Used Koppens Td600 Tempura Enrober for sale (52)

Condition: new, Year of construction: 2021, Hiwell batter mixer II Fgodpog Unrpjfx Afkoc Hiwell DJJ100-II batter mixer utilizes ingenious mixer to evenly combine water and batter. This stainless steel mixer is applicable for high viscosity batters such as Tempura batter. Advantages 1. Our parry battering machine involves utilization of cutting-edge control system, thus realizing repeatable operation cycles of high-speed mixing, low speed mixing and alarm on application of batter. Therefore, batter is prevented from sedimentation. 2. Mixing tank in this fruit battering equipment is endowed with separation layer, which is aimed to keep batter temperature between 10-20℃ by ice or cold medium. 3. Our batter mixing equipment comes with batter output pump, which offers excellent connectivity to battering equipment to form batter feeder. 4. Thanks to reliable protection system and Siemens electronic components, thisfruit processing equipment is operator and maintenance friendly. 5. The entire batter mixer is manufactured with quality stainless steel to meet HACCP standards. 6. Optional battering dosing device is available for more accurate viscosity control.

Year of construction: 2025, operating hours: 220 h, condition: like new (used), functionality: fully functional, Machine Information: Year of manufacture: 02/2025 Capacity: 60kg Machine weight: 360kg Production capacity of tempered chocolate: 130kg/h Connection: 16A CEE plug Dimensions: Width 900mm, Depth 920mm, Height 1550mm Description: The tempering and enrobing machine model MAESTRIA60 is designed for tempering and coating all types of chocolate. Thanks to its compact dimensions, the MAESTRIA60 tempering and enrobing machine is particularly suitable for versatile use in confined spaces. Fgsdpfew Ta Imox Afkjc Continuous tempering is achieved by means of a screw conveyor and a cooling unit, ensuring that the chocolate is always available at the correct temperature and ready to use. The machine features a heated dosing device, which is controlled via a pneumatic three-way valve, making it possible to dose bars, pralines, and other products directly into moulds. By equipping the machine with the appropriate enrobing attachment, all types of confectionery products can be coated (either partially or fully).