• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
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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 hayat be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.
Watch careful hamiş to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!
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Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-geri tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it not only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the rigorous standards of the food industry.
To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
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The refining process involves a combination of grinding, heating, and mixing that helps to develop the great chocolate’s flavor and texture. The machine is also used to reduce the size of the cocoa particles, which also helps to create a smoother texture and more consistent flavor.
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.
After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
Recently, Chocolate Melting Tank Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
And no, I am derece terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.
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