Next, the margarine mixture is sent to a device called a Votator, the brand name for the most commonly used apparatus in U.S. margarine manufacturing. It has been standard equipment to the industry since the 1930s. In the Votator, the margarine emulsion is cooled in what is referred to as Chamber A. Chamber A is divided into a trio of tubes that successively decrease its temperature. Within two minutes the mixture has reached 45-50°F (7-10°C). It is then pumped into a second vat called Chamber B. There it is occasionally agitated but generally left to sit still and form its semi-solid state. If it needs to be whipped or otherwise prepared for special consistency, the agitation is done in Chamber B.