Chocolate Tempering Machine: The Ultimate FAQ Guide

Chocolate tempering machine is electronic heating and mixing countertop appliance used in the manufacturing process of different chocolate products.

In chocolate manufacturing, it is vital to temper raw chocolate to facilitate making of crispy and relatively tender candies.

This article discusses different aspects and answers all the vital questions and concerns about chocolate tempering machines.

So, if you want to learn more about chocolate tempering machines, read this guide.

Contents hide

What Is The Primary Function Of Chocolate Tempering Machine?

Fig 1- A Chocolate Tempering Machine

A Chocolate Tempering Machine

Ordinarily, the main function of this chocolate tempering appliance is heating and mixing melted raw chocolates for making candies.

Its design construction and features enable it to heat and mix raw chocolate exhaustively to turn them smooth and crispy.

Failure to properly heat and mix raw chocolate often leads to graying and drying of the final product, making them quite unattractive.

The other fundamental role of this equipment is to enable chocolate molecular crystals to attain a consistent structure.

Notably, this machine heats the melted raw chocolate to a set temperature and then cools appropriately before reheating.

This ensures the final chocolate candies attain the desired uniform structure, which is vital since that feature makes them attractive.

The bottom line is that the essence of this appliance is ensuring the ultimate chocolate candies get a tender and consistent surface texture.

Fig 2- The Main Function Of A Choclate Tempering Machine is To Heat And melt Chocolate

The Main Function Of A Chocolate Tempering Machine Is To Heat And Melt Chocolate

What Are The Main Parts Of the Chocolate Tempering Machine?

Notably, several parts and components make up a typical chocolate tempering equipment.

But different models often have varying parts and components based on several factors such as the manufacturer and customization demands.

That notwithstanding, it is critical to understand the different parts of an ordinary chocolate tempering machine and their respective functions.

Here are the primary parts and components you’ll find in a typical chocolate tempering appliance;

  • Melting bowl – It is a crucial part of this machine designed to hold the raw chocolate materials as they melt.

This bowl is linked to a motor, which spins it at different predetermined speeds to guarantee consistency as the chocolate melts.

  • Mixing motor – The design of this component is to facilitate the consistent melting of raw chocolate by spinning the melting bowl.

It is available in different capacities depending on the machine model, number, and size of melting bowls it is spinning.

  • Bowl scrape – This part separates solid chocolate from raw melted chocolate. Its design construction allows solid chocolate to stay at the back as it keeps the tempered chocolate.
  • Control unit – It is designed to control different processes and parameters of the machine during chocolate tempering.
  •  Power cord – It is the cable connecting this machine to the power source.
  • Thermostat – This component keeps the equipment’s temperature to the required settings.
  • Temperature probe – It is a sensing device that detects and controls the equipment’s temperature by transmitting readings to the thermostat.
  • Baffle -It is a pane that allows direct flow for facilitating ideal raw chocolate tempering inside the mixing bowl.

How Does Chocolate Tempering Machine Operate?

Typically, the operation mode of this machine in tempering chocolate is relatively unique but simple.

Control unit, one of its core components, makes it possible for the machine to control its various processes and parameters.

In essence, the entire chocolate tempering process begins with melting raw chocolate at a predetermined set temperature.

Temperature setting is a critical element in chocolate tempering process since it determines the melting extent.

Once the raw chocolate material melts, it moves to the mixing bowl, propelled by a mixing motor.

Mixing motor spins at high speeds in a clockwise direction as it mixes the melted chocolate meticulously until it gets a homogenous substrate.

The homogenous chocolate substrate is then triggered to create a continuous tempering process.

The machine’s temperature is readjusted accordingly to facilitate cooling of the homogenous chocolate substrate.

Upon cooling, the material moves to the molding unit, where it is molded to attain the desired shape and size.

It is at the molding unit that the cooled chocolate material moves to the vibrating table via the molding container.

Once the process is over, the already tempered chocolate moves to the next phase in the production line.

However, it is notable to understand that various types of chocolate tempering machines may apply different working principles.

That notwithstanding, the vital parameters of these machines, such as heating, mixing, and cooling, are relatively similar.

Figure 3- Various Types Of Chocolate Tempering Machines Apply Different Working principles

Various Types Of Chocolate Tempering Machines  Apply Different Working principles

What Is The Difference Between Chocolate Tempering Machine And Chocolate Melting Machine?

The primary role of chocolate tempering equipment is to heat, mix and cool raw chocolate materials vigorously.

In essence, this makes the material ideal for coating a wide range of chocolate and related products.

Chocolate tempering machine is ideal for tempering a small quantity of chocolate products.

Also, the chocolate tempered in tempering machine is continuous and mixes with automatically throughout the process.

Besides, tempering machine creates a shiny, smooth, and crispy chocolate surface, making them nice-looking and enjoyably edible.

Hence, chocolate tempering appliance enhances chocolate molecules bondage making the product tender with a glossy finish.

Chocolate melting equipment, on the other hand, is designed to unfreeze or warm-up chocolate material primarily.

Technically, the essence of a chocolate melting machine is to thaw out and make chocolate ideal for baking various products.

It primarily turns solid chocolate ingredients into liquid or semi-solid state depending on the set temperature.

The end-product of chocolate melting machine is often dull and relatively rough.

Also, this machine doesn’t have a definite operation time limit, and often the chocolate is mixed manually throughout the process.

Fig 4- Chocolate melting Machine

Chocolate Melting machine

Why Is Investing In Chocolate Tempering Machine Worthwhile?

Ordinarily, using this machine in various chocolate tempering applications makes it a worthy investment since it provides an array of benefits like the following;

  • Guarantees immense reliability, accuracy, and efficiency in the overall tempering process of chocolate material.
  • You are sure of attaining good-looking and pleasantly appetizing chocolate products, which increases overall sales leading to high profitability.
  • It is fast thus guarantees high and fast production, which is necessary for increasing the production turnover.
  • You are guaranteed reduced running costs since it eliminates the need for mixing the chocolate materials manually.
  • It can maintain chocolate in tempered and melted conditions for quite a long time. In essence, it makes it easy to make chocolate candies without necessarily undertaking the temping process.
  • You get homogenous heating and a mixture of raw chocolate for ideal desired results.
  • This equipment improves contraction, making it easy to demold and reduce the specific molds to clean.

Fig 5-Chocolate Tempering machine Ensures The Chocolate Is heated Homogenously

Chocolate Tempering machine Ensures The Chocolate Is heated Homogenously

What Is The Suitable Operating Temperature Of Chocolate Tempering Machine?

It is dependent on the specific type of chocolate material you are tempering.

Essentially, various chocolate products need different tempering temperatures.

For example, dark chocolate would require a tempering temperature of about 49°C.

Besides, the ideal cooling temperature of dark chocolate is 28°C.

On the other hand, the suitable tempering temperature for milk and white chocolate would be 46°C and 43°C, respectively.

White chocolate needs a cooling temperature of 25.5°C, whereas an ideal cooling temperature of milk chocolate would be 27.7°C.

Nevertheless, this machine features an advanced temperature control system.

Hence, you will only need to adjust it according to the specific type of chocolate you are tempering or cooling.

Importantly, you need to ensure the ideal tempering temperature you set guarantees a shiny, smooth, and uniform chocolate surface.

What Are The Common Designs Of Chocolate Tempering Machine Available In The Market?

Ordinarily, chocolate tempering machines are available in two major designs as follows;

  • Semi-automatic unit

This is a type of chocolate tempering equipment with relatively few automated specifications.

As such, it means you can activate some of its operating parameters manually or automatically, depending on the specific process.

It is comparatively slower than its fully automatic option but relatively affordable to acquire and easy to maintain.

Therefore, it is mostly suitable for small and medium chocolate tempering solutions.

Fig 6- A Semi Automatic Chocolate Tempering Machine

Semi -Automatic Chocolate Tempering Machine

  • Fully automatic unit

It is a chocolate tempering machine variant with fully integrated automatic features, as the name suggests.

In essence, it means this machine design hardly requires any significant human intervention in activating its operations.

Besides, it is available in different sizes based on your preferred production capacity.

Also, you can easily integrate it with other machines in the existing chocolate production line.

This unit is faster, efficient, and reliable, guaranteeing desired results and production throughput.

However, it is comparatively costly to procure and requires a high level of maintenance than the semi-automatic alternative.

Fig 7- An Automatic Chocolate Tempering Machine

Fully Automatic Chocolate Tempering Machine

How Much Can You Spend In Buying Chocolate Tempering Machine?

Several factors inform the actual price of buying a typical chocolate tempering machine.

For instance, one with a higher production capacity is often costlier than one with relatively lower production output.

Also, the specific salient features of a particular chocolate tempering machine determine its exact cost.

One with comparatively superior features is more expensive than one with relatively inferior specifications.

An automatic chocolate tempering equipment is costlier than a semi-automatic design.

Besides, the particular brand you are buying also dictates the actual cost since some companies are usually more expensive than others.

In simple words, there is no fixed price of money you will spend when buying this equipment.

Even so, the starting price of most chocolate tempering appliances usually ranges from $25,000 to $30,000 for commercial units.

For domestic units, you can get one from a starting price of $4,000, depending on different factors described above.

Which Industries Is The Use Of Chocolate Tempering Machine Common?

This machine is largely used in industries where tempering and cooling of raw materials is a fundamental process.

Such common industries include the following;

  • Food processing industries

Mostly, industries dealing with chocolate and related products often use this machine to produce their respective foodstuff.

This equipment, in many instances, is integrated with other machines in the production line to fulfill the food production process.

Some food industries using this machine include baking, pastry, butter, and cheese industries.

  • Pharmaceutical industries

You will find chocolate tempering machines in different pharmaceutical companies to facilitate production of pharmaceutical products.

Essentially, some pharmaceutical products are produced by tempering and cooling the raw materials to an ideal state.

What Is The Procedure For Conducting Factory Acceptance Test In Chocolate Tempering Machine?

Notably, Factory Acceptance Test (FAT) refers to the process of assessing the quality of a machine during and after it is assembled.

The procedure for undertaking this process usually takes place as follows;

  • Pre-FAT undertakings

Ordinarily, the basis of FAT is the functional requirement document (FRD) developed during project planning process.

All the approved FAT procedures are submitted to designers beforehand.

FAT schedule is given by the manufacturer indicating testing timelines.

All the machine design approvals need to be complete before FAT.

The manufacturer should test the equipment earlier before FAT and testing facility should be identified.

  • Factory Acceptance Tests Processes
  • Confirming design specifications

At this phase, the design specifications are usually established one after the other.

Reviewing drawings and machines takes place for compliance with specification and changing the necessary order’s compliance.

  • Workmanship inspection

Check for any imminent installation and operations issues for the equipment.

  • Equipment test

At this point, you’ll have to check for machine’s functionality using ratified protocols as set by the manufacturer.

Besides, supervisory and informal testing is needed at this stage.

  • Identifying Software and firmware versions

This stage involves noting specific software and firmware used during the test to determine a definitive version compatible with the equipment.

Post-FAT Procedures

Mainly, it involves the FAT paperwork and vendor’s approval on the timeline for completion of all the vital documents.

Why Should Chocolate Tempering Machine Comply With cGMP Standards?

cGMP is primarily a certification standard, ensuring the chocolate melting equipment conforms to safety and efficiency manufacturing requirements.

It is important for this machine to comply with these standards because of the following reasons;

  • Safeguards the user from buying unsafe or unsuitable defective equipment.

In essence, this prevents manufacturers from incidents of unnecessary recalls, lawsuits, loss of profit, and contamination.

  • cGMP reduces surrounding contamination or errors within the equipment.
  • It defines and regulates the necessary hygiene procedures
  • Enhances environment for suitable production and processes.

Essentially, this standard reduces operational costs, enhances business opportunities, and improves overall profitability.

In a nutshell, cGMP standards compliance is imperative to improve overall efficiency, safety, process, profitability, and hygiene standards.

What Are The Vital Features To Look For In Chocolate Tempering Machine?

The salient core specifications to always consider when buying an ideal chocolate tempering equipment include the following;

  • Power consumption – An ideal modern tempering machine should have power-saving capability since it makes it relatively cost-effective to run.
  • Usability – Choose a user-friendly machine, which you can easily adjust its parameters accordingly during operation.
  • Heating capacity – The heating rate of an ideal tempering machine should always be consistent. It enables it to maintain the necessary efficiency.
  • Safety features – Always pick a chocolate tempering machine integrated with core safety elements. It reduces risk of injuries, damages, and losses in case of failure or defect.
  • Capacity – It primarily refers to the chocolate quantity the machine can handle. Ideally, the capacity should be adequate to meet your production demands.
  • Material quality – Choose the machine based on the type of material used in making it.
  • Design construction – Ensure your specific choice, whether fully automatic or semi-automatic, meets your specific requirements.
  • Cost and warranty – The actual price of this machine should match its overall quality. Moreover, determine the return policy terms and ensure you understand each bit.

Is URS Important When Buying Chocolate Tempering Machine?

User Requirement Specification (URS) refers to an assortment of set needs regarding the design and verification of a product.

Essentially, URS contains various information necessary in the design, validation, and maintenance of this particular equipment.

Primarily, URS is fundamental when buying this machine because of the following reasons;

  • Establishes a foundation in which the design and development of the machine follow
  • Provides vital details for developing, quality assurance, operation, and maintenance protocols of chocolate tempering machine.
  • Serves as a specification for fulfilling the requirements
  • Makes it easy to establish the service life of the equipment
  • Reduces time and cost of developing the chocolate tempering machine.

Can You Temper All Types Of Chocolates Using Chocolate Tempering Machine?


Ordinarily, different chocolate raw materials are made from relatively same ingredients.

And the specifications of this equipment make it possible to temper different chocolate materials irrespective of ingredients.

Moreover, most chocolate raw materials are tempered using a similar procedure triggered by the machine.

Therefore, you can easily temper different types of chocolate products using this tempering machine.

What Are The Supplementary Accessories Of Chocolate Tempering Machine?

They are several and mostly depend on the particular chocolate product you are tempering and cooling.

These accessories are usually used to improve the overall efficiency as far as tempering chocolate is concerned.

Some of the common supplementary accessories include the following;

  • Cooling unit – This accessory allows faster cooling of tempered chocolate for quicker hardening.
  • Enrobing belt – Allows airflow temperature adjustment for dissolving chocolate available in the enrober.
  • Mold leaner – Scrapes off all the chocolate remnants from the mold.
  • Vibrating table machine – It is designed to level the tempered chocolate mete out into the molds and make them uniform.

What Are The Best Ways Of Troubleshooting Chocolate Tempering Machine?

Occasionally, you will likely encounter different challenges when using chocolate tempering equipment.

It is thus necessary to understand best possible ways of handling such troubles when they arise to ensure an uninterrupted chocolate tempering process.

The common technical issues and ideal ways of troubleshooting them include the following;

  • False metal detectors alarm

Some chocolate tempering equipment is installed with metal detectors, which at times trigger false or absent alarms.

An ideal way of troubleshooting this issue is by cleaning all components attached to such metal detectors vigorously.

Besides, you need to readjust the machine’s sensitivity elements accordingly to prevent such occurrences.

  • Excessive cooling in tunnels

The appropriate way of dealing with overcooling tunnels is by evaluating the condition of demolding unit.

Check whether the cooling tunnels are faulty and if so, replace them.

Failure to replace such faulty cooling tunnels always results in chocolate pieces sticking in mold cavities.

  • Improperly aligned depositor

Often, the proper positioning of the depositor usually depends on the particular molding you are using.

But it is imperative to meticulously position the depositor based on the molding you are using.

What Parameters Determine The Productivity Of Chocolate Tempering Machine?

The main elements of an ideal chocolate tempering machine revolve around heating, melting, mixing, and cooling.

Therefore, any parameter influencing the efficiency of these elements determines the overall quality of the final product.

The common chocolate tempering equipment productivity-determinant parameters include the following;

  • Temperature variation

It is an imperative parameter, which determines the ultimate result of chocolate tempering process.

Often, cocoa butter crystals have a specific melting temperature, thus ensuring the equipment is set correctly.

  • Power consumption

Efficient chocolate tempering process requires a consistent supply of electric power.

Hence, it is important to have a power backup plan to guarantee an uninterrupted power supply should there be an outage from main line.

  • Timing

Machine timing is a fundamental element in chocolate tempering process.

Ordinarily, it influences whether you will form suitable chocolate crystals.

Hence, it is advisable to provide chocolate crystals with adequate time to crystallize and form a mature chocolate product.

What Variables Influence The Capacity Of Chocolate Tempering Machine?

  • Automation level

Ordinarily, chocolate tempering machine is available in two main types based on automation level; fully-automatic and semi-automatic.

Technically, a fully automatic chocolate tempering appliance has a higher capacity than a semi-automatic unit.

  • Power rating

A chocolate tempering machine with a higher power rating has better capacity than one with a relatively low power rating.

  • Size

Often, bigger chocolate tempering machines seemingly have higher production capacity than smaller tempering machines.

  • Extra accessories

Often, most accessories are often integrated into the main machine to enhance production efficiency and capacity.

Thus, the more necessary accessories the machine has, the higher its production capacity.

What Is The Process Of Adjusting Temperature In Chocolate Tempering Machine?

The process is simple as long as you can change the setting from a PLC screen control unit.

Most automated machines feature a user-friendly HMI screen with buttons allowing you to easily adjust the temperature changes.

Moreover, the control screen display unit always monitors the temperature changes when the machine is operating.

Thus, you simply need to press and hold temperature up/down buttons continuously until you attain the preferred level.

What Are The Best Maintenance Practices For Chocolate Tempering Machine?

Cleaning is arguably one of the best maintenance practices for chocolate tempering equipment.

It comes with CIP systems, which are important in cleaning the far-reached areas, especially during tempering process.

However, you can easily clean the other reachable surfaces of this machine using water and recommended detergents.

Another suitable way of maintaining this equipment is checking and replacing all the possibly worn-out parts.

In essence, this prevents unnecessary downtime, especially in relatively large-scale production.

Why Should You Consider Importing Chocolate Tempering Machine From China?

China provides quite a number of advantages, making it an ideal place for importing this machine.

Some of these reasons include the following;

  • A wide range of chocolate tempering machines to choose from broadening your selection options.
  • Chinese manufacturers adhere to strict manufacturing processes to ensure the machines comply with all required standards.
  • You can easily import spare parts from Chinese manufacturers, which are always readily available.
  • The prices for these machines in China are quite competitive, increasing your chances of getting high-quality units at affordable rates.
  • You are guaranteed of product return policy in case the unit does not meet the stipulated specifications.
  • Factory Acceptance Test services are guaranteed to ensure you get the best and compliant chocolate tempering machine.
  • You can find OEM and ODM chocolate tempering machines, which are vital in enhancing your brand.

Is Chocolate Tempering Machine Assembled On-Site Or At Factory?

Often, most chocolate tempering machines have a reasonable size.

What matters is the production capacity, which is often determined by several factors.

Therefore, these machines are not necessarily bulky and are mostly assembled at the factory.

Fig 8- Chocolate Tempering Machine Are Reasonable In Size And Can Be Assembled At Factory

Chocolate Tempering Machine Are Reasonable In Size And Can Be Assembled At Factory

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