Conca 100
Melting mixer for chocolate bean to bar production
Bean to Bar chocolate production line
20.500,00 €
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
