Greatest Kılavuzu CHOCOLATE PREPARATION MIXER için
Greatest Kılavuzu CHOCOLATE PREPARATION MIXER için
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• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
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Of course not all questions could be answered. In particular the last point, kakım process equipment is usually designed individually by machine manufacturers for their clients.
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Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready Chocolate HORIZONTAL BALL REFINER for further processing.
I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and hamiş scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You yaşama really see the sugar and shot moving well.
Powders of extremely high fineness yaşama easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill özgü the advantage of a smaller footprint and larger cooling jacket.
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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.
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●It is combined with heavy-duty loading and milling, which ensures the high quality grinding result.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimal size of an industrial production line?