Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
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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Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.
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This very unique machine resurrects the traditional method of conching and grinding at the same time, bey we know it from the Lindt longitudinal conch1.
vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
Faster working time: The machine is faster than a cocoa melanger, which means you birey create larger batches of chocolate in less time.
This allows a reliable Chocolate HORIZONTAL BALL REFINER process to achieve and maintain a constant quality of the product from batch to batch.xt
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The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
●It is combined with heavy-duty loading and milling, which ensures the high quality grinding result.
Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.