|
Post by jacobk on May 20, 2023 4:41:36 GMT -5
Hi all,
We are looking into a way to improve our workflow when tempering chocolate - hope someone can help with this.
We have a GAMI Diva 25kg tempering machine. Here we have a dosing head installed that dose the chocolate into our moulds accurately. The machine need a constant flow of chocolate so that the auger inside the tower does not get stuck by solid chocolate. We would like to install a 3-way valve so that the chocolate can bypass the dosing head and flow directly down into the bowl. This way the auger will always be moving. And the every 40 seconds we would like to run the chocolate through the dosing head - to dose around 200 gram of chocolate. The head can hold around 1 kg of chocolate. This means that the tempered chocolate will be sitting in the dosing head for close to 3,5 min in total. Do you think this is possible? And that the chocolate will keep its temper and not get stuck?
Thanks a lot in advance, Jacob
|
|
|
Post by Ben on May 22, 2023 10:18:17 GMT -5
Hi Jacob. I think this approach is asking for trouble. Generally, tempering machines just run chocolate constantly through the depositing head and then you can stop it temporarily to insert a mold, fill, then remove mold. After that, the chocolate would just flow again. Alternatively, some just constantly pulse the required amount, so you'd wait for a pause, insert the mold, fill, remove the mold. Either of these processes keep the chocolate flowing through the whole machine, including the depositing head, and avoiding any potential hardening. I haven't used a gami, but my guess is that it is designed to do one or the other of these.
|
|
|
Post by jacobk on May 25, 2023 11:32:44 GMT -5
Hi Ben, Thanks for your answer - just a few more details to ask you if you think this will make a difference. We did some extra test at will be able to speed up the dosing to every 30 seconds using this procedure. The amount of chocolate is 850g instead of 1kg - meaning the flow through time is reduced to around 2 min. And then we have a heated dosing head - so that the dosing head is kept at the same temperature as the tempered chocolate. Do you think this will make a difference?
|
|
|
Post by Ben on May 29, 2023 9:54:24 GMT -5
Hi Jacob. I think the heated dosing head makes a big difference, although if it were me, I'd still try to keep the chocolate flowing constantly unless I were actively filling a mold.
I guess I don't really understand why you wouldn't just use some sort of timed depositing. For my KeyChoc temperer, it just flows until I hit the foot pedal, at which point it pauses for a second to let me put a mold under the depositing head, deposits 3 bars' worth of chocolate with short pauses to allow me to move the mold for each bar, pauses again to let me withdraw the mold, and then just flows again. This way, the chocolate is always flowing through the head, ensuring that none ever has a chance to solidify in there. I'm sure the GAMI has the capability of doing something similar.
Can you provide more info on why this is undesirable?
|
|