Product Description
1000L Chocolate Conche
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 16~22 hours, the average granularity can achieve 20m.
Main parameter :
- Max capacity1000L
- Fine grinding grain20-25um
- Fine grinding time16-22 H
- Overall power20.7KW
- Weight3050KG
- Outside dimension2627x1280x1520mm
Robust and Hygienic DesignConstructed from food-grade, high-strength stainless steel, the 1000L Chocolate Conche provides durability and sanitary processing ideal for maintaining strict food safety standards. Its heavy-duty motor and gearbox ensure consistent performance, while the sleek, silver finish reflects its robust build and modern style.
Advanced Agitation SystemThe double-shaft agitator with scraping arms enables thorough mixing and refined particle size of 20-25 microns, enhancing the chocolates texture. The batch process allows for customizable operation, with each cycle taking approximately 816 hours depending on the ingredients and desired finish.
Flexible and User-Friendly OperationOperation is semi-automatic, PLC-controlled, with options for both manual and pneumatic discharge. Cleaning is simplified by easy disassembly, and the system is designed for low noise (78 dB), minimizing workplace disruption. The voltage can be customized, suiting different electrical standards.
FAQs of 1000L Chocolate Conche:
Q: How is the 1000L Chocolate Conche cleaned after use?
A: The machine is designed for convenient cleaning, featuring an easy disassembly process that allows all major components to be washed with water, ensuring quick turnaround between batches and high hygiene standards.
Q: What fineness can be achieved using this chocolate conche?
A: This conche consistently refines chocolate to a particle size between 20 and 25 microns, delivering smooth textures essential for premium confectionery applications.
Q: When should I use the manual versus pneumatic discharge option?
A: Manual discharge is ideal for smaller-production runs or when precise control of discharge is required. Pneumatic discharge is recommended for larger, continuous batches or when speed and efficiency are top priorities.
Q: Where can this conche be installed, and for which applications is it best suited?
A: Suitable for use in chocolate factories, bakery ingredient suppliers, and confectionery processing facilities, this machine adapts to a range of production environments with its sturdy, space-efficient design.
Q: What benefit does the double-shaft agitator with scraping arms provide during processing?
A: The agitator system ensures efficient, uniform mixing and prevents the build-up of ingredients on drum walls, resulting in consistently fine chocolate and reduced processing time.
Q: How long does the refining and conching process take with this machine?
A: The process typically takes between 8 to 16 hours, depending on the composition of the material and the target fineness, giving flexibility based on recipe requirements.
Q: What safety features are built into the 1000L Chocolate Conche?
A: The conche includes overload protection and an emergency stop function, ensuring operator safety during use and minimizing risk during unexpected situations.
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