This continuous tempering machine, available with capacities from 250 to 1000 kg/hr  is based on the proven and well known Martin Lloveras AAV series tempering machine. The LLoveras AAV tempering machines offer excellent tempering results and prepares your chocolate for smooth and spotless moulding and coating. The heart of this tempering machine is the water circulation and plate system. Other elements of the machine are:
The water jacket:
The water for cooling or heating is pumped through the jacket at a pressure of about 2-4 bar. The steel water jackets are welded precisely to an equal wall thickness of about 10 mm. The entire surface is subjected to water flow. Key words are high speed, rotation, no obstructions and no turbulence.
The AAV Scraper
The scraper has major influence on the efficiency of the tempering process. The scrapper in the Lloveras AAV type tempering machine separates the chamber in two halves. The underside is cold and the topside is heated.  This design ensures that cold and hot crystals do not mix.
The chocolate transfer pipe system
This system is completely double jacketed. Water is heated by means of an electrical resistance and continuously pumped by means of a water pump throughout the pipes length, while a thermostat controls the temperature. Chocolate not consumed by the moulding plant or enrober is returned by an independent set of pipes back to the pre-cooling tank (optional supply) with its own heating and temperature control section in order to create a de-tempering zone, where crystallisation is destroyed. This return chocolate will then be mixed in the tank with new chocolate coming from the processing section.

Temperace je proces, při kterém se krystaly kakaového másla v čokoládě znovu vytvoří stabilní krystaly beta. Prvním krokem tohoto procesu je zpravidla zahřátí čokolády na teplotu 46 °C, v důsledku čehož se všech šest forem krystalů rozpustí. Ve druhém kroku se čokoláda ochladí na teplotu přibližně 27 °C. Při této teplotě se čokoláda rozruší, aby se v ní vytvořily malé krystalky. Poté se čokoláda zahřeje zpět na teplotu 31 °C , což má za následek, že v čokoládové hmotě zůstanou pouze požadované krystaly formy V. Čokoláda se nyní musí udržovat na této teplotě, aby byla připravena k použití pro formování nebo potahování, čímž se zajistí hladká a lesklá čokoláda.