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.

Le tempérage est le processus par lequel les cristaux de beurre de cacao dans le chocolat sont rétablis pour former des cristaux bêta stables. En règle générale, la première étape du processus consiste à chauffer le chocolat à une température de 46 °C, ce qui permet de faire fondre les six formes de cristaux. Dans un deuxième temps, le chocolat est refroidi à une température d'environ 27 °C. À cette température, le chocolat est agité pour créer de petits cristaux dans le chocolat. Ensuite, le chocolat est réchauffé à 31 °C, de sorte qu'il ne reste dans la masse de chocolat que les cristaux de la forme V souhaitée. Le chocolat doit maintenant être maintenu à cette température afin d'être prêt à être utilisé pour le moulage ou l'enrobage, ce qui permet d'obtenir un chocolat lisse et brillant.