Continuous chocolate tempering machine

Abstract

The invention discloses a continuous chocolate tempering machine. The continuous chocolate tempering machine comprises a box body, a tempering center, a cold water and hot water circulation pipeline system, a motor, a syrup delivering pump and a heat preservation cylinder, wherein the motor is arranged on the top in the box body; the tempering center is a heat exchanger, is positioned right below the motor, and is formed by three layers of interlayer heat exchanging cylinders with clamping sleeves in a stacking manner, the two sides of each cylinder layer are respectively provided with water nozzles which are connected with the cold water and hot water circulation pipeline system, the heat exchanger is internally provided with a vertical type scraper blender, and the upper part and the bottom of the heat exchanger are respectively provided with a feed port and a discharge port; the heat preservation cylinder is positioned outside the box body, the syrup delivering pump is positioned on the upper part of the heat preservation cylinder and one end of the syrup delivering pump is connected with the heat preservation cylinder through a syrup transporting pipe, and the other end of the syrup transporting pipe is connected with the feed port arranged on the upper part of the heat exchanger. The continuous chocolate tempering machine provided by the invention has the advantages that the production capacity is large, the tempering precision is high, the tempering time is short, the slurry temperature uniformly before feeding is good and the like, the demolding of chocolate is guaranteed, the crystal quality is well stabilized, and the product quality is improved.

Description

technical field [0001] The invention relates to the technical field of food machinery, in particular to a continuous chocolate tempering machine. Background technique [0002] In the production process of chocolate products, the chocolate slurry ground by the chocolate fine grinding cylinder or ball mill must undergo strict and correct temperature adjustment process to ensure that the cocoa butter in the slurry crystallizes into a small, uniform and stable β crystal form, improving the The quality and taste of the product. However, there are few varieties of chocolate tempering machines available on the market, and the tempering process takes a long time and has low accuracy. Chinese utility model patent CN201308076Y discloses a fully automatic chocolate tempering machine, which uses four temperature control zones to achieve five-level continuous temperature regulation, which has the disadvantages of complex equipment and long temperature regulation time, and in this utilit...

AI Technical Summary

Problems solved by technology

However, there are few varieties of chocolate tempering machines available on the market, and the tempering process takes a long time and has low accuracy.

Chinese utility model patent CN201308076Y discloses a fully automatic chocolate tempering machine, which uses four temperature control zones to achieve five-level continuous temperature regulation, which has the disadvantages of complex equipment and long temperature regulation time, and in this utility model, the chocolate pulp The feeding method of the material is intermittent, and the feeding temperature is not uniform, which will affect the accuracy of the subsequent temperature adjustment

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