How to Choose a Melanger for chocolate and nut spreads: A Practical Checklist
A melanger is the heart of chocolate and nut paste production. It handles pre-grinding, fine grinding, and conching—all in one machine.
Choosing the right melanger directly impacts the quality of your product and the ease of your workflow. Below, we break down the key features to compare when purchasing a melanger and highlight how KADZAMA designs its machines with efficiency and durability in mind.
Grinding Stones: Quality & Type
Why not call them "millstones"? Unlike traditional mills, melanger stones rotate and also form the base of the grinding bowl.
The stone material is crucial. Most often, manufacturers use granite, but not all granite is equal. There are two types:
- Dense granite – durable, chip-resistant, and food-safe.
- Porous granite – wears down over time, and small particles can contaminate your product.
How to identify porous granite?
It looks like compressed stone dust with an uneven pattern.
What does KADZAMA use? Only dense granite, which doesn’t crumble, ensuring both longevity and food safety.
What about quartzite ? While even denser than granite, it is difficult to process and significantly more expensive. Dense granite is the ideal balance of durability and affordability.< /p>
Stone Grooves: Circular or Spiral?
Grooves on the stones influence the grinding process. There are two main types:
- Spiral (diagonal) grooves – create a smooth, continuous product flow and speed up refining.
- Circular grooves – can cause static zones where material builds up, requiring more manual intervention.
KADZAMA uses spiral grooves to ensure efficient grinding and minimize stone wear.
Learn more about the benefits of spiral grooves
Reverse Rotation Function
Why is reverse rotation important?
If the stones get stuck, reversing the direction briefly helps free them—just like rocking a car out of deep snow.
Key Feature: The reverse function only activates while pressing the button and automatically turns off—a patented KADZAMA innovation for enhanced control.
Read more about the reverse function
Stone Pressure Mechanism
The pressure system directly impacts grinding consistency and ease of operation.
There are two main types of pressure systems:
- Spring-loaded – automatic adjustment based on batch size.
- Pneumatic – precise control, often used in high-end setups.
Temperature Control System
Why does temperature matter?
Overheating cocoa butter can degrade flavor and texture, negatively impacting the final product.
KADZAMA melangers (35 kg, 65 kg, 85 kg models) are equipped with temperature sensors that allow real-time monitoring of temperature during the grinding process. This ensures precise control and prevents overheating.
KADZAMA uses an intelligent temperature control system that adjusts bowl rotation speed to regulate temperature without requiring constant manual monitoring.
More details on temperature control
Stone Rotation Mechanism
This determines durability, hygiene, and maintenance.
KADZAMA uses high-durability thermoplastic bushings that don’t require lubrication, eliminating the risk of grease contaminating your chocolate.
Some other brands use bearings, which require regular lubrication and pose a contamination risk.
Read about KADZAMA’s advanced rotation system
Removable Scrapers
Scrapers help move the product efficiently and need to be removed for cleaning.
How are scrapers attached?
If secured with screws, they can fall into the chocolate when unscrewed—causing contamination or loss of parts.
KADZAMA features a secure yet easy-to-remove scraper design.
Bonus: Dedicated storage slots keep scrapers organized when not in use.
Ergonomic Bowl Design
You might not think about the bowl rim, but it significantly affects workflow—just like a wine bottle’s design influences pouring.
No rim – chocolate drips down the outer walls, making a mess.
KADZAMA’s bowl features a thoughtfully designed rim that ensures a clean, controlled pour.
Stone Base Attachment
How the grinding stone base is secured affects hygiene and ease of cleaning.
KADZAMA uses a silicone gasket to seal gaps and prevent contamination.
Other brands often rely on epoxy glue, which can degrade over time and trap food particles.
Unloading System
There are three common discharge mechanisms:
- Manual tilting – low-cost but difficult, especially with large 85 kg batches.
- Electronic tilting – convenient, but if the power goes out, you can’t unload the chocolate.
- Gear-driven (hand crank) discharge – smooth, reliable, and operable even during power outages.
Conclusion: A gear-driven mechanism is the most reliable and practical choice.
Additional Features
KADZAMA melangers support integration with heaters, vibration screens, and automation systems to streamline production.
Compliance with Safety Standards
All components in contact with food are made of AISI 304 stainless steel—the industry-standard material for food processing.
Why Choose KADZAMA?
- Durable, high-quality granite stones
- Thoughtfully designed for user-friendly operation
- Innovative technology for consistent results
Sending...