Professional tempering

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The chocolate consumption is rising as it means trend, meeting, continuous innovation and therefore basis for new business opportunities. Bravo stays at the professionals side and for this reason we have designed K24 EVO to let realize the high-quality professional chocolate  tempering in an easy and fast way. Automatic control system to operate the temperature in accordance with the quantity of product inside the machine. The anti-congealing lamps(Bravo  patented) heat the grid to avoid the congealing of the chocolate placed upon the grid. Due to the viscosity in chocolate, it is very difficult to monitor changes in the temperature. In the K24 EVO an algorithm controls the new generation probes that detect the temperature within a tenth of  degree accuracy and keeps steady temperature at the heart of the chocolate. The patented sheet resistance heating system allows for precise chocolate temperature control avoiding an unpleasant exit from the tempering. The auger screw is made in stainless steel which helps to prevent wear over time and its movement can be reversed to facilitate the cleaning. Cocoa Butter Program (Bravo patented) allows to easily change the type/colour of chocolate avoiding any difficult manual operations.

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