Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

When we speak about a special productions.

For an important customer of Israel  that produces frozen cakes covered with this surrogate for ice cream we have modified Maestria  with variations dedicated to the management of the temperatures and other changes in the construction of dedicated enrobing belt that, here, we show at  20% of the speed productions  during the initial testing.

Experience for covering the ice cream we've had in the past but this was a new challenge because instead of the usual - 0 degrees C , her we have found also -25 points with a final production of hundreds of kilos in a full day without never stop the machine for almost 8 hours.

Who understands the mechanic under 0 (aluminum and steel change their size!)  could imagine some of the difficulties we had to overcome.

Usually , the  people who takes a continuos tempering machine like Prima has some problems with the space inside  their lab  but they want the wheels and a minimum capacity of the bowl of almost 7 kilos like Prima.

Here we have a belgian chocolatier that has choice Prima but he asked a bigger vibrating table 'cause he has a lot of large mould for his production.

Sooner done  than said.

Everybody knows that in America the people loves a lot the big things .... here is one of our 3-stage continuous tempering machine Unica equipped with an enrobing carriage with an extra long  output ..... destination:  Massachusetts.

On the day in which sales are confirmed in the U.S., Kuwait, Spain and France for our laboratory of chocolate here is another great chocolate like Ernst Knam that during the last stage on chocolate in our school, has could see the multiple functions of Chocolab.

A table that is dissolving in  tempering, dosing machine, for enrobing trouffe, and also an enrobing  professional belt that has also the magic of an automatic carriage for modeling and for the demoulding is not easy to find.

In the box under the tank you could have or a small frigor or, like  some customers have chosen , you could have an  heated cabin that maintains a semi-liquid or liquid some decorations or some glasses of  cocoa butter.

Today, at the fair, we sold a tempering machine that will be used also for the melting of cocoa butter.

 In the sales speaking , the costumer says me that some French and Italian competitors were telling  that is not possible to melt and pump the cocoa butter.

The best way to power a tempering machine like Mtr 60 is taking the chocolate liquid from a tank.

Today for a test with a customer in our factory we had to load 60 pounds of chocolate  in the tank and the show was great.

About U.S. I fished out these photos of my last visit to Massachusetts and Rhode Island where we have concluded a contract with this pastry (White's Pastry) for  a line for covering giant cakes with an MTR 60 that was accompanied with Sintesi with a cutting wire that produced biscuits directly on the carriage of the machine of chocolate.

Of course, how  America is great .... no?

Even the trucks are impressive ....

Unica, the only machine in the market with 3 stages continuos  tempering system ,removable  screw pump, enrobing belt divided in 3 parts to be cleaned in the dishwasher, bain-marie, automatical swich off, electronic dosing device,  etc, etc, etc. .. .. ..

Another post followed with most of  the web attention has been dedicated to our roaster Roastmatic