The working principle of a typical chocolate tempering machine is very unique but straightforward.
It features a digital control unit that adjusts numerous parameters and processes of the machine, including heating, mixing, and cooling.
In addition, it is equipped with different sensors that can detect various changes in the machining process, such as temperature changes.
The process starts with melting raw chocolate and the machine is set at the preferred temperature to provide accurate readings via the PLC display.
In addition, the device has buttons on the PLC screen for adjusting the temperature.
Ideally, the temperature is an essential parameter in the tempering process of chocolate, so setting it accurately is crucial.
The next step is to mix the materials, which takes place in a mixing bowl with the help of a mixing motor.
The stirring motor rotates clockwise to thoroughly mix the materials until a homogeneous solution is obtained.
The next step is to turn on the chocolate flow to create a continuous tempering process.
Afterward, the heated and mixed melted chocolate is cooled by adjusting the temperature control system to the recommended level.
Once the melted chocolate has cooled accordingly, it is molded to bring it to the desired shape and size.
First, during the forming stage, the chocolate flows through the forming container to the vibrating table.
A scraper will come in handy during this process to remove any spilled melted chocolate from the forming container.
However, you need to be aware that in many cases, different chocolate tempering machines may use different techniques to temper the chocolate.
Even so, the most critical parameters surrounding heating, mixing, and cooling are more or less the same.