Stainless steel equipment, developed to remove air bubbles while producing chocolate.
Has a gauge to control the vibration intensity.
Eliminates air bubbles generated during the tempering process.
Increases the mold durability by applying a uniform vibration, which avoids the conventional way of manually striking it on a table to remove air bubbles.
Controls the vibration intensity in order to adequate it to different products.
Easy to clean. Equipment designed according to international hygiene requirements.
Has a thin silicone layer on the vibration desk to reduce the noise generated during the process.
|Electrical Installation||220 V, monofásico, 50/60Hz.|
|Consumption of electricity||0,25kW|
|Crate dimensions||Length = 500 mm, Width = 350 mm, Height = 250 mm.|
|Equipment Dimensions||Length = 320 mm, Width = 421 mm, Height = 266 mm.|
|Gross Weight with crate||15Kg|
1 Mini Chocomachine + Vibro desk