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Post by lechef on Oct 22, 2015 6:34:30 GMT -5
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Post by Ben on Oct 22, 2015 8:28:48 GMT -5
I don't have any experience with that machine, but it's probably fine for a tempering process where you melt the chocolate and then add a bunch of seed chocolate to cool and temper the melted chocolate. It's definitely a melter, though, as opposed to a tempering machine. A tempering machine would have the ability to actively cool the chocolate, while this only has the ability to heat.
Also, I definitely prefer a machine that stirs the chocolate to ensure a consistent temperature throughout the chocolate mass. If you're looking in that price range, you'll probably be limited to the ACMC machine, and that's still probably 50% more expensive.
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Post by lechef on Nov 25, 2015 5:10:05 GMT -5
Ok I understood, but for the price range I think I can manage. Do you think it's necessary to stir the chocolate, they say the machine has heating from all 5 sides...
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Post by Ben on Nov 25, 2015 9:03:50 GMT -5
Yes, it will definitely be necessary to stir. Otherwise the chocolate will not be a consistent temperature throughout. If cost is a large factor, you'd probably do just as well to use a large double boiler setup.
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Post by kreaswiss on Mar 21, 2016 3:29:20 GMT -5
Hello LeChef,
Thank you very much for your interest in our chocolate melter.
However, Ben is correct. Our equipment is just a melter but you can easily temper the chocolate manually and you do have to stir it from time to time. If you enjoy working closely with chocolate, I hope this won't be a barrier for you.
Once again, thank you for the interest and if you have any remaining questions, feel free to contact me.
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Post by bobosasa on Oct 3, 2017 7:32:25 GMT -5
I found this video showing the KREA Swiss melter - the container with the chcolate sits in another container that is heated up. That's how it works! The handles are very helpful for stiring the mass ... www.youtube.com/watch?v=8GQMqGjLOAs
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