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Culinext

ontinuous chocolate tempering machine ensuring smooth texture and glossy finish for professional confectionery production - eCOM
Culinext 12 kg continuous chocolate tempering machine
Culinext 12 kg continuous chocolate tempering machine
ontinuous chocolate tempering machine ensuring smooth texture and glossy finish for professional confectionery production - eCOM
ontinuous chocolate tempering machine ensuring smooth texture and glossy finish for professional confectionery production - R SIDE VIEW

Continuous Chocolate Tempering Machine

Built for continuous couverture chocolate production, the Culinext Continuous Chocolate Tempering Machine combines controlled heating, cooling and circulation in one compact system.

Available in 4 kg and 12 kg models, it supports consistent gloss, clean snap, reliable mould release and controlled chocolate flow for bars, moulded products and connected production lines.

  • 4 kg model: 4L bowl and 10 kg/hour output
  • 12 kg model: 12L bowl and 30–45 kg/hour output
  • Touchscreen PLC with HMI
  • PID-controlled temperature management
  • Food-grade SS304 construction
  • Internet-enabled remote support
  • Availability :
  • In Stock
  • Estimated delivery within 8-10 days

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Continuous Chocolate Tempering

Consistent Tempering and Controlled Chocolate Flow

The Culinext Continuous Chocolate Tempering Machine heats, cools and circulates couverture chocolate through a controlled tempering process. It prepares chocolate for bar production, moulding and integration with downstream chocolate equipment.

4 kg Compact production model
12 kg Higher-output model
20–45 kg/hr Output depending on model
220 V Single-phase electrical supply
Built for Controlled Production

Automatic Tempering with PLC and HMI Control

The machine uses controlled heating, cooling and circulation to prepare couverture chocolate for production. A touchscreen PLC and HMI allow the operator to manage the process and maintain the required working condition.

PLC + HMI Touchscreen process control
PID Control Controlled temperature management
SS304 Food-grade construction
Remote Support Internet-enabled troubleshooting
Culinext 4 kg continuous chocolate tempering machine
Available Models

Choose the Output That Matches Your Production

The 4 kg model suits compact and growing production environments, while the 12 kg model supports higher continuous output.

4 kg Model

Chocolate capacity: 4 kg

Bowl volume: 4L

Output: 10 kg/hour

Approximate full-tank process time: 30 minutes

12 kg Model

Chocolate capacity: 12 kg

Bowl volume: 12L

Output: 30–45 kg/hour

Approximate full-tank process time: 20 minutes

Culinext 12 kg continuous chocolate tempering machine
Higher-Output Tempering

12 kg Continuous Tempering Machine

Designed for businesses moving beyond small-batch production, the 12 kg Continuous Tempering Machine provides a higher chocolate capacity and continuous output for moulded chocolates, bars and connected production lines.

Its 12L bowl holds up to 12 kg of chocolate, while the stated production output of 30–45 kg per hour supports faster and more consistent processing during longer production runs.

12 kg Chocolate capacity
12L Bowl volume
30–45 kg/hr Production output
≈20 min Full-tank process time

Higher Continuous Output

Suitable for businesses that need more chocolate available continuously during moulding or connected production.

PLC and HMI Operation

Touchscreen controls allow the operator to manage heating, cooling and working-temperature settings.

Controlled Cooling

The closed-loop cooling system and 0.5 kW compressor support controlled temperature reduction during tempering.

Production-Line Integration

The machine can be integrated with equipment such as enrobers and cooling tunnels for continuous workflows.

Model Selection

Which Continuous Tempering Machine Should You Choose?

Choose the 4 kg Model

Recommended for compact production spaces, craft chocolatiers, product development and businesses beginning continuous chocolate production.

Output: approximately 10 kg/hour

Choose the 12 kg Model

Recommended for growing manufacturers, longer production runs and lines requiring a higher continuous supply of tempered chocolate.

Output: approximately 30–45 kg/hour

Featured Demonstrations

New Continuous Tempering Models: Expert Walkthrough and Working Films

Start with Deepak’s walkthrough of the new Culinext continuous tempering models, then view close-up working films of the 4 kg model, HMI controls, chocolate flow, dispensing and construction.

Applications

Built for Consistent Couverture Chocolate Production

Chocolate Bars

Prepare couverture chocolate for consistent bar moulding and cooling.

Moulded Chocolates

Supports gloss, clean snap and reliable mould release.

Bean-to-Bar Production

Suitable for growing bean-to-bar manufacturers using couverture-style finished chocolate.

Connected Production Lines

Can be integrated with enrobers, cooling tunnels and other downstream equipment.

Tempering Process

Controlled Heating, Cooling and Continuous Flow

1. Heat

Chocolate is heated to its melting temperature.

2. Circulate

The auger-based system maintains continuous chocolate movement.

3. Cool

Chocolate is cooled towards the selected working temperature.

4. Dispense

Tempered chocolate is dispensed for moulding or connected production.

Technical Overview

Continuous Tempering Machine Specifications

Machine type
Continuous chocolate tempering and dispensing system
Models
4 kg and 12 kg
Bowl volume
4L for 4 kg model; 12L for 12 kg model
Output
10 kg/hour for 4 kg model; 30–45 kg/hour for 12 kg model
Heating
600 W heater
Cooling
Closed-loop cooling system with 0.5 kW compressor
Controls
Touchscreen PLC, HMI and PID-controlled temperature management
Construction
Food-grade SS304 stainless steel
Electrical supply
220 V, single phase
Dimensions
4 kg: 600 × 450 × 450 mm; 12 kg: 800 × 1440 × 640 mm
Approximate weight
4 kg model: 100 kg; 12 kg model: 300 kg
Frequently Asked Questions

Continuous Tempering Machine FAQs

Which chocolate is suitable for this machine?

The confirmed application is couverture chocolate.

What is the difference between the 4 kg and 12 kg models?

The 4 kg model has a 4L bowl and produces approximately 10 kg/hour. The 12 kg model has a 12L bowl and produces approximately 30–45 kg/hour.

Can the machine operate continuously?

Yes. It is designed for continuous chocolate circulation and production.

Can it connect to other machines?

Yes. It can be integrated with equipment such as enrobers and cooling tunnels.

Is installation and training provided?

On-site installation and operator training are available, with remote support also provided.

What warranty is provided?

The machine includes a one-year warranty with service support.

What is the normal lead time?

The stated manufacturing lead time is approximately 20 working days after advance payment.

Culinext Support

Select the Right Continuous Tempering Machine

Share your required output, chocolate type and connected production equipment. Culinext can recommend the suitable 4 kg or 12 kg model and support installation, training and service.

Discuss Your Requirement

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