Gondor Small 8L Chocolate Tempering Machine
Gondor’s small chocolate tempering machine uses Siemens PLC + touch screen programming control, allowing process parameters to be quickly set and finely adjusted within a range. It is stable in operation and has a low operating threshold. Balancing stability and ease of use, it has a compact structure and is easy to maintain, making it suitable for chocolate workshops and processing scenarios that require continuous production and stable output.
Small Chocolate Tempering Machines Specification
| 8L Chocolate Tempering Machine |
| Model |
GD-CTMD8 |
| Heating temperature |
10-100°C |
| Size |
610×525×710mm |
| Capacity |
8L |
| Power |
2000w |
| Weight |
80Kg |
Application Scenarios for Tempering Machines in Chocolate Production
8L small batches, tempering every 30 minutes, ready to use as needed.
1-2 sessions/lesson, students can operate independently, clear teaching demonstrations.
Connected to a 5L insulated tank for a continuous supply of coated chocolates.
Small-scale trials with different cocoa butter recipes, crystallization curve data collection.
Meets the needs of workshops with many SKUs, frequent ingredient changes, and fragmented orders.
Recipe development, process verification, raw material comparison.
Central Kitchens for Chain Stores
Enables simple and quick standardized semi-finished product output.
What products can a tempered chocolate machine make?
An 8L tempered chocolate machine is commonly used for feeding ingredients in the following processes, especially suitable for switching between multiple categories/flavors:
Chocolate blocks, slices, patterned pieces, decorative pieces
Cookies, wafers, nuts, dried fruit, cake pieces, energy bars
Nut-filled chocolates, truffle chocolates, filling ball sealing
Small batch trial production/sampling
New product testing, customer samples, seasonal limited flavors
Working Principle of a Small Chocolate Tempering Machine
The core principle of an 8L chocolate tempering machine is to guide cocoa butter from the gamma-type crystallizer to the ideal beta-type crystallizer through a temperature-controlled process of heating, cooling, and rewarming. This results in chocolate with a glossy sheen, a hard texture, a crisp mouthfeel, and easy demolding, avoiding problems such as a soft texture, easy melting, or oily spots on the surface.
How does a chocolate tempering machine work？
Our tempering machine operates through the following 10 steps:
Pour pure cocoa butter into the mixing tank →
Turn on the mixing and heating the mixing tank →
Melt the chocolate and let it flow into the extraction cylinder →
The extraction cylinder starts to lift the chocolate →
Continuous circulation and heating →
Chocolate temperature reaches 50-55℃ →
Start the tempering process to cool the chocolate to 27-28℃ →
Maintain 27-28℃ for 5 minutes →
Automatic rewarming to 31.5-32℃ →
Gondor 8L Chocolate Tempering Machine Features
Human-Friendly Design / Compact Structure
The compact body saves factory space, and the rational layout facilitates feeding, receiving, cleaning, and maintenance. Moving and installation are also hassle-free.
Simple Operation / Microcomputer Control
Microcomputer + touchscreen allows for one-button setting of process parameters. The operating status is clearly visible, allowing even beginners to quickly learn and achieve stable production.
Precise Temperature Control
Multi-segment temperature control logic provides fine adjustment, with fast heating/cooling response and minimal fluctuations, reducing batch variations and improving product consistency.
Sanitary Stainless Steel
Parts in contact with materials are made of sanitary stainless steel and food-grade materials, which are corrosion-resistant, easy to clean, and meet food production hygiene requirements.
Installation of the Tempering Chocolate Machine
The Gondor automatic chocolate tempering machine should be installed in a dry, clean, bright, and hygienic indoor environment with a 220-volt power supply and grounding.
Machine Installation
- (1) Clean and disinfect the parts that come into contact with food.
- (2) Place the tempering machine on a table.
- (3) Connect the 220-volt power supply.
Gondor offers a variety of chocolate equipment:
Tabletop Chocolate Casting Machine
Works with an 8L tabletop temperature control unit for stable, metered output, suitable for small-batch mold making.
For scaling up production capacity with continuous temperature control and feeding, compatible with casting/coating lines, suitable for stable mass production in factories.
Used for pre-melting and temperature maintenance, ensuring stable feeding to the temperature control unit/casting machine, reducing repeated heating and downtime.
