Exotherm Smart 2.0
Compact and precise temper meter measuring the crystallization rate via the cooling curve. Integrated software and printer for quality monitoring of your chocolate.
Technical specifications
Key features
Made in
Technical specifications
The Exotherm Smart precisely calculates the crystallization rate of chocolate, thanks to a complete analysis of the cooling curve: Time, Temperature, Slope, and RSI (Rapid Solid Index).
The cooling block is adjustable from +1 °C to +15 °C, and the probe, preheated to the chocolate temperature, from +20 °C to +40 °C.
Results are displayed in real-time on a color LCD screen, then printed via the integrated printer.
Compact, robust, and easy to transport thanks to its handle, it also allows data export via USB or RJ45. Ideal for artisans seeking precise and documented quality control.
| Power supply (V) | 100/240 (single-phase) |
| Power (kW) | 0.06 |
| Standards | CE Standard |
| Frequency (Hz) | 50/60 |
| Dimensions (L x W x H in cm) | 35.6x23.3x25 |
| Net weight (kg) | 5.5 |
Notre équipe est disponible
- Domachoc
24, rue de l’étang – 68390 SAUSHEIM
Téléphone Commercial: +33 6 30 12 50 57 | +33 6 40 11 02 42 | 06 29 15 57 57
Service technique machine / SAV +33 6 87 71 20 40
Service technique chocolat :+33 6 76 55 32 74
Domachoc Switzerland
Route de la Corniche 2 c/o BDO - 1066 Epalinges Suisse
Téléphone : +41 79 443 55 50
