Each tempering unit in the King ranges is the high quality machine for the chocolate to get the expected tempering quality.
The whole process of the tempering is continuously, since the chocolate be pumped from the botton to the top the different temperature zone melt the unstable crystal and leave the stable crystal in the chocolate. The more stable crystal you get in the chocolate, the higher quality chocolate you will get after the forming.
The tempering quality is not only for the pure cocoa butter chocoaltes, but also for the chocoalte with a high precentage of milk fat or cocoa butter equivalents(CBE).