Tempering machines are essential for the production of chocolates, liquor and cocoa butter, whether molded or covered, because shelf life, product gloss, heat resistance, ease of demoulding, crystallization speed and temperature control depend directly on the quality of this equipment. LITEQ Tempering Machines provide exceptional crystal formation rates, not only when working with pure chocolates (which use only cocoa butter), but also with chocolates with a high percentage of milk fat or with additions of butters equivalent to cocoa butter. The capabilities of our equipment
from 400 to 5,000 kg/h.