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Believe it or not, this is the Nielsen temperer/enrobing line that has been in nearly daily production at Gerbaud. It's not working at the moment (a problem with a pump overheating the chocolate) and it hasn't been cleaned while it's awaiting being fixed.
There's a melting tank nearby, but this is a small machine for a kitchen that produces what it does. Another example of just how important scheduling is.
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