Chocolate Tempering Machine 1.5 kg - Professional Chocolate Temperer

Thermal Precision

This professional tempering machine exclusively targets the stable crystals of cocoa butter for flawless tempering. The thermal control displays a precision of 0.1°C over an adjustable range of 30.0°C to 35.0°C. Your creations gain in brilliance, feature easy demolding, and maintain a lasting crunchy texture without whitening.

Optimized Output

Designed for artisan confectioners and chocolatiers as well as industrial R&D centers, this machine processes batches of 150 to 300 kg of chocolate daily. The integrated technology speeds up the process by six times compared to classic methods. Pralines pour at high temperature and molds release quickly without degrading the final quality.

Compact Design

The Magic Temper 1.5 kg integrates easily into laboratories and restricted production spaces. Its universal power adapter covers voltages from 100V to 240V, ensuring optimal use regardless of the operating site. The 1.5 kg capacity perfectly meets the needs of small productions and development phases.

Technical Specifications