Wheel Type Chocolate Tempering Machine

AkayGAM wheel-type chocolate tempering machines are compact chocolate tempering equipment designed to produce and maintain stable cocoa butter crystal structure using the seed tempering method with controlled heating and fan-assisted cooling. Proper tempering forms stable Form V crystals, which provide gloss, snap, dimensional stability, and reliable mold release.

The objective is stable temper at the point of use—molding, dipping, or enrobing—ensuring consistent flow behavior, uniform surface quality, and repeatable processing rather than simply reaching a temperature setpoint.

Tempering is the final conditioning step after refining and conching and before molding, depositing, or coating operations.

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Types of chocolate tempering machines

We manufacture wheel-type chocolate tempering units suitable for artisan chocolatiers, pilot production, laboratory use, and small-scale industrial chocolate processing. These seed tempering machines provide controlled crystallization and stable operation during intermittent or continuous workflows.

Optional accessories such as mold vibration tables, gas-spring lids, and enrobing belt attachments allow integration into molding and coating processes.

TTWBTM20 tabletop wheel-type chocolate tempering machine, 20 kg TTWBTM20-Conf1 tempering machine with mold vibration table TTWBTM20-Conf2 tabletop tempering machine with gas-spring lid and vibration table TTWBTM20-Conf3 tabletop tempering machine with enrobing belt attachment
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WBTM50 wheel-type chocolate tempering machine, 50 kg capacity

Technical features of TTWBTM20-Default

  • Completely made of AISI 304 grade stainless steel.
  • Tabletop configuration for laboratory and workshop environments.
  • Fan-assisted cooling combined with seed crystal tempering method.
  • PID-controlled dry heating element for precise temperature regulation.
  • Variable wheel speed, up to 45 rpm.
  • Compatible with mold vibration table accessory.
  • Compatible with enrobing belt accessory.
  • Designed for artisan workshops, laboratory use, and test batches.
  • Loading capacity: 20 kg.
  • Total power consumption: 220V single-phase, 0.5 kW.
  • Recommended ambient operating temperature: 20–25 °C

Price 2.200,00 € (excl. VAT), EXW Istanbul

Technical drawing of TTWBTM20-Default

Technical drawing of TTWBTM20-Default wheel-type tempering machine

Technical features of TTWBTM20-Conf1

  • Completely made of AISI 304 grade stainless steel.
  • Tabletop configuration for laboratory and workshop environments.
  • Fan-assisted cooling combined with seed crystal tempering method.
  • PID-controlled dry heating element for precise temperature regulation.
  • Variable wheel speed, up to 45 rpm.
  • Mold vibration table included.
  • Compatible with enrobing belt accessory.
  • Designed for artisan workshops, laboratory use, and test batches.
  • Loading capacity: 20 kg.
  • Total power consumption: 220V single-phase, 0.7 kW.
  • Recommended ambient operating temperature: 20–25 °C

Price 2.700,00 € (excl. VAT), EXW Istanbul

Technical drawing of TTWBTM20-Conf1

Technical drawing of TTWBTM20-Conf1 wheel-type tempering machine with vibration table

Technical features of TTWBTM20-Conf2

  • Completely made of AISI 304 grade stainless steel.
  • Tabletop configuration for laboratory and workshop environments.
  • Fan-assisted cooling combined with seed crystal tempering method.
  • PID-controlled dry heating element for precise temperature regulation.
  • Variable wheel speed, up to 45 rpm.
  • Mold vibration table included.
  • Compatible with enrobing belt accessory.
  • Lid with gas springs.
  • Designed for artisan workshops, laboratory use, and test batches.
  • Loading capacity: 20 kg.
  • Total power consumption: 220V single-phase, 0.7 kW.
  • Recommended ambient operating temperature: 20–25 °C

Price 2.900,00 € (excl. VAT), EXW Istanbul

Technical drawing of TTWBTM20-Conf2

Technical drawing of TTWBTM20-Conf2 wheel-type tempering machine with vibration table and gas-spring lid

Technical features of TTWBTM20-Conf3

  • Completely made of AISI 304 grade stainless steel.
  • Tabletop configuration for laboratory and workshop environments.
  • Fan-assisted cooling combined with seed crystal tempering method.
  • PID-controlled dry heating element for precise temperature regulation.
  • Variable wheel speed, up to 45 rpm.
  • Compatible with mold vibration table accessory.
  • Enrobing belt accessory included.
  • Lid with gas springs.
  • Designed for small workshops and test batches.
  • Loading capacity: 20 kg.
  • Total power consumption: 220V single-phase, 0.8 kW.
  • Recommended working ambient temperature: 20–25 °C
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Price 8.900,00 € (excl. VAT), EXW Istanbul

Technical drawing of TTWBTM20-Conf3

Technical drawing of TTWBTM20-Conf3 wheel-type tempering machine with enrober

Technical features of WBTM50

  • Completely made of AISI 304 grade stainless steel.
  • Fan-assisted cooling combined with seed crystal tempering method.
  • PID-controlled dry heating element for precise temperature regulation.
  • Variable wheel speed, up to 45 rpm.
  • Mold vibration table.
  • Loading capacity: 50 kg.
  • Total power consumption: 220V single-phase, 1.5 kW.
  • Recommended working ambient temperature: 20–25 °C

Price 5.000,00 € (excl. VAT), EXW Istanbul

Technical drawing of WBTM50

Technical drawing of WBTM50 wheel-type tempering machine

Description for chocolate tempering machine

TTWBTM and WBTM series machines are compact chocolate tempering machines designed for controlled and repeatable crystallization of cocoa butter. Once stable temper is achieved, the system automatically maintains temperature by cycling the heating element as required.

This ensures continuous temper maintenance by automatically compensating for thermal fluctuations during operation.

How wheel tempering works

Wheel tempering uses continuous agitation to constantly renew chocolate at the cooling interface. This improves heat transfer and promotes controlled formation and uniform distribution of stable cocoa butter crystals throughout the chocolate mass.

Fan-assisted cooling removes excess heat while the PID-controlled heating element maintains the chocolate within the working temperature range. This balance prevents over-crystallization while preserving temper stability and flow consistency during production.

Operator-controlled seed tempering workflow

  • Fully melt the chocolate to eliminate unstable crystal forms and ensure uniform composition.
  • Start wheel agitation and activate controlled cooling to reduce temperature into the tempering range.
  • Add solid tempered chocolate drops containing stable crystals to initiate controlled crystallization and fine-tune viscosity.
  • The system maintains thermal equilibrium automatically by cycling the heating element, preserving stable temper, consistent viscosity, and reliable processing conditions.

TTWBTM20 vs WBTM50 – Model comparison

Both TTWBTM20 and WBTM50 use the same wheel-type seed tempering principle, ensuring uniform temperature distribution and stable temper during operation.

The primary differences are capacity, footprint, and production scale suitability.

  • TTWBTM20 – 20 kg tabletop chocolate tempering unit for laboratory work, recipe development, and small workshops
  • WBTM50 – 50 kg floor-standing industrial chocolate tempering machine for artisan production, pilot plants, and continuous small-scale manufacturing

Verifying chocolate temper during operation

To verify temper, dip a metal spatula or knife blade into the chocolate and allow a thin film to cool at room temperature.

Properly tempered chocolate begins to solidify within approximately 3–5 minutes, forming a firm, smooth, and non-tacky surface.

If the chocolate remains soft or tacky, temper is insufficient. Reduce temperature slightly (approximately 0.5 °C), introduce additional seed chocolate, and repeat the test.

Characteristics of improperly tempered chocolate

  • Dull or matte finish
  • Fat bloom formation
  • Soft or uneven texture
  • Poor mold release
  • Reduced shelf life

Characteristics of properly tempered chocolate

  • Glossy surface
  • Uniform and stable color
  • Smooth and firm texture
  • Proper contraction and easy mold release
  • Stable shelf life

Related equipment

Mold vibration table accessory for chocolate tempering machines EM200TT enrobing belt accessory for tempering machines EM200 chocolate enrober accessory for coating applications

A mold vibration table improves mold filling consistency and air removal. An enrobing system enables continuous coating of confectionery products. Both accessories can be integrated with TTWBTM20 and WBTM50 chocolate tempering equipment.