ICB Technologies Chocotemper 12 Chocolate Tempering Machine 12kg

The ICB Technologies Chocotemper 12 is a freestanding chocolate tempering machine designed for professional confectionery production environments. With a 12kg working capacity, it sits at the larger end of ICB's tempering range and is built to handle continuous, volume-driven output rather than occasional or small-batch work. The machine automates the tempering cycle — the precise heating, cooling, and re-heating process that gives finished chocolate its gloss, snap, and stable structure — removing the guesswork that comes with manual methods.

In a production setting, consistent tempering directly affects finished product quality. The Chocotemper 12 uses a touchscreen interface to manage each stage of the cycle with accuracy, and the adjustable dosing controls allow operators to fine-tune output to suit different chocolate types and formulations. This level of control is particularly useful where a business works across multiple product lines or uses couvertures with varying cocoa butter content. The 2.5kW element supports the sustained thermal performance needed to maintain working temperature through a full production run.

From a practical standpoint, the design addresses several day-to-day operational concerns:

• Reverse auger mechanism helps prevent blockages and keeps chocolate moving evenly
• External drain system simplifies end-of-run cleaning without dismantling internal components
• Stainless steel construction is durable and straightforward to clean down between batches
• Touchscreen controls reduce the training burden for production staff
• Customisable programme steps allow repeatable results across different recipes

At 159kg and standing 1540mm tall, this is substantial equipment. It requires a dedicated, level floor space with adequate clearance for operation and cleaning access. It should be positioned in a temperature-controlled environment — ambient conditions in the production area will affect tempering performance, so proximity to heat sources, cold draughts, or high-humidity zones needs to be considered at the planning stage. Electrical supply requirements should be confirmed with your installer prior to delivery given the unit's weight and fixed installation nature.

The Chocotemper 12 is well suited to dedicated chocolate production facilities, artisan confectioners operating at scale, patisserie and dessert production kitchens, and hotel or contract catering operations with a significant chocolate work programme. It is a higher-capacity machine and may be more than is needed for lower-volume or occasional-use environments — smaller-capacity alternatives within the range are worth considering if throughput requirements are modest. Equally, very high-volume industrial operations may benefit from reviewing heavier-duty options.

If you're weighing up whether this machine is the right fit for your production volumes or setup, our team is happy to talk through your requirements before you commit.