Carle & Montanari XCL Continuous Tempering Unit

Carle & Montanari XCL Continuous Tempering Unit

This machine is primarily used to prepare chocolate for professional confectionery production. Its main job is a process called tempering, which is essential for any high-quality chocolate product.

Specs:

• Molding: Filling molds for chocolate bars, truffles, or pralines.
• Enrobing: Many of these units are paired with a conveyor belt to "enrobe" or coat items like cookies, nuts, or fruit in chocolate
• Dipping:  Keeping a large volume of chocolate at the exact "working temperature" for hand-dipping confections
• Voltage: 230 V | 60 Hz | 3-Phase | 19.2 A 

Tempering is the precise heating and cooling of chocolate to stabilize the cocoa butter crystals inside. Without this machine, chocolate would be dull, soft, and develop a white chalky film known as "bloom". Using this unit achieves three critical results:

• Glossy Shine: Gives the chocolate a professional, high-gloss finish
• Crisp Snap: Ensures the chocolate has a clean, firm "snap" when you bite into it
• Release From Molds: Properly tempered chocolate shrinks slightly as it cools, making it easy to pop out of molds

Comes with a Grundfos UPS 26-99 FC Circulator Pump

• Model Number: UPS 26-99 FC (Part Number: 52722512)
• Horsepower: 1/6 HP
• Voltage: 115 Volts (Single Phase)
• Speeds: 3 adjustable settings
• Housing: Cast Iron
• Flow Rate: Up to 33 US GPM
• Max Temperature: Rated for fluids up to 230°F (110°C)