A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and derece during that step.

YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the art technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.

At Royal Duyvis Wiener we focused on helping customers to reduce production costs, save energy and minimize downtime for maximum efficiency.

Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.

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The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

 The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation. 

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Batch type mixing and grinding machine for thinning ingredients Chocolate SINGLE TUBE BALL REFINER containing minimum 30% fat. Chocolate refiner for natural oil or palm oil based chocolates, creams or tahini micronization. Depending of the adjusted refining process time bitiş product kişi reach 18 microns fineness.

The melter is designed so all surfaces are removable or accessible, and without laminate faces. It saf removable components to improve cleaning so you dirilik meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.

A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.

Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters dirilik be used as storage tanks as well, however storage tanks are only for liquid chocolate storage.

In this article, Chef Prish explains the different styles of machines used to grind and conche chocolate at home. She discusses the features, pros and cons of stone melangers, wet grinders, roller mills and more.