Chocolate POWDERED SUGAR MILL - Genel Bakış
Chocolate POWDERED SUGAR MILL - Genel Bakış
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As chocolate mass is a non-Newtonian fluid we have to measure its shear stress at different shear rates, which results in a flow curve. Shear stress divided by shear rate results in the apparent viscosity; if we again plot this versus the shear rate we get a viscosity curve. Chocolate mass is a shear thinning fluid, so the highest viscosity is found when the mass starts to flow. Interaction between particles is considered to be responsible for this behaviour3, which is very different to Newtonian fluids such as water.
Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.
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The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-peş tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it derece only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the rigorous standards of the food industry.
The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size Chocolate STORAGE TANK is also possible.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘pilot plant’) all the way to large industrial production systems.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, bey well bey, the çağcıl ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
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Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimum size of an industrial production line?