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Chocolate tempering machine application and required finished result; Mass and flow: Specify real chocolate or alternative coating composition, viscosity, incoming temperature and flow range. A cocoa-butter tempering process is not automatically appropriate for every compound coating.; Crystal control: Compare temperature stages, shear, recirculation and the agreed method for measuring temper. Stable display temperatures alone do not establish an acceptable crystallization condition.; Representative input variation and difficult operating conditions; Application risks and exclusions: Changing recipes or flow can disturb temper and appear later as bloom or poor release; use finished-product storage observations where required.; Site and supporting services: Provide conditioned chocolate supply, cooling and heating services, heated return lines and clean connections to the depositor or enrober.; Acceptance method and retained evidence: Measure temper condition through startup and flow changes, then assess gloss, snap, release and agreed storage stability of finished products.; Maintenance and support scope: Inspect heat-transfer surfaces, scrapers, pumps and temperature sensors; retain cleaning and recipe-transition procedures.; OEM/ODM changes requested: Flow arrangements, thermal circuits, controls and downstream interfaces may be customized; new fat systems require process trials.; Destination, local installation conditions and documentation language; Drawings, samples, tooling ownership and revision control; Operating sequence, changeovers, training and commissioning responsibilities.