Chocolate tempering machine Triple Temper / Choco-Bar

Product Description: The LCM Choco-Bar was specially designed for up to seven different types of chocolate to be tempered simultaneously. The LCM Triple Temper offers the tempering of up to three types of chocolate. The continuous circulation tempering in the tanks works completely independent from one another and can be operated individually. The tempered chocolate is removed through the mold filling pipes. Easy cleaning and changing of chocolate using the discharge pipes on the backside is possible. Equipment: • Three tempering machines operating independently of each other are combined in a compact machine. • With fully automatic, continuous circulation tempering the chocolate is re-tempered at each pass. Chocolate on the filling pipe that is not removed and flows back into the chocolate tank is decrystallized and tempered again. This means, that even after hours of use, chocolate tempered in this manner has excellent crystallization, viscosity and a tempting gloss. And this guarantees the best storability of the products. Overcrystallization of the coatings does not occur, as we are assured through constant laboratory tests at famous chocolate manufacturers. • The LCM tempering machines also offer a high level of flexibility, when it comes to changing chocolate varieties. Cleaning is very easy. The chocolate tanks together with internal piping system can be flushed (through) with hot water.