FBM Maestria Continuous Tempering & Moulding Machine

This machine contains its own continuous tempering unit, ensuring not only perfectly tempered chocolate, but also constant fluidity throughout the working day. This is achieved by virtue of the built-in compressor and R404 cooling unit.

The machine is controlled by an inner computer featuring a simple CPU board to program and easily control the temperature of the heating and tempering process, the starting of the vibrating table, of the belt, of the screw pump and of the inner rotating scraper.

The computer allows the operator to select different pre-crystallization curves according to the chocolate used (plain, milk, white). It is also possible to set two kind of tempering process fast cycle and soft cycle. It is also possible to set the night cycle with timed automatic tempering for the morning.

Fed with melted chocolate, the Maestria will produce 120 Kg of perfectly tempered chocolate per hour.  The Maestria can be used as a continuous temperer in its own right, or to supply a variety of chocolate equipment.

Fitted with a large heated vibrating table measuring 800 x 400 mm. suitable for both hollow & solid production (pralines, Easter eggs, etc.) The construction is of stainless steel, and the machine is mounted on casters, allowing for total mobility.

The electronic enrobing belt divided in two sections, with a 300mm wide stainless steel wire belt, start and stop switch by pedal with wire belt stand-by for few seconds, queue cutter roll, belt vibration and air blower; it is perfect for enrobing all confectionery and pastry products with a 1.50m/min. transport speed.

Complete with food paper roll (width mm 310) and accessories

Options include ½ coating, bottom coating, decorating device etc.

 Technical Specifications:

• Electronic controls ensure very precise temperatures whilst a built-in vibrating table ensures perfectly moulded product.
• Capacity: 45 kg in the melting tank.
• Fed with melted chocolate, the Maestria will produce 120 kg of tempered chocolate per hour.
• Fitted with a heated vibrating table to allow for the production of praline shells, as well as hollow figures, Easter eggs and other novelty items.
• The construction is of stainless steel and the machine is mounted on castors, allowing for total mobility.

• Voltage : 220/380 V 50 Hz 3 phases + neutral + ground

• Average Power Consumption : 3.3kW

• The inner cooling compressor is making use of R404 gas.

Dimensions:

• Height: 1810mm

• Width: 800mm

• Depth: 890mm