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.
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?
I own one and I love it. I'm in Ontario Canada. I've had it for about 6 weeks. Large capacity and tempers really nice. Mine has the heated table and I would highly recommend that. Let me know if you have any other questions. I bought it through Tom at TCF and talked with Steve at Keychoc with my questions. Great guys.