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Chocolate Temper Meter

Temper meters allow confectioners to test whether their tempering machines have reached the correct temperature for tempering chocolate.

Efficient and simple to use, the temper meter ensures your large-scale chocolate batches consistently achieve the perfect temper, resulting in top-quality finishes.

This industrial-grade technology includes the reliable recording of the degree of tempering as well as the documentation of the measured values. With straightforward operation, clear readings, and easy controls, it’s an essential tool for managing large-scale chocolate production.

Premier Forrester has 25 years of experience in sourcing engineering solutions for chocolate manufacturers. We also offer an exceptional after-sales service that supports your equipment throughout its lifespan.


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Key Product Features

  • Wide temperature range: These machines can measure chocolate temperatures from –10°C to 50°C.
  • High precision: The precise engineering ensures accuracy, with a displayed temperature range within 0.1°C on either side, allowing meticulous control of the tempering process.
  • Quality assurance: Our chocolate temper meters achieve consistent texture, gloss, and quality in the tempered chocolate through real-time analysis.

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Premier Forrester support UK chocolate and confectionery manufacturers with a range of process solutions drawn from the world’s most innovative and experienced machinery manufacturers. We offer a comprehensive production support service, from advice on the best capital investments to meet your output requirements, to a variety of moulds, cooling equipment, and cleaning solutions. To discuss your project with one of our experienced engineers, please feel free to give us a call today.

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