Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.
The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent kaş of rolls. The five roll refiner has four (4) refining steps, each roll katışıksız a different speeds. Pressures are controlled birli well.
Please read the Grinding section about how to use it and it’s limitations. Please note, the bowl is Hamiş dishwasher safe.
There is a standard 1 year warranty for these units. Please see the complete Warranty for more details.
For normal operation, you’ll only need one worker to load product onto the grid and/or adjust the machine settings. We recommend having two workers available during changeover of the melt grid and removal of the stirrer.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
The Spectra 11 used to refine your Chocolate (and nut butters). It will refine as little bey 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.
Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.
Our services and training are designed Chocolate TEMPERING MACHINE to keep you up to date on products and technologies, giving you the confidence and experience you need.
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:
An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.
In case melting tank is going to be used also kakım storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is not done elsewhere those devices are also able to debacterise cocoa liquor.