Chocolate tempering unit

Wilhelm Rasch TR20

2000 kg per hour capacity. Rasch TR is a precrystallizing machine (tempering machine) for chocolate masses, fat glazes, compound masses and similar fat products. The machine fulfills the requirements of precrystallizing, i.e. it forms smallest stable fat crystal modifications and homogenously disperses them in the melted mass, in an optimal way. Even low-fat masses, with a fat content of min. 26% can be precrystallized. Ingredients such as whole hazelnuts, all forms of chopped or broken nuts and certain dried fruits or small pieces of nougat may be included in the mass prior to tempering.
Re-work can easily be integrated and handled.

The mass-hopper is double-lined and equipped with a stirrer, so that any inclusions in the mass will be well dispersed. The hopper is heated with a warm water system so that the mass is free of crystals prior to tempering. The forwarding screw is a multi-start screw with a high gradient. The screw's depth is determined by the product to be handled, up to 16 mm deep for masses with nuts. The forwarding screw fulfils two objectives: First of all, it conveys the mass to the place of use with the help of a continuously variable drive. After that the mass crystalizing at the heat exchange surface is mixed with the mass inside the screw. This process guarantees the essential requirements of pre-crystallisation: creation of stable, smallest crystals and regular dispersion in the liquid mass.
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Rasch special tempering unit type TR is available in five different versions (500, 100, 1500, 2000 und 2500 kg/h). Screw can easily be removed and cleaned.