Once of the first enrobing machines with integral circulation tempering in 1956, which proved to be a huge success.
The circulation process patented back then enabled the viscosity of the chocolate to be maintained at a constant level for the first time and allowed enrobing machines to be operated for long periods without interruption.
This resulted in greater consistency of coating weights and more economical use of chocolate. Continuous development over the years has culminated in the TEMPERSTATIC machine in our current offerings, which combines the TURBO tempering process with the circulation tempering process in a single unit.
Fields of application
The machines are suitable for full, half or bottom-coating of pralines, bars, pastries etc. with chocolate.