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52) Rasch TR 5 Chocolate tempering machine Rasch chocolate tempering machine type TR 5, output up to 500 Kg/h, with feeding and stirrer, into screw for 2 zone cooling, power required: 380 V, 50 Hz, 11 Kw. Space required: 3000 x 1200 x 1800 mm. high. 53) Carle & Montanari Cavemil creme 600 moulding plant Carle & Montanari Cavemil creme moulding
Small chocolate refining molding enrobing machine chocolate coating bar making panning machine Specification Mold QJZ-I QJZ-II QJZ-III QJZ-IIII Capacity(kg/8hours) 800-2500 800-2500 800-200 3000-5000 Speed(n/min) 10-18Storke Chocolate Shape more than 100 kinds selected by customer Voltage 380v Power 21kw Dosage 0.22 0.412 0.2512 0.67 Pressure 0.7 Mpa 0.7 Mpa 0.7 Mpa Temp 20-25 Cooling Capacity ...
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Chocolate Machine, Conche Machine, Chocolate Enrober manufacturer / supplier in China, offering Melting Machine for Chocolate Ryg-4, Candy Polishing Pan Pgj30, Full-Auto and Semi-Auto Proven Grains Bar Moulding Production Line and so on.
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Additional chocolate machines will include the continuous chocolate tempering machine, the chocolate been production line, and many more. It just depends on the type of chocolate that you would like to produce at your facility, and there are many companies that sell them for very reasonable prices.
BAFU FWL280A chocolate bar packaging machine is applicable to wrapping chocolate bars, confectionery bars and other bars products, the machine comprises of a 90 degree in-feed conveyor that feeds ...
About product and suppliers: If you are into the chocolate-making business, high-quality and performance-oriented chocolate machine price available at Alibaba.com can boost your overall business performance and transform you into a superior chocolatier.chocolate machine price on the site are sold by some of the leading wholesalers, suppliers and manufacturers that excel in making these awesome ...
We provide all kind of chocolate making machines, including cocoa bean processing, cocoa fat melting, chocolate mixing, chocolate conching, holding, chocolate tempering, chocolate depositing, chocolate enrobing, dipping, patterns decorating, and chocolate auto packaging, etc.
The chocolate is not getting throughly mixed. You said you use a batch temper machine. When your chocolate is in temper and the machine is spinning, take temperatures in different areas and make sure that the result is consistent. You might have hot or cold spots from the heating element or water inside the machine.
