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CHOCOLATE DIPPERS
Chocolate melting trays
CHARACTERISTICS:
With reinforced insulation and ventilation for a better heat distribution.
EXISTS IN 2 MODELS :
TC 15 : 15 kg – 1 lid
TC 25: 25 kg – 1 lid
SPRAYING CABINET
CHARACTERISTICS:
Electrically dismountable filter turbine for cleaning purposes
Filter zone heating adjustable in temperature
Turntable
Gun hook (not included)
Interior lighting (wireless BOSH lamp)
Air deflector box
Optional: support cabinet on castors
Dimensions: l66 x L96 x h206 cm
Tension :400 V 50 Hz 0.55 kW three phase
MAGIC TEMPER
1.5 K & 3 K
For easy tempering:
Masses of chocolates, couvertures, pralines and ganaches.
The MAGIC TEMPER is intended for tempering in batch, for artisan confectioners, R&D centers, and daily productions up to 400 kg/day, in order to temper easily by the sowing method.
ADVANTAGES
No redundancy as for a tempering on marble
Seeding with stable polymorphic forms
Easy tempering of masses
Possibility of casting masses at higher temperatures
Tempering reproducibility
Tempering of interiors for one shot or extrusion
CAPACITIES: 1.5 kg / 3 kg
POWER SUPPLY: 100V to 240V single-phase sector
DOWNLOAD THE DOCUMENTATION
MAGIC SCAN
The MAGIC SCAN is the first tempermeter specially designed for chocolate craftsmen. It allows to check the quality of the tempering of the masses.
It is compact and can be placed directly on the work surface in the laboratory.
The MAGIC SCAN sends the information of the measurement in real time to your computer or tablet. Thanks to a user-friendly software, the interpretation of the data is simple and fast. You can then adapt your process.
FEATURES
Software with simple interface
Real-time display of the cooling curve on PC or tablet
Display of tempering values: Time, Slope, Temperature, RSI (Relative Solid Index)
History of the last five measurements (simultaneous display)
Bluetooth® or wired USB connection
DOWNLOAD THE DOCUMENTATION