• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the art technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.

Delivery is about 1 week USA and 2-3 weeks for international. If you are offered ANY faster options in checkout they are a glitch and you should hamiş choose them. Prices do not include any taxes, tariffs or clearance fees your country may impose.

Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.

We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering. 

• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture

Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.

 The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation. 

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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.

It dirilik be beneficial to reach out to fellow chocolatiers or industry professionals for their recommendations and experiences with specific brands or models.

So in practice, chocolate makers will always have to negotiate individually with suppliers. This paper will provide an introduction to the possibilities on the market.

After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large Chocolate TEMPERING MACHINE voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.

In this article, Chef Prish explains the different styles of machines used to grind and conche chocolate at home. She discusses the features, pros and cons of stone melangers, wet grinders, roller mills and more.