Heat and consistency control
In chocolate and confectionery production, keeping the temperature right while the product is melted, mixed and held determines its gloss, consistency and flow. We build stainless steel machines for preparing chocolate, creams, fillings and honey at controlled temperatures and for processing powder ingredients.
Machines by production stage
- Melting: Fat melting tank for block margarine, cocoa butter and vegetable fats, and block chocolate melting tank.
- Pre-mixing and refining: Pre-mixer and the chocolate ball mixer, which refines the product with special steel balls.
- Resting and storage: Storage and stock tanks that hold chocolate, filling creams and semi-liquid products at a constant temperature.
- Honey and sensitive products: Honey vacuum tank for processing under vacuum.
- Powdered sugar: Powdered sugar mills that grind crystal sugar.
- Powder ingredients: Cubic and horizontal ribbon powder mixers for blending powders such as cocoa and powdered sugar.
- R&D: Laboratory ball mill for trying new formulations.
Indirect heating
In our tanks the product is never exposed to direct heat; a double or triple-layer water jacket transfers heat evenly, so the chocolate does not burn and its structure is not damaged. The machines can be installed individually or as a connected line; we describe the stages of the line on our chocolate processing machines page.
Share your product and capacity with us to request a quote.
