Rasch claims ‘plug and play’ temperer offers better viscosity for smaller confectioners
The company launched the Rasch Compact-Cristallizator Type R2C at ProSweets 2015 in Cologne last month.
Homogeneous chocolate mass
Tina Gerfer, managing director of the company, told ConfectioneryNews: “The machine has two cooling steps. Most of the small ones only have one, so you only can melt chocolate. The surface where we can cool or warm is bigger, so it’s a very homogeneous mass that you get out of it because we do it from the side and from below.”
Rasch’s mobile tempering machine handles chocolate masses without inclusions at a capacity between 50-200 kg an hour.
The speed is comparable to the general market but Gerfer said many machines of a similar size only went up to 150 kg an hour.
For the smaller confectioner
She continued: “We are aiming at the smaller confectionery shops or smaller companies not needing such a huge amount or not having so much space.”
“This is a mobile unit version and it can easily be integrated into several lines or molding plants…You only need to plug and play.”
Rasch began by making tempering machines in the 1950s but its latest launch is the company’s first foray into smaller tempering units.
“Demand has been very high from our customers saying: ‘what we need is small mobile ones – we need batch control, we want to be very versatile'. Loads of customers are concentrating on smaller series like private labels and having high quality confectionery products.”
Cleaning and heating
Gerfer said operators of the new machine required no technical supported when changing masses.
The machine is cleaned in 10-15 minutes after each cycle by removing and rinsing a mini-screw then cleaning the machine with cocoa butter.
“Just rinse it and you are in again, which is not easily done on all the other models and styles from other manufacturers,” said Gerfer.
The unit is heated using a closed circuit water system. “What’s a bit different from other machines on the market is that we can heat the whole machine, the whole surface for the chocolate, uses water which is in an inner closed circuit,” said Gerfer, “You don’t need any water tubes or extra piping – you just plug the thing in and the whole system is heated by the water inside.”
