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/ Incubator for cocoa butter crystals (Easy tempering machine)

Incubator for cocoa butter crystals (Easy tempering machine)

Incubator for cocoa butter crystals (Easy tempering machine) by KADZAMA
Incubator for cocoa butter crystals (Easy tempering machine) by KADZAMA

Cocoa butter kept in the Incubator for two days at a stable temperature of 33.7 ° C, slowly get over crystallized. This butter gets a pasty consistency, which Western colleagues call "SILK." These are the crystals that we create in chocolate during tempering, only in pure form.

Using "SILK" is very convenient, especially for tempering small volumes of chocolate, when you need to temper a little, but often

In fact - you have a stainless steel tank heated to a certain temperature. You can put in both cold hard cocoa butter or hot non-tempered one. Then you put the container in the unit with the given stable temperature (approximately 33.7 ° C) and leave it for 12-24 (or more) hours until the magic happens in the Incubator and the butter will turn into a thick paste - ideal for adding to the product.

Specifications:

  • Dimensional size
    320 x 220 x 230 mm
  • Weight
    2 kg
  • Electric power supply
    220 V ~ 50 Hz
  • Power intake
    0.1 kW
  • Material
    Stainless Steel
  • Heating range
    20 - 50 °С
  • Package overall size
    330 х 270 х 270 mm
  • Package weight
    6 kg
  • Manufacturer
    KADZAMA
  • Warranty period
    1 year
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