ID-FB100

The software will manage all process temperatures, ensuring a proper crystallization of stable beta crystals, greater gloss of chocolate, dry break and greater storage.

 STABILIZATION OF SPREADABLE CREAMS

ID-FB100 tempering machine also used for the stabilization of creams with fats suitable for crystallization and not only for the processing of pure chocolate.

• Storing and decrystallizing tank by kg 60 heated by water complete with extractable scraping agitator
• worm screw with two stages: first for decrystallization and second for chocolate tempering
• Vane pump supplies the worm screw for allowing the tempering machine to temper also other thick products like spreadable creams
• 2 contact thermocouples for the temperature monitoring and managing in the 2 sectors
• 7’’ touch screen for the management of all the machine’s controls
• Frigorific compressor for icing water
• Water heating integrated unit
• With wheels