Vaglio
Sieve for Bean to Bar chocolate filtering
Bean to Bar chocolate production line
4.300,00 €
REQUEST INFORMATION
Bean to Bar Courses for the production of dark, milk and speciality chocolate at Selmi Training Centre
Last component of the Selmi Bean to Bar Line, Vaglio has the function of sifting, via a vibration system, the chocolate after the final refining.
This process eliminates the residual excess fibre and foreign bodies, in order to ensure the safety of the product and to obtain an output compound of about 16 microns: granulometry imperceptible to the palate.
The stability of the machine has been optimised and its performance improved, thanks to an increase in the sieving surface and vibration intensity.
Easily removable and washable loading hopper.
Technical Specifications
-
Electrical specification:
400 V three phase - 50 Hz -
Power required:
0.18 Kw - 0.61 A - 5 poles -
Hourly production rate:
50-60 kg -
Dimensions:
[mm] (LxWxH) 620x710x1460 -
Sieve diameter:
390 mm
Characteristics
- Compact dimensions.
- Final automated sieve aimed at filtering out the impurities introduced during processing.
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
