BEAN TO BAR
Melting Mixer for Chocolate Bean to Bar Production "CONCA 60-100"
A fundamental element to complete the chocolate transformation process as it removes the negative “acidity” and any residual humidity, hence maximising the quality of the transformed product.
The mixer, located at the centre of the heated tank, has the task of continually mixing the chocolate, oxygenating it in order to obtain, within a working cycle of 8 to 12 hours, a homogeneous and flawless mixture.
The processing program can be personalised by the operator. The machine’s frontal touch screen has four distinct categories: duration, temperature, emulsion intensity and oxygenation via a variable flow of air.
Characteristics
- Compact dimensions.
- Ideal for the medium to large workshop and chocolateries.
- Mixer designed for the perfect homogenization of the chocolate.
- Programs can be personalised by the operator.
Technicial Specifications
- Electrical specification: 400V three phase 50Hz
- Required power: 4 kW - 16A – 5 poles
- Tank capacity: 100 Kg
- Dimensions: h. 1200 mm (1400 with the lid open), w. 625 mm, d. 920 mm
OTHER PRODUCTS
Packaging Machines