Enrobing machine + tunnel,Savy GoiseauType Crystal 450,Year 1999,Working width 420mm Tempering unitPump for chocolate
Cooling tunnel 7,8 m length
Key Specifications:
- Working Width: 420 mm
- Continuous Tempering System: The machine employs a three-phase tempering process, ensuring the chocolate passes through the critical crystallization temperatures: melting at 45-55°C, cooling to 27°C for crystal formation, and then rising to a working temperature of approximately 30°C. This method mimics manual tempering, preventing issues like thickening during extended operations.
- Mesh Belt Width: 420 mm
- Maximum Passage Height: 100 mm
- Chocolate Pump: Equipped with a pump for efficient chocolate transport.
- Cooling Tunnel: Paired with a cooling tunnel measuring 7.8 meters in length, featuring cold air cooling and a GEA KUBA compressor
