Chocolate Tempering Machines
The tempering process is a controlled crystallization method that transforms cocoa butter into its most stable crystalline form before chocolate solidifies, ensuring superior gloss, snap, texture, and shelf life.
Specifications
| Model | Capacity | Note |
|---|---|---|
| ATM-250 | 250 kg/h | — |
| ATM-500 | 500 kg/h | — |
| ATM-1000 | 1000 kg/h | — |
| ATM-1500 | 1500 kg/h | — |
ALPY offers four tempering machines of different capacities:
- ATM-250 — 250 kg/h capacity
- ATM-500 — 500 kg/h capacity
- ATM-1000 — 1000 kg/h capacity
- ATM-1500 — 1500 kg/h capacity
The ALPY Tempering Machine holds the chocolate to ±0.2 °C through its cooling and heating system. Specially designed scrapers keep renewing the chocolate layer on the cooling surfaces, so the whole mass crystallizes evenly.
Each stainless steel tempering zone has its own temperature control and is thermally insulated, which keeps the process stable and cuts energy use.
An integrated de-crystallizer, mounted directly on the tempering machine, gently reheats the tempered chocolate each time it recirculates to the storage tank. This stops uncontrolled crystal growth and keeps the chocolate in working condition.
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 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.