The main thinning process of chocolate dough is realized in this machine. Thick chocolate dough is getting through mills with stainless steel iron balls and become 20-25 microns which is ideal thinness.
By connecting this tube your mixer or already roughly thinned product tank, you can circulate through this tube and bring the product to ideal thin
In the thinning process, the temperature of the product is getting higher and can burn the product. According to this, BME250 has a self cooling system in which cold water is circulating in the jacketed parts and cools the product. Special cooling machine is needed in order to supply BME250 with cold water or if you have + 8 C cold water in your factory then there is no need for cooling machine.
TECHNICAL SPECIFICATIONS
The parts which contacts with product are stainless steel
Machine has general heating
Malinger engine
26 kw
Chocolate pump
2.2 kw
Water engine
0.25 kw
Digital thermostat
3 (general heating, product
protection and tube cooling)
Water heater
4.5 kw
Amount of balls used
140-150 kg max
Diameter of balls used
6.35/7.90 mm
Final Product thinness
20-25 micron
(entry 80 micron)
Production capacity
250 kg/ 2 hour
Energy consumption
40 kw
Dimensions (mm)
L 1500 x W 1000 x H2800