Question 1

Besides tempering, can I melt chocolate in the tempering machines?

Accepted Answer

Yes. But it is not the most efficient way to work with the tempering machine. It all depends on the productivity you need to get out of the equipment at the time. For a more complete answer, read a full article on the subject by clicking here (https://www.voninmaquinas.com.br/temperadeiras-continuas-derretem-chocolate/).

Question 2

Is it a lot of work to clean the tempering machines?

Accepted Answer

The larger the tempering machine, the longer the average cleaning time. We have taken care to ensure that all parts in contact with the chocolate can be disassembled without the use of special tools. Even on the larger models. In addition, they all feature a sanitary design and guarantee the best cleaning experience a continuous tempering machine can offer. It is important to note that a complete cleaning of the equipment is only necessary when you switch to a different type of chocolate. All of our tempering machines have features that allow you to keep chocolate stored in the equipment over several days of operation without any problems.

Question 3

I have many different types of chocolate. What should I do?

Accepted Answer

If you have, say, 10 different types of chocolate in your lineup and need to temper 300 kilos of chocolate per day, the best option may be to invest in more than one smaller tempering machine instead of just one large one. Or to get a larger tempering machine for the chocolate with the highest volume and a smaller one for the rest. It varies greatly from case to case. But the fact is that if you work with many types of chocolate, thinking this way can prevent production bottlenecks down the road, since, for example, cleaning a 30-kilo tempering machine three times a day is impractical. You can always count on our consultants to help you decide what is best for your case.

Question 4

Can I use bean-to-bar and lecithin-free chocolates in these tempering machines?

Accepted Answer

Yes. Our tempering machines are built to work with these types of chocolate.

Question 5

What is the minimum amount of chocolate needed to operate the tempering machine?

Accepted Answer

As a rule of thumb, it is best to keep the chocolate level in the tank at 50% or more. In other words, on a 5 kg tempering machine, for example, the recommended minimum for operation is 2.5 kg. You can, of course, run the tempering machine with less than 50% of its capacity. But in that case, we recommend using the chocolate within a short period (1-2 hours). Otherwise, over-crystallization (overtempering) may occur.

Question 6

How does the machine keep my chocolate tempered and ready to use at all times?

Accepted Answer

Once the chocolate reaches the programmed cooling temperature, the tempering machine stabilizes the chocolate and keeps it at the same temperature at all times, apart from variations of a few tenths of a degree during control. That alone is enough to keep the chocolate tempered for hours, leaving you free to worry about nothing but making your best creations.

Question 7

How does the equipment's hourly production rating work?

Accepted Answer

If you have been paying attention to the information so far, you may have noticed that we always rate the production of a continuous tempering machine at up to three times the volume of its tank per hour. The reason is that since you will keep topping up the tank with more melted chocolate as you use it, the tempering machine will always have tempered chocolate available. When you top up the tempering machine's tank with more melted chocolate at 45°C, it quickly stabilizes back to the programmed temperature, and the chocolate that was already in the machine also acts as a seed for the new chocolate. This is what we call the continuous tempering process. By following these procedures, it is possible to achieve production of up to 3 times the volume of the tempering machine's tank per hour.

Question 8

Is any additional equipment required for the tempering machines to operate?

Accepted Answer

No. All of our tempering machines, whether equipped with any of the accessories or not, only require a suitable power outlet to operate.

Question 9

Do the tempering machines have a temperature curve?

Accepted Answer

No. All continuous tempering machines on the market work in two phases. That is, going from 45°C down to the programmed cooling temperature, without the reheating curve. The chocolate tempers naturally thanks to the homogenization and cooling of the chocolate inside the tempering machine. It is important to note that although this method differs from conventional theory, all continuous tempering machines work on the same principle, and there are numerous practical tests, using temper meters, that prove the effectiveness of this system in achieving excellent chocolate temper quality. Some models have a chocolate reheating controller for after the cooling stage, which serves to prevent premature crystallization of the chocolate near the outlet spout. These tempering machines have this control because of their longer outlet. Even so, this control serves only to prevent the chocolate from crystallizing, not to perform the temperature curve.

Question 10

Can I work with inclusions directly in the tempering machine?

Accepted Answer

Yes. You can add peanuts, cashews, hazelnuts, cocoa nibs, cookies, and many other ingredients directly into the tempering machine, with a maximum size of 5 mm. But keep in mind: each model accepts a certain percentage of inclusions. The larger the tempering machine's capacity, the higher the percentage of inclusions it accepts. Always check with our technical support if you have any questions. Here is a VONIN tip as well: adding inclusions directly into the tempering machine is only worthwhile if you are producing in large quantities. Otherwise, it may be more convenient to draw off a bowl of tempered chocolate, add the inclusions, and mold outside the tempering machine.

	Ruby 5Best for: the entry point to the gemstone line: compact continuous tem	Safira XBest for: the next step up from the safira: more features and more fle	Esmeralda 30Best for: impeccable temper and chocolate always ready	Diamond T50Best for: versatility is everything	Onyx 100Best for: nossa maior potência para grandes produções
Output	Tempers up to 15 kg/h	Up to 36 kg/h (pre-melted chocolate)	Tempers up to 90 kg of chocolate per hour	Tempers up to 150 kg of chocolate per hour	Tempers 300–400 kg of chocolate per hour
Minimum capacity	2.5 kg	6 kg	15 kg	25 kg	40–50 kg
Control	Standard (buttons) or ChocoSense (electronic)	7" touchscreen — ChocoSenseX system	—	Touchscreen (HMI)	Touchscreen (HMI)
	View machine →	View machine →	View machine →	View machine →	View machine →

Tempering Machines

Ruby 5

Safira X

Esmeralda 30

Diamond T50

Onyx 100

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