Disc Tempering machine SOLLICH - type MST-1000

The machine for pre-crystallizing chocolate masses. The large cooling surface of the three cooling stages and the long residence time of the mass in the machine are decisive for optimum tempering. Frequent scraping of a very thin chocolate film results in a uniformly fine crystal structure. Cooling is achieved by feeding in cold water. For night-time operation, an internal hot water circuit is activated to prevent the machine from "freezing".
Capacity: approx. 1000 kg/hour
Cooling surface: approx. 2.2 m2
Dwell time: approx. 5.6 minutes
Space requirement: approx. 1300 x 1000 mm
All information is based on the manufacturer's brochure description; the design may differ from the standard.