Product Description

Dry storage materials in the containers (sugar, cacao, undercheese powder) are weighed PLC or in manually steelyards and sent to the the mixer where it is molded and mixed heavily. In the next step chocolate is transfered to the twaincylinder from the mixer where it is crushed by squeezing and then sent to fivefoldcylinder in ****0 micron sites through the spiral or transfer bands. Again it is squeezed and crushed in the fivefoldcylinder and then sent with again spiral or transfer bands to the conching. The main goal in conching is to give the specific smell and gas to the chocolate and to provide adding and mixing the correct oil proportion. - Chocolate mix cauldron with rustless double-hull - Rustless mixer axes and cauldron strip off - Double spindle and rustless double cauldron - Easily portable spindle and bearing bushings - Easily adjustable imperviousness seals bushings - Safety valves seen aesthetics and pretty - System valve is able to make emptying easily and fast - 7 step different turnover and different temperature (cold, warm) fast cooling and warming - The fan system for taking out external smell and moisture of the production - To stand all over PLC control system - Conching takes hr **8 - *5 KW electricity engine is used in capacity kg/hr ***0 - *0 KW electricity engine is used in capacity kg/hr ***0 - **2 KW electricity engine is used in capacity kg/hr ***0 THE SORT OF LABORATORY PRODUCTİON ORDERS WELCOME