Medium Chocolate Conching Machine

Model: NCM-510

Category: Baking equipment & Processing Machines

Booth No: J332

Characteristic

Features：
Major functions
A. Deacidify：Cocoa beans are fermented at the place of origin, and the acidic substances will gradually volatilize because of the contact with air and the grinding temperature. The process makes the chocolate flavor take shape.
B. Finest grinding：Using the relative speed result from the rotation of the stainless steel pot and the granite wheel to reduce the chocolate particles size.
Refine particle size to less than 20 microns.
The capacity of each batch is around 8 kg of chocolate.
Available for continuously operating for 5-7 days
The rotation speed for the chocolate pot is 0-100 RPM
USA FDA food-grade silicone glue for binding was adopted
Stainless steel structure and natural granite are more durable
Manual tilting design
Overcurrent protection - fuse
The pressure of the granite wheel is adjusted by a mechanical handwheel

Conching Remarks：
The conching time depends on the fermentation situation. Normally, it takes 24 hours at least. The longer the conching time is, the less the acidic flavor remains.
The conching temperature at 50-70 degrees Celsius is recommended.
Except for chocolate, this machine is suitable for the refinement of other nut butter and puree.

Specification：
Power supply：single-phase 110V/220V, 50/60Hz
Drive Power：150W
Chocolate yield：8 kg
Grinding fineness：below 20μ
Revolutions per minute(RPM)：0-100
Dimensions of machine：L55 x W46 x H90 cm
Total machine weight：50 kg
Grinding Wheel Material：Natural Granite
Container Material：Stainless Steel
Device：Manual tilt device/tilt fixing device/dustproof cover
Origin：Made in Taiwan

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Medium Chocolate Conching Machine

Characteristic

Other Products

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