Tempermeter : measure of the crystallization rate

The EXOTHERM SMART calculates precisely the crystallization rate of your chocolate. This tempermeter controls the quality of your production through 4 characteristics (Time, RSI, Slope, Temperature).

The integrated software and printer manage the curve and edit the results.

The EXOTHERM SMART can be connected, via a LAN network to the supervisor DATACOLLECT 2.0.


  • Stable and precise cold bloc for a good repeatability/Setting range from +1 °C to +15 °C
  • Pre-heated probe at the temperature of the chocolate/Setting range from +20 °C to +40 °C
  • Color LCD screen with display in real time of the cooling curve
  • Calculation of the tempering values: Time, RSI (Rapid Solid Index), Slope and Temperature
  • Export of data (USB)
  • Option : Cable and software with database ensuring traceability measures/recipes


  • Connectivité RJ45 (LAN)
  • Dimensions (L x P x H) : 356 x 233 x 250 mm
  • Poids : 5,5 Kg
  • Alimentation sur secteur 100 V à 240 V - 50/60 Hz - 60 W


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