A fundamental element to complete the chocolate transformation process as it removes

the negative “acidity” and any residual humidity, hence maximising the quality of the

transformed product. The mixer, located at the centre of the heated tank, has the task

of continually mixing the chocolate, oxygenating it in order to obtain, within a working

cycle of 8 to12 hours, a homogeneous and flawless mixture. The processing program can

be personalised by the operator. The machine’s frontal touch screen has four distinct

categories: duration, temperature, emulsion intensity and oxygenation via a variable flow of air

• Tank capacity: 60 kgs.
• Conching time: 8-12 hours.
• Dim.: cm 67 x 80 x 115 Ht.
• Power: 230V/50Hz/1Ph – 3.5 kW