The secret to tempering is to have an important "delta" of temperatures. From melting to cooling, the chocolate must be accompanied towards crystallization. Many tempering machiches temper in the "tank" so that after some molds, they begin to thicken the chocolate in the center of the tank. The operator must stop the tempering process and melt the chocolate again. Fbm has two separate independent systems which are real and which allow an important "gap" of temperatures.