Conca 100
Melting mixer for chocolate bean to bar production
Bean to Bar chocolate production line
19.800,00 €
REQUEST INFORMATION
Bean to Bar Courses for the production of dark, milk and speciality chocolate at Selmi Training Centre
Conca 100 is 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.
Technical Specifications
-
Electrical specification:
400 V three phase - 50 Hz -
Power required:
4 Kw - 16 A - 5 poles -
Tank capacity:
100 kg -
Dimensions:
h. 1200 mm (1400 with the lid open), w. 625 mm, d. 920 mm
Characteristics
- Compact dimensions.
- Ideal for the medium to large workshop and chocolateries.
- Mixer designed for the perfect homogenization of the chocolate.
- The production programs can be personalised by the operator.
BEAN TO BAR LINE
Grinder Plus
Mill for the creation of the cocoa mass
Max. capacity: 15 kg
Hourly production: 35-40 kg
Micron 25
Ball refiner for spreadable creams
Max. capacity: 10/15 kg
Hourly production: 20/25 kg/h
Micron 50
Ball refiner for spreadable creams
Max. capacity: 60 kg
Hourly production: 40 kg/h
Conca 100
Conching to remove the negative acidity
Max. capacity: 100 kg
Conching time: 8/12 h
Conca 200 - 400
Conching to remove the negative acidity
Max. capacity: 200/350 kg
Conching time: 8/12 h
