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Chocolate Tempering Machines

Where chocolate quality is won or lost: crystallisation control to ±0.2 °C, from 250 to 1,500 kg/h.

Specifications

Model Capacity Note
Model - 250 250 kg/h
Model - 500 500 kg/h
Model - 1000 1000 kg/h
Model - 1500 1500 kg/h

Snap, gloss, shelf life, resistance to bloom — every quality your customer associates with good chocolate is decided at tempering, when cocoa butter must be brought into its most stable crystal form before the chocolate sets. Get the crystallisation wrong by a degree and the product tells on you in the shop window.

Alpy Tempering Machines control this process to a maximum deviation of ±0.2 °C across the entire tempering cycle. That number is the headline of this page; everything else exists to deliver it:

  • Specially designed scrapers keep the product mass moving so tempering is homogeneous at every point, not just at the wall
  • Each stainless steel tempering zone has independent temperature control and is thermally isolated from its neighbours, so zones cannot drag each other off setpoint
  • An integrated de-crystallizer reheats tempered chocolate returning to the storage tank, preventing premature crystallisation in your return lines
  • Food-grade stainless steel construction throughout

Capacities

CapacityTypical use
250 kg/hSmall-scale and artisan production
500 kg/hMedium-capacity lines
1,000 kg/hHigh-capacity industrial production
1,500 kg/hLarge-scale continuous production

Matched to your line

Size the tempering machine to the moulding or depositing line it feeds: a PIN-DRIVE or MODUFLEX moulding line, the Shell line, or the Rotary Drop line each have different demand profiles, and the four capacity steps above let us match the temperer to the line rather than oversizing it. Alpy tempering machines feed Alpy lines in plants across more than 45 countries, and integrate equally well with existing third-party equipment.

Tell us what the temperer will feed, and we will specify the right capacity.

Request a tempering machine quotation

Frequently Asked Questions

How tightly does the machine control crystallisation?
Tempering is held to a maximum deviation of ±0.2 °C across the entire cycle. Specially designed scrapers keep the mass moving so tempering is homogeneous at every point, not just at the wall.
What capacities are available?
Four steps from 250 to 1,500 kg/h — 250, 500, 1,000 and 1,500 — letting us match the temperer to the line it feeds rather than oversizing it.
Does it prevent premature crystallisation in the return line?
Yes. An integrated de-crystallizer reheats tempered chocolate returning to the storage tank, and each stainless steel zone has independent temperature control and is thermally isolated from its neighbours.

Contact Form

Phone: +90 212 620 17 28 WhatsApp