proc cacao.pdf

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CHOCOLATE MAKING H-D-M.COM CONTINUOUS CONCHE HCC 75 TO 500 FULLY-AUTOMATED CONTINUOUS WORKING CONCHING PLANT WITH CAPACITIES UP TO 6500 KG/H AND UNIFORM CONCHING RESULTS FROM RECIPE TO RECIPE
H-D-M.COM CONTINUOUS CONCHE HCC 75 | HCC 125 | HCC 250 | HCC 375 | HCC 500 Application For continuous dry conching and liquefying of chocolate and compound masses with insensive matter exchange, short processing times and low energy consumption. Advantages • Unique efficiency of employed energy to effect structural changes during conching process • High specific surface of processed chocolate masses Technical Features • Fully-automated continuous working principle ensures reproducible conching results from recipe to recipe • Exceptionally short conching times by using the high specific energy density of the HCC • Low energy consumption and space requirements • Automatic throughput adaption to the refiner’s capacity • Integrated tempering system to satisfy the defined process temperature range • Permanent speration and intensive movement of the particles for improving the external and internal matter exchange processes in the mass • Uniform treatment of every particle in the mass • Fast and easy recipe changes and minimal residual amounts due to the automatic cleaning programm • Compact and hygienically safe closed machine system • Modular design, with possibility of flexible setup and „step-by-step“ future extensions • Computer controlled fully-automated operation with Erection • Final plan composition of the recipe in the weighing station recipe management, storing of machinery / process data including start, emptying, stopping and service programm • Intensive homogenizing of final product Technological Scheme pasting station weighing station homogenizing station with vibrating screen 16 5 13 17 2,69 m 6 pasting station weighing and homogenizing station with vibrating screen 10 1 2 4 7 14 8 9 2,23 m 11 12 3 15 18 6,12 m Technical Data basic switch cabinet 5,40 m Setup HCC 125 switch cabinet for one pasting station with variable speed 1 feeding hopper 2 paster 3 blower with air filter and air heater 4 mass pump 5 intermediate tank 6 weighing tank 7 collecting tank 8 dynamic flow mixer 9 vibrating screen 10 refined chocolate mass 11 cocaobutter (optional) 12 lecithin (optional) Technological Scheme HCC 13 lecithin 14 temperature regulating medium 15 conditioned air 16 outgoing air 17 liquid components for completion of recipe 18 final chocolate Subject to technical alternations! Version HCC 75 HCC 125 HCC 250 HCC 375 HCC 500 Capacity in kg/h up to 1000 up to 2000 up to 4000 up to 5000 up to 6500 Weight net in kg (without switch cabinet) 7000 8600 15100 21700 28200 Connected load in kW 90 148 282 416 550 External Dimensions in mm (without switch cabinet) - 6120x2230x2690 10260x2230x2690 14300x2230x2690 18000x2230x2690 Petzholdt-Heidenauer Maschinen- und Anlagenbau International GmbH Niedersedlitzer Straße 41 | 01239 Dresden | DE +49 351 2861-200 +49 351 2861-282 info petzholdt-heidenauer.de | www.h-d-m.com
Page 2 and 3: COCOA PROCESSING H-D-M.COM CONTINUO
Page 4 and 5: COCOA PROCESSING H-D-M.COM DIFFEREN
Page 6 and 7: CHOCOLATE MAKING H-D-M.COM CONTINUO
Page 8 and 9: CHOCOLATE MAKING H-D-M.COM PRE-REFI
Page 10 and 11: COCOA PROCESSING H-D-M.COM SPINDLE
Page 14 and 15: CHOCOLATE MAKING H-D-M.COM BATCH CO
Page 16 and 17: COCOA PROCESSING H-D-M.COM Beater B
Page 18 and 19: HDM - Main Machinery Cocoa Bean Pro
Page 20 and 21: Cocoa Bean Processing Line - Bean R
Page 22 and 23: Bean; Drop-Off / Cleaning / Storage
Page 24 and 25: Winnowers FBR 81 - up to 4000 kg/h
Page 26 and 27: Vacuum Mixers - 500 to 6000 kg Batc
Page 28 and 29: Pre- & Fine Grinding
Page 30 and 31: Cocoa Presses - Version HHP Through
Page 32 and 33: Cocoa Press Details Pots & Counter
Page 34 and 35: Cocoa Hydraulic Press Pump Unit - H
Page 36 and 37: Cocoa Butter Deodorising Plant - ve
Page 38 and 39: Additional Equipment - Cocoa Bean P

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