Secondhand Catering Equipment

Sold KeyChoc CH08 Chocolate Melting / Holding Tank - London

Description

Used but in a very good condition.
The most common method of tempering chocolate manually is ‘seed tempering’. In principle, this involves adding a small quantity of solid tempered chocolate to a batch of liquid un-tempered chocolate. The solid chocolate helps to bring down the temperature of the liquid chocolate to the relevant working temperature and at the same time promotes the formation of only the type V crystals required for perfectly tempered chocolate.

For example, if you have 20kgs of chocolate at 45°c, then you will need to add approximately 6-7 kgs (30-35% of the initial weight of chocolate) of tempered chocolate in chips or broken chunks and stir until all the chocolate is melted and the temperature is down to the working temperature of your chocolate.

The KeyChoc CH series melting and holding tanks have an accurate digital temperature control, but no stirrer. When tempering, the chocolate would therefore have to be stirred manually. The absence of mechanical stirring also means that the chocolate will not hold its temper for long, unless it continues to be periodically stirred and warmed a little with a heat gun, say every 20-30 minutes.

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