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The INFINITY AX is a fully automatic, full-featured, continuous chocolate tempering machine. You can use the AX to temper batches of chocolate from 12kgs up to 60kgs, even though it is only about the same size as a typical 24kg machine. It’s unequalled flexibility, ease of control and versatility make it the only chocolate tempering machine you’ll ever need.
The INFINITY AX is fully compatible with the INFINITY AML automatic moulding line, as is the INFINITY MX.
£11,950.00
CHOCOLATE TEMPERING TIMES (from 42˚c)
All times are based on tests conducted with an ambient temperature of 19˚c.
OPERATING CHARACTERISTICS
DESIGN & CONSTRUCTION
CLEANING
The INFINITY AX is fitted with a removable auger and a very convenient drain outlet at the rear of the machine. The auger is easily removed from the top of the machine, allowing any remaining chocolate to be shaken off directly into the tank with no mess. The schematic image above shows how the connecting pipes have been specifically designed to make cleaning as easy as possible. As a result, fully cleaning the machine can be completed in just 15-20 minutes (excluding drying time).
WORKING WITH NON-STANDARD CHOCOLATES
Bean-to-bar, craft, dairy-free, low-sugar and added protein are just some examples of growing trends in the chocolate confectionery sector. But these ‘non-standard’ chocolate grades are often more difficult to work with than a typical Callebaut standard grade and not all tempering machines can cope with the challenges they present! However the Infinity AX can, due entirely to the ability to modify the operating parameters of the machine in order to adapt it to a particular chocolate.
If you know or suspect that your chocolate may fit into this category, then Keychoc offer a service whereby we will do all the hard work of figuring out the optimal settings for you using a sophisticated temper meter and plenty of temper and moulding tests. The process takes several days and you will receive a detailed report showing our findings. Please call us for further information.
Note that if you are using standard chocolate grades, the AX will work without the need for any adjustments. Just set the right working temperature and you’ll have perfectly tempered chocolate, every time!
Our next generation INFINITY Series automatic tempering machines have been specifically designed to serve as the backbone of a versatile, modular chocolate production system and are manufactured in the UK.
"I purchased my first Keychoc AX two years ago, with an expansion in the business. I was so pleased with the workings of the machine, the wonderful finished product it allowed me to produce and the high level of support, that I purchased a second machine 12 months ago."
CHOCOLATE TEMPERING TIMES (from 42˚c)
All times are based on tests conducted with an ambient temperature of 19˚c.
OPERATING CHARACTERISTICS
DESIGN & CONSTRUCTION
CLEANING
The INFINITY AX is fitted with a removable auger and a very convenient drain outlet at the rear of the machine. The auger is easily removed from the top of the machine, allowing any remaining chocolate to be shaken off directly into the tank with no mess. The schematic image above shows how the connecting pipes have been specifically designed to make cleaning as easy as possible. As a result, fully cleaning the machine can be completed in just 15-20 minutes (excluding drying time).
WORKING WITH NON-STANDARD CHOCOLATES
Bean-to-bar, craft, dairy-free, low-sugar and added protein are just some examples of growing trends in the chocolate confectionery sector. But these ‘non-standard’ chocolate grades are often more difficult to work with than a typical Callebaut standard grade and not all tempering machines can cope with the challenges they present! However the Infinity AX can, due entirely to the ability to modify the operating parameters of the machine in order to adapt it to a particular chocolate.
If you know or suspect that your chocolate may fit into this category, then Keychoc offer a service whereby we will do all the hard work of figuring out the optimal settings for you using a sophisticated temper meter and plenty of temper and moulding tests. The process takes several days and you will receive a detailed report showing our findings. Please call us for further information.
Note that if you are using standard chocolate grades, the AX will work without the need for any adjustments. Just set the right working temperature and you’ll have perfectly tempered chocolate, every time!
Our next generation INFINITY Series automatic tempering machines have been specifically designed to serve as the backbone of a versatile, modular chocolate production system and are manufactured in the UK.
Keychoc is a supplier
of vibrating tables and
guitar cutters to the
Barry Callebaut UK Academy