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Turbotemper® e Type TE/TED

Sollich Turbotemper TE / TED - 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® e (Evolution) tempering machine from Sollich.

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

The Turbotemper® e 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® e

  • 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® e

  • 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 temperature control by measuring the temperature 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 HMI
  • Hygienic design
  • Low energy demand by efficient technology using energy saving components (e.g. IE3 motors)

Alternative versions and specifications

Turbotemper® e TE and TED  machines are available for tempering at output rates from 100 to 18,000 kg/h.   

Turbotemper® e TE

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

Turbotemper® e TED

With built-in de-crystallization 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.


Sollich Turbotemper HMI PanelThe 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".


Sollich Tempergraph - Automatic measuring of degree of temperTempergraph is the automatic Tempermeter for online measuring the degree of temper in your chocolate, eliminating human inteference as with portable Tempermeter. Built into our Turbotemper®, the Tempergraph records the chocolate temper every 6 minutes. The temper curve is automatically shown on the PC-screen of the Turbotemper® and saved. The progression of the degree of temper is displayed over several hours and a deviation alarm is provided.

With the recently developed "Teach in" method the operator can preset the required degree of temper so that no further adjustments are necessary..

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, croquant 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.