Commercial Chocolate Tempering Machine from Japan
A commercial chocolate tempering machine precisely heats and cools melted chocolate through controlled temperature cycles to achieve optimal crystallization for confectionery production. This process involves both heating and cooling, which falls under the scope of machinery for treating materials by temperature change. It is classified under tariff item 8419.81.00 as equipment for cooking or heating food in a commercial setting.
Duty Rate — Japan → Canada
PGA flags (1)Show detailsHide detailsCFIAAll ProgramsMay be required
- CFIA
All Programs · May be required · on some HTS numbers under this code
May require CFIA All Programs depending on the full 10-digit classification number (only some numbers under this code are listed). Matching criteria: Equal To 8419810090. Logic: MATCH IF (Valid HS Code).
CBSA Single Window matching criteria, unknown
Import Tips
• Confirm the machine's temperature control range and documentation to support classification under food heating equipment
• Ensure compliance with Canadian Food Inspection Agency (CFIA) standards for food contact surfaces
• Provide a detailed description of the heating and cooling functions to CBSA