Için basit anahtar Chocolate STORAGE TANK örtüsünü
Için basit anahtar Chocolate STORAGE TANK örtüsünü
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This pale yellow vegetable fat extracted from cocoa beans is renowned for its unique aroma reminiscent of chocolate and its smooth texture. Cocoa butter is an important component in chocolate-making, and it
Tempered chocolate katışıksız to be heated to the temperature of chocolate inside the melting tank. Use decrystallization tube for the heat exchanging purpose. Melted chocolate inside the melter can be transfered to storage tank so equipment to be ready for the next melting batch.
We deliver innovative machinery solutions for our customers through collaboration, direct access to our technical team, and willingness to adapt.
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If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass başmaklık to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.
Excess chocolate: The machine yaşama be used to refine excess chocolate, reducing waste and increasing efficiency.
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Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should derece exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate Chocolate OIL MELTING –TURBO RENDER is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
The melter is designed so all surfaces are removable or accessible, and without laminate faces. It özgü removable components to improve cleaning so you yaşama meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
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 hamiş 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.
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.