Chocolate Tempering Machine
Built for professional chocolate production
Key Features
- 5.5L batch capacity — compact commercial capacity for molded chocolate, bars, bonbons, and small-to-medium production runs
- Active heating and compressor cooling — supports the controlled heating and cooling stages required during chocolate tempering
- Delta PLC touchscreen control — centralized control for the tempering process and operating parameters
- ±1°C temperature accuracy — precise temperature regulation for repeatable chocolate processing
- 0.5P cooling compressor — dedicated refrigeration hardware for active cooling
- Integrated dispensing spout — transfers tempered chocolate directly to molds and other production work
- Included vibration / mold work table — supports mold handling and vibration during chocolate molding
- Food-grade 304 stainless steel construction — designed for commercial confectionery production environments
- Compact desktop footprint — professional tempering capability without the floor space required by larger systems
Designed for commercial chocolate tempering and mold production
Professional small-batch chocolate tempering, dispensing, and mold handling in a compact countertop format. The Gummy Molds 5.5L Commercial Chocolate Tempering Machine is designed for chocolatiers, bakeries, confectionery kitchens, and growing chocolate brands that need controlled melting, active cooling, tempering, dispensing, and mold vibration without moving to a full-size continuous production line.
Designed For
- Chocolate bar production
- Polycarbonate chocolate molds
- Bonbons, pralines, and molded chocolates
- Small and growing chocolate brands
- Bakeries, pastry kitchens, and confectionery businesses
- Product development, test kitchens, and short production runs
Controlled Batch Tempering
The machine is designed to manage the heating, cooling, and working-temperature stages used during chocolate tempering. Manufacturer documentation illustrates a typical reference sequence of melting chocolate to approximately 122°F (50°C), cooling to approximately 82°F (28°C), and then holding near 88°F (31°C). Setpoints are adjustable and should be selected for the specific chocolate being processed.
The 5.5L model is manufacturer-rated for approximately 1–4 batches per hour, with actual throughput depending on the chocolate, starting temperature, batch size, and operating program.
Built for Chocolate Mold Production
The compact dispensing layout and included vibration / work table make this machine especially useful for molded chocolate production. Position a mold beneath the dispensing spout, portion tempered chocolate, then use vibration to help settle the chocolate and release trapped air before cooling.
Pair the machine with polycarbonate chocolate molds or browse our chocolate bar molds to build a complete small-batch molding workflow.
Build Your Chocolate Production Setup
Use the 5.5L temperer as the center of a compact chocolate molding workstation, then expand with professional molds and additional chocolate equipment as production grows. Browse Chocolate Equipment, Polycarbonate Chocolate Molds, and Chocolate Bar Molds.
Shipping & LTL Freight
Free standard LTL freight is included to eligible commercial addresses within the contiguous 48 U.S. states. Standard freight service is based on normal commercial delivery conditions with suitable truck access and receiving capability.
Additional carrier charges may apply for residential delivery, liftgate service, inside delivery, limited-access locations, remote or extended-service areas, re-delivery, storage, appointment or special-handling requirements, and other non-standard accessorial services. Alaska, Hawaii, U.S. territories, international destinations, and expedited freight are quoted separately.
The receiving location is responsible for providing safe carrier access and suitable unloading capability unless additional delivery services are arranged in advance.