The evolution of chocolate tempering
Great news for Series Duo with a graphic restyling of the dashboard, the system controls and two dedicated programs: free program and traditional program.
Extremely fast, it requires the exact and precise knowledge of the tempering temperature of the chosen chocolate.
Very flexible, it allows you to work with any type of chocolate, no matter the level of knowledge you have.
It conveys the art of tempering by hand directly into the machine with almost no margin of error!