Tempering chocolate is the meticulous process of melting, cooling, and re-heating it to precise temperatures, ensuring that it solidifies with a glossy finish and a satisfying snap. Achieving the perfect temper is the key to crafting delectable chocolate creations, from truffles to dipped fruits, and everything in between.
Our chocolate tempering machines are your trusted partners in this journey. They bring precision and consistency to the tempering process, allowing chocolatiers and confectioners to achieve the desired texture, sheen, and stability in their chocolate creations. With our equipment, you’ll have the confidence to create chocolates that not only look stunning but also taste extraordinary.
BETATEMPER is a tempering machine based on the seeding method ideal for tempering small amounts of chocolate it has tank capacity of 2.5 kg
CHOCOTEMPER TOP is an innovative tabletop tempering machine, with a capacity of 5.5 kg, ideal for bakeries, ice cream parlors, hotels and restaurants.
CHOCOTEMPER-Q is a line of chocolate tempering machines with a compact design and a 30 kg, 40 kg, and 50 kg tank. A vibrating table and enrobing belt can be added.
BETATEMPER is a tempering machine based on the seeding method ideal for tempering small amounts of chocolate it has tank capacity of 2.5 kg
CHOCOTEMPER TOP is an innovative tabletop tempering machine, with a capacity of 5.5 kg, ideal for bakeries, ice cream parlors, hotels and restaurants.
CHOCOTEMPER-Q is a line of chocolate tempering machines with a compact design and a 30 kg, 40 kg, and 50 kg tank. A vibrating table and enrobing belt can be added.
