Secondhand Catering Equipment

Chocolate Tempering Machine - West Sussex

Description

The KeyChoc Infinity MX is a high-capacity, semi-automatic manual batch tempering machine designed specifically for working with inclusions and serving as a robust foundation for artisan or industrial chocolate production.

New price £9450

Manufactured in the UK by KeyChoc

It stands out for its unique ability to handle thick mixtures and large chunks, making it a staple for businesses producing inclusion bars, rocky road, or seeded slabs.

Core Specifications & Capacity

• Tank Capacity: Holds up to 75 kg of chocolate, with a minimum operational batch size of 12–15 kg.

• Inclusion Handling: Specially fitted with a heavy-duty auger instead of a pump, allowing it to seamlessly process chocolate mixed with inclusions up to 10mm in size (like nuts, dried fruit, or biscuit pieces).

• Footprint: Highly compact at 600mm (W) x 660mm (D) x 940mm (H), requiring far less space than traditional wheel or continuous tempering machines.

• Power Requirements: Runs on a standard single-phase, 13 Amp, 220–240V plug.

• Flow Rate: Capable of pumping up to 700 kg per hour once tempered.

The Tempering Process

Unlike its fully automatic sibling (the Infinity AX), the MX relies on manual seed tempering. It melts chocolate to 45°C (which takes roughly 3–4 hours, usually done overnight), after which the chocolatier chooses one of two methods:

• Method 1 (Fast Batch): Keep the heat up and add solid chocolate callets (seed) equivalent to 30–40% of the melted mass. Tempering takes about 30 minutes.

• Method 2 (Quick Cool): Allow the melted chocolate to cool naturally to 34–35°C, then add a smaller amount of seed (5–10%) or 1% Mycryo cocoa butter. Tempering takes 5–15 minutes.

Once a stable temper is achieved, the Infinity MX can hold the chocolate perfectly in temper for up to 8 hours unattended without requiring constant stirring.

Versatility & Add-ons

The MX is designed to scale with a growing business. It features a foot pedal for manual dosing as standard but can be upgraded with modular components sourced through the KeyChoc Products Page:

• Feeder Tank: Because of its large 75kg volume, it is frequently used as a bulk melting and feeding mechanism for enrobing lines or larger automatic machines.

• Depositing Head: An optional timed depositing attachment allows for clean, automated mold filling (though this attachment is restricted to clean chocolate or micro-inclusions like salt crystals).

• Production Lines: It integrates directly with the Infinity AML (Automatic Moulding Line) to create a full-scale automated chocolate molding line.

Key Limitations to Consider

• Operator Skill Required: Because it uses manual seed tempering, it requires a skilled operator who understands how to adjust seed quantities based on ambient room temperature and chocolate grades.

• Environment Constraints: The workspace operating temperature must strictly not exceed 20°C (68°F) to ensure the chocolate sets and holds its temper correctly.

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