Hacos HT 100 R - Continuous Temperer

Many continuous temperers operate Freon cooling systems, which temper only the chocolate in direct contact with the piping - leaving some of the chocolate untempered. The Hacos system cools all the chocolate in the pipes, guaranteeing the finest crystallisation.

The principle of an easy-to-use, plug-in-and-go tempering machine remains paramount. The unique CT system is built so that despite normal down times; shift changes, start-up, weekends etc.,  it keeps waiting time at the absolute minimum (under 5 minutes) for a continuous supply of tempered chocolate.

Continuous tempering at an output rate of 80 - 120  kg per hour.

Specification