Tempering machine Impex TMA-80

The Impex TMA-80 tempering machine is designed for tempering chocolate and chocolate glaze. The equipment ensures stable temperature, continuous mixing of the mass, and high-quality preparation of chocolate for further use in production.

The tempering unit consists of a vertical chamber with a water jacket and a mixing element that continuously mixes the chocolate mass. The water in the water jacket constantly circulates with the help of a pump, which allows the temperature to be accurately balanced throughout the entire volume of the tank.

Operating principle of the tempering machine

In automatic mode, the chocolate mass passes through four temperature stages:

• Heating the mass to 45-50 °C to melt all crystals, with holding at constant mixing.
• Rapid cooling to 26-27 °C to start the crystallization of stable beta crystals.
• Heating to 28-29 °C with a short holding period for further formation of beta crystals.
• Final heating to 31-32 °C to melt unwanted crystals and stabilize cocoa butter.

This process helps prevent fat bloom in chocolate and ensures a stable structure of the chocolate mass.

Advantages of the Impex TMA-80

• Microprocessor control and a fully automated tempering process.
• Possibility to operate in automatic and manual modes.
• Stainless steel construction.
• Rapid cooling with cold water.
• Efficient mixer for uniform chocolate mass consistency.
• Simple and convenient maintenance.
• Mechanical clutch on the mixer for overload protection.
• Use of European components.

Use in a glazing line

The Impex TMA-80 tempering machine can be used together with the Impex EM-300 glazing machine and the Impex CT-400.4 cooling tunnel as part of a glazing line.

Technical specifications