Helpline: 
HTM 25 perfectly works as unit used to fill with chocolate prefabricated forms, covering cakes and biscuits with a layer of tempered chocolate and as a refiller of tempered chocolate to other units like, enrobers, decorators or ’ praline ‘type dosing units.
Implemented FLUX Technology provides ability to sustain constant crystallization parameters practically without any time limits.
Fully automated , fluent tempering process ensure constant production.
Unused chocolate, which runs in closed circuit, is being recrystallized and then tempered again for future use.
Tempered chocolate sustain perfect parameters and viscosity even after many hours providing required quality of produced products.
HTM 25 is able to melt 25 kg of chocolate in about 5 hours. It is possible to set up machine in a way that it heats up couverture during a night in order that tempered chocolate is ready for production at the morning.
Some types of couverture requires higher temperature for melting process . For that reason HTM 25 can be programmed in advance to use ‘HI’ temperature program for melting and mixing process and ‘LO’ program for main production time ( for example, before production starts, user should change program from ‘ HI’ to ‘LO’ so temperature sustains at 30,5 °C level for example.
Construction and functionality characteristic:
- All control functions are located in one, easy removable and exchangeable panel / easy for servicing /
- Control panel in framed niche provide cleaning functionality
- Compact dimensions, wheeled base and low weight makes HTM25 easy to operate even in small size production area
- Teasonable small dimensions, stable construction
- Vibrating table
- Scraper - for easy extanded chocolate layer wipeout
- Processing table
- Flux velve container for chocolate removal
- constant processing mode – tempering process automatically controlled
- electric heating- simple deassembly process and easy cleaning process allowed with commonly available detergents
- easy coverture refill process – no need to stop machine for refilling
- ability to work with dozing unit , controlled by time or weight
- possibility to connect with electronic weight- easy controlled mixing arm speed
- fluent chocolate output regulation
- power efficient
- single faze power supply
- high safety level
- programmable recipes
- main 4 unit funstions controlled by big ,confortable switchers
- movable mixing arm controlled by inverter for durability purposes
- ‘stand by’ anti coagulate mode, no need to empty chocolate out of container after finished daily production
Energy efficient
Provided by implementation of modern contact heating units disenabled in case of low couverture level in main container
Vibrating processing table
Temper unit cooperate with heated vibrating table. This solution provides accuracy in chocolate structure thickness control over the provided filled form.
Table edge is equipped with scrapper for chocolate extension removal
Heating
HTM 25 is eqiopped with heated working surface and heated processing table, thanks to which , chocolate does not feeze and can be easy directed for retempering process
Automati STOP function
Automatic contact/locking sensors system stops machine if cover lifting is detected.
Mixing arm is being disabled so operating of the machine is totally safe
Vibrating table diassemble proces
Easy vibrating table exchange process
Technicall data:
Height: ........................................................ 1195,2 mm
Length: ....................................................... 959,0 mm
Width: ......................................................... 701,0 mm
Chocolate container capacity: ............................... 25 kg
Installed power: ................................................. 2 kW
Engines and gearboxes: SEW EURODRIVE
Electronics: MKS Steureungstechnik
