Chocolate Tempering

Tempering machines are at the heart of a chocolate processing system.

The well proven Sollich Turbotemper® Champ results in optimum shine, long shelf-life, good snap and a heat-resistant product for pure chocolate as well as chocolate containing a high proportion of milk fat or cocoa butter equivalents (CBE’s) or even pure cocoa butter.

The range includes:

     
• Minitemper® Turbo TF
          Range for tempering of 100-300 kg/h with integrated refrigeration
     
• Turbotemper® Champ TCN
          Machines are available for tempering from 50 to 12,000 kg/h.
     
• Turbotemper® Champ TCD
          The same as the TCN but with an integral de-crystallization zone (which can also be used as a compensation zone)
     
• Turbotemper® Champ Type TCB
          Machine is available for tempering outputs from 200 to 1,600 kg/h. The "B" version is equipped with a chocolate vibrating sieve, chocolate feed tank with level control, adjustable chocolate feed pump, a de-crystallization stage plus the 3 stage Turbotemper®.
     
• Turbotemper® TCB 50 and TCB 150
          These are the "minis" among the Turbotempers for outputs from 30 to 150 kg/h.
     
• Turbotemper® Champ Airo
          Used for tempering and aerating in one machine for chocolate with visible bubbles.
     
• Nugat-Temper
          For tempering and plasticizing of extrudable nougat or praline compounds.
   

There is also a complete range of ancillary equipment for tempering including:

     
• Tempermeter E4
     
• Chocolate tanks
     
• Chocolate pumps
     
• A complete range of mixers for inclusions
     
• Chocolate de-crystallization or de-tempering tubes
   

Enrobing Lines

SOLLICH offers complete range of Chocolate Enrobing Lines for every application. From the small Minicoater™ with 320 or 420 mm belt width to the Enromat® M5 with 2600 mm belt width.

The range includes:

     
• Minicoater™ enrobing Lines with 320/420 mm belt width complete with integrated TF Minitemper®.
     
• Temperstatic® TTS Turbo enrobing Lines with 520/620 mm belt width.
     
• Chocolate Enrobing Lines with 820-2600 mm belt width       
           
  • Temperstatic® T5 the compact solution with built-in Turbotemper®
           
  • Enromat® B5 Basic the solid standard solution
           
  • Enromat® M5 Custom the standard solution for the most demanding requirements
           
  • Enromat® M5 - CIP the wash down high-performance machine with self-cleaning feature
           
  • Enromat® M5 - Airo specially developed for aerated coatings
           
  • Enromat® M5 - Magnum for perfect coating on high speed lines
         
       
   

Sollcotop® is a new method of chocolate enrobing for either half coated products or for striped coating.

Ice Cream Enrobing Lines and systems for fastest compound changeover

Fondamat® Glazing Systems for cold and warm sugar glazes as well as fondant

Caramat® Caramel Coating Machine for the coating with caramel.
      A complete range of ancillary equipment including:

     
• Feeder
     
• Bottomers
     
• Decorators
     
• Sprinklers
     
• Biscuit turn-over devices
     
• Conveyors and conveyor turn
     
• Chocopack and Sollcopack take off and packing systems