The T260 automatic, continuous operation tempering machine utilizes jacketed bain-marie bowl heating and incorporates a refrigerant compressor for cooling to allow for perfect tempering of any type of chocolate or compound coating. The machines also have an agitator fitted inside the jacketed bowl in order to keep the chocolate homogeneous and fluid.
With the addition of a wire-mesh enrobing conveyor, you will have an enrobing system complete with dispenser, blower, wire-mesh belt vibrator, and tail-cutting device. In addition, there are numerous enrobing heads available to achieve unique product designs (i.e. zig-zag, bottom only, top/bottom, drizzle, etc…). The enrobing conveyor is available in multiple working widths for a wide variety of production capacity requirements. These machines come equipped with a flow-stopping foot pedal and a programmable dosing system. They can be completed with a heated vibrating table as well; a useful accessory when creating pralines, chocolate bars, Easter eggs, and other hollow shapes. Multiple models available for any production requirement.
Bowl Size: 25 lbs.