Product Description
Small Chocolate Conching Machine
Introduce:
The chocolate conche (milling) machine is used for the fine grinding of cacao powder and fat, sugar powder, and etc..It is also suitable for the fine grinding of soybean flour. The fine grinding time is about 8~10 hours,the average granularity can achieve 20m.Using electric heating.
Main Parameter:
Max capacity 20L
Fine grinding grain 20-25um
Fine grinding time 8~10 H
Overall power2.1KW
Weight 295KG
Outside dimension:920, 600, 1110mm
Technical Specifications :
Model | CJM20 | CJM50 | CJM100 |
Maximum capacity(L) | 20 | 40 | 100 |
Grinding Fineness(micron) | 20~25 | 20~25 | 20~25 |
Main Axle Rotating Speed(rpm) | 93 | 48 | 48 |
Grinding time(h) | 8~10 | 9~12 | 12~16 |
Main motor power(kw) | 1.5 | 2.2 | 5.5 |
Electrical heating power(kw) | 0.6 | 1 | 2.5 |
Weight(kg) | 295 | 360 | 1050 |
Outside dimensions(mm) | 920×600×1110 | 1100×80×850 | 1200×1150×1050 |
Tailored for Small Batch ProductionThis chocolate conche is ideal for small-scale manufacturers, R&D labs, and specialty bakeries who prioritize product quality and flexibility. Its manageable minimum batch capacity of 5 kg and compact footprint (1200 x 600 x 1100 mm) allow seamless integration into varying production spaces, making artisan chocolate accessible without complex infrastructure.
Precision Mixing and Efficient HeatingEquipped with a double direction mixing arm, this machine ensures thorough, uniform chocolate refinement. The electric heating jacket maintains optimal processing temperatures, improving the texture and flavor of each batch. Manual tilt discharge means operators maintain excellent control, reducing product waste and maximizing yield.
Safety Features and Reliable PerformanceThoughtfully engineered with safety in mind, the conche comes with overload protection and an emergency stop function. Its durable, easy-to-clean polished stainless steel surface resists wear and contamination. Manual controls make operation straightforward, minimizing training time and ensuring consistent results.
FAQs of Small Chocolate Conche:
Q: How does the double direction mixing arm improve chocolate refinement?
A: The double direction mixing arm provides thorough and uniform mixing, ensuring that solids and fats are efficiently blended. This results in a smoother, more even chocolate texture, enhancing product quality for artisanal or small batch production.
Q: What types of facilities is this small chocolate conche suitable for?
A: It is perfectly suited for small-scale production environments such as laboratories, boutique chocolate manufacturers, bakeries, and specialty food producers. Its compact size and batch flexibility make it easy to fit into limited spaces.
Q: When should the manual tilt discharge function be used during the production process?
A: Manual tilt discharge is used once the refining and mixing process is complete. This discharge method allows operators to easily and safely remove the finished chocolate mass from the conche for further processing or molding.
Q: Where can the Small Chocolate Conche be installed?
A: Due to its moderate dimensions (1200 x 600 x 1100 mm) and electrical requirements (220 V), it can be installed in compact production areas, test kitchens, or laboratory spaces with standard electric outlets and stable surfaces.
Q: What safety features are included in this chocolate conche model?
A: The unit is equipped with overload protection to prevent motor strain and an emergency stop button for immediate power cutoff, ensuring operator safety during use.
Q: How easy is it to operate and maintain this conche?
A: With manual controls and a simple interface, operation is straightforward, requiring minimal training. The polished stainless steel construction simplifies regular cleaning and maintenance, promoting hygiene and durability.
Q: What are the key benefits of using an electric heating system in chocolate processing?
A: The electric heating jacket provides consistent, precise temperature control without the use of external air compressors or cooling tunnels. This results in accelerated processing times, improved energy efficiency, and dependable chocolate quality.
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