Sollich Chocolate Tempering Machine | ...

Sollich - Chocolate Tempering Machine | TURBOTEMPER® E-TYPE-TEB

Chocolate Tempering Machine | TURBOTEMPER® E-TYPE-TEB

The Turbotemper® e type TE B tempering machine from Sollich enjoys increasing popularity.

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It is compact in structure and equipped with chocolate vibrating sieve, material storage tank with level control, adjustable chocolate feed pump, a decrystallisation stage and the 3 stage Turbotemper®, all making for a simple installation phase. Only one chocolate feed line is neccessary from the storage tank. The "B" - version can be supplied for capacities from 100 to 2.200 kg/h.

Features of this product

Increased shelf life and exceptional gloss due to presence of a very high proportion of stable beta V crystals
Improved heat resistance of chocolate
Lower viscosity as a result of 2-3 ºC (3-5 ºF) higher operating temperatures
Constant degree of temper, even with varying chocolate infeed temperatures or throughputs
Uniform hollow good shells, reduced breakage and thinner, pinhole free chocolate coating
Improved contraction for easier demoulding and less mould cleaning
Quickest solidification during the cooling process (post recrystallisation)
Better temper quality through accelerated crystal formation and absolutely homogeneous crystal distribution due to the new "Mäander" double scraper (patented)
Accelerated cooling and pre-crystallisation because there is less volume of chocolate in each of the plates and because the "first-in/first-out" route for the chocolate is guaranteed
Greater economy trough and increased tempering throughput made possible by the new design double channel cooling plates (patented)
High percentage of uniform, stable beta crystals formed in the crystallisation stage, thanks to the uniformity of temperature of the cooling surfaces (patented). The temperature is automatically adjusted according to the chocolate throughput
More accurate chocolate temperatur control by measuring the temperatur in an annular gap (patented)
High degree of user comfort, extensive data availability such as Tempermeter curves and preventative maintenance advice possible, upon request, by means of a Touchscreen PC
Hygienic design
Low energy demand by efficient technology using energy saving components (e.g. IE3 motors)

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Features of this product

Increased shelf life and exceptional gloss due to presence of a very high proportion of stable beta V crystals
Improved heat resistance of chocolate
Lower viscosity as a result of 2-3 ºC (3-5 ºF) higher operating temperatures
Constant degree of temper, even with varying chocolate infeed temperatures or throughputs
Uniform hollow good shells, reduced breakage and thinner, pinhole free chocolate coating
Improved contraction for easier demoulding and less mould cleaning
Quickest solidification during the cooling process (post recrystallisation)
Better temper quality through accelerated crystal formation and absolutely homogeneous crystal distribution due to the new "Mäander" double scraper (patented)
Accelerated cooling and pre-crystallisation because there is less volume of chocolate in each of the plates and because the "first-in/first-out" route for the chocolate is guaranteed
Greater economy trough and increased tempering throughput made possible by the new design double channel cooling plates (patented)
High percentage of uniform, stable beta crystals formed in the crystallisation stage, thanks to the uniformity of temperature of the cooling surfaces (patented). The temperature is automatically adjusted according to the chocolate throughput
More accurate chocolate temperatur control by measuring the temperatur in an annular gap (patented)
High degree of user comfort, extensive data availability such as Tempermeter curves and preventative maintenance advice possible, upon request, by means of a Touchscreen PC
Hygienic design
Low energy demand by efficient technology using energy saving components (e.g. IE3 motors)