25 L Automatic Chocolate Tempering Machine
The ZONESUN ZS-CG25 is a batch-type automatic chocolate tempering machine with a 25 L jacketed bowl and PLC touchscreen control. It manages the heating and cooling stages used to prepare chocolate for molding, dipping and coating.
The machine includes night mode and foot pedal dispensing control. Optional depositing, enrobing and cooling accessories allow the setup to be planned around your chocolate production process.
Technical Specifications
| Parameter | Specification |
|---|---|
| Model | ZS-CG25 |
| Power supply | 380 V, 50 Hz |
| Bowl capacity | 25 L |
| Listed tempering cycle | 20 min for 25 kg |
| Cooling temperature range | 10–18°C |
| Power | 7.5 kW |
| Control system | Batch-type tempering with PLC touchscreen |
| Dimensions (L × W × H) | 900 × 600 × 1600 mm |
| Weight | 250 kg |
Applications
- Chocolate molding: bars, bonbons, pralines and decorative chocolate pieces.
- Dipping and coating: preparation of tempered chocolate for compatible confectionery products.
- Enrobing: chocolate supply for a setup with suitable enrobing accessories.
- Chocolate workshops and bakeries: batch preparation for confectionery and pastry production.
Machine Details
PLC Touchscreen Control
Sets and monitors the tempering process, with recipe storage and night mode functions.
Jacketed Melting Bowl
The 25 L jacketed bowl holds chocolate and provides heating during preparation.
Cooling Fan
The side-mounted fan helps dissipate heat from internal components.
Foot Pedal Control
Controls chocolate dispensing, with auger reverse movement to help reduce dripping.
Optional Accessories
Depositing plates, vibrating tables, enrobing devices, cooling tunnels and PU conveyor belts can be discussed for the required setup.
Key Features and Benefits
- Controlled batch tempering: PLC settings support repeatable heating and cooling cycles.
- 25 L jacketed bowl: combines chocolate holding and heated preparation in one bowl.
- Touchscreen operation: provides access to temperature settings and process controls.
- Foot pedal dispensing: lets the operator control flow while handling molds or products.
- Night mode: provides a dedicated standby operating mode.
- Accessory options: supports planning for molding, enrobing and downstream cooling.
How the Chocolate Tempering Process Works
- Load the chocolate: place the appropriate chocolate quantity into the bowl.
- Set the recipe: select the temperature program appropriate to the chocolate formulation.
- Heat and melt: prepare the chocolate in the jacketed bowl.
- Cool and temper: run the controlled thermal cycle to develop the required cocoa butter crystal structure.
- Dispense: use the flow controls to supply chocolate for molding, dipping or a configured coating setup.
The 10–18°C specification describes the listed cooling temperature range; it is not a universal chocolate dispensing temperature. Set the chocolate process temperatures according to the formulation and production method.
Optional Production Accessories
- Depositing plates with suitable nozzle arrangements
- Vibrating tables
- Enrobing devices with a blowing unit
- Cooling tunnels
- PU conveyor belts
These are optional accessories. Select the required equipment according to your product, mold format and production layout.
How to Select Your Chocolate Tempering Setup
- Chocolate: dark, milk or white formulation, supplier processing guidance and flow characteristics.
- Product: molded chocolates, dipped products or enrobed confectionery.
- Production: batch quantity and required daily output.
- Dispensing: mold dimensions, nozzle arrangement and dosing requirements.
- Accessories: vibrating table, enrober, conveyor or cooling tunnel requirements.
- Installation: available space and 380 V, 50 Hz power supply.
Frequently Asked Questions
What is the ZS-CG25 used for?
It prepares tempered chocolate for molding, dipping and coating applications using a PLC-controlled batch process.
Is this a batch or continuous tempering machine?
The listed control specification identifies it as a batch-type tempering machine.
What is the bowl capacity?
The bowl capacity is 25 L. The separate listed tempering cycle is 20 minutes for 25 kg; bowl volume and batch mass are different measurements.
What does the 10–18°C range mean?
It is the listed cooling temperature range, rather than a single operating temperature for every chocolate type or the finished chocolate dispensing temperature.
Can it be used for dark, milk and white chocolate?
Discuss your formulation and supplier-recommended tempering program so the appropriate process settings can be selected.
Does the machine include an enrober or cooling tunnel?
Enrobing devices and cooling tunnels are listed as optional accessories. They should be specified separately in the proposed setup.
Does tempering guarantee a glossy finish?
Correct tempering supports gloss, snap and mold release. The result also depends on the chocolate formulation, selected thermal cycle and subsequent cooling conditions.
What information is needed for a quotation?
Send your chocolate type, batch size, product photos, mold dimensions and required accessories through the chat window.
Discuss Your Chocolate Production Setup
Use the chat window on this page to share your chocolate formulation, product type and production target. Include any molding, enrobing or cooling requirements so ZONESUN can propose a suitable configuration and quotation.
