Built in stainless steel to be robust and flexible at the same time

they are designed to provide a constant flow of perfectly tempered chocolate or creams. A specifically designed stator, built in independent sectors, it provides an even flow of tempering water around each sector. An accurate temperature control system can set, in each sector of the machine, the right water temperature according to the chosen flow of chocolate.

The inner rotor is built to move the product through the different stages of the tempering stator, providing a continuous cooling on the inner surface while mixing the chocolate to stabilize the temperature. TAO can also effectively process high viscosity chocolate or creams. Produced in several sizes, it can be adapted to specific customers’ requirements. Capacity from 250 up to 3000 kg/h

Mazzetti Renato, TAO Tempering Machine