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العربيةBuying guide · Savy Hacos Professional Chocolate Tempering Machine: How to Choose the Right One?
Discover the key criteria for choosing a professional chocolate tempering machine: capacity, tempering, output, precision, features, and scalability.
Are you looking for a professional chocolate tempering machine but aren’t sure which model to choose? Tank capacity, the amount of tempered chocolate, temperature accuracy, molding, enrobing, and scalability: there are several factors to consider before making an investment.
The tempering machine is at the heart of a chocolatier’s workshop. It allows the chocolatier to control the crystallization of the chocolate to achieve a shiny, brittle, stable, and consistent result, while significantly simplifying daily work.
In this guide, learn how a chocolate tempering machine works, what capacity to choose, what budget to set aside, and what equipment to prioritize based on your production needs.
Our models
Our professional chocolate tempering machines
From 8 to 60 kg tanks: see the page for each model.
01
Why use a professional chocolate tempering machine?
To ensure proper crystallization of the cocoa butter, the chocolate must follow a precise tempering curve, consisting of various heating and cooling phases.
A professional chocolate tempering machine automates this process and ensures a continuous supply of properly tempered chocolate, ready for use.
It offers several benefits in everyday life:
It thus serves as the basis for many products: chocolate bars, molded candies, pralines, ganaches, truffles, molded chocolates, and coated products.
Our advice
Our tip: Don’t choose your tempering machine based solely on its capacity. Also consider the products you want to make and how your business might grow. The right machine should allow you to work comfortably today, while also giving you the flexibility to move into enrobing in the future.
02
How does chocolate tempering work?
On our tempering machines, the three essential temperatures for tempering—melting, cooling, and working—can be adjusted independently!
- 01
The melting point
The chocolate is first heated to melt the crystals in the cocoa butter and create a perfectly smooth mixture.
- 02
Cooling temperature
The chocolate is then cooled to promote the formation of the desired crystals.
- 03
Working Temperature
It is then brought back to its operating temperature to achieve the proper viscosity and crystallization for its intended use.
Our tip: There
is no one-size-fits-all tempering curve. Temperatures must be adjusted to the type of chocolate used—dark, milk, or white—as well as to the couverture and its specific characteristics. Choose a tempering machine that allows you to precisely and independently adjust the different temperatures to maintain complete control over your tempering process.
03
What capacity of chocolate tempering machine should you choose?
To get started: 8, 12, or 24 kg are often enough
For a new artisanal chocolate shop, a tempering machine with a capacity of 8 to 24 kg is generally an excellent choice.
It already makes it possible to achieve professional-quality results while maintaining a compact machine and keeping costs under control.
For larger quantities: 40 or 60 kg
This increases autonomy and supports a more sustained production rate.
| Model | Capacity | What is it used for? |
|---|---|---|
| MINI GOLD | 8 kg | Very small production runs, molding, and one-time needs |
| GOLD 1 | 12 kg | Artisans, business start-ups, small-scale regular production |
| GOLD 2 | 24 kg | Artisanal workshop and regular production |
| SILVER 24 | 24 kg | Artisanal workshop and regular production |
| GOLD 4 | 40 kg | Sustained production and higher volumes |
| GOLD 6 | 60 kg | Workshops with high production demands |
| CRYSTAL 185 / 285 | 35 kg | Intensive production and continuous operation |
| CRYSTAL 305 | 60 kg | Intensive production and large volumes |
04
How much does a professional chocolate tempering machine cost?
The price of a professional chocolate tempering machine varies depending on its capacity and features.
Our SAVY HACOS tempering machines are available starting at €9,550, excluding tax .
Ranging from 8 to 60 kg, our machines are designed and manufactured using high-quality materials and electromechanical components, selected for their precision, reliability, and durability.
The budget then varies depending on the equipment selected: dosing head, vibrating table, coating conveyor, etc.
Our tempering machines are also scalable: you can start with the basics and add new equipment as your business grows.
Our advice
Don’t choose your tempering machine based solely on price. It’s a key piece of equipment in your production process, designed to operate daily for many years. Focus on build quality, component reliability, and durability: a high-quality investment is often the most cost-effective in the long run.
05
A tempering machine today. A coating machine tomorrow.
Are you starting your business primarily with molding, but then want to expand into ganaches, pralines, cookies, orangettes, or other coated products? No need to change machines!
Depending on the model you choose, you can add a coating belt to your tempering machine to turn it into a full-fledged chocolate tempering and coating machine.
Compact and easy to handle, it allows for a simple switch from a casting configuration to a coating configuration.
Carpet is available in several widths
180 mm • 220 mm • 300 mm • 400 mm
For more information, check out our guide: How to Choose a Chocolate Enrober?
Our tip: Even
if you’re starting out with just molding, choosing a machine that’s compatible with a coating belt will allow you to diversify your production later on without having to replace the machine.
How to Choose the Right Professional Chocolate Tempering Machine
Choosing a professional chocolate tempering machine means investing in equipment that is central to your production process. Capacity, tempering precision, versatility, and scalability must be tailored to your needs today—and tomorrow.
With a properly sized machine, you can temper, mold, and coat a wide variety of products while improving consistency and efficiency.
SAVY HACOS’s expertise at the service of chocolatiers
For nearly 50 years, SAVY HACOS has been designing and manufacturing robust, precise, and scalable chocolate-making machines in France for artisans and professionals.
With capacities ranging from 8 to 60 kg, our line of tempering machines lets you find the right configuration for every workshop and scale it as your production grows.
Tell us about your project: our experts will help you choose the model, capacity, and equipment that best suit your needs.
Frequently asked questions
Professional chocolate tempering machine: your questions
What is a professional chocolate tempering machine?
It is a machine that melts chocolate, cools it and then keeps it at its working temperature, continuously. The chocolate stays tempered all day: glossy, with a clean snap and easy to demould, without having to rework it by hand.
What tempering machine capacity should you choose to get started?
To get started, an 8, 12 or 24 kg tank is often enough: Mini Gold (8 kg), Gold 1 (12 kg), Gold 2 or SILVER 24 (24 kg). For sustained production, the Gold 4 has a 40 kg tank and the Gold 6 a 60 kg tank. For continuous work, the CRYSTAL range goes from 35 to 60 kg.
How much does a professional chocolate tempering machine cost?
The price depends on the tank capacity and the equipment. The SILVER 24, with its 24 kg tank and 3-phase continuous tempering, starts at €13,900 excl. VAT. The other models are quoted on request, according to your production.
What is the difference between a tempering machine and a chocolate enrober?
A tempering machine tempers the chocolate and delivers it for moulding. An enrober is a tempering machine fitted with an enrobing belt, to coat bonbons and biscuits. The Gold 1, Gold 2, SILVER 24 and Gold 4 are upgradeable: they can be fitted with an enrobing belt straight away or later.
Can you mould with a chocolate tempering machine?
Yes. A tempering machine is first used to fill moulds, with a vibrating table to remove air bubbles. To go faster, it can be fitted with a dosing head, an MPT6 mould filling machine (6 moulds per minute) or, on the Gold 4, Gold 6 and CRYSTAL, an HML 240 moulding line.
