Mol d'Art 6 kg Chocolate Tempering Machine
@christopher-m-koshak
04/11/11 07:24:16PM
15 posts
updated by @christopher-m-koshak: 04/10/15 06:37:44PM
@brad-churchill
04/11/11 08:51:43PM
527 posts
If you are going to be working with chocolate on an ongoing basis (ie all day), then you need a piece of equipment that will continually agitate the chocolate when it's in temper. The size of the machine will depend on how much chocolate you need to temper throughout the day. We currently usetwo different types of machines in our shop - Pavoni Mini-Temper machines for hand dipping (holds and agitates about 10lbs at a time), and Savage 50lb tempering kettles. Both are semi-automatic, meaning they cycle through the temperatures for your chocolate, and can be programmed to make tempering almost dummy proof. The Pavoni's are fabulous for that and completely automatic, whereas the Savage machines require manual intervention at certain points, but trigger a buzzer when each point is reached.Each Savage machine (we have 2) will easily temper 100lbs of chocolate every 8 hours.
In my opinion, if you are working with chocolate all day, you need machines that will step through the tempering cycle for you, and continually agitate the chocolate. This will allow you to do other things, instead of standing there, stirring, and babysitting your chocolate.
Cheers.
Brad
@ruth-atkinson-kendrick
04/11/11 09:54:22PM
194 posts
http://www.tcfsales.com/shopexd.asp?id=248&bc=no
They are good people to work with. I second Brad on the Savage. Love them!
@christopher-m-koshak
04/12/11 09:38:26PM
15 posts
@christopher-m-koshak
04/12/11 09:38:29PM
15 posts
@christopher-m-koshak
04/12/11 09:38:31PM
15 posts
@salome-machavariani
10/27/11 03:01:09PM
5 posts
@salome-machavariani
10/29/11 03:59:57PM
5 posts
Lana, thanks for your comprehensive response,
There is one more thing I'd like to know: how long does it take Mol d'Art melting machine to melt about 3, 6 or 12 kg chocolate?
@ankur-bhargava2
10/20/12 02:27:23AM
7 posts
It's almost a year since you posted this question so I assume that by know you are an expert at this. Typically - assuming the chocolate slab is new, the machine is pre-heated for a few minutes and the slab is cut in small pieces (tiny bits like buttons) - a 1kg batch should not take more than 10-15 minutes. This is very open-ended as many variables need to be defined (not to mention how patient one is) but that time frame is a reasonable figure to start with.
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