The MAGIC TEMPER allows for easy tempering of chocolate masses, couvertures, pralines, ganaches and interiors by seeding.

How do you do it? It's simple, fast and above all effective! With the cocoa butter cream of the Magic Temper, we act directly on the stable crystals, so the tempering is 100% safe and above all it is repeatable!

Why is this so? The textures and viscosities are incomparable, the demoulding is perfect, the breakage is clean and the shine is there! But above all, you will be able to cast pralines at higher temperatures and above all you will be able to decant or remove from the mould much more quickly than with the traditional method, all without any risk of bleaching! This avoids the contamination of flavours linked to tempering on marble!

The machine is used for batch tempering for daily productions of 150 to 300 kg. It is intended for chocolate confectioners.

• Seeding with stable polymorphic forms (more rapid crystallization)
• Higher quality of texture, better resistance to fat bloom, better brightness
• Easy, rapid and reproducible tempering of coatings, gazing pralines and ganache
• LCD screen display of the information of regulation
• Tempering of fillings for one-shot, dispenser or extrusion
• Avoids contamination of flavors (marble tempering)
• Cover with thermal shield to guarantee a perfect homogeneity
• Safe digital regulation : no risk of liquid phase
• Setting range of the tank : from +30,0 °C to +35,0 °C/precision : 0.1 °C
• Possibility to run gazing pralines at higher temperatures
• Small and big quantities : volume of the machine 1,5 kg
• Easy cleaning : bottom of the tank and outer surfaces eradicated

TECHNICAL FEATURES
Food-grade aluminium tank for a controlled thermal diffusion
Option : Connection Bluetooth and USB
Tightness IP21
Dimensions (L x D x H) : 237 x 277 x 292 mm
Weight : 4,5 Kg
Power : AC adaptor 100 V/240 V | single-phase 50/60 Hz – 12 V - 60 W

* See DOWNLOAD tab for Brochure and Technical Manual