Diseño y construcción de una máquina templadora de chocolate.

Abstract

This project has for the main object design and constructs a chocolate tempering machine, the benefit/cost is the factor more predominant but also the efficiency and production capacity.

These machines have a high cost abroad. For this reason, the acquisition is difficult for artisanal companies. Our chocolate tempering machine is going to generate a change in the internal production in the country. We´re going to promote development at the small and medium companies with a low cost and easy acquisition for the chocolate tempering. As a result, the market internal and external in Ecuador will increase in the soon years.

Concurrent Desing used to was as the principal methodology, it´s identified the main functions machine for developing a modular structure for defining the components and finally to do its construction with test protocols that ensure the machine design.

The first tests showed that tempered chocolate with the machine improved the quality in taste and appearance compared with the artesanal way. The automatic control increased production by 80% consequence of the precise measurement of temperature and time process. The benefit that offers the chocolate tempering machine is improving the development of the PYMES taking into consideration a capacity production of 10 Kg/h.