Understanding the changing of the crystal structure in the chocolate during the melting and tempering process is essential. Weather this process is regarded as an art or science - a condition for satisfying chocolate products is that the chocolate is melted and tempered correctly - and stays tempered during the working period.

Chocoma offers automatic melting and tempering equipment for the single man chocolate maker as well as for the semi-industrial factory in the range of 12 - 170 kg.

Compressor cooled - read more ... 

Water cooled - read more ...