Tempering Machines Coating Machines Chocolate Melting Container Cooling Tunnel We present: Our best side www.lcm.de

Chocolate Tempering Machines with continuous circulation tempering 6-7 LCM Cascades TWIN Temper 14-15 LCM Triple Temper and Choco-Bar 16-17 Chocolate Coating Machines with continuous circulation tempering 18-19 Chocolate Melting Container 28-29 Cooling Tunnel ■ Belt Cooler ■ Complete Enrobing Line 36-37 Complete Enrobing Line 42-43 Manual Tempering Units 44-45 Chocolate Coating Machine with thermo interval tempering 48-49

Varied, highly-specialized favorites ... by a master hand Imaginative creations out of and with chocolate, candies and coatings are virtually limitless. The variety in one of the best industries meets LCM Schokoladenmaschinen GmbH with their highly specialized machines and systems for chocolate processing. Individual – innovative – economical in the development and production is our motto. We develop and produce sophisticated systems required in the confectionary, candy manufacture, confectioners and bakeries – for the most flexibility in use, smooth running operation and with the highest ease...

Take a passion for enticing delicacies, a nose for the needs and trends in the chocolate industry, enrich this with technically specialized know-how of machine building. Then combine these components together into a successful business model. In 2000, this is how the brothers Jurgen and Markus Leute, both educated and experienced machine builders, founded the company LCM Schokoladenmaschinen GmbH. With the new construction of the company building with 750 sq. meters in 2013, Jurgen and Markus Leute are proceeding with their further development, knowing the innovative strength and potential for...

AT Chocolate Tempering Machine with fully automatic continuous circulation tempering Crucial to the quality of the chocolate coating is a correct tempering of the chocolate. This guarantees a perfect shine and a good shelf life of your products. The fully automatic, continuous circulation tempering system provides fresh tempered chocolate all day long. Unprocessed chocolate continuously flows back into the chocolate tank, is then completely decrystallized and is tempered again. This simplifies the work over a longer period of time to a considerable extent, since the chocolate even after many...

The AT-S models have the corresponding functions to the LCM AT models but are equipped without an integrated-heated tray. They are ideal for manually removing tempered chocolate and for the filling of coating or dosing machines of all makes and models. Flexible mold filling pipes allow multiple uses. It is possible to refill during running operation with liquid chocolate. With the models LCM 40 AT-S and LCM 60 AT-S, it is possible to fully automatically refill the chocolate with a visible level control on the machine in combination with a LCM melting container (LCM M models). Operation, change...

Available accessories Curved mold filling pipe with mechanical volume control Insert for reducing the volume in the tank LL Heated pipe system for LCM 40 AT-S and LCM 60 AT-S Heated protective grid for LCM 40 AT-S and LCM 60 AT-S W

The LCM AT models are ideal for filling hollow bodies and forms, for coating pastries, such as cakes and cookies, and for filling coating machines and dosing machines of all makes and models. Flexible mold filling pipes allow multiple uses. It is possible to refill during running operation with liquid chocolate. With the models LCM 40 AT and LCM 60 AT, it is possible to fully automatically refill the chocolate with a visible level control on the machine in combination with a LCM melting container (LCM M models). Operation, change of chocolate and cleaning for these models is quite easy. www.lcm.de...

Available accessories • Curved mold filling pipe with mechanical volume control • Insert for reducing the volume in the tank Heated pipe system for filling external machines • Heated and non-heated shaking table for mounting directly above the machine work surface L Only for LCM 25 AT: Heated draining sheet with grid or shaking table to attach to the side Heated protective grid for LCM 40 AT and LCM 60 AT Capacity [kg] Width [cm] Depth [cm] Height [cm] el. connection [V/kW] Empty weight [kg]

The LCM TWIN Temper was especially developed to continually have two types of tempering chocolate available. Both tanks work completely independently from each other and can be automatically filled with liquid chocolate using the LCM melting container (LCM M models). Easy cleaning and movability ensure flexible use of the LCM TWIN Temper Models. www.lcm.de [email protected] LCM Schokoladenmaschinen GmbH • Schlierer Strasse 61 • D-88287 Gruenkraut Tel.: +49 (0)751 - 295935-0 ■ Fax: +49 (0)751 - 295935-99

LCM TWIN Temper 25 AT • 40 AT • 60 AT Technical Data Available accessories • Curved mold filling pipe with mechanical volume control • Insert for reducing the volume in the tank • Heated pipe system for filling external machines • Heated and non-heated shaking table for mounting directly above the machine work surface • Heated protective grid

If you are looking for a maximum tempering capacity of up to 300 kg/h with easy operation and cleaning, then we would recommend the LCM Cascades TWIN Temper. Both tanks can be used in cascade operation (if you require a large amount of the same type of chocolate) as well as separate as Twin Temper (for simultaneous processing of two different types of chocolate). Automatically filling with liquid chocolate using the LCM melting container (LCM M models) or with a melting container from another manufacturer is possible. www.lcm.de [email protected] LCM Schokoladenmaschinen GmbH • Schlierer Strasse 61...

LCM Cascades TWIN Temper Technical Data Available accessories • Curved mold filling pipe with mechanical volume control • Heated pipe system for filling external machines • Heated protective grid L Through the simple cleaning possibility, this Temper can be used flexibly and a change of mass is possible without any problems with almost no loss of chocolate. The Temper is also suitable for the tempering of candy fillings or nougat masses.