Please search our full line of products below:

Turbotemper® e Type TEB

Sollich Turbotemper TEB - All-in-one tempering machine The Turbotemper® e type TE B tempering machine from Sollich enjoys increasing popularity. It is compact in structure and equipped with chocolate vibrating sieve, material storage tank with level control, adjustable chocolate feed pump, a decrystallisation stage and the 3 stage Turbotemper®, all making for a simple installation phase. Only one chocolate feed line is neccessary from the storage tank. The "B" - version can be supplied for capacities from 100 to 2.200 kg/h.

Characteristics of the Turbotemper®  e (Evolution)

  • 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 type TE B

  • 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
  • Low energy demand by efficient technology using energy saving components (e.g. IE3 motors)

The Turbotemper® e type TE B tempering machine is available for capacities from 100 to 2.200 kg/h.

Turbotemper®  e type TE 100 B und TE 200 B

The Turbotemper®  TE 100 B and TE 200 B are the "minis" among the Turbotempers for outputs from 100 to 200 kg/h.

The superior tempering quality makes these machines most suitable for feeding small "one shot" depositors and decorating machines or for use in laboritories.


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 molding 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.