Ball Mill Refining
Ball Mill Refining & Liquid Conching
Chocolate and compound coatings can be produced using distinctly different methods and equipment. In addition to conventional roll refining systems (with ‘dry’ conches) Kocotek also specializes in modern ball mill based systems (with ‘wet’ conches). We are also uniquely specialized in ‘hybrid’ systems that combine technologies from roller refining, ball mill refining, wet conching and dry conching). Depending on the type of chocolate (or compound coating) you wish to produce and each method and system has distinct advantages. We highly recommend exploring all methods of chocolate refining and conching we offer and encourage you to reach out to one of our experienced sales engineers to determine what method suits your project (and product!) best.
Pre-Mixing
The pre-mixer automatically and accurately weighs and mixes all ingredients needed to produce high quality chocolates and compound coatings.
Continuous Batch Mixer
This is a ‘continuous batch’ ingredient weighing and mixing system consisting of two (2) vessels. First, all chocolate (or coating) ingredients are weighed and thoroughly mixed together in the top vessel. When the batch is complete it is rapidly transferred to the buffer vessel below and from there, the coarse ingredients are continuously pumped to the ball mill refiners (either vertical or horizontal).
Capacity
| Mixer Type | Capacities [lb / hr] |
|---|---|
| 1,600 - 2,800 | |
| 2,800 - 4,400 |
Features
Accurately weighs all ingredients
Thorough, double action counter rotating mixing elements
Warm water jacketed for optimum product temperature
Fully automated
Small footprint
Benefits
Consistent, accurate and automatic weighing of all ingredients, even minor ones such as salt and vanilla
Accurate batch weighing combined with continuous flow to the ball mill refiners
In flight' weight correction for consistent production
Extremely intense mixing action ensuring a homogenous mass for refining
Ball Mill Refining
Our ball mills are used for refining of chocolate, compound coatings, spreads, fat based cremes and nut spreads.
Vertical & Horizontal Ball Mill Refiner
Our ball mills consist of grinding vessels filled with grinding media and a slow rotating specially designed shaft. The frequency controlled shaft causes small movements in the media that in-turn refine the coarse particles (crystal sugar is usually the coarsest ingredient). Typical end-fineness for a high quality chocolate or compound coating will be around 18 to 20 (metric!) microns. Deepening on the required capacity we can have one single ball mill or two (sometimes even three) in series. For smaller production runs we also offer stand-alone batch ball mills.
Refining Ball Mill Capacity
| Refining Ball Mill Type | Capacities [lb / hr] |
|---|---|
| 100 - 550 | |
| 550 - 900 | |
| 1,000 - 6,600 | |
| 1,000 - 6,600 | |
| 3,900 - 8,500 |
Features
Excellent temperature control, particularly suited for very temperature sensitive products including sugar free chocolates
Frequency controlled, slow rotating shafts
Extremely durable mills, virtually maintenance free
Fully automatic, easy to operate
Modular system capacities expansion project available!
Benefits
Able to refine to 18 microns and less!
Product viscosity is stable and ready to use right away
Product temperature can be controlled up or down for optimum downstream processing
Ingenious quick 'change over' process - even when switching from a dark to a lite chocolate
Batch and Continuous Liquid Conching
Batch Liquid Conche (BLC) and Continous Liquid Conche (CLC)
Liquid Conching Capacity
| Liquid Conche Type | Capacities [lb / hr] |
|---|---|
| BLC (Batch) | 1,100 - 2,800 |
| CLC1000 (Continuous) | 1,100 - 2,200 |
| CLC2000 (Continuous) | 2,200 - 4,400 |
Features
Easy to use system for liquid (melted) chocolates
Energy efficient
Small foot print
Economical solution
Benefits
Designed to optimize flavor of any chocolate
Chocolate viscosity will improve
Efficient removal of moisture and off-flavors from the chocolate
Research & Development
R&D Equipment and Facilities for Process and Product Development
All chocolate production systems are also available on ‘pilot plant’ or ‘lab’ scale. From the small lab-size ball mill to liquid conches, as well as single, double, and triple shaft dry conches, all pilot plant equipment is available for purchase.