Industrial Chocolate Tempering Machine
Precision tempering machine cycles molten chocolate through heating (45°C), cooling (27°C), and re-heating (31°C) phases for proper crystallization in confectionery beverage production. HTS 8419.89.95.60 for food temperature treatment equipment.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If specifically machinery for confectionery manufacture
Confectionery-specific machinery may classify under 8438.
If pharmaceutical crystallization equipment
Pharma excludes food statistical category.
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Import Tips & Compliance
• Temperature accuracy certifications (±0.5°C) required
• Specify continuous vs batch operation
• Differentiate from domestic chocolate melters
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