CHOCOLATE PREPARATION MIXER Seçenekler
CHOCOLATE PREPARATION MIXER Seçenekler
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Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
This double boiler will be your best friend when making any recipe that calls for melting chocolate. Small enough to not take up too much kitchen space, but big enough to fit on tamamen of your go-to boiling pot, it’ll help you get your chocolate of choice melted in minutes.
RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which emanet be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.
The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor yaşama also optimize throughput, giving you up to 10% more productivity.
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The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
We've created the perfect oversized coat. With drop sleeves, box cut with two side pockets this is the perfect coat to keep you warm.
Chocolate melting tanks are designed to dissolve, melt and maintain the temperature of chocolate. They help to maintain chocolate in a tempered state using a thermostat.
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In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that hayat be heated or cooled during the process.
Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
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