Automatic, continuous operation tempering machine with melting via bain-marie and tempering via a refrigerant gas compressor. The 2i version is specifically optimized for two ingredient (bean-to-bar) chocolate through heavier duty motors, gearboxes, and auger in order to handle highly viscous chocolate. In addition to the heavy-duty components, the temperature control system is also optimized to be more accurate to ensure that a perfect temper is achieved. The bowl is equipped with an agitator that maintains the fluidity of the chocolate and ensures it remains homogenous. All chocolate contact parts are made of AISI 304 stainless steel. The DIVA-25 2i has a bowl capacity of 25kg and includes a removable auger for quick changeover to different types of chocolate. Highly precise temperature probes control all temperatures through a proprietary control system. The tempering machine is supplied complete with a heated vibrating table and a flow-stopping pedal for the dosing of the desired quantity of product. The machine is also configured to allow for adjustable flow of chocolate.

Technical Features

Bowl Capacity: 25 kg

Hourly Output: 90 kg/h

Dimensions: 570 x 760 x 1560 H mm



Accessories Available

Dosing Unit for Moulds

Enrobing Paper Conveyor

Enrobing Conveyor

Partial Enrobing Conveyor

Decorating Conveyor

Heated Cover

Mesh Filter

Total Enrobing Dispenser (Bow-Shaped)

Total Enrobing Dispenser

Partial Enrobing Dispenser

Bottom Enrobing Dispenser

Zig-Zag Decorator

Wire-Mesh Lowering Device