Chocolate mill LabBM5

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Overview
A chocolate ball mill is a batch wet‑grinding refiner that reduces pumpable, pre‑mixed chocolate mass and other fat‑rich pastes to a target particle size (typically 18–25 µm). It operates downstream of fat melting and pre‑mixing and upstream of conching or storage. Model selection depends on required batch weight, available electrical supply and cooling source.

Process suitability — eliminate the ball mill range if

• The required batch is below 1 kg or above 1000 kg; no single model covers that range (above 1000 kg split the batch or select a continuous refining line).
• The formulation cannot maintain a pumpable continuous fat phase (≈30% fat typical); if circulation cannot be maintained the process will stop.
• The feed is dry‑only material (unground nibs or whole roasted nuts) with no pumpable fat phase; pre‑grind to paste upstream.
• The objective is flavour development or moisture reduction (conching is required, not refining).

Batch weight selects the model

• Laboratory (1–15 kg): LabBM5 (up to 5 kg) and LabBM10 (5–15 kg). Both run on 220 V single‑phase and require an external cold‑water source. LabBM5 discharges product and grinding media together; LabBM10 retains media behind a sieve for consecutive batches.
• Compact (15–180 kg): RBM20 to RBM160, built‑in fan‑cooled water battery standard. Above ~60 kg per batch larger models require three‑phase supply (380 V) or a transformer option.
• Industrial (>180 kg): RBM300 to RBM1000. Cooling supplied by facility water or available as built‑in option where offered.

Comparison table (model · working load · installed power · supply · cooling · price EXW Istanbul, excl. VAT)
LabBM5 | 1–5 kg | 1.9 kW | 220 V / 1‑phase | External cold water required | 7.200,00 €
LabBM10 | 5–15 kg | 2.3 kW | 220 V / 1‑phase | External cold water required | 7.900,00 €
RBM20 | 15–30 kg | 3 kW | 220 V / 1‑phase | Built‑in fan‑cooled water battery | List: 17.900,00 € · Discounted: 17.542,00 €
RBM40 | 15–60 kg | 4.2 kW | 220 V / 1‑phase | Built‑in fan‑cooled water battery | List: 20.800,00 € · Discounted: 20.384,00 €
RBM80 | 15–100 kg | 7.5 kW | 380 V / 3‑phase | Built‑in fan‑cooled water battery | 25.000,00 €
RBM160 | 15–180 kg | 9 kW | 380 V / 3‑phase | Built‑in fan‑cooled water battery | 29.300,00 €
RBM300 | 50–350 kg | 15.5 kW | 380 V / 3‑phase | Fan battery or chiller optional | 42.900,00 €
RBM500 | 50–500 kg | 20.45 kW | 380 V / 3‑phase | Brazed plate heat exchanger standard; built‑in chiller optional | 45.800,00 €
RBM750 | 50–750 kg | 23 kW | 380 V / 3‑phase | Brazed plate heat exchanger standard; built‑in chiller optional | 51.500,00 €
RBM1000 | 50–1000 kg | 27.5 kW | 380 V / 3‑phase | Brazed plate heat exchanger standard; built‑in chiller optional | 58.600,00 €

Process constraints (All models)

• Fat content: ~30% fat is the normal working range; below this the mass may lose fluidity, circulation slows and pump load rises — add cocoa butter or a compatible fat to restore flow if needed.
• Pre‑grind required for nibs and whole roasted nuts: ball mills require a pumpable feed (cannot reduce raw solids above ~1.5–2 mm); pre‑grind to paste upstream.
• Overgrinding raises yield stress: refining past the target fineness increases surface area faster than fat can coat it and raises viscosity; stop at the target fineness (below ~25 µm is typically non‑grainy).

How a chocolate ball mill works
A batch machine where pre‑mixed chocolate mass enters a water‑jacketed refining vessel. Hardened steel balls inside the vessel are agitated by a rotating shaft; shear and friction reduce particle size. On RBM20 and above a pump circulates the mass through the grinding media and a valve selects recirculation or discharge. LabBM5/LabBM10 refine by vessel agitation alone; LabBM10 retains balls behind a sieve for discharge, LabBM5 discharges product and media together via a removable plug. Temperature is controlled by the water jacket (PID); refining time (typically 1.5–4 hours) is the main control for final particle size once recipe and starting particle size are fixed.

Position in the production line

• Upstream: requires a pumpable pre‑mix. A fat‑melting tank with agitation or a dedicated pre‑mixer supplies the pumpable feed. Cocoa nibs must be pre‑ground to paste before loading.
• Downstream: refined chocolate transfers to conching for flavour development and moisture reduction, then to storage tanks before tempering, moulding or enrobing.

Capacity for nut pastes and fat‑rich products
The same wet grinding principle refines hazelnut/praline pastes, peanut butter, tahini and similar fat‑rich spreads. Nominal kg rating for these products is calculated at ~1.10 kg/L (versus 1.30 kg/L for chocolate), so nominal capacity is lower for fat‑rich pastes.

Maintenance and wear parts (All models)

• Hardened steel mixing arms — inspect for wear; expected service interval ~10 years under normal duty.
• Gearbox oil — check annually.
• Y‑strainer (cooling‑water circuit) — clean annually.
• Jacket water — use 30% food‑grade inhibited propylene glycol per heat‑transfer‑fluid spec to prevent scale.

Warranty and lead time

• Warranty: 1 year against manufacturing and construction defects (wear parts on service interval excluded).
• Lead time: 3–4 months from order; machines are built to order.

Technical characteristics / specifications

• Construction: AISI 304 stainless steel with hardened mixing arms (common to all models).
• Water‑jacketed tank with integrated electric heating and PID temperature control.
• Adjustable grinding time and cold‑start protection (common to all models).
• RBM20 and above: PLC control with HMI, PID‑controlled cooling system, magnetic filter, top lid with gas springs and safety switch, heated swivel outlet arm and product‑level sensing (availability depends on model).
• Cooling: built‑in fan‑cooled water battery standard on RBM20–RBM160; RBM300–RBM1000 configurable for fan battery or chiller; RBM500+ use brazed plate heat exchangers with optional built‑in chiller.
• Discharge methods: LabBM5 discharges product and steel balls together via hardened blind plug; LabBM10 discharges through a retention sieve to retain media.
• Nominal batch references (chocolate at 1.30 kg/L): LabBM5 5 kg, LabBM10 15 kg, RBM20 30 kg, RBM40 60 kg, RBM80 100 kg, RBM160 180 kg, RBM300 350 kg, RBM500 500 kg, RBM750 750 kg, RBM1000 1000 kg.
• Typical achievable particle size: 18–25 µm (cycles typically 1.5–4 h depending on recipe and starting particle size).
• Recommended ambient temperature: 20–25 °C.