{"id":1877,"date":"2021-08-12T15:16:10","date_gmt":"2021-08-12T13:16:10","guid":{"rendered":"https:\/\/cormac.tijdelijk.org\/?post_type=product&p=1877"},"modified":"2022-05-30T16:27:01","modified_gmt":"2022-05-30T14:27:01","slug":"lloveras-tempering-machine-aav","status":"publish","type":"product","link":"https:\/\/cormac.eu\/fr\/product\/lloveras-tempering-machine-aav\/","title":{"rendered":"Trempeuse LLoveras type AAV"},"content":{"rendered":"

This continuous tempering machine, available with capacities from 250 to 1000 kg\/hr\u00a0 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:
\nThe water jacket:<\/strong>
\nThe 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<\/em>, rotation<\/em>, no obstructions<\/em> and no turbulence. <\/em>
\n<\/em>The AAV Scraper<\/strong>
\nThe 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.\u00a0 This design ensures that cold and hot crystals do not mix.
\nThe chocolate transfer pipe system
\n<\/strong>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.<\/p>\n

Le temp\u00e9rage est le processus par lequel les cristaux de beurre de cacao dans le chocolat sont r\u00e9tablis pour former des cristaux b\u00eata stables. En r\u00e8gle g\u00e9n\u00e9rale, la premi\u00e8re \u00e9tape du processus consiste \u00e0 chauffer le chocolat \u00e0 une temp\u00e9rature de 46 \u00b0C, ce qui permet de faire fondre les six formes de cristaux. Dans un deuxi\u00e8me temps, le chocolat est refroidi \u00e0 une temp\u00e9rature d'environ 27 \u00b0C. \u00c0 cette temp\u00e9rature, le chocolat est agit\u00e9 pour cr\u00e9er de petits cristaux dans le chocolat. Ensuite, le chocolat est r\u00e9chauff\u00e9 \u00e0 31 \u00b0C, de sorte qu'il ne reste dans la masse de chocolat que les cristaux de la forme V souhait\u00e9e. Le chocolat doit maintenant \u00eatre maintenu \u00e0 cette temp\u00e9rature afin d'\u00eatre pr\u00eat \u00e0 \u00eatre utilis\u00e9 pour le moulage ou l'enrobage, ce qui permet d'obtenir un chocolat lisse et brillant.<\/em><\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n
Caract\u00e9ristiques<\/strong><\/td>\nAvantages<\/strong><\/td>\n<\/tr>\n
Sraper blades on all inner surfaces of water jackets<\/td>\n\n
    \n
  • Preventing flow obstruction<\/li>\n
  • scraper blades assist forward chocolate flow<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
High velocity rotating water flow<\/td>\n\n
    \n
  • Efficient cooling effect<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Copper tubing and brass fittings<\/td>\n\n
    \n
  • High quality properties<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Stainless steel cladding, tanks, control panel<\/td>\n\n
    \n
  • Hygi\u00e9nique<\/li>\n
  • Nettoyage facile<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Options<\/td>\n\n
    \n
  • Future capacity upgrade<\/li>\n
  • Piping sets<\/li>\n
  • Pump<\/li>\n
  • Decrystallizer<\/li>\n
  • Return tank<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

     <\/p>","protected":false},"excerpt":{"rendered":"

    Vertical Lloveras design AAV tempering machine for chocolate<\/p>","protected":false},"featured_media":2490,"comment_status":"open","ping_status":"closed","template":"","meta":{"uix_meta_title":"","uix_meta_description":"","uix_canonical_url":""},"product_brand":[],"product_cat":[104],"product_tag":[],"class_list":{"0":"post-1877","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-processing","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/cormac.eu\/fr\/wp-json\/wp\/v2\/product\/1877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cormac.eu\/fr\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/cormac.eu\/fr\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/cormac.eu\/fr\/wp-json\/wp\/v2\/comments?post=1877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cormac.eu\/fr\/wp-json\/wp\/v2\/media\/2490"}],"wp:attachment":[{"href":"https:\/\/cormac.eu\/fr\/wp-json\/wp\/v2\/media?parent=1877"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/cormac.eu\/fr\/wp-json\/wp\/v2\/product_brand?post=1877"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/cormac.eu\/fr\/wp-json\/wp\/v2\/product_cat?post=1877"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/cormac.eu\/fr\/wp-json\/wp\/v2\/product_tag?post=1877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}