Yoocco brand small chocolate refiner and conche machine

Chocolate Refiner and Conche is the main machine in chocolate production and can be used for refining and conching chocolate pastes/mass, and is also suitable,r refining jam, peanut butter or other liquorlpastes.

YC-JM40 model is usually for small batch chocolate production or sample making of chocolate factory with manual blade tightening.

Your Machine Requirements

Features

The refiner stirs and mixes the raw materials of the chocolate slurry evenly, and under the action of lecithin, it has a good effect on the dilution and emulsification of the chocolate slurry.
The feeding port and the overflow port of the refiner are relative positions. They are opened during the operation of the refiner and the slurry grinding process. During the natural overflow process, it has a good effect on dehydration and deodorization, and can maintain the natural color and aroma of chocolate.
The refiner is double jacketed for thermal insulation, the temperature can be controlled and adjusted by electric heating, and the thermal insulation performance is good. During the refining process, the slurry is closed, so the hygiene requirements are guaranteed.
good quality and high efficiency.
Advanced technology

Working Principle

The motor drives the worm gear reducer, the main shaft rotates clockwise, the central pull rod pulls the umbrella-shaped tool post assembly, and the pointer or ruler indicates the wear tightness of the tool surface and the inner cylinder lining. When the chocolate raw material is put into the cylinder, it is evenly stirred by rotating, the slurry is centrifuged against the cylinder wall, the scraper is pressed on the cylinder wall, and the operation is repeated to achieve uniform slurry mixing and emulsification dehydration. The finely ground chocolate sauce has a smoother taste and longer storage time, which meets the requirements of the chocolate production process.

Tech Specs

Frequently Asked Questions

What do you need to pay attention to when operating the chocolate refining machine?

When adding raw materials to the refiner, the oil should be put in first, and then the powdered raw materials should be put in. The cocoa liquid block should be cut into small pieces in advance and heated and dissolved (the temperature should not exceed 50 ℃) before putting in. It is forbidden to put in solid blocks. One-time feeding is not allowed, so as not to damage the blade, the inner liner, and affect the mixing and grinding fineness. After feeding, the blade can be tightened only after the raw materials are evenly mixed, divided into three times, the first tightening is one hour after feeding, the second tightening is four hours later, and the third tightening is at six After one hour, according to the grinding requirements, it is best to divide it into several tight grids. If one-time tight grids are not allowed, it will cause excessive mechanical wear and shorten the service life of the machine, and will also cause heavy metal elements and iron in the chocolate paste. The quality content is significantly increased, which seriously affects the quality of the finished chocolate. The temperature of the chocolate Slurry should not exceed 45-50℃

What is the effect of chocolate conching?

1.conch can make the material reach a certain fineness, and most of the materials have a fineness of 25-20 microns, which will make the taste delicate and smooth; 2. The conching makes all kinds of materials mixed evenly, forming a highly uniform dispersion system with good fluidity; 3. conching can reduce the moisture in the ingredients, so that the moisture content does not exceed 1%; 4.conching can make the spices mix evenly, which is convenient for the aroma and flavoring of the chocolate, so that the chocolate has a uniform and comfortable characteristic; 5. conching can dilute and emulsify the material. If the temperature of the material is kept constant, the finer the grinding, the more viscous the material and the lower the fluidity.

What is the effect of chocolate refining?

1.Promote the color change of chocolate materials; 2.Remove unnecessary volatile acids remaining in the cocoa material; 3.Promote the chemical change of taste substances in chocolate materials; 4.Promote the viscosity of the material to change and improve the fluidity of the material; 5. Refining is the continuous mechanical mixing, kneading and shearing of the material to further crush and reduce the particle size of the material; through continuous mechanical collision and friction, the particle shape of cocoa and sugar becomes smoother and improves the taste of chocolate.

How long is the conching time?

It depends on the types of chocolate and your production process. Usually is 16-22H. finely ground chocolate mass is - 20-25 microns

What's the material of the chocolate conching machine?

The interior is carbon steel material, stainless steel cannot be customized.

How to adjust the fineness of the refiner?

40L, manual adjustment Models above 500L, electric control, set on the PLC control panel

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Yoocco brand small chocolate refiner and conche machine

Your Machine Requirements

Features

Working Principle

Tech Specs

Frequently Asked Questions

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