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Turbotemper® Top Type TT/TTD

Sollich Turbotemper Top TT / TTD - chocolate tempering machineSollich Turbotemper Top TT / TTD- chocolate tempering machineSince the invention of the SOLLICH Circulation Tempering Process 50 years ago, there has been no more significant breakthrough in chocolate pre-crystallization than the Turbotemper® top tempering machine from Sollich.

The Turbotemper® top brought clarity to the physical occurrences during the "Tempering" and disputes many of the previously known options.

The Turbotemper® top proves its exceptional tempering quality not only with pure cocoa butter chocolates, but also chocolates with a high percentage of milk fat cocoa butter equivalents (CBE's). Even pure cocoa butter can be successfully pre-crystallized.

For the aeration of fat fillings or chocolate we now offer the patented Turbotemper® airo.

Characteristics of the Turbotemper® top

  • Increased shelf life and exceptional gloss due to presence of a very high proportion of stable beta V crystals
  • Improved heat resistance of chocolate
  • Lower viscosity as a result of 2-3 ºC (3-5 ºF) higher operating temperatures
  • Constant degree of temper, even with varying chocolate infeed temperatures or throughputs
  • Uniform hollow good shells, reduced breakage and thinner, pinhole free chocolate coating
  • Improved contraction for easier demoulding and less mould cleaning
  • Quickest solidification during the cooling process (post recrystallisation)

Advantages of the Turbotemper® top  

  • Better temper quality through accelerated crystal formation and absolutely homogeneous crystal distribution due to the new "Mäander" double scraper (patented)
  • Accelerated cooling and pre-crystallisation because there is less volume of chocolate in each of the plates and because the "first-in/first-out" route for the chocolate is guaranteed
  • Greater economy trough and increased tempering throughput made possible by the new design double channel cooling plates (patented)
  • High percentage of uniform, stable beta crystals formed in the crystallisation stage, thanks to the uniformity of temperature of the cooling surfaces (patented). The temperature is automatically adjusted according to the chocolate throughput
  • More accurate chocolate temperatur control by measuring the temperatur in an annular gap (patented)
  • High degree of user comfort, extensive data availability such as Tempermeter curves and preventative maintenance advice possible, upon request, by means of a Touchscreen PC
  • Hygienic design

Alternative versions and specifications

Turbotemper® top TT and TTD  machines are available for tempering at output rates from 100 to 18,000 kg/h.   

Turbotemper® top TT

Standard Turbotemper® from 700 to 18,000 kg/h

Turbotemper® top TT-D

With built-in de-crystallisation stage. It heats or cools the chocolate to a constant temperature of 45° C. For tempering at output rates from 100 to 7,000 kg/h.

Optional

The new touchscreen PC-control offers high operating comfort, such as brief operating instructions of the Turbotemper®, data for preventative maintenance and long time data management of temper curves from our automatic Tempermeter "Tempergraph".





Tempergraph

Tempergraph is the automatic Tempermeter for online measuring the degree of temper in your chocolate, eliminating human interference as with portable Tempermeter.









Flavor Dosing System

For chocolate and especially for cream fillings in shell moulding plants we supply complete dosing and mixing systems for adding flavors, colors or solid ingredients such as chopped nuts, cereals, crocant pieces or dried fruits. The picture shows a plant with 3 flavor dosing stations incl. 3 monopumps and static mixers for the chocolate or cream as well as one dosing and mixing station for solid ingredients.