Chocolate Tempering Cooler
Precision cooler for chocolate tempering, cooling melted chocolate to exact crystallization temperature then maintaining. Confectionery food equipment under HTS 8419.89.95.20.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If complete chocolate production line
Machinery for sugar confectionery preparation.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Temperature accuracy ±0.5°C validation; food-grade vibratory optional; not candy making machines 8438
Related Products under HTS 8419.89.95.20
Bottle Cooler Chiller
Inline chiller rapidly cooling filled beverage bottles from ambient to 4°C using chilled water/glycol spray. HTS 8419.89.95.20 for food/beverage cooling machinery post-filling. Used in brewery and soft drink production.
Yogurt Cooling Tunnel
Conveyorized cooling tunnel reducing yogurt temperature from 42°C fermentation to 4°C storage temperature. For dairy food processing involving cooling change of state, HTS 8419.89.95.20. Industrial scale excludes domestic.
Fruit Juice Plate Chiller
Plate heat exchanger chiller cooling sterilized fruit juice from 95°C to 5°C before aseptic filling. Beverage processing temperature treatment equipment under HTS 8419.89.95.20. High sanitary standards for food contact.
Soft Drink Carbonator Chiller
Chiller integrated with carbonator cooling beverage syrup/water mix to 0-2°C for optimal CO2 absorption. For beverage manufacturing temperature control, HTS 8419.89.95.20. Industrial soda production equipment.
Cheese Milk Cooler
Bulk milk plate cooler rapidly chilling raw milk from 35°C to 4°C immediately post-milking for cheese production. Dairy food cooling equipment under HTS 8419.89.95.20 for temperature treatment processes.
Wine Must Chiller
Chiller cooling grape must post-crushing from ambient to 10-15°C to control fermentation temperature. Beverage processing equipment for temperature treatment, HTS 8419.89.95.20. Commercial winery use.