Continuously generate stable crystals! Introducing the tempering machine from Tanizawa Kaki Kogyo.
The "Tornado" is a vertical tempering machine that shapes chocolate that is easy to solidify and has good moldability. Tempering does not refer to cooling chocolate to a certain temperature, but rather to generating the desired crystals. Chocolate produced by this machine prevents bloom and features a good product surface shine and snap. 【Features】 ■ Stable crystals (β crystals) ■ Good product surface shine and snap ■ Prevention of bloom ■ Easy to solidify and good moldability *For more details, please refer to the PDF document or feel free to contact us.
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【Lineup】 ■TAT-600 ・Capacity / Hour: 600kg ・Machine Dimensions: 1010W × 1010L × 1820H ■TAT-1000 ・Capacity / Hour: 1000kg ・Machine Dimensions: 1010W × 1010L × 2070H *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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In addition to machines for chocolate, rice cakes, and traditional Japanese sweets, we take pride in our unique ideas, high technical skills, and the extensive knowledge gained from 105 years of experience in confectionery. We have developed numerous custom machines and plants for specialty sweets, achieving high performance not only in Japan but also overseas. Our machines are designed with consideration for the entire lifecycle of the sweets, incorporating various innovations, whether they are general-purpose or custom machines. Rather than simply selling machines, we plan and devise popular sweets while taking into account product characteristics, such as whether they can be long-selling items or short-range products, and propose new machines accordingly. This reflects Tanizawa's broad approach to manufacturing, delivering not only excellent hardware but also outstanding software.