Chocolate tempering machine is crucial for chocolate, whether they are molded or covered, because shelf life, product shine, thermo resistance, easy demoulding, the crystallization speed and the temperature control, directly depend on the quality of this equipment.
LITEQ's tempering machines provide an exceptional rate of crystal formation, not only working with pure chocolates (which use only cocoa butter), but also with chocolates with a high milk percentage, fat or with additions of butter equivalent to cocoa butter.
| MODEL | CAPACITY |
| T – TEMPER 200 | 200 kg/h |
| T – TEMPER 600 | 600 kg/h |
| T – TEMPER 1.000 | 1.000 kg/h |
| T – TEMPER 1.500 | 1.500 kg/h |
| T – TEMPER 2.000 | 2.000 kg/h |
| T – TEMPER 3.000 | 3.000 kg/h |
| T – TEMPER 4.000 | 4.000 kg/h |
| T – TEMPER 5.000 | 5.000 kg/h |
