The development of Turbotemper® Champ is the most significant technological breakthrough in the area of chocolate precrystallization penetrated into the market since the time when the circulation tempering process had been engineered by Sollich over 40 years ago.

The Turbotemper® Champ system has shed light on physical processes involved in tempering contradicting many of the views prevalent at that time.

The Turbotemper® Champ system demonstrates its outstanding properties not only in the production of pure chocolate but also in the production of chocolate masses with high content of milk fat or cacao-butter equivalents (CBE). It can be as successfully used for precrystallization of refined cacao-butter.

The Turbotemper® Airo patented system was specially developed for the aeration of fillings or chocolate.

High comfort is a distinctive feature of the PC-based novel control system provided with a touch - screen display. Brief operating instructions for the Turbotemper® system servicing are displayed related to the equipment preventive maintenance. Besides, the possibility to work with the historical measurement data related to tempering processes and obtained by means of the automatic Tempergraph tempermeter is available.