Conca 200/ 400

About the machine

Conca 200/400

Melting mixer for chocolate bean to bar production

Bean to Bar chocolate production line

Conching is an important step of the complete chocolate transformation process. Selmi’s CONCA 200-400 enhances the aromatic profiles of Bean to Bar chocolate and removes any negative “acidity” and any residues of humidity .

The CONCA 200-400 features a heated tank with a central mixer that continuously stirs the chocolate – this oxygenates it and creates a homogeneous and defect-free product in a cycle lasting between 8 and 12 hours.

The new model CONCA 200 and 400 features a greatly improved system for mixing the chocolate, thanks to an innovative inertial rotary system which, in addition to the usual rotation of the stirrer, adds a second and simultaneous orbital rotation . This method of conching produces a final product with incomparable aromatic notes .

The touch screen control panel , located on the front of the machine, enables the operator to customise four aspects of the machine’s operation: duration, temperature, emulsion intensity and oxygenation by means of variable air flow.

Characteristics

• Compact dimensions.

• Ideal for the medium to large workshop and chocolateries.

• Mixer designed for the perfect homogenization of the chocolate.

• Programs can be personalised by the operator.