e-mail: sales@loynds-limaq.co.uk
Loynds-Limaq Chocolate Tempering Machines Model LTF 100
Chocolate tempering, fully automatic and continuous
The Mini Tempering machine has a water heated reservoir, with a mixing mechanism, a tempering aggregate, specially developed with modern construction and a refrigeration compressor for cooling of the chocolate.
The Mini Tempering Machines are specially indicated for the feeding of Enrobers with working width up to 400 mm, decoration machines, small dosing devices and dropping machines or where tempered chocolate is needed.
The Mini Tempering Machine is available in mobile or fix version. As accessories we supply vibratory screens for screening of the chocolate, or level sensors for automatic refilling with liquid chocolate from a dissolving tank.
The Mini Tempering Machine LTF100 can be equipped at any moment with the Enrober Head LC-320.
The equipment has a nominal tempering capacity of 80 kg/h of chocolate to pre-crystalize the fat (cacao butter) contained in the
chocolate, forming stable crystals of type ß and ß´ which provokes the acceleration of the total crystallization of the product,
increasing visible its brightness and shelf life and avoiding the formation of fat bloom and sugar bloom in the final product.
The equipment consists of a jacketed recipient with capacity for 25 kg of mass, internal lateral scrappers and a snail type tempering
system on the inferior part of the recipient.
In this model of Temperer the responsible for cooling of the product is gas Freon R22, proceeding from a refrigeration unit,
fixed internally to the machine. The temperature control (of the mass) is realized by means of thermal sensors type PT-100, monitored
through a temperature controller type PID.
Power supply: As required by the customer.
