SCREW-SHAFT CHOCOLATE TEMPERING MACHINE SUITABLE FOR TEMPERING GRANULATED CHOCOLATE.
Patent Information
- Application Number
- TR202614960
- Authority / Receiving Office
- TR · TR
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2026-09-01
- Publication Date
- 2026-09-21
Smart Images
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Abstract
Description
1 TARIFF SPIRAL SHAFT SUITABLE FOR TEMPERING GRANULATED CHOCOLATE. CHOCOLATE TEMPERING MACHINE TECHNICAL FIELD The invention is in the technical field of chocolate processing machinery used in the food industry; specifically: through controlled heating, cooling, and reheating of real chocolate 10 that enables tempering and the tempering process of granulated chocolate. This relates to spiral shaft chocolate tempering machines. STATE OF THE ART In the chocolate production industry, especially for real chocolate containing cocoa butter, the desired physical characteristics and 15 Tempering is applied in order for it to acquire sensory properties. Tempering; In order to create the appropriate crystalline structure of cocoa butter in chocolate, controlled heating, cooling, and reheating between specific temperature values It is a process based on this principle. As a result of tempering carried out properly... The chocolate should have a shiny and smooth surface, and the desired crispness when broken is achieved at 20. It is easier to obtain, separate from the mold, and maintain its properties during storage. Time protection is provided. In chocolate tempering machines used in the known state of the art, different types of chocolate are tempered. Multiple temperature control zones for the purpose of passing through temperature stages, another 25 The term zone or station is used in this expression. In these regions, chocolate is gradually distributed. It is exposed to different temperature conditions, thus causing the cocoa butter to crystallize. attempts are being made to control it. In current applications, for example, it consists of four stations. The incoming systems were used; at these stations, the temperatures were approximately 38°C, 10°C, 22°C and 29°C respectively. It is known that water at this temperature is used. 30 In current tempering machines, the interaction of chocolate with temperature-controlled surfaces and Various mixers, scrapers, or paddles are used to facilitate movement within the system. Mechanical structures can be used. In such systems, the product has temperature control regions. 35 The aim is to transfer it in this way. Indeed, in known industrial tempering systems as well... 2 Homogeneous tempering with independent temperature-controlled zones and scraper mechanisms. It appears that efforts are being made to ensure this. However, current pallet structures are inadequate for tempering granular chocolate. remains. Due to these palletized structures, the granulated chocolate cannot be placed within the system for a suitable 5 minutes. It is not possible to process and temper it in this way or with the desired efficiency. This is not possible. Therefore, chocolate products with different physical structures cannot be made the same. Current applications are limited in terms of its ability to be processed within the tempering system. It remains. In the tempering process, it is not enough to simply bring the chocolate to certain temperatures, The temperature and crystallization process must be carried out in a controlled manner. Tempering The suitability of the result can be evaluated based on the temper index value, which is 4-6. A temper index value within this range indicates that the chocolate has been properly tempered. Therefore, achieving the desired temper index value during production is as important as choosing the different 15 Ensuring that this value is maintained consistently and repeatably throughout production cycles is also important. It carries. In current applications, temperature control, mechanical handling of the product, and different If contact with temperature zones cannot be made with sufficient precision, 20 the targeted tempering result is achieved in the same way in every production cycle This can become difficult. If proper tempering is not achieved, the surface shine of the chocolate can be affected. Smoothness, crispness, and release properties can be negatively affected; on the surface Quality problems such as dulling or oil blooming may occur. Therefore In the current state of the technology, the product is 25, which allows for the processing of granulated chocolate in particular. ensuring effective contact with different temperature control zones and the targeted temper index a tempering process that allows the value to be obtained in a stable and repeatable manner A machine is needed. In the known state of the art, application number EP97101442 “Masses containing cocoa butter or 30 Processes and apparatus used for continuous heating of similar oil-containing masses to be processed. The patent application titled "Invention of a food containing cocoa butter or similar fatty masses" In the process of continuous annealing and assembly of the mass, the food mass undergoes a heating process. It passes through a region and a cooling circuit (9); in this circuit there is a cooler, an evaporator (25) flows in the opposite direction to the mass through a mantle (5) inside. The food mass flows directly to 35 It is annealed by evaporation. The process is carried out in the cooling circuit (9), condenser (12) and expansion valve. (14) through the hot gas pipe (18) in proportion to the temperature of the mass. 3 It is regulated by changing the amount of coolant. The innovation is that the tempering zone of the food mass... sub-regions as a cooling zone (6) on the inlet side and a crystallization zone (7) on the outlet side. It is divided into sections. The hot coolant is only through the annealing cooling zone (6). The hot coolant is brought into contact with the hot gas pipe (18). The hot coolant is only in contact with the hot gas pipe (18) It is stated that "it is directed to the annealing cooling zone (6) in the opposite direction". This 5 the document is about the continuous tempering of chocolate-like fatty masses containing cocoa butter. It describes a method and device. In the system, the product undergoes a tempering process that is driven within it. It is carried along the tempering cylinder (1) with screw (3) around the cylinder. There is a cooling mantle (5) through which the coolant circulates. The basic The approach is to divide the tempering zone into cooling zone (6) and crystallization zone (7). It is the separation of a compressor, condenser, expansion valve, and evaporator from a refrigerator. The fluid circuit is used; furthermore, control is carried out via the hot gas line, especially. Temperature variations in the cooling zone are regulated. The aim is to regulate the temperature in the crystallization zone. By creating as constant temperature conditions as possible, a high amount of stable cocoa butter can be obtained. The goal is to create crystals. However, in our invention, a single-piece helical shaft from bottom to top is 15 With a structure suitable for transporting and tempering granular chocolate, and five different temperatures. The joint use of the control area is not explained. In conclusion, the existence of the above problems and the inadequacy of the current solutions are related to the technical aspects. This has made it necessary to make improvements in the field. 20 THE PURPOSE OF THE INVENTION The present invention meets the aforementioned requirements while eliminating all disadvantages. Spiral shaft 25 suitable for tempering granulated chocolate, which removes and offers some additional advantages. It is related to chocolate tempering machines. The purpose of the invention is to improve the existing tempering machines used in the chocolate production industry. eliminating the shortcomings encountered especially during the tempering of granular chocolate. by removing it, controlled and efficient tempering of real chocolate products with different textures 30 to provide. Another objective of the invention is to create a single-piece helical shaft and multiple temperature control zones. Thanks to its structure, chocolate can be heated, cooled, and reheated in a controlled manner. This ensures that the tempering process is carried out stably. This structure, especially with 35 The ability to temper granular chocolate, which is difficult to temper with existing pallet systems. is the goal. 4 Another objective of the invention is the controlled water circulation and automation of temperature control zones. Thanks to its management through the system, the target temperature index determined at the start of production The aim is to ensure that the value is obtained at the end of the transaction. Thus, a constant value is obtained in different product groups. and the aim is to obtain repeatable tempering results. Another objective of the invention is to make the surfaces that come into contact with the chocolate made of food-grade chrome material. by creating and ensuring the product is processed under hygienic conditions and with appropriate tempering. As a result, the chocolate's shine, smoothness, crispness, even separation from the mold, and shelf life improve. The goal is to ensure that the product meets the desired specifications in this regard. The structural and characteristic features and all the advantages of the invention are given in the figures below. Thanks to the detailed explanation written with references to the figures, it becomes clearer. This will be understood, and therefore the evaluation will also take these forms and detailed explanations into account. It must be done by taking it. BRIEF DESCRIPTION OF THE FIGURES The best way to utilize the advantages of the existing invention, together with its structure and additional elements. For understanding, it should be evaluated together with the figures explained below. It is required. 20 Figure 1 shows the general view of the chocolate tempering machine that is the subject of this invention. Figure 2 shows a detailed view of the internal structure of the chocolate tempering machine that is the subject of this invention. Figure 3; The tempering of chocolate in the chocolate tempering machine that is the subject of the invention. This is a graphical view showing the index value. 25 REFERENCE NUMBERS 1. Chocolate pump 2. Gearbox 30 3. Helical shaft 4. Temperature control zone 5. Heat exchanger 6. Water boiler 7. Double-walled product outlet cover 35 The drawings do not necessarily need to be scaled and are necessary for understanding the invention. Details that are not present may have been omitted. Furthermore, at least to a large extent, they are identical. Elements that have, or at least substantially identical, functions are numbered the same. It is shown. DETAILED DESCRIPTION OF THE INVENTION This detailed description explains that the invention involves a spiral shaft suitable for tempering granular chocolate. The preferred configurations for chocolate tempering machines are simply a better understanding of the subject. It is explained in a way that facilitates understanding and does not create any limiting effects. 10 The invention involves the controlled heating and cooling of real chocolate, especially granulated chocolate. a spiral-shaped (3) chocolate that tempers by being reheated It relates to a tempering machine. The invention essentially enables the transfer of chocolate to the machine. chocolate pump (1), gearbox (2) which drives the helical shaft (3), chocolate 15 The helical shaft (3) which enables the upward transmission of the chocolate's temperature in a helical manner Temperature control zone (4) which enables adjustment, wall that will enter the control zone (4) Heat exchanger (5) which enables adjustment of the water temperature, temperature control zone (4) water boiler (6) which regulates and stores the wall water located in its wall and 20-walled glass that ensures the tempered chocolate is sent to the system without undergoing any temperature change. It consists of a product outlet cover (7). In the invention, chocolate is placed inside the machine. The upward movement of the product from bottom to top is ensured by means of a helical shaft (3); the product is by contacting the temperature control zones (4) during the process, necessary for tempering It is subjected to temperature changes. Figure 1 shows the general view of the chocolate tempering machine that is the subject of the invention, Figure 2 shows... The detailed internal structure of the chocolate tempering machine, which is the subject of the invention, is shown. The chocolate pump (1) takes the chocolate to be tempered from the stock tank. It is the element that enables the chocolate to be taken and transferred to the machine. The chocolate pump (1) in question, preferably It has a lobe pump structure. A lobe pump consists of 30 pumps that are synchronized and do not touch each other within its housing. a rotor with two or more rotating lobes sucks the product in and conveys it to the outlet line. It is a positive displacement pump. This is due to the fact that the rotors operate without touching each other. reducing wear and tear, ensuring hygienic working conditions, and especially in particulate-containing environments, the physical structure of thick or high-viscosity products as much as possible It is ensured that the chocolate is transferred while being protected. The chocolate pump (1) is located at the bottom of the machine, 35 It is connected to the product inlet and takes chocolate from the stock tank to the temperature control zone. (4) It is sent to the lower part. 6 The gearbox (2) is the drive element that provides the rotational movement of the helical shaft (3). The gearbox (2), The machine is connected to the lower part of the helical shaft (3) in such a way as to transmit motion. By operating the gearbox (2), the helical shaft (3) is rotated around its own axis and this The rotational movement moves the chocolate, which is fed into the machine from the bottom, upwards. This ensures that the product is not only transferred within the machine, but also 5 It is also ensured that the temperature control zones (4) progress in a controlled manner. The helical shaft (3) extends from the bottom to the top of the machine and runs in a single direction from bottom to top. It has a structure formed as a single piece (individual). Located around the helical shaft (3) When the helical structure is rotated by the reducer (2), it functions similarly to the screw principle. It applies an upward lifting force to the chocolate by the chocolate pump (1). The product sent to the bottom of the machine is continuously lifted upwards by the rotation of the helical shaft (3). It is being advanced correctly. Thanks to this advancement provided by the helical geometry, the product maintains its temperature. The product is brought into contact with the surfaces where the control regions (4) are located and the temperature change is affected It is ensured that the material is transferred onto it. This structure is also different from existing tracked structures. Granulated chocolate is also transported within the system and subjected to the tempering process. It is aimed at ensuring that it can be contained. Temperature control zones (4) are the different temperature conditions required for tempering chocolate. These are the sections created. Around the said temperature control zones (4), the temperature is 20 It has a double-walled structure that allows the circulation of the regulated water. Thus, the chocolate passed through the wall without being in direct contact with a heating or cooling fluid It is heated or cooled indirectly by means of temperature-controlled water. Screw The product, carried upwards by the mill (3), moves through the temperature control zones (4) while the temperature It is successively exposed to different temperature conditions provided by the control zones (4). 25 In the invention, the temperature control system preferably consists of five temperature control zones (4). This temperature control zone (4) runs along the vertical direction of the machine from below. They are positioned upwards in a sequential manner. The helical shaft (3) of the product in question This ensures that it progresses continuously throughout the temperature control region (4). Thus, 30 The product is transported in a single vertical line at different temperatures from its entry to its exit from the machine. It is subject to the following conditions. In the example application, the desired temper index value is entered into the machine, Accordingly, the automation system controls each temperature control zone (4) according to this index value. It is heated by determining the setting. In the example application, when the index value is selected as 4.328, from below... In each temperature control zone (4) upwards, the temperatures are 18°C, 10°C, 11°C, 13°C and 27°C respectively. Temperature values were applied as follows. These values are for illustrative purposes only and are for illustrative purposes only. 7 The basic working principle of the system is tempering the temperature of each temperature control zone (4) It is controllable according to need. The heat exchanger (5) will circulate the water through the walls of the temperature control zones (4) to control the temperature of the water. It is involved in the adjustment. Preferably, two heat exchangers (5) with different temperatures. a system that allows fluids to transfer heat between each other with high efficiency without mixing, Plate heat exchangers consisting of thin metal plates stacked on top of each other are used. Heat exchanger (5), as part of the water circuit formed by the water boiler (6) and temperature control zones (4) It is working. Depending on the temperature values entered into the system, it works via the heat exchanger (5). The wall water temperature is regulated, and the water with the adjusted temperature is sent to the relevant temperature control zone 10 (4) is sent. In this way, the chocolate needs (4) in different temperature control zones. Heating or cooling conditions are created as needed. The water boiler (6) will circulate the water in the double-walled structure of the temperature control zones (4). It is included in the system for storage and temperature regulation. Water boiler 15 (6) and heat exchanger (5) will work together to send the wall to the relevant temperature control zones (4). It helps to bring the water to the desired temperature. The adjusted water As a result of transferring the temperature to the wall of the temperature control region (4), the helical shaft (3) in this region The temperature of the chocolate is changed in a controlled manner as it progresses. In this way, the product The heating, cooling, and reheating stages required for tempering are all done in the same machine. 20 It is performed sequentially on it. The double-walled product outlet cover (7) passes the temperature control zones (4) at the top of the machine. It is located in the section where the product, which has completed the tempering process, exits. The product outlet cover (7) is made of a double-walled structure, and 25 is obtained at the end of the tempering process. This is intended to prevent the chocolate's temperature from changing undesirably during the release process. Thus, chocolate that has been brought to the target conditions in the temperature control zones (4) is available The tempered state is maintained while the product is transferred to the continuation of the production line. In the assembly structure of the invention, the helical shaft (3) will extend along the vertical axis of the machine at 30° It is positioned and driven by a reducer (2) from the bottom. Temperature control The regions (4) follow each other along the vertical line where the helical shaft (3) carries the product. These areas (4) are arranged. The surroundings of these areas are double-sided where temperature-controlled water can circulate. It has a double-walled structure. The chocolate pump (1) will ensure that the product is fed into the system from the bottom. The product is connected to the inlet in this way; the heat exchanger (5) and the water boiler (6) are temperature controlled 35 It is connected to the plumbing that regulates the water circulating in the walls of the regions. The system 8 At the top is a walled product outlet that allows the tempered product to be sent to the production line. It has a cover (7). The invention's operating principle involves first placing the chocolate to be tempered in a storage tank. It is located. Stock 5 is activated by operating the chocolate pump (1), preferably the lobe pump. The product is taken from the tank and transferred from the bottom of the machine to the temperature control area (4). At the same time, the helical shaft (3) driven by the reducer (2) starts to rotate. It starts. The chocolate that reaches the bottom of the machine passes through the helical surfaces of the helical shaft (3). It is grasped by a screw and moved upwards from bottom to top using the screw principle. Heat exchanger (5) and water boiler (6) during the upward movement of the chocolate (product) Water, whose temperature is adjusted by means of, is placed in the double-walled parts of the temperature control zones (4). The product is transferred as it passes through each temperature control zone under the influence of the helical shaft (3). The chocolate is exposed to the temperature conditions of the relevant temperature control region (4). Thus, the chocolate It is subjected to controlled temperature changes; the temperature control zones within the system are 15 (4) Heating, cooling and tempering required by adjusting the temperatures to different values. Reheating processes are being carried out. In the example application, the product is initially set to 18°C as it moves from bottom to top. from the first temperature control zone (4), then to values of 10°C, 11°C and 13°C respectively 20 having second, third and fourth temperature control zones (4) and finally 27°C It is ensured that the product passes through the fifth temperature control zone (4) of value. the subject is to pass through the temperature control region (4) in a controlled manner by means of a helical shaft (3). As a result, the tempering process is completed. This is the result of the example application. A temper index value of 4.328, a crystallization value of 23.26, and a measurement time of 232 seconds were obtained. is done (Figure-3). The chocolate, having completed the tempering process, reaches the top of the machine and exits the walled product section. It is removed from the system via the cover (7). Thanks to the double-walled structure, the product is removed during exit. to prevent temperature changes and to maintain the resulting tempering state at 30 Protection is ensured. The tempered product then continues from here to the rest of the production line. It is transferred. Thus, the chocolate taken from the stock tank is fed into the machine via the screw shaft. (3) transported by five different temperature control zones (4) subjected to controlled temperature processing. Holding and delivering the tempered state to the production line within a single system. is being carried out. 35 9 In this invention, all surfaces that come into contact with the chocolate are made of food-grade chrome material. It is formed. Screw shaft (3), temperature control zone (4), double-walled product outlet cover (7) food It is made of chrome material suitable for contact with the environment. It also features automation for temperature control. The product is tempered according to the index value determined for tempering, by performing the process through the system. This ensures that it is obtained. The determined temper index value is entered into the system, and the chocolate word 5 The subject undergoes temperature control stages, and the target index is achieved at the end of the process. A tempered product with a certain value is obtained. This structure is particularly suitable for different product groups. This allows for the controlled and repeatable application of the specified tempering conditions. This is provided. Due to the mechanical structure of the existing machines, granulated chocolate... They are unable to perform the tempering process. Due to their mechanical structure, these machines are 10 granules (hazelnuts, almonds, pistachios, walnuts, cocoa nibs, biscuits, wafers, cereal products, Because they break and crush (dried fruit pieces, etc.), it's an efficient tempering process. It is not possible to achieve this. With the implemented helical shaft (3) structure, any of these granules cannot be made. The material can be conveyed within the machine without damage; granulated chocolate is suitable. It can be tempered in this way. 15 Figure 3 shows the tempering of chocolate in the chocolate tempering machine that is the subject of the invention. The graph shows the index value. The graph depicts the chocolate that is the subject of the invention. The temperature obtained as a result of the tempering process carried out with a tempering machine. It shows the change and crystallization behavior. In the graph, the vertical axis represents the temperature value 20. (°C), and the horizontal axis represents the sample size. The temperature increases rapidly at the beginning of the measurement. It gradually rises to approximately 25°C and remains stable at this level for a certain period. It is currently observed. In ongoing measurements, the temperature is gradually decreasing, to approximately 55-60. The sample reached temperatures around 23°C and then showed limited change again. It is observed that it continues to decrease. The measurement result shows a temper value of 4.328,25. The crystallization value was obtained as 23.26 and the measurement time as 232 seconds. This result contributes to the invention. the results obtained in the sample tempering application carried out using the machine It shows the tempering and crystallization values. The invention process steps are as follows: 30 Determining the target tempering value: This is obtained depending on the characteristics of the chocolate to be tempered. The desired target temper index value is determined, and that value is used to calculate the machine's temperature. The system is being accessed through the automation system. 35 Determining temperature control parameters: Depending on the selected target temperature value. The heating, cooling, and reheating conditions required for the tempering process are determined, and Temperature control zones (4) are adjusted accordingly. Preparation of temperature control zones: Temperature 5 via heat exchanger (5) and water boiler (6) The temperature of the water to be circulated in the double-walled structures of the control zones (4) is adjusted. Thus, each temperature control zone (4) is suitable for the relevant stage of the tempering process. It is brought to temperature conditions. Feeding the chocolate into the system: The chocolate to be tempered is fed from the stock tank to the chocolate pump (1) 10 It is taken via and transferred from the bottom of the machine to the temperature control area (4). Chocolate pump (1) preferably lobe suitable for transferring granular, dense or viscous products. It is used as a pump. Starting the helical shaft: From bottom to top, one piece 15 via the gearbox (2). The spiral shaft (3) extending in this way is rotated around its own axis. Upward conveying of chocolate: Chocolate fed into the bottom of the machine is conveyed by a rotating screw. It is moved upwards from bottom to top thanks to the mil (3). During this transport, the product It is ensured that it contacts the temperature control zones (4). 20 Controlled temperature change is achieved: The chocolate is heated by means of a helical shaft (3). While being advanced through the control regions (4), the temperature circulated within the double-walled structure It is subjected to controlled temperature changes through regulated water. Performing the tempering stages: Chocolate, successive temperature control Heating, cooling and reheating processes are carried out in a controlled manner by passing through the regions (4). This ensures that the chocolate reaches the desired tempering conditions. is provided. Removal of the tempered product from the machine: Passing through the temperature control zones (4) The chocolate, after the tempering process is complete, exits through the walled product outlet located at the top of the machine. is delivered to the cover (7). Maintaining product temperature at the outlet: Tempered chocolate is removed from the double-walled product outlet door (7) 35 by passing it through in a way that will limit any undesirable change in its temperature. It is transferred to the continuation of the production line. 11 Checking the temper value: Temper index of the tempered product coming out of the machine. The value is measured to check its compliance with the initially determined target temper index value. This ensures that the tempering process is carried out under the desired conditions. It has been determined that this was not done. The scope of protection in this application is defined in the claims section and is explicitly stated above. It cannot be limited to what has been described for illustrative purposes. A person skilled in the field must present the findings of the invention. the innovation introduced can be created by using similar structures and / or this structure It is clear that this technique can also be applied to other similar fields. Therefore Such structures meet the criteria of innovation and especially exceeding the known state of the art. It is also obvious that he will be deprived of it.
Claims
12 REQUESTS 1. The invention relates to the development of granulated chocolate for use in the food industry. This relates to a chocolate tempering machine that enables the tempering of chocolate, and its features are as follows: - The chocolate to be tempered is taken from the stock tank and fed into the machine. at least one chocolate pump (1) that enables the transfer of chocolate. - Thanks to its geometric structure, the granules of granulated chocolate remain undamaged. This advancement enables the transmission of heat to the temperature control zones of the chocolate. (4) by bringing it into contact with the surfaces it is on, the temperature change affects the chocolate 10 at least one helical shaft (3) formed as a single unit that enables the transfer of power. - The machine is connected by means of a helical shaft (3) which is positioned in a series of multiple locations. Chocolate, which progresses in a single line from its entry to its exit, has different double-walled temperature control system that allows it to be subjected to temperature conditions region (4), 15 - The temperature of the water to be circulated in the walls of the temperature control zones (4) Heat exchangers (5) equal to the number of temperature control zones (4) that enable adjustment, - Water to be circulated in the double-walled structure of the temperature control zones (4) Water boilers (6) with the same number of temperature control zones (4) that enable storage, - The chocolate that has completed the tempering process by passing through the temperature control zones (4) 20 thanks to its walled construction, which is positioned in the section where it exits. The temperature of the chocolate obtained at the end of the tempering process is maintained during exit. by preventing undesirable changes in temperature control zones (4) The current tempering state of chocolate that has reached the targeted conditions at least one walled product outlet cover (7) which ensures its protection, 25 It is characterized by its inclusion.
2. A chocolate tempering machine conforming to Claim 1, whose feature is; the aforementioned spiral. characterized by containing at least one gearbox (2) that enables the drive of the shaft (3). is being done. 30 3. A chocolate tempering machine conforming to Claim 1, whose feature is; tempering the aforementioned chocolate. rotating synchronously without touching each other inside the body of the pump (1) Positive beam rotor that sucks the product in via two or more lobes and conveys it to the outlet line. It is characterized by being a displacement lobe pump. 35 13 4. A chocolate tempering machine conforming to Claim 1, whose feature is; the mentioned temperature. (5) as a changer between two fluids with different temperatures without mixing them together. thin metal sheets stacked on top of each other, enabling highly efficient heat transfer. It is characterized by being a plate heat exchanger consisting of plates.
5. A chocolate tempering machine conforming to Claim 1, whose feature is the aforementioned spiral. the shaft (3), the temperature control area (4) and the walled product outlet cover (7) are in contact with food. It is characterized by being made of contact-safe chrome material.
6. The invention relates to the development of granulated chocolate for use in the food industry. This relates to a chocolate tempering machine that enables the tempering of chocolate, and its features are as follows: - The desired outcome depends on the characteristics of the chocolate to be tempered. The temper index value is determined and entered into the machine's automation system. - Depending on the selected target temper value, the heating required for the tempering process is 15. Determination of cooling and reheating conditions and temperature control zones. (4) adjusting accordingly, - Double temperature control zones (4) via heat exchanger (5) and water boiler (6) Adjusting the temperature of the water to be circulated in the walled structures, each temperature The temperature suitable for the relevant stage of the tempering process in the control region (4) is 20 to bring about the conditions, - Chocolate to be tempered is taken from the stock tank by means of the chocolate pump (1) transfer to the temperature control zone (4), - The chocolate transferred to the machine is conveyed by the rotating helical shaft (3), this conveyance During this process, the product must be brought into contact with the temperature control zones (4), 25 - Chocolate is passed through the temperature control zones (4) via the spiral shaft (3). As it is advanced, temperature-controlled water is circulated within a double-walled structure. by means of controlled temperature change, - Tempering process completed by passing through temperature control zones (4) Delivering the chocolate to the product outlet (7) with a wall, 30 - Tempered chocolate is passed through the product outlet cap (7) at its temperature. The production line will be designed in such a way as to limit the occurrence of unwanted changes. transfer to the next stage, It includes the steps involved in the process. 35 7. A chocolate tempering machine conforming to Claim 6, whose feature is; the output from the machine By measuring the temper index value of the tempered product, the initially determined target is set. 14 This includes the step of checking the suitability of the temper index value. It is characterized by...