Grinder Plus
Turns cocoa nibs into a mass
Bean to Bar chocolate production line
16.000,00 €
REQUEST INFORMATION
Bean to Bar Courses for the production of dark, milk and speciality chocolate at Selmi Training Centre
Third component of the Selmi Bean to Bar range, Grinder Plus has the specific task of grinding the cocoa nibs in particles of size between 100 and 300 microns.
The product, once inserted into the hopper, is crushed by stainless steel pins to obtain a “pre-refined” paste.
Versatility and ease of use allow this machine to be used also for the refining of dried fruit, constituting an excellent alternative to the vertical cutter.
Technical Specifications
-
Electrical specification:
220 V single phase - 50 Hz -
Power required:
4 Kw - 16 A - 3 poles -
Hourly production rate:
35/40 kg -
Dimensions:
[mm] (LxWxH) 620x710x1460
Characteristics
- Compact dimensions.
- Stainless steel pins.
- Stainless steel roller crushers.
- Hopper suitable for 15 kg of dried fruit or beans.
- 15 kg hopper for dried fruit and beans.
- Suitable for a medium to large laboratories, chocolatiers and patisseries.
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
