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Trempeuse à Chocolat 15 25
CHOCOLATE DIPPERS TC.15 / 25
With reinforced isolation and ventilation for temperature control.



Included :

- TC 15: 
1 tank 15 kg 
1 lid

- TC 25: 
1 tank 25 kg 
1 lid

Armoire de Pulvérisation
SPRAYING CABINET SP 10
DO YOUR CHOCOLATE SPRAYING AND KEEP YOUR LABORATORY CLEAN
DESCRIPTION:

Length: 955 mm
Depth: 655 mm
Total high with piece: 1945 mm
Voltage: 400 V 50 Hz 0.55 kW three phases

MT
MAGIC TEMPER 1.5K / 3K
Easy tempering of your chocolate masses, coatings, pralines, fillings.

The MAGIC TEMPER is suitable for batch tempering of a small confectioners daily production up to 400 kg and for R&D users, who prepare the chocolate masses for moulding, enrobing, etc., by using a new seeding method (Pre-cristallisation is the right term for tempering)
ADVANTAGES
Tempering on marble becomes redundant
Seeding with stable cocoa butter polymorphic forms:
Easy tempering of special recipes
Ability of depositing masses at higher temperatures (up to 33.5°C, to adapt to viscosity)
Reproducibility of tempering
Tempering of fillings for one shot or extrusion

Capacities : 1.5 kg / 3 kg
Voltage : from 100V to 240 V single-phase




MAGIC SCAN
MAGIC SCAN
The MAGIC SCAN is the first tempermeter developed especially for chocolate makers. The MAGIC SCAN controls the quality of the tempering of masses.

Compact, it can be installed on the work surface in the laboratory.

The MAGIC SCAN sends the information of the measure in real time to your computer or your tablet. Thanks to a pleasant software, the interpretation of data is simple and quick. The chocolate maker can then adapt the process
FEATURES
Software with simple interface
Display in real time of the tempering curve on computer or tablet
Display of the tempering values : Time, Slope, Temperature, RSI (Relative Solid Index)
History of the five latest measures (simultaneous display)
Wireless serial connection Bluetooth® or USB

EXOTHERM
EXOTHERM SMART
To perfectly succeed your chocolates cooling down.

This high technology TEMPERMETER measures the crystallisation of chocolate and calculates automatically the four characteristics of the inflexion point: slope, temperature, time and RSI (index from 1 to 10).
EQUIPMENTS
Stable cold bloc whichguarantees a high repeatability
Pre-heated temperature probe according to the temperature of the chocolate
LCD colour screen with embedded printer
Printing of the curve and characterisation on a ticket

ADVANTAGES
Curve directly spotted on the screen
Aluminium cups improve the thermal performances
Compact: 5.5 kg, only one connection, easily transportable
 


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