En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
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These industrial-grade melters are equipped with an open-ferde single lid design for ease of use and cleaning. Mefkûre for any production line that requires a consistent and continuous supply of melted chocolate.
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The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).
If you’re going to be dealing with any sort of dough—pie, pain au chocolat, or cookie, to name a few—you’ll want a bench scraper to help slice it up (and then scrape off the counter) with ease.
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Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
Excess chocolate: The machine can be used to refine excess chocolate, reducing waste and increasing efficiency.
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Our chocolate equipment have been popular in the food industry. At the same time, the products produced by our equipment are also in the forefront of the candy industry birli well.
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the bitiş product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such birli:
• Provide a continious production in order to avoid loss of production during loading and unloading of product
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 Chocolate CONCHING MACHINE time’