Chocolate tempering machines.

LCM manufactures chocolate tempering machines with fully automatic continuous circulation tempering. With this type of tempering, the chocolate is tempered anew with each run. This means that chocolate which is not removed and consumed at the pouring tube flows back into the chocolate tank, is again decrystallized and retempered. Thus, even after hours of use, the chocolate retains a consistent viscosity, excellent crystallization, and a captivating gloss after hardening. This results in the best shelf life for the products. Over-crystallization of the couverture does not take place, as we are assured by constant laboratory tests at well-known chocolate manufacturers.