เครื่องกวน ผสมช็อกโกแลต รุ่น Conca 100

About the machine

Conca 100

Melting mixer for chocolate bean to bar production

Bean to Bar chocolate production line

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.

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.