• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
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Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent takım of rolls. The five roll refiner has four (4) refining steps, each roll katışıksız a different speeds. Pressures are controlled bey well.
The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor kişi also optimize throughput, giving you up to 10% more productivity.
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Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
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Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘pilot plant’) all the way to large industrial production systems.
• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading veri for production along with safety protection and process monitoring
Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should hamiş 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 Chocolate Melting Tank valve, there is possibility to circulate the mass or discharge to a storage tank.
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction can be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
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The environment inside the Refiner is controlled, so the temperature does derece increase and prevents the chocolate of being burnt.