ZONESUN ZS-CG25 Chocolate Tempering Machine for Molding Coating and Enrobing

ZONESUN ZS-CG25 Automatic Chocolate Tempering Machine for Molding, Coating & Enrobing

The ZONESUN ZS-CG25 is a compact automatic chocolate tempering machine engineered for precise temperature control and continuous tempering of dark, milk, and white chocolate. With a 25L jacketed bowl, PLC touchscreen control, and energy-saving night mode, it ensures stable cocoa butter crystallization for a glossy finish, crisp snap, and clean demolding. Tempering 25 kg of chocolate in just 20 minutes, it is ideal for small to medium chocolate production, enrobing lines, and molding applications.

Technical Specifications

• Model: ZS-CG25
• Voltage: 380V / 50 Hz
• Capacity: 25 L
• Power: 7.5 kW
• Tempering Time: 20 min for 25 kg
• Cooling Temperature: 10–18 °C
• Control System: Batch type with PLC control
• Compatible Tunnel Length: 5–10 m
• Machine Dimensions: 900 × 600 × 1600 mm (L × W × H)
• Machine Weight: 250 kg

Applications

The ZS-CG25 is designed for small to medium chocolate production facilities, artisan chocolatiers, and food factories producing:

• Molded chocolates — pralines, bonbons, chocolate bars, and seasonal shapes
• Enrobed products — chocolate-coated biscuits, nuts, fruits, and confectionery
• Chocolate coating & dipping — truffles, cake pops, and dessert coatings
• Dark, milk & white chocolate processing
• Artisan & small-batch chocolate production

Key Features

• PLC Touchscreen Control — Precise temperature programming and real-time monitoring for consistent tempering results across every batch
• 25L Jacketed Bowl — Water-jacketed design ensures uniform heat distribution and stable cocoa butter crystallization throughout the bowl
• Fast Tempering Cycle — Tempers 25 kg of chocolate in just 20 minutes, maximizing production efficiency
• Adjustable Cooling Temperature — 10–18 °C cooling range accommodates dark, milk, and white chocolate tempering requirements
• Energy-Saving Night Mode — Reduces power consumption during idle periods without losing temper stability
• Enrobing Line Compatible — Supports 5–10 m tunnel integration for continuous chocolate coating production

Benefits

• Glossy Finish & Crisp Snap — Stable Form V crystallization delivers professional-grade chocolate appearance and texture
• Clean Demolding — Properly tempered chocolate releases cleanly from molds, reducing waste and rework
• Consistent Batch Quality — PLC control eliminates manual temperature guesswork and ensures repeatable results
• Compact Footprint — 900 × 600 mm base fits small production spaces and artisan workshops
• Versatile Application — Suitable for molding, enrobing, coating, and dipping across dark, milk, and white chocolate