K&KURT MAKiNA SANAYi VE TiCARET LTD. STi.
AEGEAN FREE ZONE
Chocolate - Confectionery Machinery - Plants & Engineering
CHOCOLATE TEMPERING MACHINES
Our production range for chocolate tempering machines varies from 60 kg/h to 10000 kg/h.
K&Kurt chocolate tempering machines are suitable for low to high production capacity.
The production capacity can be adjusted from 110% down to 15% of rated output.
Uniform hollow good shells, reduced breakage and thinner, air and pinhole free coverage.
Constant degree of temper, even with varying chocolate infeed temperatures or throughputs.
K&KURT Tempering machines are fully automatic. PLC touch screen. Preset programs. Night mode.
Exact control of temperature and pumps by means of PLC automatic control.
ADVANTAGES OF CHOCOLATE TEMPERING
EXAMPLE INSTALLATION OF K&KURT CHOCOLATE TEMPERING MACHINES
K&KURT CHOCOLATE TEMPERING MACHINE RANGE
K&Kurt chocolate tempering machine has a highly developed three zone pre crystallizing system. The built in gear drives the main shaft with its turbo scrapers, which turbulently mix and scrape off the individual water jacketed plates. The three tempering zones are equipped with each their own temperature control and each their own probe placed directly in the chocolate flow.
Each zone has a separate water pump that circulates the water at very high speed and thus ensures a uniform exact water temperature in each tempering zone. Even if the water inlet is off, the existing water will circulate and the tempering efficiency will be high. By means of a chocolate pump with variable speed control the chocolate mass is transported through the tempering unit.