Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.
Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that emanet refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.
Of course hamiş all questions could be answered. In particular the last point, kakım process equipment is usually designed individually by machine manufacturers for their clients.
5.It is easy to operate this machine.It is equipped with full set 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.
Everything about your new PTL melter is crafted to make your life easier – from its portability to the ergonomic loading.
Discuss your production floor setup and processing needs with our experts, and we'll pair you with the mefkûre equipment.
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Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.
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YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in asgari time and works noiselessly.
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their bitiş size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
An early approach to include the removal of volatiles into a recirculating ball mill system was made by DuyvisWiener which included a ‘taste changer; a rotating disk where hot air is blown over the chocolate layer formed by rotation1,15. These devices are still sold for small scale applications. F.B.Lehmann, now part of DuyvisWiener, özgü a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.
If cocoa butter is Chocolate SINGLE TUBE BALL REFINER replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar equipment sevimli be used to make it.
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’