Used to make a variety of chocolate & nut pastes, kakım well bey spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.

This pale yellow vegetable fat extracted from cocoa beans is renowned for its unique aroma reminiscent of chocolate and its smooth texture. Cocoa butter is an important component in chocolate-making, and it

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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. 

Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-arka tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it not only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the Chocolate CONCHING MACHINE rigorous standards of the food industry.

Price: The price of a chocolate refiner dirilik vary significantly depending on the machine’s size and features. Consider your budget and production needs when selecting a machine.

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

Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the bitiş product.

Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.

Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility

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In case melting tank is going to be used also as storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.

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