What Is The Working Principle Of The Chocolate Tempering Machine?

The working principle of a typical chocolate tempering machine is very unique but simple and straightforward.

It features a digital control unit that can adjust numerous parameters and processes of the machine, including heating, mixing, and cooling.

Furthermore, it is equipped with different sensors that can detect various changes in the machining process, such as temperature changes.
The process begins by melting the raw chocolate, then setting the machine to a preferred temperature to provide accurate readings via the PLC display.

In addition, the device has buttons on the PLC screen for temperature adjustment.

Ideally, the temperature is an essential parameter in the tempering process of chocolate, so setting it accurately is crucial.

The next step is to mix the materials, which is done in a mixing bowl with the help of a mixing motor.

The stirring motor rotates clockwise to fully mix the materials until a uniform solution is obtained.

The next step is to turn on the flow of chocolate to create a continuous tempering process.

Afterward, cool the heated and mixed melted chocolate by adjusting the temperature control system to the recommended level.

Once the melted chocolate has cooled accordingly, it is molded into the desired shape and size.

First, in the forming stage, the chocolate flows through the forming container to the vibrating table.

A spatula will come in handy during this process to clean up spilled melted chocolate from the forming container.

However, you need to be aware that different chocolate tempering machines may use different techniques to temper chocolate in many cases.
Even so, the most critical parameters around heating, mixing, and cooling are more or less the same.