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ZONESUN

ZONESUN ZS-CG25 25L Automatic Chocolate Tempering Machine Commercial PLC Touchscreen Chocolate Crystallization & Enrobing

ZONESUN ZS-CG25 25L Automatic Chocolate Tempering Machine Commercial PLC Touchscreen Chocolate Crystallization & Enrobing

$16,699.00 USD
$0.00 USD $16,699.00 USD
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Description

The ZONESUN ZS-CG25 is a compact automatic chocolate tempering machine designed for precise temperature control and continuous tempering of chocolate. With a 25L jacketed bowl, PLC touchscreen control, and night mode for energy saving, it ensures stable cocoa butter crystallization for a glossy finish, crisp snap texture, and easy demolding.

Tempering 25 kg of chocolate in just 20 minutes with a cooling temperature range of 10–18°C, the ZS-CG25 is ideal for small to medium chocolate production, enrobing, and molding applications in chocolateries, bakeries, confectionery workshops, and food factories.

Technical Specifications

Parameter Specification
Model ZS-CG25
Voltage 380V, 50Hz
Capacity 25 L
Tempering Time 20 min for 25 kg
Cooling Temperature 10–18°C
Power 7.5 kW
Control System Batch Type with PLC Touchscreen Control
Machine Dimensions (L×W×H) 900 × 600 × 1600 mm
Weight 250 kg

 

ZONESUN ZS-CG25 Automatic Chocolate Tempering Machine 25L
ZS-CG25 PLC Touchscreen Chocolate Tempering Control

Applications

  • Chocolate Molding: Tempering chocolate for pralines, bonbons, chocolate bars, filled chocolates, and decorative molded chocolate pieces requiring consistent gloss, snap, and clean demolding from molds
  • Chocolate Enrobing: Providing perfectly tempered chocolate coating for enrobing truffles, nuts, fruits, biscuits, wafers, and other confectionery centers requiring smooth, glossy chocolate shells
  • Artisan Chocolateries & Chocolate Shops: Daily chocolate tempering for artisan chocolate production, chocolate tasting menus, custom chocolate gifts, and specialty chocolate retail requiring consistent professional-quality tempered chocolate
  • Bakeries & Pastry Shops: Chocolate decoration, dipping, and coating for cakes, pastries, eclairs, croissants, and other baked goods requiring tempered chocolate for professional finish and shelf stability
  • Small to Medium Confectionery Production: Continuous chocolate tempering for small to medium confectionery factories, private label chocolate manufacturers, and seasonal chocolate production operations requiring reliable, automated tempering
ZS-CG25 25L Jacketed Bowl Chocolate Tempering
ZS-CG25 Chocolate Molding Enrobing Tempering Machine
ZS-CG25 Glossy Finish Crisp Snap Chocolate Tempering

CONTROL PANEL

Executes precise thermal cycles via an advanced PLC to ensure stable crystallization, while managing recipe storage, "Night Mode" energy saving, and auger.

 

ZS-CG25 Night Mode Energy Saving Chocolate Machine

JACKETED MELTING BOWL

Holds and melts large-volume chocolate mass via a heated jacketed bowl, while safely storing leftover chocolate fluids after enrobing for continuous.

 

ZS-CG25 Compact Chocolate Tempering Machine Bakery

DUST COOLING FAN

Expels internal electronic heat constantly via a side-mounted industrial fan, maintaining an optimal running environment for the control center.

 

ZS-CG25 Chocolate Crystallization 10-18 Degrees Cooling

FOOT PEDAL

Provides precise flow control via a foot pedal with an automatic auger backtrack feature to prevent dripping, enhancing mold-filling efficiency.

ZS-CG25 Small Chocolate Production Tempering MachineWe offer a variety of accessories to tailor the machine to your specific needs:

  • Depositing Plates (various nozzle platterms)
  • Vibrating Tables
  • Enrobing Devices with Blowing Unit
  • Cooling Tunnels
  • PU Conveyor Belts
CUSTOMIZABLE SOLUTIONS
Provides various optional accessories like depositing plates, vibrating tables, and enrobing lines to flexibly upgrade the base machine into an automated production setup.

 

ZS-CG25 Chocolate Tempering Machine Detail View

Why Choose the ZS-CG25?

✅ Precise Temperature Control — Stable Crystallization: PLC-controlled batch tempering maintains precise chocolate temperature throughout the crystallization cycle, ensuring consistent cocoa butter crystal formation for glossy surface finish, crisp snap, and reliable demolding every batch

✅ 25 kg in 20 Minutes — Fast Tempering Cycle: High-efficiency tempering system processes 25 kg of chocolate in just 20 minutes — significantly faster than manual tempering methods, enabling higher daily production output for small to medium chocolate operations

✅ 25L Jacketed Bowl — Uniform Heat Distribution: Double-walled jacketed bowl design ensures uniform temperature distribution throughout the entire chocolate mass, eliminating hot spots and cold zones that cause inconsistent tempering results

✅ PLC Touchscreen Control — Easy Operation: Intuitive PLC touchscreen interface enables precise temperature setting, tempering curve management, and production monitoring — allowing operators to achieve professional tempering results without specialized chocolate expertise

✅ Night Mode for Energy Saving: Built-in night mode reduces power consumption during idle periods and overnight standby, lowering operating costs for chocolateries and production facilities running extended hours

✅ 10–18°C Cooling Temperature Range: Precise cooling temperature control within the 10–18°C range enables optimal cocoa butter crystallization for dark, milk, and white chocolate formulations with different tempering curve requirements

✅ Compact Footprint for Small Production: 900×600×1600mm compact design fits into small chocolateries, bakery kitchens, confectionery workshops, and food factory environments without requiring large dedicated production floor space

 

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