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LCM tempering machine in the Condirama

This is a 40kg (I think) LCM continuous temperer. There is a holding tank where the chocolate is kept out of temper. As it is transported from the tank to the nozzle, the chocolate passes through a cooled pipe and, because of the physics of the way the transport mechanism is constructed the chocolate is in perfect temper when it leaves the nozzle. Unused chocolate is remelted in the holding tank so the chocolate never sits around in temper therefore it never thickens up. These are not cheap machines but they are great for high volume production.

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