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Post by Brad on Jul 20, 2017 4:24:57 GMT -5
Super Excited! After many months of research the prototype of my state of the art table top chocolate tempering machine is up and running. WAAAY too many improvements over current machines on the market to mention! I am hoping to have this ready for market in the new year. Here are some features: Whisper quiet. Large Bowl and large working area will hold up to 8 litres of chocolate. FULLY AUTOMATED! No light bulbs for heat. Uses state of the art software and touch screen. All three stages of the tempering cycle are fully customizable for your style of tempering chocolate. Temperature safety measures (no more chocolate crawling out of the bowl! No more broken gear motors!) Power saving features. The first one begins use in our production shop tomorrow. Next month we will build 4 more and cycle out all of our current table top machines. After 100% uptime for the entire Christmas season we'll be comfortable enough to start taking orders. Machines will retail for about $2,000 CDN and will come with a lifetime guarantee against defects. Shoot me an email if you're interested! Brad@Choklat.com
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Post by mark on Jul 20, 2017 21:19:15 GMT -5
Nice work Brad, that looks very impressive. Cool control panel. Does it actively cool as well or does it just use room temperature to cool down?
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Post by snowghost on Jul 20, 2017 23:44:31 GMT -5
Is there a 240v option? How heavy is it? (directly affects shipping)
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Post by Brad on Jul 31, 2017 0:55:31 GMT -5
Right now there is only a 110v option, and I don't know how heavy it is, although at the price I'll be offering and the functionality that it has, shipping will be a non issue.
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Post by lyndon on Aug 6, 2017 4:28:50 GMT -5
How much chocolate does it hold?
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Post by Brad on Aug 8, 2017 4:29:27 GMT -5
Up to 8 litres - about 8 kg.
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Post by bankston on Oct 31, 2017 16:38:58 GMT -5
Brad does this actually have a cool down phase? or is it dependent on room temp?
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Post by Brad on Nov 6, 2017 11:22:13 GMT -5
Having any kind of cooling unit in such a small machine is VERY cost prohibitive. Every machine on the market of this size relies on the temperature of the air in the room to cool down the chocolate mass. Fans inside the machines ensure the coolest air possible is touching the side of the machine.
That being said, every tempering cycle MUST have a cool down phase. That is the most important step in developing the crystals. Heat. Cool. Reheat.
I had to answer your questions because in my mind they were seperate issues.
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Post by kate121302 on Mar 6, 2018 21:46:40 GMT -5
this is really cool so i know you said 8L is the maximum, what is the minimum?(how high up is the sensor) would you be able to temper using the seeding method with this? or does it more follow the process of the table top tempering process?
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Post by netta on Mar 8, 2018 2:50:40 GMT -5
great news! would love to be updated when a 220V version is available!
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Post by bmikiten on Mar 13, 2018 12:10:39 GMT -5
How long does it take to cool down 8L in a 75F room from melting temps without active cooling? What is the price?
Brian
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Post by Brad on Mar 13, 2018 23:39:08 GMT -5
Hi Brian.
It will take about an hour to cool that much chocolate to the crystalization point from 120 degrees, if your room is 75 degrees.
Price is going to be $2000 CDN. I am testing a grinding bowl and blade system where it can also double as a chocolate maker. Hopefully I'll pick up the machines to try this week!
Brad
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Post by jennifertaos on Sept 10, 2018 15:23:41 GMT -5
Brad,
Are you selling your machines somewhere yet? I'm so frustrated with my ACMC machine. I was researching machines and came across a few of your post about a new machine in the works.
Jennifer
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Post by ben118 on Sept 17, 2018 22:54:26 GMT -5
Hey Brad - also curious, how is this machine coming along?
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rfdk
Neophyte
Posts: 12
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Post by rfdk on Feb 11, 2019 13:25:34 GMT -5
Hey Brad
Any news about the new machine?
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