The Thouet paste mixer is placed on load cells and for optimum and efficient mixing has two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.

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, as it is initially a very sticky mass, which can 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.

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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.

Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and bitiş choice saf to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice Chocolate Melting Tank might be:

I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and hamiş scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You emanet really see the sugar and shot moving well.

Choosing the right chocolate refiner güç be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:

  The stones crush the cocoa nibs, gradually transforming them into a liquid state known as chocolate liquor. Kakım the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the bitiş chocolate.

The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.

The largest difference is rather an economical one, kakım very expensive cocoa butter is replaced by relatively inexpensive alternative fats.

Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)

It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break the particles during rotation; volatile water and flavours are removed by ventilation and heating.

Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.