Here you can download the guideline "Fundamentals for the procurement and acceptance of machines and equipment in the confectionery industry". |
With SOLLICH chocolate tempering equipment, you create the perfect conditions for optimum gloss, long shelf life, good snap and a heat-resistant product. Tempermeter E6 · Minitemper ® Turbo · Tempergraph · Nugattemper |
Оценка 5,0  (1) This document provides operating instructions for the Tempermeter E4, which measures the degree of temper or pre-crystallization of chocolate. |
SOLLICH offers the correct machine for every application. Optimum shine, long shelf-life, good snap and a heat-resistant product are the result. |
When switched on, all displays, heaters and water pumps are energised. The machine is on the heating or night setting. Selector switch (3) for the "tempering". |
The Turbotemper® e (TE) brought clarity to the physical occurrences during the tempering process and disputes many of the previously known options. |
Tempering machines form the core of a chocolate processing system. This is where the foundation for a perfect product is laid. Tempering · Contact · Company · North America |
The Tempermeter E6 is a portable measuring device for checking the degree of tempering in chocolate. |
Using for: continuous tempering of chocolate. Weight: 80 kg. Dimensions LxWxH: 1000х900х800 mm. Capacity: 80 kg/h. Manufacturer: Sollich, Germany. |
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