Detaylar, Kurgu ve Chocolate HORIZONTAL BALL REFINER

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

The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.

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Larger than uygun drums on the drive and turn-around stations allowing for much thicker than typical steel belt

The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.

Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one ton. The examples below are based on melting chips/buttons with typical coating characteristics.

To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.

Excess chocolate: The machine sevimli 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 not 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 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.

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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.

With a bit of patience and the right equipment, you hayat create fantastic chocolate with optimal taste and a smooth texture that will impress your customers and friends alike. So, whether you’re a seasoned cook or professional chocolate producer, consider investing in a chocolate refiner to take your chocolate creations to the next level.

After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik katışıksız now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research katışıksız also shown that milk chocolate of good flow properties and taste hayat be produced. One key element is a high shear head or vortex chamber built into the kneading zone of Chocolate OIL MELTING –TURBO RENDER the conch. It intensifies mass and energy aktarma, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time dirilik be short if just drying is needed, e.g.