Continuous mixer Conca series

for chocolatecompactrotary

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. 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.