WINNOWER frangi cacao Compact size • Suitable for a medium to large laboratory, chocolatiers and patisseries • Hopper suitable for 5 kg of cocoa beans • Stainless steel roller crushers • Adjustable airflow with two levels of aspiration • Two separate hoppers for crushed parts: one for the obtained nibs and the other for the processing waste • Air filter and peels seal Second component of the Selmi Bean to Bar line, this machine has the function to trasform the previously roasted cocoa bean into nibs of various size. The stainless steel mill delivers a perfect crushing: the cycle provides two separate and adjustable air flows which separate the product from its peel. technical data Electrical specification: 220 V single phase 50 Hz Power required: 2 Kw - 16 A - 3 poles Hourly production rate: 50 Kg Dimensions: h. 1450 mm, w. 1600 mm, d. 550 mm CONCA 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 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 to 12 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. technical data Electrical specification: 220V single phase 50Hz Required power: 3.5 kW 16A – 3 poles Tank capacity: 60 Kg Duration of production cycle: 8-12 hours Dimensions: 1150 mm (H), 670 mm (W), 800