We are proud to stock a wide-range of chocolate equipment at Vanrooy Machinery. In this blog, we introduce you to our Chocolate Tempering Machines, Chocolate Panning Machines, Enrobers and Moulding lines. As always, if you would like to learn more about any of these machines, or make an inquiry, please don’t hesitate to get in touch with us and a member of our team will promptly be in touch to help with whatever you need.
Chocolate Tempering:
Tempering chocolate is a pivotal step in making sure your chocolate is smooth, glossy and evenly coloured for coating. It also prevents the dull, greyish colour and waxy texture that results from the cocoa fat separating out; and controls the crystals so that only consistent, small crystals are produced, resulting in a higher quality chocolate.
Whilst tempering can absolutely be done by hand, for example, over the stove or in a microwave, when you are operating a larger business with a higher throughput, tempering your chocolate manually just won’t cut it, and that’s where we come in!
We have a range of automated chocolate tempering machines at Vanrooy that can assist in your chocolate production and save you a lot of valuable time and therefore money:
Chocolate World Automatic Tempering Machine
Chocolate Worlds Tempering Machines are specifically designed to consistently temper your chocolate whilst simultaneously improving the quality. Equipped with digital temperature display, a heated vibrating table and a pedal to dose the chocolate, this machine is available in 24kg, 40kg, 60kg and 80kg units. Thus, it is ideal for chocolatiers with a larger production demand. It also has an optional single-phase system available upon request, fast melting and tempering cycle, and easy to move castors. You can learn more about the Chocolate World Automatic Tempering Machine on our website.
Pavoni MiniTemper Chocolate Tempering Machine
The Pavoni MiniTemper has been specifically designed as your perfect benchtop chocolate tempering solution with simple to use functionality and customisable programs. This bench top chocolate machine allows you to maximise production without compromising on space and is perfect for any chocolatier with a small production capacity or if you’re just starting out. The tempering programs can be customised for your specific production and the chocolate can be maintained in its tempered state for several hours. It’s also simple to operate and clean with interchangeable bowls made of AISI 304 stainless steel and a transparent lid made of PET to maintain temperature. You can learn more about the Pavoni MiniTemper Chocolate Tempering Machine on our website.
Chocolate World Tempering Wheels
The new Chocolate World range of Wheelie Tempering machines have been designed to efficiently melt and temper chocolate callets. Available in two models (a 14kg machine bench-top unit and a 30kg free-standing model), the Wheelie tempering machines are made to be low investment machines, ideal for professional production. The 14kg unit has a digital thermostat and the 30kg unit is equipped with a vibrating table and is designed for a higher output of chocolate production. Nonetheless, both machines temper the chocolate to a smooth and velvety texture. You can learn more about the Chocolate World Tempering Wheels on our website.
Chocolate Melting Tanks
Chocolate Worlds’ Chocolate Melting Tanks are designed to dissolve, melt and maintain the temperature (up to 65 degrees) of your chocolate. They have dry, electrical heating that doesn’t use water, are simple to use, easy to clean and have a sturdy construction. At Vanrooy Machinery, we have both a 12 litre Melting Tank and a 3 litre Melting Tank.
Chocolate Panning:
Ever wondered how chocolatiers cover fruits, nuts and other delicious goods with chocolate so perfectly? It’s through an original, artisan method known as Panning, whereby centres (such as fruit and nuts) are placed in a rotating drum to build even layers of chocolate on them.
The centers are continuously tumbled in the pan, which creates the friction needed to allow the chocolate to be evenly distributed. Over time, the chocolate cools and more chocolate is applied until an ideal chocolate ratio-to-centre is achieved.
We stock a range of Chocolate Panning Machines, with the most recent addition being The Choco Panner. Complete with a robust stainless steel construction, this bench-top panning machine is perfect if you’re on the hunt for a high quality coating machine that is cost effective and efficient. Even better, it is suitable for at-home or commercial use as it uses single phase power.
Key features of the machine include its simplicity, removable agitating ribs, sleek stainless steel design and variable speed options. The Choco Panner can also hold up to 11 litres of product per batch and is supplied with a separate air blower, allowing for increased access and ease of movement. The machine is built in the USA and available for pick-up at Vanrooy Head Office, or it can be shipped anywhere in Australia and New Zealand. You can learn more about the Choco Panner on our website.
Other larger machines:
Chocolate World M1300 Enrober
The enrobing line by Chocolate World has been specifically designed to automate the traditional, time-consuming coating of confectionery and fillings with minimal wastage. Equipped with a double chocolate curtain, vibrating station, detailer and conveyor belt, this enrober dramatically increases product productivity and product consistency. The thickness of the chocolate coating can be adjusted by the vibrating system and blowing unit, and the conveyor belt speed can also be adjusted to suit each specific product and output. The enrober is simple to connect and operate, and easy to remove and store. You can learn more about the Chocolate World M1300 Enrober on our website.
Chocolate World Mini Moulding Line
The Chocolate World Mini Moulding Line has been specifically designed to attach to your current tempering unit, allowing you to automatically fill several mould layouts during a single production run. The chocolate is distributed directly from the tempering machine, into the moulds, with the ability to fill up to 4 moulds per minute. Surplus chocolate is also collected and pumped back to the automatic tempering machine to minimise any wastage. The Mini Moulding Line is equipped with a vibrating table to eliminate any air bubbles, where the moulds were scraped with a double scraper and vibrated on the vibrating table. Afterwards, the moulds can be turned over in order to create chocolate shells. The Mini Moulding Line features four different heating systems that can be adjusted to your desired setting, is easily moveable on castors and is available in a range of different sizes. You can learn more about the Mini Moulding Line on our website.
So, that’s just some of our huge Chocolate Equipment range. As always, please don’t hesitate to get in touch if you need guidance or have any questions about these machines, we are always happy to help!
