Post by itsallaroundyou on Oct 29, 2009 21:33:06 GMT -5
Just posting to get a feel for what's out there. I will likely (90% sure) be buying some used Savage temper/melter units in the near future. Both units are waaaay too big for me now (125 and 200 lb capacity), so i was wondering if any one out there was upgrading from a savage 50 lb temper/melter that would be interested in a trade?
This is kinda a long shot, but thought i'd ask. if no one is looking for a trade, I would consider selling them towards the price of the 50lb unit.
Do you have the temperer or the melter/conditioner? How old are the units? I have a 125lb that i added water flushing to speed up cooling. I might be interested in the temperer (possibly) depending on size-but not sure. What are you looking for? From my experience with savage- if you need a temperer and you don't want to be involved in the tempering process-savage is not the brand. I baby sit the melter during tempering and while working with the machine I am constantly watching and adjusting temperature. That said for the price it can do what you need, but be ready for the time and work it requires. Jo
Last Edit: Oct 31, 2009 12:14:08 GMT -5 by holycacao
Post by itsallaroundyou on Oct 31, 2009 13:02:56 GMT -5
According to Savage it is the melter/conditioner (i won't actually have them for a few weeks), one is 125-lb capacity and the other is 200-lb capacity. they are from the 1990s, and are in excellent shape and working order. The current owner cleaned them up, descaled the water jacket, and re-taped all the plumbing fittings.
I don't mind babysitting a machine, since i enjoy the theory and results of tempering, i just am looking to stop stirring by hand and worrying about whether i'm getting an accurate temp reading. in a way, i feel like i still need to put in my time with tempering before moving to a fully automatic machine, since i really don't have tempering down yet.
i'm looking for the 50-lb temperer because that can do batches as small as 10lbs, which is much closer to what i'm doing now, and leaves room for expansion later
Holycacao--Do you use your 125-lb melter to temper? Does it require seeding the batch, or can you just run it through the required temps (a la other automatic tempering machines). From what i've read, the melter is fully capable of hitting the right temps required for tempering. would love to hear your experience and use of it.
when i get the machines, i will post pics and will by then have a better idea of whether they suit me (well, my future me )
"If it wasn't for venetian blinds it'd be curtains for us all"
I use the melter to temper. Once the chocolate is in temper you don't want the agitator on as it will quickly over temper the chocolate. no stirring once your in temper. I know what others write on this board but from my chocolate experience, once you have a good temper (key part of the sentence), the more you stir the more crystallization/cooling occurs and you are forced to reheat. Re: savage i wasn't happy with the melter at first bc I was told I could temper in it- and that is true but without seed chocolate cooling took way too long. By complaining long enough they sent me some plumbing add ons to be able to quickly flush the hot water in the jacket with cold water. Although it works, you still have to watch the cooling curves. To get good crystallization you need to hit the cooling temps and then stay there for some time to allow the crystallization to begin. After watching the chocolate you need to heat it again and make sure to catch it before it there is too much crystallization (which will cause all the chocolate to set up). I don't use seed to temper any more. I apprenticed in Germany 7 years ago and I remember being told over and over again that you have to be able to tell when the chocolate is in temper by eye. I think by learning how the chocolate looks and feels (viscosity) when the chocolate is in temper, you will be able to temper without a thermometer-which is important when you make your own chocolate since no one will tell you at what temperature your chocolate should be tempered. Seeding is going to be easier with the savage tank- especially if you use an immersion blender to increase the shear. Good luck Jo