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.

El templado es el proceso mediante el cual los cristales de manteca de cacao del chocolate se restablecen para formar cristales beta estables. Generalmente, el primer paso del proceso consiste en calentar el chocolate a una temperatura de 46 °C, lo que permite fundir las seis formas de cristales. A continuación, en un segundo paso, el chocolate se enfría hasta aproximadamente 27 °C. A esta temperatura, el chocolate se agita para crear pequeños cristales en el chocolate. A continuación, el chocolate se vuelve a calentar hasta 31 °C , con el efecto de que en la masa de chocolate sólo quedan los cristales de la forma V deseada. A continuación, el chocolate debe mantenerse estable a esta temperatura para que esté listo para ser utilizado para moldear o recubrir garantizando un chocolate liso y brillante.