Compact chocolate tempering, moulding and enrobing machine

The BETEC MT/MTE 35 is a compact automatic Mini Temper with a chocolate capacity of 35 kg. This model balances small machine dimensions with a larger quantity of available chocolate. It is therefore suitable for applications where a compact workspace and a larger available chocolate supply are important.

The MT 35 with a heated vibrating table is designed for moulding and dosing. For enrobing products, the core unit is combined with a BETEC enrobing belt in the MTE 35 version. The 2-in-1 configuration allows the vibrating table and enrobing belt to be used alternately on the same machine.

Within the MT/MTE series, the 35 kg version offers considerably more chocolate capacity than the MT/MTE 15 while retaining a compact machine design. The available chocolate supply and choice of working methods make the machine a versatile option for artisan chocolate production.

The MT/MTE 35 is designed for a professional production environment where both working space and flexibility matter. As production grows and chocolate consumption increases, the machine can be combined with an external melting or working tank that automatically maintains the level in the chocolate tank in a controlled manner. This allows production capacity to grow further without immediately having to move to a larger tempering machine.

Key features of the MT/MTE 35

• Automatic tempering machine with a 35 kg chocolate capacity
• Robust core unit made from 3 mm thick AISI 304 stainless steel
• Electrically heated chocolate tank
• Archimedes screw for continuous chocolate circulation and tempering
• Suitable for chocolate with inclusions up to approx. 4–5 mm
• Compact Mini Temper with small machine dimensions and a chocolate capacity of 35 kg
• Central PLC control with a colour touchscreen
• MT version with a heated, adjustable vibrating table for moulding and/or dosing
• Controlled dosing with an optional dosing head and foot pedal
• MTE version for continuous tempering and enrobing in a single process
• Enrobing belt with extensive adjustment options, developed using the same principles as our larger industrial enrobing lines
• Standard enrobing belt with a 300 mm working width, optionally available with a 240 mm working width
• 2-in-1 version for moulding, dosing and enrobing with the same core unit
• Easy changeover between vibrating table and enrobing belt, without special tools
• Option to prepare the MTE core unit for the later addition of an enrobing belt
• Easy operation, cleaning and maintenance
• 230 V – 50/60 Hz

Which MT/MTE suits your production?

The MT/MTE series is available in three sizes. Each size offers options for tempering, moulding, dosing and enrobing, including a flexible 2-in-1 configuration.

MT/MTE 15 — the most compact version

15 kg chocolate capacity. Standard enrobing belt width of 240 mm, also available in 180 mm. → View the MT/MTE 15

MT/MTE 35 — compact with a larger chocolate capacity

35 kg chocolate capacity. Standard enrobing belt width of 300 mm, also available in 240 mm.

MT/MTE 80 — the largest version in the series

80 kg chocolate capacity and more available working space on the vibrating table and enrobing belt. Standard enrobing belt width of 400 mm, also available in 300 or 240 mm. → View the MT/MTE 80

Continuous chocolate tempering in a compact machine design

The core unit of the MT/MTE 35 is made from 3 mm thick AISI 304 stainless steel. This robust base houses the electrically heated chocolate tank, which keeps the chocolate at temperature.

From the chocolate tank, the chocolate flows through the suction pipe to the Archimedes screw. The screw carries the chocolate upwards through a cylinder. This cylinder also acts as the tempering column, so that transport and tempering form part of the same continuous process.

In the tempering column, the chocolate is cooled and tempered under controlled conditions. The tempered chocolate emerges from the outlet at the top of the machine, ready for processing. Depending on the application, an outlet pipe or an optional dosing head can be fitted here. Unused chocolate flows back into the tank and passes through the tempering circuit again.

The central PLC control with colour touchscreen brings together control of the tempering process and the machine functions. The operator can monitor, set and save the various temperatures and functions via the screen.

Tempering and processing chocolate with inclusions

The Archimedes screw transports the chocolate through the machine without a conventional chocolate pump. This makes the MT/MTE 35 suitable for chocolate with small inclusions up to approximately 4–5 mm.

Chocolate containing nut pieces, crunchy ingredients or other small inclusions, for example, can circulate through the tempering circuit. The inclusions remain in the chocolate mixture during tempering.

This allows chocolate bars and other moulded products with inclusions to be made directly from the tempering machine.

MT 35 – tempering, moulding and dosing

The MT 35 configuration for moulding and dosing combines automatic tempering with a heated vibrating table. Tempered chocolate is dispensed directly from the machine into moulds, which can be vibrated during or immediately after filling.

Electric heating helps prevent chocolate on the work surface from setting too quickly. The operator can continuously adjust both the vibrating table temperature and the vibration motor’s vibration frequency via the core unit’s touchscreen.

A movable scraper blade allows the blade position to be adapted to the application and the operator’s preference, for example for left- or right-handed use. The vibrating table can also be fitted with optional positioning supports. These allow a mould to be placed quickly and accurately in the same position each time, which is particularly important for alignment with the nozzles when using dosing heads.

These supports allow the mould to remain on the vibrating table during dosing. Vibration distributes the chocolate as the mould is filled and allows air bubbles to escape more easily. This promotes faster, more even distribution across the mould and helps reduce trapped air in the finished product.

For controlled dosing, an optional dosing head is fitted to the chocolate outlet. The required dosing time is set via the touchscreen. The operator starts dosing with the foot pedal, leaving both hands free to position and move the mould.

The vibrating table is placed on the core unit and connected with a single plug connection. The heating and vibration functions can then be controlled directly via the touchscreen. Removing the vibrating table has also been kept simple.

MTE 35 – continuous tempering and enrobing in a single process

With the MTE 35, the core unit is equipped with a BETEC enrobing belt for coating products with chocolate. MT originally stands for Mini Temper (Mini Tempering Machine); the E in MTE refers to Enrobing.

The enrobing belt is mounted above the chocolate tank and receives a direct supply of tempered chocolate. Meanwhile, the chocolate continues to circulate and temper in the core unit. Tempering and enrobing therefore proceed simultaneously in a single continuous process.

The settings determine how the product is coated with chocolate. In addition to full enrobing, it is possible, for example, to coat only the underside (bottom coating). An optional adapted chocolate curtain trough also allows products to be coated only in part (partial coating). Biscuits, for example, can thus be coated with chocolate only in selected areas according to a predetermined pattern.

Adjusting the enrobing belt for the desired result

The final chocolate coating is determined by several stages of the enrobing process. The chocolate curtain, bottom coating, air blowing and vibration all affect its thickness, distribution and finish.

Our BETEC enrobing belts for the MT/MTE series are developed using the same principles as our larger industrial enrobing lines. In this machine size too, we provide extensive adjustment options that allow the operator to match the process precisely to the product and the desired result.

The principle is that the product determines how the machine is set up, rather than the other way round. The various adjustment options allow each stage of the enrobing process to be adapted specifically to achieve the required chocolate coating and finish.

Some parameters are adjusted directly and continuously via the core unit’s touchscreen. Other settings are adjusted mechanically on the enrobing belt. This allows the individual stages of the enrobing process to be coordinated with one another and matched to the product.

Adjustable belt speed

The belt speed is continuously adjustable via the core unit’s touchscreen. This allows the operator to match the conveying speed to the product and the required production capacity.

Adjustable chocolate curtain

The chocolate curtain applies tempered chocolate to the products from above. The quantity of chocolate is adjusted mechanically at the curtain trough to match the chocolate flow to the product. The curtain trough is also height-adjustable, allowing its position to be matched to the height of the product.

Adjustable bottom-coating bath

The bottom-coating bath applies chocolate to the underside of the product. Two mechanically adjustable flaps on the wire mesh belt control the quantity of chocolate used for this bottom coating.

Adjustable air-blowing system

After the product passes through the chocolate curtain, the air-blowing system removes excess chocolate. The air speed is continuously adjustable via the touchscreen. The height and angle are adjusted mechanically on the wire mesh belt.

By coordinating these settings, the operator can adapt the air blowing to the shape of the product and the required thickness and finish of the chocolate coating.

Adjustable vibration

The controlled vibration of the wire mesh belt removes excess chocolate and helps the remaining chocolate flow out evenly. Vibration thus contributes to a level, mirror-smooth top surface on the enrobed product.

The vibration intensity is set mechanically on the enrobing belt and matched to the product and the desired chocolate coating.

The dimensions of the MTE 35 provide space for a longer vibration zone. The product can therefore be subjected to controlled vibration over a longer section. This gives the operator more scope to influence the chocolate coating and finish through vibration.

Compensation roller

The compensation roller spreads chocolate evenly across the underside of the product and helps prevent an excessively thick chocolate base. The roller can also smooth over a small gap in the chocolate base. In this way, it compensates for irregularities in the bottom coating.

The compensation roller is mounted on a fixed shaft. The lifting mechanism in front of the compensation roller raises the wire mesh belt so that the products no longer touch the roller. This allows the compensation function to be disengaged to suit the application.

Heated detailer

At the transfer to a take-off conveyor or cooling tunnel, the heated detailer removes excess chocolate from the trailing edge of the product’s underside. This reduces the formation of unwanted chocolate tails and produces a neater finish. It also leaves less chocolate on the take-off conveyor or the cooling tunnel’s conveyor belt.

The operator sets the detailer’s temperature and direction of rotation via the touchscreen. Its height is adjusted mechanically on the wire mesh belt to suit the product.

Heated zone beneath the acrylic cover

Beneath the acrylic cover, the MTE 35 has two independently adjustable infrared heaters: one at the infeed and one at the outfeed. Both heaters are continuously adjustable via the touchscreen, allowing the temperature at each end of the enrobing belt to be matched independently to the product and process.

The infrared heater at the infeed can be used, for example, to warm heavily chilled products slightly and in a controlled manner before enrobing. This reduces the temperature difference between the product and the tempered chocolate and prevents the chocolate from starting to set too quickly on contact. It gives the air-blowing and vibration systems more opportunity to refine the chocolate coating further.

The infrared heater at the outfeed helps keep the transfer area to a take-off conveyor, cooling tunnel or truffle attachment, for example, at temperature. This helps prevent the chocolate from cooling too quickly at this transfer point and starting to set on the nose of the enrobing belt.

Both heating zones can be adjusted independently to suit the application. Heating must always remain controlled: excessive heating can disrupt the crystal structure formed during tempering, affecting the final setting and finish of the chocolate.

Independently controlled and easily removable infeed belt

The infeed belt can be switched on and off independently. This allows the operator to control product infeed without switching the rest of the enrobing belt on or off at the same time.

The infeed belt can be easily removed for cleaning. This improves access to the infeed area and makes the infeed belt easier to clean.

The MTE 35 comes as standard with an enrobing belt with a 300 mm working width. For applications requiring a narrower belt, a version with a 240 mm working width is also available.

MT/MTE 35 2-in-1 – moulding and enrobing with the same core unit

For alternating production of moulded and enrobed products, both working methods can be combined on the same tempering machine.

With the MT/MTE 35 2-in-1, the vibrating table and enrobing belt are used alternately on the same core unit. The vibrating table rests on four spring-loaded legs on removable supports. For enrobing, the vibrating table is removed and the enrobing belt is placed on the core unit above the chocolate tank.

This changeover requires no special tools or technical knowledge. The operator can switch from production with moulds to enrobing according to the next product to be made.

Mould today, enrobe later

The enrobing belt does not have to be included in the initial purchase. Those who want to mould now and may wish to enrobe later can choose an MTE core unit prepared for an enrobing belt from the outset. Initially, it is used only with the vibrating table.

The configuration is then used like an MT 35: for tempering, moulding and, if required, dosing. When the production process calls for it, the appropriate BETEC enrobing belt can be added.

This choice must be made at the time of purchase. A standard MT 35 core unit cannot subsequently be converted into an MTE version. Future expansion with an enrobing belt therefore requires the prepared MTE core unit from the outset.

Options and accessories

Options and accessories allow us to adapt the MT/MTE 35 further to your products and the way you want to work.

Depending on the chosen version, various dosing heads, dosing nozzles and accessories for moulding and enrobing are available.

The following additions can also be provided for specific tasks:

• Bucket support with adapted outlet – allows tempered chocolate to be drawn off directly from the machine into a bucket easily and in a controlled manner.
• Chocolate sieve – fitted to the outlet pipe, it filters crumbs and other impurities from the circulating chocolate. This is useful when enrobing biscuits or other products that may introduce small particles into the chocolate.
• Dipping tray – provides a continuous supply of fresh tempered chocolate for manually dipping products such as orange slices.
• TOC-…-1500 take-off conveyor with paper roll – a practical solution after the enrobing belt when no cooling tunnel is used. Freshly enrobed products are carried onwards on glassine paper, allowing the enrobing belt to continue producing. The aluminium support plate beneath the paper allows the products to be transferred easily to a trolley or drying rack to finish setting. The take-off conveyor has a standard length of 1.5 metres and an adjustable nose for precise transfer from the enrobing belt. For smaller production runs, this can be a compact and economical solution where the investment or space required for a cooling tunnel is not desirable.
• GT-MT ganache table – mounted above the enrobing belt’s infeed belt, it creates a practical working area for placing and feeding ganache and other products. This removes the need for a separate table beside the machine and allows the operator to work more ergonomically in a smaller space.
• Truffle attachment for the enrobing belt – an addition for chocolate truffle production that provides a controlled transfer between the enrobing belt and a cocoa powder or finishing table. The nose is adjustable and the truffle attachment is easy to fit to and remove from the enrobing belt.
• RT 1000 rotary, buffer and finishing table – can be positioned after the truffle attachment, among other uses, for further finishing of truffles with cocoa powder or chocolate flakes, for example. The rotary table can also be used as a buffer or packing table and is adapted to the required application.
• MCP-3X manifold for thick chocolate – distributes thicker chocolate evenly across the enrobing belt’s buffer bath. Three individually adjustable valves allow the chocolate flow to be controlled and the buffer bath to be supplied evenly across its full width. The manifold can be fully dismantled for easy cleaning.
• Dosing heads for tempered chocolate – for accurate mould filling, the MT/MTE can be equipped with various dosing heads. The CMDH (Custom Made Dosing Head) is made to suit the polycarbonate mould used and distributes the chocolate according to its fixed pattern. For hollow figures and moulds with varying filling positions, the EAD (Easy Adjustable Dosing Head) offers flexible, easily adjustable tubes that can quickly be aligned with the required filling positions. Both dosing heads are electrically heated as standard and can be supplied with a snaplock or threaded connection.

Various additions are also possible for other specific moulding, dosing and enrobing applications.

Please contact us. Together, we can determine which version and options best suit your products and production process.