During the grinding process, due to shearing and grinding action, temperature of the chocolate mass goes up. Under normal grinding operation the temperature goes up to 130o F. Many chocolatiers discovered that the flavor and taste of the chocolate can be improved by controlling the temperature of the contents during grinding process.
During the initial grinding process, if the cocoa nibs are heated up, they grind faster. So we have developed heating controllers for these GrindeursTM.
We have developed two different types of heating controllers.
CocoaT ThermAirTM – Hot-Air thermal controllers (patent applied for) blow up to 100o C air on the chocolate surface to control the temperature of the contents. The actual temperature of the chocolate mass is continuously fed to the controller to minimize the temperature over shoot. One can also control the amount of hot air blown to the chocolate mass surface to give better control over the amount of volatiles removed. This mode of heating is better than heating the drum to control the temperature of the drum or the contents.
Price: $1250 F. O. B. Atlanta
CocoaT IRconTM – Infra red thermal controllers (patent applied for) heat the cocoa mass to the desired temperature. The actual temperature of the chocolate mass is continuously fed to the controller to minimize the temperature over shoot. If the customer wants to buy this controller, they should also purchase the Stainless steel lid option.
Price: $900 F. O. B. Atlanta
SS Lid price – $249.99 F. O. B. Atlanta
Call for shipping quote