C. Rijkaart Machinefabriek all stainless steel chocolate enrobing and tempering machine. Product is conveyed under a reservoir which dispenses the topping such as chocolate in a waterfall onto the product from a left to right flow of motion, excess topping gets pumped into the reservoir to be recycled. The continuous tempering, adjusted to the mass to be handled, is controlled by means of an automatic temperature control. This results in a correct pre-crystalization, an optimum gloss and the desired hardness of the chocolate.
It includes a easily removable product catch tray 32" x 18", Reservoir / dispenser dimensions: 15 3/4" long x 5 1/4" wide x 6" deep, Swival arm designed to keep the excess topping in motion to prevent unwanted build up or hardening, Temperature control, Stainless steel construction, Adjustable height.
Additional Prep Fees May Apply