CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
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Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, bey it is initially a very sticky mass, which dirilik transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
Tempered chocolate katışıksız to be heated to the temperature of chocolate inside the melting tank. Use decrystallization tube for the heat exchanging purpose. Melted chocolate inside the melter birey be transfered to storage tank so equipment to be ready for the next melting batch.
5.It is easy to operate this machine.It is equipped with full takım of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.
There is a standard 1 year warranty for these units. Please see the complete Warranty for more details.
Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Melangers, or stone grinders, dirilik have adjustable speed and pressure controls to control the texture of the chocolate being produced.
We provide OEM service. At the same time, life-time after-sales service for our equipment are provided to world wide customer and we are looking forward to your visit.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, bey well kakım, the modern ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should hamiş exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of experience. Here are just some of the unique features built into each of our machines:
Complete process line for the small scale production of chocolates and compound coatings. Mefkûre for product and process development work.
• Provide a continious CHOCOLATE PREPARATION KITCHEN EQUIPMENT production in order to avoid loss of production during loading and unloading of product
A chocolate refiner, also known as a conche or conching machine, is an advanced chocolate refining machine used by chocolate manufacturers to create high-quality chocolate products. The machine is used to refine and grind cocoa nibs, sugar, and other ingredients into a smooth and silky chocolate mass.