Disc tempering machine SOLLICH

The large cooling surface of the three cooling stages and the long dwell time of the mass in the machine are decisive for optimum tempering. A uniformly fine crystal structure is achieved by frequently wiping off a very thin film of chocolate. Cooling is achieved by supplying cold water. An internal hot water circuit is activated for night-time operation to prevent the machine from 'freezing'.

Hourly output: approx. 4,000 kg/hour

Cooling surface: approx. 11.7 m2

Dwell time : approx. 5.7 minutes

Space requirement : approx. 1,300 x 1,550 mm