Chocolate Tempering Machine – Gami – T600P

This professional automatic chocolate tempering machine is designed for continuous production and high-capacity chocolate processing. The system combines bain-marie melting with air cooling via refrigerant compressor, ensuring stable crystallization and consistent tempering results.

Temperature management is handled by high-precision probes and advanced PLC software, which regulates power variation in real time. This allows faster temperature recovery, stable chocolate output even when production volume changes, and the possibility to store processing recipes for specific products. The program also enables manual cycles and a night maintenance mode to keep chocolate at working temperature.

The machine features an 80 kg stainless steel bowl with integrated mixer to maintain fluid, homogeneous chocolate. It is equipped with a complete 600 mm wire-mesh enrobing system, including dispenser, blower, mesh beater, tail-cutting device, and bottom coating unit with feed roller and scraper. A flow-stopping and dosing foot pedal, automatic start timer, and removable auger for fast cleaning ensure operational efficiency and quick product changeovers.

Key features & technical data

✅ Automatic continuous tempering cycle from melting to coating
✅ Bain-marie heating system for gentle chocolate melting
✅ Air cooling system with refrigerant compressor for stable tempering
✅ PLC control software with power regulation and recipe storage
✅ High-precision temperature probes for accurate process control
✅ 80 kg stainless steel bowl with integrated mixer
✅ 600 mm wire-mesh enrobing conveyor, two-section design
✅ Complete enrobing system with dispenser, blower, mesh beater and tail-cutting device
✅ Bottom coating unit with feed roller and scraper
✅ Flow-stopping and dosing foot pedal
✅ Automatic start timer and night maintenance cycle
✅ Removable auger for fast and thorough cleaning