Disc tempering machine SOLLICH - Type MST-1000, built in 1981.

The machine for pre-crystallizing chocolate masses. The large cooling surface of the three cooling stages and the long dwell time of the mass in the machine are decisive for optimum tempering. A uniformly fine crystal structure is achieved by frequently scraping off a very thin chocolate film. Cooling is achieved by supplying cold water. For night-time operation, an internal hot water circuit is activated to prevent the machine from 'freezing'.
Power: approx. 1000 kg/hour
Cooling surface: approx. 2.2 m2
Dwell time: approx. 5.6 minutes
Space requirement: approx. 1300 x 1000 mm
All data according to the manufacturer's brochure description, design may differ from standard.