Chocolate Temperer with PLC Touchscreen Chocolate Tempering

Posted on February 3, 2017 by admin

If you’re a candy maker, you know that chocolate isn’t just chocolate. In order to get that perfect glossy texture that melts in your mouth, chocolate needs to be tempered. Without undergoing this process, your chocolate will look flat and discolored, and it will lack that sharp snap and velvety texture that is associated with the best chocolate houses in the world.

Unfortunately, chocolate tempering isn’t quite as easy as it sounds. In order for it to be tempered properly, it needs to be heated, cooled, and heated again to precise temperatures. You don’t have to do it all by hand, however, when you can use a chocolate temperer instead.

Here at Savage Bros. Co., we have the perfect solution with our tabletop temperer, specially designed and engineered for cocoa butter chocolate tempering.

Perfect for the Small Artisan

Not all candy making equipment is created equal. Large operations require giant machines that can be expensive and take up a lot of space. Our tabletop chocolate temperer is the perfect solution for the small-batch artisan because it weighs just 50 pounds and can be easily placed on virtually any standard-sized countertop.

There are many reasons why our chocolate temperer is a confectioner’s dream, but what makes our device stand out is how it marries intuitive manual operation for the tasks that need a personal touch while thoroughly automating those that don’t. You don’t have to be a culinary craftsperson to achieve quality when it’s as simple as loading the machine with chocolate, pushing the start button, and getting your tempered chocolate fast!

You’ll also enjoy the following amenities when you purchase one of our chocolate temperers:

A precision PLC touchscreen that provides control over the tempering process
Easy cleanup so you can change out batches quickly
A pump that can be used to transfer or deposit chocolate

Give us a call today to learn more about our chocolate temperer and our other confectionery equipment! We’d be happy to answer your questions and help you find the right machine for your needs.

Cooling Tables & Heating Tables

Posted on November 28, 2016 by admin

In the candy making industry, temperature is extremely important to the finished product. Things like chocolate may need to be cooled down, while other materials, like peanut brittle, are easier to form when warm. If you really want to make sure that your sugary treats are tasty, consistent temperatures are key.

The candy making equipment at Savage Bros. is specially made with these important considerations in mind. Our heating and cooling tables are constructed out of stainless steel and contain unique water-jacketed plates that allow water to flow underneath the table, ensuring consistent temperatures across the entire surface.

Cooling Table

Our confectionery equipment is completely customizable. We offer our heating and cooling tables in four unique sizes:

30 inches by 60 inches
30 inches by 72 inches
36 inches by 72 inches
36 inches by 96 inches

You also have the ability to join tables together to create an even larger surface. Sizers, levelers, and roller cutters enable you to cut confections into equal size pieces.

Your Confectionery Equipment Experts

No one does equipment like our confectionery equipment company. We offer high-quality products for candy making and baking that make creating sweet treats an absolute breeze. It doesn’t matter if you are a small operation making just a few candies a day or you’re shipping hundreds of candies across the country, we can help you choose the right equipment for the job.

Partner with our confectionery equipment company and take your candy making abilities to the next level. Contact us today to place your order for a heating and cooling table, or tell us about the challenges you face and we’ll match you up with the perfect candy making equipment.

4 Necessary Machines for Any Confectioner

Posted on September 27, 2016 by admin

If you’re in the candy making business, you know it can be hard work. There are many ways to make delectable candies, but not all confectioner techniques are created equal. If you want to work smarter, not harder, it’s all about equipping yourself with the right confectionery equipment.

If you want to take your chocolate making skills to the next level, you definitely need to add these 4 machines to your shop:

Chocolate Enrober

Enrober Covering bits of candy and other items in chocolate by hand can take a long time if you want to do it right. If you have high demands, or if you want to expand your candy making business, you should definitely check out the chocolate enrober.

This state-of-the-art piece of candy making machinery is able to coat a variety of materials in delicious chocolate from top to bottom. Easy-to-use touchscreen panels provide you with complete control from start to finish. Drench candy in chocolate, shake away excess chocolate, and provide each piece with special decorative details. The heated water-jacketed chocolate reservoir with agitator is built on roll-out casters for easy cleaning and changeover.

Chocolate Melter

Chocolate Melter If you’re making hundreds or thousands of pieces of candy for sale each day, melting small batches of chocolate can really slow you down, compromising the efficiency of the entire process. Making sure melted chocolate is always on hand is a must, and the chocolate melter can help you do that.

This massive chocolate melter has a 2,000 pound capacity and melts chocolate fast with an internal water pump. Simply plug it in, fill the jacket with water, and add milk, dark, or white chocolate. A 24-hour overnight warming cycle ensures the chocolate is ready when you arrive in the morning, and the entire machine is specially designed to feed warm chocolate into a temperer, enrober, or depositor. Add a pump for transfer or a magazine block melter to automatically feed chocolate bars into the machine.

Depositing Pump

Creating consistency can be difficult in a small candy making shop. Not only do you want your candies to look exactly alike, but using variable amounts of chocolate can even end up costing you more. Keep everything consistent with the depositing pump.

The dual head nozzle provides you with your choice of spray or drizzle function. Create a uniform chocolate mist or ooze the perfect amount of chocolate out of the drizzle head. The controls feature a cycle counter that automatically stops when the proper amount of chocolate has been deposited. It integrates a melter, pump, panning head, and control in a single unit. The all-in-one design and customization of this machine allows you to create a piece of equipment that will make depositing chocolate simple and easy.

Boxed Chocolate Packer

Chocolate Packer Various baking equipment and chocolate machines are a must, but you still want your chocolates to be handmade. That means packing boxes by hand, but you can waste a lot of time wandering around the shop, looking for boxes, packaging materials, and the right candies.

The one-person packer carousel is the best way to streamline the packaging process. This deceivingly simple box only takes up 12 square feet of floor space, but it can hold 180 pounds or 36 standard 5-pound bulk boxes of chocolate. You can pack 48 1-pound boxes per hour thanks to the organization of compartments and 9 revolving shelves. You’ll save an unbelievable amount of time and money by using this machine.

If you’re ready to take your candy making business to the next level, call Savage Bros. Co. to learn how we can customize confectionery machines just for you!