Has anyone had experience using a Key Choc tempering machine? We are looking at the Infinity Ax fully automatic and would love to know if they are a good company.
We've been using an X2 for a few months, with a dosing plate. We got through TCF. We love the machine so far. They mis-shipped a 220V unit and didn't include a timer, so I had to spend some uncompensated time troubleshooting, but they seemed quick enough to take care of things. The advertised numbers are a bit misleading though.
- price accessibility for custom dosing ($8k including dosing plate, non-heated vibrating table, timer, freight to U.S.) had to pre-pay and wait about 6 weeks
- solid hardware (looked inside, the big parts are European made)
- they apparently have a network of techs available in the U.S. for repairs (have only spoken with their one in house tech though)
- small, new company
- "20kg tank capacity" claim
- Unless your seed is in small callet or drop form, you're limited to more like 17kg of capacity, as the stirrer will push the seed up and over the edge of the bowl (our current seed wafers are very large)
- "operated with as little as 3 kgs of chocolate" claim
- This isn't accurate. As soon as there is 7-8kg left, air starts to get into the pump and dosing is useless/inconsistent.
- "tempered for up to 8 hours" claim
- 5-6 hours is a more realistic/reliable number to plan on.
- Our seed is very tempered, and their Method 1 (adding 20-30% seed to cool to set temperature) simply hasn't worked for us. Nowhere close. The method that we've found to work is to add ~2.5kg seed to 14.5kg melted, drop the temp to 29.8˚, then back up to 31.7˚. This works fine, but takes at least an hour.
The 5-6 hour limit and ability to realistically produce about 10kg of chocolate are the two main limiting factors for us. We could produce 50% more product during one cycle if the advertised numbers were accurate. Not a deal breaker, as we can run additional cycles with melters standing by, but good to know.
Hope this helps! Stephen
NP, The AX requires no seed. Just program your temps and hit start. always in temper.
thanks for that info. And does the machine require seed to temper?
Hi, I'm using the AX so the crystallization is controlled and always good. If using dark chocolate a lot I highly recommend the AX. I know the LX and MX Can over crystallize but compared to a wheel machine these will be much better because the chocolate is pumped and stirred at the same time. If tempered properly you will get 6-8 hrs working time. I did not buy the depositing head but I'm going to. It looks like it works well.
Hi there Quail, I do have some questions. I wonder what model you are using, the MX, LX, or AX? Are you using a batch temperer or the automatic? Are you tempering with seed? And how does the machine deal with over crystallization? and do you use a depositing head? If so how accurate is it?