Sollich MST-1000 Disc tempering machine

The machine for pre-crystallizing chocolate masses.
The large cooling surface of the three cooling stages
and the long dwell time of the mass in the machine are
crucial for optimal tempering.
A uniformly fine crystal structure is achieved by frequently stripping off
a very thin film of chocolate.
Cooling is achieved by adding cold water.
An internal hot water circuit is activated for night-time operation
so that the machine does not 'freeze'.
Output: approx. 1000 kg/hour
Cooling surface: approx. 2.2 m2
Dwell time: approx. 5.6 minutes
Space required: approx. 1300x1000mm