Chocolate Enrobing machine + cooling tunnel type TR 450

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.
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• 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