Continuous tempering machine for chocolate

Working with chocolate requires precision and absolute temperature control. During seasonal peak periods, unstable tempering or long wait times for the raw material to crystallize can slow down your entire workflow.

To avoid these setbacks, we offer the professional line of tempering machines by Bilait. This chocolate equipment is perfectly suited for various production needs thanks to the different models available: from the ultra-compact 6 kg countertop version, ideal for restaurants and small pastry shops, up to the 60 kg tempering machine designed for the high volumes of large artisanal workshops.

Features and benefits of the professional tempering machine

These chocolate tempering machines are engineered to simplify and optimize daily operations in the workshop, combining advanced technology with absolute respect for the raw material. Here is how the technical features translate into immediate operational advantages:

Digital multifunction panel = total, customized control

Each model features an intuitive touch display complete with internet connectivity for remote assistance, Wi-Fi control via smartphone or tablet, and a USB port for updates. This allows you to monitor the machine from a distance, eliminate downtime, and work with total flexibility.

Removable auger and reverse gear = quick cleaning and zero contamination

The stainless steel auger (screw) can be easily removed, and the pump/auger system can be reversed to empty the circuit. This completes the cleaning cycle in just 10–15 minutes, allowing you to quickly switch from dark chocolate to white or milk chocolate without wasting time.

Night mode = chocolate always ready and reduced energy consumption

The tempering machines include an overnight standby mode that keeps the chocolate melted in the tank during hours of inactivity. The direct benefit is significant energy savings combined with zero morning wait times, allowing you to resume production immediately without delays.

Heated vibrating table and "Stop & Go" pedal = smooth workflow

Featured across the entire line, the vibrating table prevents chocolate buildup and removes air bubbles, while the pedal provides "hands-free" control. This ensures a substantial increase in speed when filling molds.

Models and use cases of the Bilait line

Bilait has engineered a specific tempering machine for every production requirement, providing you with a "right hand" perfectly proportioned to your workload.

• 6 kg tempering machine: The ultra-compact version of its category (500x470x728 mm) is the perfect ally for restaurants, ice cream parlors, and small pastry shops looking to start processing chocolate. With a tank capacity of 6.5 kg, it can temper 24 kg of chocolate in just 4.5 hours.
• 12 kg tempering machine: Developed for workshops with limited space but high production demands. It guarantees an hourly yield of up to 55 kg/h. It integrates an enhanced cooling system (water-cooled with 3 fans) for optimal thermal management.
• 24 kg tempering machine: Designed for medium-to-large productions and intense work periods, it reaches an hourly yield of 90 kg. It features a powerful cooling system and is equipped with a rear drain to make maintenance phases as easy as possible.
• 60 kg tempering machine: The ultimate solution for artisanal industries and large facilities. It allows you to temper around 60 kg in just 15 minutes, reaching an impressive yield of 180 kg per hour.

Frequently Asked Questions about chocolate tempering machines

Introducing or upgrading a tempering system in your workshop always raises practical questions. Here are the answers to help you make the right choice.

How does a continuous tempering machine work?

The operation is simple and automated:

1. The chocolate is melted inside the heated tank.
2. The auger system lifts the chocolate, transporting it toward the dispenser.
3. During the ascent, the cooling system brings the cocoa butter to the exact crystallization temperature.
4. Once tempered, you can dispense it via the "Stop & Go" pedal directly into your molds placed on the heated vibrating table.

Is it easy to clean the tempering machine or change the type of chocolate?

Absolutely. Time spent cleaning is one of the biggest bottlenecks in production workshops, which is why all models are equipped with an easily removable stainless steel auger. Thanks to the motor's reverse function (which quickly empties the circuit), the entire cleaning and washing operation is completed in just 10–15 minutes. This allows you to switch from dark chocolate to white or milk chocolate with maximum agility, optimizing your processing times.