Tempering Machine TE 400 - 2000 | Chocolate Machinery, Chocolate Machine, Chocolate Equipment

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			TEMPERING MACHINE TE 400 - 2000

There are three divisions If the below conditions are provided the machine works with maximum productivity.

			TECHNICAL SPECIFICATIONS

			Heat of incoming chocolate		42 C

			Heat of cold water		5- 8 degrees

			Need of cold water		0.650 cubic meters / hour

			Cold water pressure		1/2 atmosphere

			Fat ratio in the chocolate		minimum 28%

			Production capacity		400 kg / hour

			Energy consumption		9 kw

			Dimensions (mm)		L1250 x W1250 x H 2700:750 Kg

Center: Millet Cad. No: 61/4 Fındıkzade / İstanbul / Turkey | Phone : (+90) 0212 588 21 12 (pbx) | Fax: (+90) 212 588 17 83 | E-mail : enesen@enesen.com.tr

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TEMPERING MACHINE TE 400 - 2000