USED CARLE & MONTANARI T-600

Carle & Montanari XCL Continuous Tempering Unit
This machine is primarily used to prepare chocolate for professional confectionery production. Its main job is a process called tempering, which is essential for any high-quality chocolate product.
Specs:

Molding: Filling molds for chocolate bars, truffles, or pralines.
Enrobing: Many of these units are paired with a conveyor belt to "enrobe" or coat items like cookies, nuts, or fruit in chocolate
Dipping:  Keeping a large volume of chocolate at the exact "working temperature" for hand-dipping confections
Voltage: 230 V | 60 Hz | 3-Phase | 19.2 A 

Tempering is the precise heating and cooling of chocolate to stabilize the cocoa butter crystals inside. Without this machine, chocolate would be dull, soft, and develop a white chalky film known as "bloom". Using this unit achieves three critical results:

Glossy Shine: Gives the chocolate a professional, high-gloss finish
Crisp Snap: Ensures the chocolate has a clean, firm "snap" when you bite into it
Release From Molds: Properly tempered chocolate shrinks slightly as it cools, making it easy to pop out of molds

Comes with a Grundfos UPS 26-99 FC Circulator Pump

Model Number: UPS 26-99 FC (Part Number: 52722512)
Horsepower: 1/6 HP
Voltage: 115 Volts (Single Phase)
Speeds: 3 adjustable settings
Housing: Cast Iron
Flow Rate: Up to 33 US GPM
Max Temperature: Rated for fluids up to 230°F (110°C)

Location Code: Showroom
Dimensions (l x w x h): 35" x 35" x 66"