Compact chocolate tempering, moulding and enrobing machine

The BETEC MT/MTE 15 is a compact automatic tempering machine with a capacity of 15 kg of chocolate. The machine continuously circulates and tempers the chocolate and provides the basis for various chocolate production applications.

Combined with a vibrating table, the MT 15 can be used for moulding and dosing chocolate. For those who also want to enrobe products, the MTE 15 is available with an enrobing belt. For maximum flexibility, both the vibrating table and the enrobing belt can be combined with the same machine in a 2-in-1 configuration.

Thanks to its small chocolate capacity, only a limited quantity of chocolate is needed to operate the machine. This makes the MT/MTE 15 an attractive option for smaller batches and frequent product or chocolate changeovers, as well as a flexible supplementary machine alongside a larger production line.

Like the other machines in the MT/MTE series, the MT/MTE 15 is designed for use in a professional production environment. Its compact design means that it takes up relatively little space in the workshop.

Key features of the MT/MTE 15

• Automatic tempering machine with a 15 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 design for smaller batches and flexible production
• 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 240 mm working width, also available in 180 mm
• 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.

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. → View the MT/MTE 35

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

Automatic tempering with continuous chocolate circulation

At the heart of the MT/MTE 15 is the robust core unit, made from 3 mm thick AISI 304 stainless steel. The chocolate is held in an electrically heated chocolate tank and kept at temperature.

From the tank, the chocolate flows through the suction pipe to the Archimedes screw. The rotating screw carries the chocolate upwards through the cylinder. The cylinder around the Archimedes screw also acts as the tempering column, combining chocolate transport and tempering in a single continuous process.

As it passes through the tempering column, the chocolate is cooled and tempered under controlled conditions. At the top of the machine, the tempered chocolate flows out through the outlet, ready for further processing. Depending on the application, the required outlet pipe or optional dosing head can be fitted to this outlet. Unused chocolate flows back into the tank and is recirculated through the tempering circuit.

The various temperatures and machine functions are monitored, set and saved via a PLC-controlled colour touchscreen, allowing the operator to control and monitor the tempering process easily.

Tempering and processing chocolate with inclusions

The Archimedes screw has another important advantage: it transports the chocolate through the machine without a conventional chocolate pump. This means the MT/MTE 15 can also be used for chocolate with small inclusions up to approximately 4–5 mm.

Examples include chocolate mixed with nut pieces, crunchy ingredients or other small inclusions. The mixture can circulate through the machine and be tempered while the inclusions remain in the chocolate.

This makes it possible to produce chocolate bars or other moulded products with inclusions directly from the tempering machine.

MT 15 – tempering, moulding and dosing

With the MT 15, the tempering machine is combined with a heated vibrating table. Tempered chocolate can therefore be dispensed directly from the machine into moulds, which can be vibrated immediately during or after filling.

The vibrating table’s electric heating prevents chocolate on the work surface from setting too quickly. Both the vibrating table temperature and the vibration frequency of the vibration motor can be adjusted continuously via the core unit’s touchscreen.

The vibrating table is also equipped with a movable scraper blade, which can be positioned to suit the application. Optional supports can also be fitted to the vibrating table to position a mould quickly and accurately in the same place every time. This is particularly useful when working with dosing heads, where correct positioning of the mould relative to the dosing plate or nozzles is important.

These positioning supports also allow the mould to remain on the vibrating table during filling. The chocolate is thus distributed across the mould as it is dosed, while any air bubbles can escape more easily. This distributes the chocolate more quickly and evenly and helps reduce trapped air in the finished product.

For controlled dosing, an optional dosing head can be fitted to the chocolate outlet. The required dosing time is also set via the core unit’s touchscreen. Dosing is then started with the foot pedal, leaving both of the operator’s hands free to position and move the mould.

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

MTE 15 – continuous tempering and enrobing in a single process

For coating products with chocolate, the MTE 15 combines the core unit with a BETEC enrobing belt. The E in MTE refers to Enrobing, while MT originally stands for Mini Temper (Mini Tempering Machine).

The enrobing belt is mounted above the core unit’s chocolate tank. While the core unit continuously circulates and tempers the chocolate, the tempered chocolate is fed directly to the enrobing belt. Tempering and enrobing therefore take place simultaneously in a single continuous process.

Depending on the settings, products can be fully coated with chocolate or, for example, coated only on the underside.

Adjusting the enrobing belt for the desired result

A good enrobing belt does more than carry products through a chocolate curtain. Each stage of the enrobing process affects the thickness, distribution and finish of the chocolate coating.

When developing our compact enrobing belts, we therefore applied the same principles as for our larger industrial enrobing lines. We have incorporated as many controls and adjustment options as possible into these smaller belts too, allowing the operator to fine-tune the enrobing process to the product and the desired result.

The principle is simple: rather than adapting the product to the machine’s limitations, adjust the machine as closely as possible to the product.

A number of parameters can be adjusted directly and continuously via the core unit’s touchscreen. Other settings can be adjusted mechanically on the enrobing belt itself. This keeps the different stages of the enrobing process individually adjustable.

Adjustable belt speed

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

Adjustable chocolate curtain

The chocolate curtain covers the products from above with tempered chocolate. The quantity of chocolate in the curtain can be adjusted mechanically at the curtain trough to match the chocolate flow to the product. The height of the curtain trough is also adjustable, allowing the distance to the product to be changed.

Adjustable bottom-coating bath

The bottom-coating bath can be used for products that also require chocolate on the underside. The quantity of chocolate for bottom coating is controlled mechanically by two adjustable flaps on the wire mesh belt.

Adjustable air-blowing system

After the chocolate curtain, excess chocolate is blown off the product with air. The air speed is continuously adjustable via the touchscreen, while the height and angle of the air-blowing system can be adjusted mechanically on the wire mesh belt.

This allows the air-blowing system to be matched precisely to the product and provides further control over the thickness and finish of the chocolate coating.

Adjustable vibration

Controlled vibration of the wire mesh belt removes excess chocolate from the product. Vibration also has an important effect on the finish: the chocolate flows out evenly, leaving the top of the enrobed product level and mirror-smooth.

The vibration intensity can be adjusted mechanically on the enrobing belt, allowing the vibration to be adapted to the product and the desired chocolate coating.

Compensation roller

The compensation roller helps prevent an excessively thick chocolate base on enrobed products. The roller spreads the chocolate evenly across the underside of the product. If a small gap forms in the chocolate base, the roller can smooth it closed again. Hence the name compensation roller: it helps compensate for irregularities in the chocolate base.

The compensation roller has a fixed position. In front of the roller, a lifting mechanism allows the wire mesh belt to be raised, so that the products no longer touch the compensation roller and its action is disengaged.

Heated detailer

At the transfer from the enrobing belt to the take-off conveyor or cooling tunnel, the heated detailer removes excess chocolate from the trailing edge of the product’s underside. This minimises unwanted chocolate tails and gives the product a neater finish. It also helps reduce chocolate residue on the take-off conveyor or the cooling tunnel’s conveyor belt.

The temperature and direction of rotation of the detailer are set via the touchscreen, while its height can be adjusted mechanically on the wire mesh belt to suit the product.

Heated zone beneath the acrylic cover

The working zone of the wire mesh belt beneath the acrylic cover is equipped with infrared radiant heating. The temperature under the cover is continuously adjustable via the touchscreen, keeping the working zone around the enrobing process at the required temperature.

Independently controlled and easily removable infeed belt

The infeed belt can be switched on and off independently, allowing product infeed to be controlled separately from the rest of the enrobing belt.

The infeed belt can also be easily removed from the enrobing belt assembly. This greatly improves access to the infeed area and makes cleaning the infeed belt considerably easier.

The MTE 15 comes as standard with an enrobing belt with a working width of 240 mm and can also be supplied with a 180 mm wide enrobing belt on request.

MT/MTE 15 2-in-1 – flexible changeover between moulding and enrobing

Producing both moulded and enrobed products does not necessarily require two separate tempering machines.

With the MT/MTE 15 2-in-1, the vibrating table and enrobing belt can be used alternately with the same core unit. The vibrating table rests on four spring-loaded legs on removable supports. For enrobing, the vibrating table is simply removed and the enrobing belt is placed on the core unit above the chocolate tank.

Changing between the two configurations has been kept deliberately simple and requires no special tools or technical knowledge. The operator can therefore use the same machine for a production run with moulds, for example, and then easily switch to an enrobing configuration for another product.

Mould today, enrobe later

The complete 2-in-1 configuration does not necessarily have to be purchased from the outset. If you do not need an enrobing belt today but want to retain the option to expand later, the machine can be supplied with an MTE core unit already prepared for an enrobing belt, initially used only with the vibrating table.

The machine is then used like an MT 15 for tempering, moulding and, if required, dosing. When enrobing is needed later, the appropriate BETEC enrobing belt can be added.

It is important to make this choice at the time of purchase. A standard MT 15 core unit cannot subsequently be converted into an MTE version. Anyone considering the future addition of an enrobing belt should therefore choose the prepared MTE core unit from the outset.

Options and accessories

Various options and accessories allow the MT/MTE 15 to be further adapted to the production process and the products being processed.

Depending on the chosen version, these include various dosing heads and dosing nozzles, as well as accessories for moulding and enrobing.

A range of practical additions is also available for specific applications:

• 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.