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Loynds-Limaq Automatic Tempering Machine Model LTF 150 – 200

This machine has a nominal tempering capacity of 150 to 200 kg/h of chocolate, for crystallizing the fat (cacao butter) contained in the chocolate, forming stable crystals of the type ß and ß´ , which provokes the acceleration of the total crystallization of the product, specially increasing its brightness and shelf life and impeding formation of the fat bloom and sugar bloom in the final product.

The equipment consists of two recipients. The first one is a jacketed recipients with capacity of 30 kg of mass, equipped with internal lateral scrappers and a spiral type system at the inferior part of the recipient.

The second recipient is double jacketed were the water and the Freon gas circulate. The Freon gas is responsible for the cooling of the product. The gas is proceeding from a refrigeration unit fixed internally to the machine. In the cylinder exists a spiral that transports the mass through the recipient while the Freon gas is being injected, this way occurring the tempering process of the chocolate. This spiral is also responsible for homogenization of the mass. The temperature control of the mass is done through thermic sensors type PT-100, monitored though a temperature controller type PID.

This machine has a nominal tempering capacity of 150 to 200 kg/h of chocolate, for crystallizing the fat (cacao butter) contained in the chocolate, forming stable crystals of the type ß and ß´ , which provokes the acceleration of the total crystallization of the product, specially increasing its brightness and shelf life and impeding formation of the fat bloom and sugar bloom in the final product.

Necessary electric installation : Three-phase, 220 V

Total electric consumption of the equipment: 6,2 KVA

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