The chocolate production line is an automatized closed system for making chocolate, chocolate glaze and filings.
The premixer principle is based on the simultaneous mixing of raw materials and their heating.
Homogenizer with heating and feeding cone is equipped with horizontal container with a motor and a serrated knife inside. The molten fat enters the homogenizer through a pipeline where it is thoroughly crushed and mixed. The homogenizer pushes the processed product back into the premixer. Product circulation is a continuous closed system. The time of homogenization depends on the conditions of product. A feed cone is attached to the homogenizer, through which are added the bulk ingredients that are mixed with the homogenized fat mass. Through a closed tube system, the mixed weight chocolate weight) in the homogenizer-premixer system is circulated, which allows a high degree of dispersion of the product.
At the end of the raw material homogenization process, the product is fed into a spherical (ball shape) mill with a screw pump. Work principle is to maintain the right temperature and structure by mixing the raw materials for further processing or use. The mixing speed is controlled by the frequency
The entire line has a heating system consisting of a heat exchanger, circulator pump and piping that is connected to the baskets by heating all the installations. Temperature controller provides temperature control of the production line, where the required heating temperature is set.