The multi-zone continuous tempering machine has been designed for thin-layer tempering of chocolate, chocolate glaze and confectioner’s creams.

The machine can process pastes with hard inclusions no more than 10 mm in size. A tempering machine is necessary when preparing glaze for confectionery, because it transforms glaze into a stable solid state. After going through this machine, the glaze has a constant viscosity, and when tempering it has a perfect glossy surface and is stable (the glazed product does not melt in one’s hands).

Advantages of the Normit tempering machine: 

• prevents chocolate bloom from occurring;
• ease and accessibility of operation;
• at the client’s request, various modes of processing can be set for each zone, depending on the composition of the product.