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ICB Technologies
ICB Technologies Chocotemper 12 Chocolate Tempering Machine 12kg
£8,060.00(£9,672.00 inc VAT)
Delivery Information
Price Match
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.
Frequently asked questions
Is the Chocotemper 12 suitable for continuous production or is it better suited to batch work?
The Chocotemper 12 is designed for sustained production use rather than light or intermittent work. Its 12kg capacity and 2.5kW element are well matched to operations running extended production sessions, though the optimal workflow will depend on your specific throughput volumes and how frequently you need to change between chocolate types.
What are the key installation requirements for this machine?
At 159kg this unit requires careful delivery planning and a stable, level floor position. It should be installed in a temperature-controlled production space, away from heat sources, cold draughts, and high-humidity areas, as ambient conditions directly influence tempering accuracy. Electrical supply requirements should be confirmed with a qualified installer before delivery.
Can the machine handle different types of chocolate, such as dark, milk, and white couvertures?
Yes — different couvertures have different cocoa butter contents and require different tempering curves. The adjustable programme controls on the Chocotemper 12 allow operators to set and save specific temperature profiles for each chocolate type, which helps maintain consistent results when switching between formulations during a production day.
Size and weight
- Weight
- 159kg
- Dimensions
- 1540(H) x 520(W)mm
Capacity and performance
- Colour
- Silver
- Material
- Steel
- Warranty
- 1 Year Parts & Labour
£8,060.00(£9,672.00 inc VAT)
£8,060.00(£9,672.00 inc VAT)
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.
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