Conca 200-400
Melting mixer for chocolate bean to bar production
Bean to Bar chocolate production line
Conca 200: 22.900,00 €
Conca 400: 27.000,00 €
Bean to Bar Courses for the production of dark, milk and speciality chocolate at Selmi Training Centre
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.
Technical specifications Conca 200
-
Electrical specification:
400 V three phase - 50 Hz -
Power required:
4 Kw - 16 A - 5 poles -
Tank capacity:
200 kg -
Dimensions:
[mm] (LxWxH) 620x710x1460 -
with the lid open and dispensing spout on the right side:
w. 1080 mm
Technical specifications Conca 400
-
Electrical specification:
400 V three phase - 50 Hz -
Power required:
5 Kw - 16 A - 5 poles -
Tank capacity:
350 kg -
Dimensions:
h. 1370 mm, w. 950 mm, d. 960 mm -
with the lid open:
h. 1815 mm -
with the lid open and dispensing spout on the right side:
l. 1080 mm
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.
BEAN TO BAR LINE
Grinder Plus
Mill for the creation of the cocoa mass
Max. capacity: 15 kg
Hourly production: 35-40 kg
Micron 25
Ball refiner for spreadable creams
Max. capacity: 10/15 kg
Hourly production: 20/25 kg/h
Micron 50
Ball refiner for spreadable creams
Max. capacity: 60 kg
Hourly production: 40 kg/h
Conca 100
Conching to remove the negative acidity
Max. capacity: 100 kg
Conching time: 8/12 h
Conca 200 - 400
Conching to remove the negative acidity
Max. capacity: 200/350 kg
Conching time: 8/12 h
