

6. There is a water outlet at the bottom of the equipment, which is controlled by a valve; the solidified chocolate in the material tank can be directly rinsed with hot water, and the rinsing water can be discharged directly from the bottom. 

7. After cleaning the equipment, use an air gun to blow-dry the moisture inside the equipment to avoid affecting production if the moisture is not dry during the next production.

In the current global demand for leisure food is constantly upgrading, OrangMech relies on years of experience in chocolate equipment research and development and, through continuous innovation and integration, has launched the latest chocolate spray equipment. No need to compare or worry; OrangMech is your trusted partner and the best chocolate tempering machine you're looking for. We will provide you with a complete solution, work together to create infinite possibilities, and assist you in expanding into larger markets.