Description
The ZONESUN ZS-CG25 is a compact automatic chocolate tempering machine designed for precise temperature control and continuous tempering of chocolate. With a 25L jacketed bowl, PLC touchscreen control, and night mode for energy saving, it ensures stable cocoa butter crystallization for a glossy finish, crisp snap texture, and easy demolding.
Tempering 25 kg of chocolate in just 20 minutes with a cooling temperature range of 10–18°C, the ZS-CG25 is ideal for small to medium chocolate production, enrobing, and molding applications in chocolateries, bakeries, confectionery workshops, and food factories.
Technical Specifications
- Model: ZS-CG25
- Voltage: 380V, 50Hz
- Capacity: 25 L
- Tempering Time: 20 min for 25 kg
- Cooling Temperature: 10–18°C
- Power: 7.5 kW
- Control System: Batch Type with PLC Touchscreen Control
- Machine Dimensions (L×W×H): 900 × 600 × 1600 mm
- Weight: 250 kg
We offer a variety of accessories to tailor the machine to your specific needs:
Depositing Plates (various nozzle platterms)
Vibrating Tables
Enrobing Devices with Blowing Unit
Cooling Tunnels
PU Conveyor Belts
Why Choose the ZS-CG25?
✅ Precise Temperature Control — Stable Crystallization: PLC-controlled batch tempering maintains precise chocolate temperature throughout the crystallization cycle, ensuring consistent cocoa butter crystal formation for glossy surface finish, crisp snap, and reliable demolding every batch
✅ 25 kg in 20 Minutes — Fast Tempering Cycle: High-efficiency tempering system processes 25 kg of chocolate in just 20 minutes — significantly faster than manual tempering methods, enabling higher daily production output for small to medium chocolate operations
✅ 25L Jacketed Bowl — Uniform Heat Distribution: Double-walled jacketed bowl design ensures uniform temperature distribution throughout the entire chocolate mass, eliminating hot spots and cold zones that cause inconsistent tempering results
✅ PLC Touchscreen Control — Easy Operation: Intuitive PLC touchscreen interface enables precise temperature setting, tempering curve management, and production monitoring — allowing operators to achieve professional tempering results without specialized chocolate expertise
✅ Night Mode for Energy Saving: Built-in night mode reduces power consumption during idle periods and overnight standby, lowering operating costs for chocolateries and production facilities running extended hours
✅ 10–18°C Cooling Temperature Range: Precise cooling temperature control within the 10–18°C range enables optimal cocoa butter crystallization for dark, milk, and white chocolate formulations with different tempering curve requirements
✅ Compact Footprint for Small Production: 900×600×1600mm compact design fits into small chocolateries, bakery kitchens, confectionery workshops, and food factory environments without requiring large dedicated production floor space
Ideal Applications
Chocolate Molding: Tempering chocolate for pralines, bonbons, chocolate bars, filled chocolates, and decorative molded chocolate pieces requiring consistent gloss, snap, and clean demolding from molds
Chocolate Enrobing: Providing perfectly tempered chocolate coating for enrobing truffles, nuts, fruits, biscuits, wafers, and other confectionery centers requiring smooth, glossy chocolate shells
Artisan Chocolateries & Chocolate Shops: Daily chocolate tempering for artisan chocolate production, chocolate tasting menus, custom chocolate gifts, and specialty chocolate retail requiring consistent professional-quality tempered chocolate
Bakeries & Pastry Shops: Chocolate decoration, dipping, and coating for cakes, pastries, eclairs, croissants, and other baked goods requiring tempered chocolate for professional finish and shelf stability
Small to Medium Confectionery Production: Continuous chocolate tempering for small to medium confectionery factories, private label chocolate manufacturers, and seasonal chocolate production operations requiring reliable, automated tempering
