Chocolate Melting and Tempering Machine with Enrobing Machine
Delivering Advanced Chocolate Production Solutions
Our Chocolate Melting and Tempering Machines are designed to ensure precision, efficiency, and consistent quality for chocolate production. With over 35 years of expertise, we provide tailored solutions to meet the diverse needs of global food manufacturers.
Trusted China Chocolate Machinery Manufacturer
With decades of experience, SHANGHAI YUCHO INDUSTRIAL CO., LTD is a trusted leader in chocolate machinery manufacturing. Our equipment, including the Chocolate Melting and Tempering Machine with Enrobing Machine, is crafted with food-grade 304 stainless steel and advanced automation for precision and hygiene. Certified to ISO 9001 and CE, we offer customized solutions and comprehensive services, from design to after-sales support, ensuring seamless production for clients worldwide.
Product Details
Efficient Chocolate Processing with Precision and Versatility
The Chocolate Melting and Tempering Machine with Enrobing Machine is designed to deliver precise temperature control and consistent results for chocolate production. With its advanced features, including dual temperature control and variable-frequency motors, it ensures stable operation and high-quality output.
Available in capacities ranging from 8kg to 60kg, this machine is suitable for a variety of applications, from small-scale artisanal production to medium-sized confectionery factories. The enrobing machine, equipped with heating lights, blowers, and vibrators, ensures even coating and efficient cooling for a flawless finish.
Our machines are crafted with food-grade 304 stainless steel and advanced automation to meet the highest standards of hygiene and durability. With accurate temperature control and reliable performance, the Chocolate Melting and Tempering Machine with Enrobing Machine is an essential tool for achieving premium chocolate products.
Models & Key Specifications
| NO | Machine Configuration | Packing Size (mm) | Total Power | Key Features |
|---|---|---|---|---|
| 1 | Melting and Tempering Machine (8kg) | 660×570×580 | Heater: 500W Motor: 200W | Accurate speed & temperature adjustment |
| 2 | Vibrator (Accessory) | – | 30W | For mold vibration & air bubble removal |
| 3 | Melting & Tempering Machine + Enrobing Unit (8kg) | 660×570×580 1100×580×600 | 1720W | Enrober with heating light, blower & vibrator |
| 4 | Melting & Tempering Machine + Enrobing + Conveyor (8kg) | 660×570×580 1200×580×1220 | 1840W | Dual cooling fans Enrober with heating light, blower & vibrator |
| 5 | Melting & Tempering Machine + Enrobing + Cooling Tunnel (8kg, Most Popular) | 660×570×580 1100×580×600 2850×730×1500 | 4420W | 2P compressor 200mm belt width High efficiency Most popular configuration |
| NO | Machine Configuration (15kg) | Packing Size (mm) | Total Power | Key Features |
|---|---|---|---|---|
| 1 | Melting and Tempering Machine | 700×680×690 | Heater: 750W Motor: 250W |
Accurate speed & temperature adjustment |
| 2 | Vibrator (Accessory) | – | 30W | For mold vibration & air bubble removal |
| 3 | Melting & Tempering Machine + Enrobing Unit | 700×680×690 1100×680×650 |
2020W | Enrober with heating light, blower & vibrator |
| 4 | Melting & Tempering Machine + Enrobing + Conveyor | 700×680×690 1200×680×1220 |
2140W | Dual cooling fans Enrober with heating light, blower & vibrator |
| 5 | Melting & Tempering Machine + Enrobing + Cooling Tunnel (Most Popular) | 700×680×690 1100×680×650 2850×730×1500 |
4720W | 2P compressor 200mm belt width High efficiency Most popular configuration |
| NO | Machine Configuration (30kg) | Packing Size (mm) | Total Power | Key Features |
|---|---|---|---|---|
| 1 | Melting and Tempering Machine (including Vibrator) | 1020×740×1310 | Heater: 1200W Motor: 550W |
Accurate speed & temperature adjustment |
| 2 | Melting & Tempering Machine + Enrobing Unit | 1020×740×1310 1300×500×450 |
2770W | Enrober with heating light, blower & vibrator |
| 3 | Melting & Tempering Machine + Enrobing + Conveyor | 1020×740×1310 2200×500×1240 |
3020W | Dual cooling fans Enrober with heating light, blower & vibrator |
| 4 | Melting & Tempering Machine + Enrobing + Cooling Tunnel (Most Popular) | 1020×740×1310 1300×500×450 2850×730×1500 |
5470W | 2P compressor 200mm belt width High efficiency Most popular configuration |
| NO | Machine Configuration (60kg) | Packing Size (mm) | Total Power | Key Features |
|---|---|---|---|---|
| 1 | Melting and Tempering Machine (including Vibrator) | 1420×880×1220 | Heater: 2000W Motor: 750W |
Accurate speed & temperature adjustment |
| 2 | Melting & Tempering Machine + Enrobing Unit | 1420×880×1220 1520×600×450 |
3770W | Enrober with heating light, blower & vibrator |
| 3 | Melting & Tempering Machine + Enrobing + Conveyor | 1420×880×1220 2200×600×1240 |
4020W | Dual cooling fans Enrober with heating light, blower & vibrator |
| 4 | Melting & Tempering Machine + Enrobing + Cooling Tunnel (Most Popular) | 1420×880×1220 1520×600×450 3400×800×1500 |
7470W | 3P compressor 300mm belt width High efficiency Most popular configuration |
Features and Benefits
Dual Precision Temperature Control System
Equipped with Delta brand dual temperature control system, it maintains chocolate temperature stably at 40℃ with ±1℃ accuracy, ensuring consistent tempering results and preventing fat separation or chocolate burning.
High-Performance Variable-Frequency Motor
Features a robust variable-frequency motor with large torque, enabling stable continuous operation for up to 12 hours. It easily processes all types of solid chocolate, ensuring smooth and efficient tempering/melting workflows.
Automatic Speed & Temperature Regulation
Integrates intelligent automatic speed regulation and stable temperature control, eliminating manual adjustment errors. This ensures uniform chocolate texture and optimal viscosity for enrobing, molding, or filling processes.
Premium Prototype-Matched Design
Adopts sophisticated imitation of original Belgian PREAF structural prototypes, delivering industrial-grade performance while maintaining compact dimensions suitable for shop, boutique, and small-scale production use.
Ultra-Low Noise Operation
Operates at only 30-40 dB, significantly quieter than standard tempering machines. This low-noise design makes it ideal for retail shops, cafes, and small workshops with noise-sensitive environments.
Food-Grade SUS304 Stainless Steel Construction
All product-contact components are made of food-grade SUS304 stainless steel (instead of inferior 201 steel), ensuring easy cleaning, corrosion resistance, and full compliance with global food safety standards.
How it works
Core Functions and Versatility (Chocolate Tempering & Enrobing Machine)
- Heating chocolate to fully melt existing crystals
- Cooling slightly to encourage formation of optimal cocoa butter crystals
- Reheating gently to maintain a workable, stable consistency (40℃ ±1℃ via Delta dual temperature control)
- Traditional confections: candy bars, truffles, and pralines
- Functional foods: protein bars, baked goods, and ice cream bars
- Specialty snacks: chocolate-coated pretzels, nuts, and fruit
What is a Chocolate Tempering Machine?
The Significance of Chocolate Tempering Machines in Chocolate Production
Understanding the Difference Between Chocolate Melting Machines and Chocolate Tempering Machines
Key Elements of a Chocolate Tempering Machine
1. Heating and Cooling System
Dual heating and compressor-driven cooling enable precise temperature control across melting, cooling, and working stages. This system reliably forms stable Type V crystals required for premium chocolate quality.
2. Agitation Mechanism
A low-shear internal agitator ensures continuous chocolate circulation, preventing wall buildup, uneven cooling, and fat separation. Steady motion supports consistent crystallization and uniform texture.
3. Digital Control Panel
Intuitive digital controls let operators program and save custom temperature profiles for dark, milk, and white chocolate. Automated cycle control reduces labor and ensures repeatable results.
4. Food-Grade Stainless Steel Tank
Hygienic, corrosion-resistant stainless steel basin provides even heat distribution and easy cleaning. The design supports safe, long-term food processing compliance.
5. Production Line Integration
Modern tempering machines feature outlets and connections compatible with enrobing belts, depositors, molding lines, and external melting tanks, enabling seamless continuous production.
How Does a Chocolate Tempering Machine Work?
1. Material Feeding
Pre-melted chocolate is introduced into the temperature-controlled basin, either manually or from an external melting machine or storage tank.
2. Heating Phase
The system gently heats chocolate to fully melt existing crystals, ensuring a uniform liquid state.
3. Cooling & Crystal Formation
The cooling system lowers temperature to encourage nucleation and crystal growth. Agitation ensures even formation throughout the mass.
4. Rewarming & Stabilization
The machine slightly raises temperature to melt unstable crystals, leaving only the desired Type V beta crystals. The result is perfectly tempered chocolate.
5. Continuous Agitation & Discharge
Ongoing gentle mixing maintains consistency. Tempered chocolate is then discharged for molding, enrobing, or depositing.
6. Cleaning & Maintenance
The accessible, smooth-surfaced basin and removable agitator simplify draining, cleaning, and sanitation between batches or product changes.
Advantages of Chocolate Tempering Machines
- Precise Crystallization Control: Delivers consistent Type V crystals for ideal gloss, snap, and bloom resistance.
- Automated Thermal Cycles: Reduces human error and labor compared to manual tempering.
- High Efficiency & Continuity: Supports non-stop production for enrobing, molding, and coating lines.
- Wide Material Compatibility: Processes dark, milk, white chocolate, and compound coatings.
- Scalable Performance: Available in tabletop and industrial models to match small artisanal and large-scale production.
- Hygienic & Easy to Maintain: Food-grade stainless steel and simple design ensure sanitation and low downtime.
- Integrated Design: Combined melting and tempering models streamline layout and reduce equipment cost.
Applications of Chocolate Tempering Machines
1. Artisanal & Small-Batch Chocolate Production
Perfect for craft bars, bonbons, truffles, and filled pralines, where appearance, snap, and flavor are prioritized.
2. Industrial Chocolate Manufacturing
Used in high-volume production of chocolate bars, tablets, coated biscuits, wafers, and seasonal confectionery items.
3. Enrobing Line Integration
Ideal for continuous chocolate coating lines, supplying consistently tempered chocolate for uniform coverage and fast setting.
4. Compound Chocolate & Cosmetic Processing
Suitable for compound coatings, non-cocoa fats, and specialized applications requiring controlled melting and crystallization.
How Our Chocolate Melting, Tempering & Enrobing Machine Works?
Solid chocolate is loaded into the SUS304 stainless steel heated tank, where it melts completely. The machine’s variable-frequency motor (200W-750W, depending on model) drives constant agitation, while the dual temperature control system executes precise cooling/reheating cycles to achieve perfect temper (stable at 40℃ ±1℃).
Tempered chocolate is pumped to a flow pan, creating a continuous curtain of liquid chocolate. Products are fed onto a wire mesh conveyor belt and pass through this curtain—receiving a full, even coating on all sides (200mm/300mm belt width options for different production scales).
As coated items exit the chocolate curtain:
- A blower fan removes excess chocolate (included in all enrobing configurations)
- A vibrating track settles the coating (30W vibrator accessory)
- A tail-cutting roller eliminates bottom drips—ensuring clean, uniform coatings
Freshly coated products move to the integrated cooling tunnel (equipped with 2P/3P compressors for high efficiency). Controlled chilled air rapidly sets cocoa butter crystals, locking in glossy shine and firm texture while preventing fat bloom.
Cooled, hardened products emerge from the tunnel—fully protected from fat bloom and structural degradation, and ready for immediate packaging. The entire process leverages our machine’s low-noise operation (30-40dB) and continuous 12-hour runtime, ideal for both shop use and small-scale production lines.
Our Chocolate Melting and Tempering Machines have been chosen by market leaders.
Our Certifications
We hold international authoritative certifications to ensure our equipment meets global market access standards and production quality requirements.
Every piece of equipment undergoes strict inspection throughout production, from material selection to assembly and finished machine testing, ensuring stable performance and long service life.
Our experienced engineering team also provides professional on-site guidance, process optimization and targeted technical support for your bean-to-bar production line, helping you achieve efficient and reliable operation.
Customization & Comprehensive After-Sales Service
Customization Service
We offer one-to-one customized design for your bean-to-bar production line:
1. Adjust equipment capacity and dimensions based on your workshop layout;
2. Optimize production process to match your product (chocolate mass, cocoa butter, cocoa powder);
3. Customize auxiliary equipment and line integration for seamless production;
Global After-Sales Support
We have a dedicated after-sales team with 5 professional after-sales engineers and 15 foreign trade specialists, providing comprehensive after-sales service for global customers:
1. Overseas on-site installation and commissioning;
2. Professional operation and maintenance training for your staff;
3. Timely supply of spare parts and technical consultation;
4. Long-term after-sales follow-up and production optimization guidance;
Related Products
TTJ40 Chocolate Tempering Machine
TYJ Chocolate Enrobing Machine with Cooling Tunnel
Chocolate Melting Tank
Chocolate Moulding Line
FAQs
Q1. What is a Chocolate Tempering Machine used for?
A Chocolate Tempering Machine is used to heat, cool, and stabilize chocolate to achieve the perfect crystalline structure. This process ensures the chocolate has a glossy finish, smooth texture, and satisfying snap, making it ideal for creating high-quality chocolate bars, coatings, and molded confections.
Q2. How is a Chocolate Tempering Machine different from a Chocolate Melting Machine?
While a Chocolate Melting Machine is designed solely to melt chocolate, a Chocolate Tempering Machine goes a step further by precisely controlling the cooling and reheating process. This ensures the chocolate is tempered, resulting in a stable structure that prevents issues like bloom and enhances the final product’s quality.
Q3. What is a Chocolate Melting and Tempering Machine?
A Chocolate Melting and Tempering Machine combines the functionalities of both melting and tempering. It simplifies the process by melting the chocolate, automatically tempering it, and seamlessly integrating with enrobing systems for chocolate coating—making it a versatile solution for chocolatiers, bakeries, and small-scale production lines looking to streamline production.
Q4. Do small bakeries need a Chocolate Tempering Machine?
Yes, small bakeries can benefit greatly from a Chocolate Tempering Machine. It ensures consistent quality in chocolate products, saves time, and reduces manual effort, making it a valuable investment for producing professional-grade confections.
Q5. Can one machine handle dark, milk, and white chocolate?
Absolutely! Most modern tempering machines are designed to handle all types of chocolate, including dark, milk, and white. They allow precise temperature adjustments to cater to the unique tempering requirements of each type.
Q6. How much chocolate can a tempering machine process per hour?
The processing capacity varies by machine model. Small-scale machines can handle around 5-10 kg per hour, while industrial-grade machines can process hundreds of kilograms, making them suitable for both small and large-scale operations.
Q7. What causes chocolate bloom after tempering?
Chocolate bloom occurs when the tempering process is not done correctly. This can result from improper temperature control, humidity, or contamination. A well-calibrated tempering machine minimizes the risk of bloom by ensuring precise temperature management.
Q8. How often should a tempering machine be cleaned?
To maintain hygiene, food safety compliance, and consistent chocolate quality, a tempering machine should be cleaned after each use or when switching between different types of chocolate. Regular cleaning prevents residue buildup, which can affect the flavor and texture of future batches.
Q9. Can a tempering machine work with compound chocolate?
Yes, tempering machines can work with compound chocolate. However, compound chocolate does not require tempering since it uses vegetable fats instead of cocoa butter. The machine can still melt and maintain the compound chocolate at the ideal working temperature, adapting to its lower temperature requirements.
Q10. What features matter most when buying a machine?
Key features to consider include:
- Capacity: Ensure it meets your production needs.
- Temperature Control: Look for precise and adjustable settings.
- Ease of Cleaning: Machines with removable parts simplify maintenance.
- Versatility: Ability to handle different types of chocolate.
- Automation: Features like automatic tempering save time and effort.
Q11. Is a batch tempering machine better than a continuous tempering machine?
It depends on your production needs. Batch tempering machines are ideal for small-scale operations, offering flexibility and control. Continuous tempering machines, on the other hand, are better suited for large-scale production, providing consistent output and efficiency.
Q12. How long does tempered chocolate stay in working condition inside the machine?
Tempered chocolate can stay in working condition for several hours, depending on the machine’s temperature control and ambient conditions. Some machines are equipped with features to maintain the chocolate’s temper for extended periods, ensuring uninterrupted production.