Chocolate Tempering Machines

For the tempering of chocolate with an output of up to 200kg per hour

Built in Brazil

Interested?

Call: +44 (0) 1253 882 961
E-Mail: sales@loynds.co.uk
for more information.

Get Quote

This equipment range has various tempering capacities for chocolate to precrystalize the fat (cacao butter) contained in the chocolate, forming stable crystals of type ß and ß´ which provokes the acceleration of the total crystallization of the product, increasing visible its brightness and shelf life and avoiding the formation of fat bloom and sugar bloom in the final product.

The equipment consists of a jacketed recipient with capacity which varies per model, see options below, internal lateral scrappers and a snail type tempering system on the inferior part of the recipient. Cooling is provided via the refrigeration unit, fixed internally to the machine. The temperature control (of the mass) is realised by means of thermal sensors type PT-100, monitored through a temperature controller type PID.

Options

  • Vibration tray option for all models
  • LTF-10  / 10kg per hour
  • LTF-30 / 30kg per hour
  • LTF-100 / 100kg per hour
  • LTF-150-200 / 150-200kg per hour
chain die forming line candy production line

The Loynds Chain Die Forming Line is suitable for the production of hard or soft chewy candies, gums and caramel products with or without a centre filled liquid, jam or paste....

View

Chain Die Forming Line

candy cane production line by Loynds

The line consists of batch roller, rope sizer, Stickmaster twisting and cutter unit and hand forming conveyor unit. The machine will rope form, size, twist and cut the candy pieces into lengths that can th...

View

Candy Cane/Lollipop/Pole Line

The Loynds Hard Candy Line can produce up to 500kg of formed, hard candies per hour, with or without a filling. ...

View

Superform 500 Hard Candy Line