disc tempering machine - SOLLICH type MST 1000, built in 1979.

The machine is used to pre-crystallize chocolate masses. The large cooling surface of all three cooling levels as well as the holding time of the chocolate within the machine are essential for an optimal tempering result. The frequent scraping of a very thin chocolate film enables a uniformly fine crystal structure. The cooling medium is cold water. For the night run an internal hot-water circuit is activated to prevent the machine from freezing.
Output: approx. 1000 kg/h
Cooling surface: approx. 2,2 m2
Holding time: approx. 5,6 minutes
Space required: approx. 1300 x 1000 mm