If you are a craftsman who loves chocolate and pursues the ultimate taste and appearance of each finished product, then the chocolate tempering machine is the key equipment for you to achieve "professional quality". Orange Mech will help you disassemble its working logic and core components from a professional perspective, as well as the use skills that can make the quality more stable, and help you choose the best chocolate tempering machine.

The essence of temperature regulation is to realize the stable crystallization of cocoa butter through temperature regulation, and the working principle of chocolate tempering machine is centered around this core. Its precise temperature cycle control is the key to distinguish it from manual temperature regulation, and it is also the core performance that professional users pay attention to in the evaluation of chocolate tempering machine reviews.

The chocolate temperature regulator controls the temperature through three stages of "melting-cooling-heating", and cooperates with water circulation and stirring to realize accurate temperature regulation. Firstly, the Heiqiao (50~55℃) and Milk Qiao (40~45℃) are heated and melted, then cooled to 26~28℃ to promote the precipitation of β -type crystals, and finally heated to 28~32℃ to remove unstable crystals. Water should be isolated from the whole process to avoid chocolate deterioration.

You can only feel the advantages of the machine after you understand the principle of the temperature regulator. After all, manual temperature regulation is easy to make mistakes, and the best chocolate temperature regulator of best chocolate tempering machine can help you solve many practical troubles and is a necessary equipment for large-scale production.

1.Manual temperature adjustment depends entirely on experience, and the change of ambient temperature may lead to the failure of finished products. But the temperature regulator can accurately control the temperature and the quality is stable.

2. Manual temperature adjustment is slow, and the temperature adjustment machine directly processes in batches, which is equivalent to the workload of several people, allowing you time to develop new products and expand business, doubling efficiency and saving time.

3. The display screen supports multiple languages, and can store multiple sets of parameters. The temperature of black chocolate, milk chocolate and white chocolate can be preset, and the operation is simple. Even for new employees, following the steps of how to use chocolate tempering machine mentioned below, they can operate independently in half an hour without having to pay a lot of money for senior technicians.

4. The machine body and the part contacting with chocolate are made of food-grade 304 stainless steel, which is wear-resistant, easy to clean, reasonable in structural design and convenient to disassemble, clean and assemble; There is also a mobile universal wheel, which can be pushed by one person to facilitate the layout adjustment of workshops or stores.

5. Night mode can keep chocolate melting with low power consumption, and start work directly the next day without re-melting; When coating, the surplus chocolate can be recovered and reused when the air knife blows and the shaking device shakes, thus reducing waste and saving you money.

The core performance of the chocolate tempering machine depends on the cooperation of key components. Knowing the details of the core components, especially the control system, is the basis for realizing accurate tempering and prolonging the service life of the equipment, and is also an important basis for judging whether it is a best chocolate tempering machine. The component design of the chocolate thermostat revolves around three cores: accurate temperature control, stable operation and convenient operation, and all components cooperate to realize the automation of the whole process of the thermostat.

1. The intelligent touch screen interface supports multiple languages (including Chinese), the operation is intuitive and simple, the temperature curve and process state can be displayed in real time, multiple groups of preset parameters can be stored, and different recipes can be called with one button.

2. Accurate temperature sensor, multi-point temperature monitoring to ensure no dead angle, rapid response to temperature changes, real-time adjustment of heating/cooling power, high precision (usually 0.5℃) to ensure stable temperature adjustment effect.

3. Automatic program control, preset chocolate type program (black/milk/white chocolate), self-defining temperature curve, adapting to special formula, night mode function, keeping chocolate liquid and reducing energy consumption.

4. Safety protection system, overheating protection, prevention of chocolate burning, low liquid level alarm, avoidance of empty burning damage to equipment, abnormal power failure recovery function, protection of equipment and raw materials.

Mastering the workflow of chocolate tempering machine can help you standardize the operation, optimize the production links, and give full play to the productivity and quality advantages of the equipment. Let's learn how to use chocolate tempering machine.

1. Pour the chocolate raw materials without moisture and impurities into the temperature regulating tank, and the amount of raw materials should be between the upper and lower limits marked by the equipment, neither too much nor too little; If it is necessary to match the front biscuit production line or the rear cooling tunnel furnace, dock in advance, push the machine to a suitable position and lock the universal wheel brake.

2. Set the formula through the display screen, save it after adjustment and use it directly next time.

3. Press the start button, and the machine will start to work. First, it will be heated and melted. After reaching the set temperature, it will continue to stir for 5-10 minutes to ensure that the cocoa butter is completely melted. Then the temperature is automatically lowered, the water cooler is started, the temperature is lowered to the crystallization temperature through water circulation, and the stirring module keeps rotating, so that the chocolate is evenly cooled; After the cooling is completed, the temperature is automatically raised to the heat preservation temperature.

4. For chocolate with good temperature regulation, change the corresponding pouring head if you want to do modeling, and start the conveyor belt if you want to do coating. After the product passes through the coating area, the air knife blows off the excess chocolate, and the shaking device assists in cleaning, and the excess chocolate can be recycled.

5. Stop processing: if you need it again in a short time, switch to night mode to keep the chocolate melting; If you don't use it for a long time, be sure to clean it before turning it off. Don't let the chocolate solidify in the machine.

Standardized operation is the key to ensure production safety, product quality and equipment life. The following precautions are all from the production practice summary of Orange Mech.

1. Wiring must be operated by a professional electrician. Make sure that the voltage is matched and the wiring is correct. Don't try to save trouble and connect it yourself, otherwise there may be leakage and short circuit, which is dangerous and will damage the machine.

2. Never use chocolate raw materials containing moisture and impurities, otherwise it will affect the temperature regulation effect and may make chocolate moldy; The amount of raw materials should not exceed the maximum capacity of the temperature regulating tank or be lower than the minimum capacity, so as to avoid idling or overload of the equipment and damage to the mixing module and motor.

3. When there is chocolate in the machine, don't turn it off directly. Be sure to switch to the night mode to keep it melting, otherwise the chocolate will harden and agglomerate, and the next start will damage the engine and chain; If the chocolate has solidified in the machine, don't start it forcibly. First turn on the heating function to preheat for 20 minutes, then turn on the blender, and then turn on the circulation function after 30 minutes.

4.The structure and parameters of the machine are optimized by the manufacturer, which can work stably. Don't modify it by yourself. If you have special requirements, please contact the manufacturer first to avoid failure after modification.

Cleaning the equipment is an important link in food safety and equipment maintenance. The standardized cleaning process can avoid material residue and prolong the service life of the equipment. The specific steps are as follows:

1. After the temperature adjustment is completed, export and recycle the chocolate left in the jar to avoid waste; Then gently scrape off the residual raw materials in the tank with a soft scraper.

2. Pour warm water into the temperature regulating tank, start the stirring module and circulation function, let the warm water circulate fully, dissolve the residual chocolate, and then discharge the warm water.

3. If there is residue in the elbow, start the auger to reverse, pump the chocolate in the elbow back to the temperature regulating tank, and then rinse it with warm water to ensure that there is no residue.

4. Rinse again with clear water until all materials are discharged; Finally, open the lid of the temperature regulating tank and dry the inner wall and stirring blades.