Features of chocolate making machine :
1,Machine is made of full stainless steel
2,Designed with double jacketed which allow cool water circulate,
prevent the high
temperature burned the chocolate.
3,Easy to operate and move, and it does not take too much
space,ideal machine for lab or
small factory.
4,Machine is with compact structure,simple operation, easy
maintenance,low cost.
| Model Number | Volume | Conching time | Power (v) | Fineness |
| AJM-50 | 50l | 10-16h | 2.2kw | 20-25um |
| AJM-500 | 500l | 14-18h | 11kw | 20-25um |
| AJM-1000 | 1000l | 14-18h | 22kw | 20-25um |
50L volume chocolate conching machine
usually used in the lab, and for small refining chocolate.
chocolate conche is one of the main equipment for fine grinding of
chocolate material, it is also can be used for the grinding of bean
powder, oil material , as well as for the grinding of chemical
materials. The grinding time takes approx 10-16 hours, with the
average fineness being to 20um
2.1 500l chocolate conche is one of the main euipment for fine
grinding of chocolate, it is also suitable for the grinding of
bean powder and oil material fluids, as well as grinding of
daily-use chemical materials. The grinding time takes usually 10-12
hours, the average fineness is up to 20um.
2.2 The cylinder-type chocolate conche has compact structure,
people can easily operate and repair it. Due to its low lump-sum
investment and can be put into operation rapidly, such machinery is
most suitable for Small Medium Enterprises
2.3 The cylinder-type chocolate conche can mix and blend the
chocolate syrup uniformly, and under the influence of lecithin, it
can play a good role in dilution and emulsification of the
chocolate syrup
1000L volume chocolate conching machineworking principle for chocolate conching machine:The motor drive gear reducer box, the main shaft rotates foreward,
the pull-rod drive the umbrella construction, the indicating
needle shows the tension or loose of the scraper against the lining
abr. The
circumference diameter of the cutting face is 1190mm,
the adjustable circumference diameter is 1180-1230mm. After the
chocolate raw material been put into the barrel, the materials is
mixed uniformly by going round and round in the barel, the syrup
fling to the barrel wall by the centrifugal force, the moving
scraper close fitting to the lining bar. Such movement is
repeatedly operated, thus make the syrup become even mixing,
emulsified
dehydration and off-odor. After being refined, the multi-edged raw
material are made into round or oval shape, which meet the
manufacturing technological requirements of the chocolate
production.
