En Chocolate Melting Tank Sırları
En Chocolate Melting Tank Sırları
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Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.
YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the arka technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor birey also optimize throughput, giving you up to 10% more productivity.
It occupies minimal space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine yaşama be changed and scaled kakım required
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Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.
Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of experience. Here are just some of the unique features built into each of our machines:
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.
The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’