Cocoatown - Bean-to-Bar

FBM - PRIMA

Table-top automatic tempering

Description:

Anyone who makes chocolate will eventually need to cool it... But with what? A normal domestic refrigerator with over 80-90% relative humidity is not really suitable for cooling chocolate. A special refrigerator for chocolate is best. Some suppliers also offer a pastry refrigerator as a chocolate refrigerator, but these appliances lack air drying. The air humidity should be at a maximum of approx. 40-50% RH. The refrigerator should also have several doors or not be opened and closed frequently in order for the air drying to be effective. The difference with chocolate refrigerators is that they have their own air drying system. These appliances have an air heater. The air is first cooled to a lower temperature than that set above. This air is then reheated by the air heater. This also dries the air at the same time. This is why specialised, high-quality chocolate refrigerators are more expensive than conventional units. We offer various units from two renowned manufacturers. They are available in mini, cabinet or tabletop versions, the latter being popular due to its multiple doors. And you can also work on the refrigerated table at the same time...