AWC 150 CHOCOLATE TEMPERING MACHINE ( 100 / 250 / 500 KG)
TECHNICAL SPECIFICATIONS

• On the water tank of the machine, there is a system for hot water production,
• It tempers the chocolate to the desired level in coordination with the electronic PLC system and ensures optimum heat balance with precision by drawing cold water from the chiller unit,
• The area where the chocolate is tempered is completely made of "Aluminum",
• In the tempering room, there are PU scrapers and scrapers with powerful geared motor,
• All surfaces and pipes in contact with food are completely made of AISI 304 chromium material,
• The external coatings of the machine are AISI 304 chromium sheet cladding,
• The chassis system is made of AISI 304 material,
• The machine has a separate inverter water pump for 4 layers,
• Cold water inlet and outlet have automatically operated 24 volt ½ TORK valves,
• The machine has a BY-PASS system to protect the chiller system,
• The electrical materials used in the machine are from "SIEMENS and ABB",
• A "Solid State Relay - SIEMENS" is used for the heating resistors of the machine (Optional)
• The electrical system can be completely produced with SIEMENS PLC - Screen control system (Optional)
• All temperatures, inlet and outlet temperatures of the tempering layers are controlled by the touch screen control panel,
• The chocolate transfer pump is speed controlled and can be precisely adjusted via the screen,
• The electronic system of the machine has a DELTA brand PLC and a 7'' touch screen,
• The "STNDBY" mode is available to keep the machine warm all the time,
• The front cover of the machine has a system completely opening to the side and the interior light is LED,
• The chocolate pump is speed controlled and has a 2'' 100 rpm 1.5 Kw geared motor,
• The total electric power of the machine is 23 Kw,

The purpose of tempering chocolate is:To crystallize the cocoa butter in the chocolate.This process is important so that your chocolate is ready for being processed.During tempering, the cocoa butter in the chocolate takes a stable crystal form.This ensures an excellent final product with a silky sheen and a hard crunchiness.