In 1956 Sollich had produced its first enrobing machine provided with the integrated system of circulation tempering. It was recognized as a global success. Over 1000 machines of this type were supplied to the customers! The circulation tempering system patented at that period for the first time enabled to achieve a stable viscosity of chocolate & to ensure continuous long-term operation of enrobing machines. The other distinctions of the system included the weight uniformity of a glaze layer & the economical consumption of chocolate.

Further activities related to its improvement resulted in the production of the Temperstatic® T5 machine which combined Sollich processes of turbo- & circulation tempering.

The plant virtues include: decrystallization controlled as a function of the mass temperature enabling a long-term operation of the equipment, the optimum precrystallization of any masses, weight stability & uniformity of the glaze layer, the economical glaze consumption, the optimum product gloss, long shelf life, resistance to high temperature exposures, a compact design, readiness for operation within 30 minutes.

Hygienic design: the design meeting all sanitary norms

Conveyor grid: provided with the facility for lifting upwards (patented) for the machine cleaning. Long-term service life of the grid belt due to the patented drive shaft.

Bottom coating station: a uniform coating by means of a coating roller. The open design facilitates cleaning.

Coating station: provided with one or two devices of chocolate curtain. Vertical & horizontal adjustment, a removable design to facilitate cleaning.

Patented vibrating table: the unit equipped with cross-pieces for uniform removal of the excessive glazing mass.

Fan: calibrated for deviations not exceeding +/- 1 % across the total working width. A conical hopper for the even distribution of air flow is provided with a turning device for a grid conveyor lifting (patented). An outlet of a special geometry design can be easily disassembled for cleaning purposes.

Detailer: easily removable for cleaning & maintenance, is provided with a magnetic support (patented).

Crystallization is ensured by the integrated Turbotemper® system.

This is the embodiment of the long-term experience & many years of persistent studies & engineering research. Controlled decrystallization followed by a multistage crystallization on constantly cooled surfaces as well as a long-term precisely controlled repeated heating enable uniform & optimum chocolate mass tempering.

Weight consistency of the glaze layer is provided by the following factors: chocolate viscosity stability achieved by making use of the circulation turbotempering process designed by Sollich, the use of the device for chocolate glaze application calibrated across the total working width, the use of the blowing device designed by Sollich, deviations do not exceed +/- 1 %, the use of the improved patented station for bottom coating & a vibrating table. The integrated Turbotemper® provides for the following efficient capacity in terms of chocolate: 300 kg/h with the conveyor belt width of 820 mm, 350 kg/h with the conveyor belt width of 1050 mm, 400 kg/h with the conveyor belt width of 1300 mm