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The machine is controlled by an electronic board which allows to set the heating and tempering temperatures, the automatic turning on and off and the “night cycle” feature.
The continuous tempering technology has three temperature levels: heating temperature (by liquid), second stage with regulation of tempering curve temperature (by gas) and third stage to adjust pre-crystallization temperature (by warming chocolate).

The computer allows selection of different crystallization curves according the kind of chocolate (black, milk, white) and different tempering profiles (standard or fast).
Authomatic reverse of the screw pump allows to quickly restart the tempering process, removable screw pump make cleaning process easier and faster.
Maestria features bright LED indicators on the sides of the head that provide visual indication of when the set melting and tempering points have been reached.

The machine is equipped with heated vibrating table.

The enrobing belt is divided in two parts, equipped with inox belt 300 mm wide, blocks for placing of the paper roll, tail-reducer and heated bottom coating basin to avoid chocolate solidification.

-Bottom coating device
-Decorating device (straight and zigzag lines)
-Partial enrobing system
-Speed regulation of screw
-Speed regulator of enrober
-Speed regulator of air flow (enrober)
-Pneumatic dosing system
-Dosing head (according to customer requirements)

Technical Data
Capacity of the bowl: 60 kg. Output: from 160 kg/h of tempered chocolate – according to the kind of work Tempering process: 3 stages continuous tempering Melting system: bain-marie (water + alimentary glycol) Voltage: 220 or 380V/ 50 or 60Hz/ three or single phase Power consumption: 3,3 Kw Weight: 360 Kg

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