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A melanger is a key piece of equipment in chocolate and nut paste production, and like any professional-grade machinery, it requires proper cleaning and regular maintenance to function at its best. A well-maintained melanger not only ensures product quality and hygiene but also extends the lifespan of the equipment, preventing breakdowns and costly repairs.
Owning a KADZAMA melanger means you’re serious about making top-quality chocolate and nut pastes. To keep that commitment to quality, it’s essential to give your melanger some TLC. Regularly cleaning a melanger and following basic maintenance will ensure your machine stays reliable, hygienic, and efficient for years. The good news is that KADZAMA melangers are designed to be user-friendly in this regard – you don’t need to be an engineer to keep them in great shape. In this guide, we’ll walk through practical, easy-to-follow tips for cleaning and maintaining your KADZAMA melanger, fr om the first use to everyday care.
Caring for your melanger isn’t just about preserving the machine – it’s about your craft and peace of mind. Proper cleaning and maintenance have several benefits:
Now that we know why it’s worth doing, let’s dive into how to clean and maintain your KADZAMA melanger step by step.
When you receive a brand-new melanger, the first thing you need to do before loading any ingredients is to clean the granite grinding stones. During the manufacturing process, tiny stone particles remain in the pores of the granite, and these must be removed to ensure food safety.
At KADZAMA, we strongly recommend cleaning a new melanger with vegetable oil instead of water. Why?
For best results, use an oil that is already present in your product—such as cocoa butter for chocolate production or peanut oil for nut pastes. This helps avoid unwanted flavors in your first batch.
Taking time to clean and season your melanger ensures better results and easier cleaning going forward.
Once you’re up and running, how often do you need to clean a melanger? The short answer is: ideally after every use – especially for smaller batches or if you’re switching between recipes. Regular cleaning keeps flavors pure (no one wants last week’s hazelnut butter flavor blending into today’s 70% dark chocolate) and maintains good food safety. However, the depth of cleaning can vary based on how you use your machine.
After each batch of chocolate or nut paste, clean the melanger to prevent hardened residue. If you're continuing with the same recipe, a full wash isn’t always needed — some professionals do back-to-back batches. But if you're done for the day or switching products, clean right away. Scrape out warm chocolate with a spatula before it solidifies to make cleaning easier.
If the melanger runs non-stop (e.g., in production), do a rinse and wipe-down between batches or shifts, and a full cleaning daily. Machines left idle should be emptied and cleaned to avoid hardening or spoilage.
Clean thoroughly after using sugar, honey, or nuts, as these can leave sticky or oily residues that are harder to remove later and may affect the next batch.
Always deep-clean when switching between different ingredients (e.g., nuts to chocolate) to avoid cross-contamination. This is especially important for allergen safety and flavor purity.
However, if you are running continuous production with the same recipe, the melanger does not need to be washed after every batch. For uninterrupted workflows wh ere you are grinding, emptying, and immediately refilling the machine, washing once every 2-3 batches is sufficient, provided your production environment is clean and meets hygiene standards.
Even if the inside of the melanger is in constant use, do not forget about external components. Over time, dust from the air will settle on surfaces, including those not in direct contact with ingredients. A quick wipe-down helps keep everything sanitary.
A clean melanger means a high-quality product. Proper maintenance preserves the integrity of flavors, prevents contamination, and upholds production standards.
Basic cleaning of a melanger is straightforward with a KADZAMA machine, thanks to its user-centric design. The key is to disassemble the parts that come into contact with your chocolate or nut paste, wash them, and wipe down the rest. Here’s an easy step-by-step routine for cleaning your chocolate grinder after a batch:
In addition to the routine wash-ups, it’s important to give your melanger a deeper cleaning and maintenance check on a regular schedule. For a KADZAMA melanger, deep cleaning isn’t difficult and the machine is designed with minimal maintenance points, but a little attention will prevent any long-term issues. Here’s what to consider for periodic maintenance:
Post-Cleaning Test Run
Pro Tip: KADZAMA’s "lubrication-free" design means no greasing—just keep it clean and dry!
By following this routine, your melanger stays reliable, efficient, and ready for flawless chocolate-making.
Regular maintenance is just as important as cleaning. To extend the life of your melanger:
Lubricate moving parts regularly – If your melanger has metal bushings or bearings, check for any signs of wear and apply food-grade lubricant as needed.KADZAMA melangers, with their no-lube bushings, have minimal maintenance needs by design.
Inspect the grinding stones – Over time, granite stones will naturally wear down. If you notice uneven surfaces, they may need re-leveling or replacement.
Check the motor and belts – Ensure that all mechanical components are secure and running smoothly. Any unusual noises or vibration should be addressed immediately.
Keep it Clean – It might sound obvious, but regular cleaning is preventative maintenance. By keeping the melanger clean (inside and out), you prevent wear and tear. For instance, sugar left in the bushings could harden and cause the stones to stick – cleaning prevents that. KADZAMA melangers, with their no-lube bushings, have minimal maintenance needs by design, but that doesn’t mean “no maintenance at all.” Stay vigilant about cleanliness and you’ll avoid most issues.
Listen and Observe – Get to know the normal sound and behavior of your melanger. If you notice any change – like a new rattling noise, a belt squeak, or the stones not rotating as freely – investigate it.
Check Stone Pressure – If your melanger has an adjustable pressure on the stones (which KADZAMA models do), make sure you’re using it properly. When running, use only as much pressure as needed to refine; over-tightening the stones doesn’t necessarily refine faster but does increase wear. After use, release the pressure. This ensures the spring or tensioning mechanism retains its elasticity and the stones don’t grind against each other with no product in between.
Maintain Proper Batch Size – Always use the melanger within its intended capacity. Running it nearly empty or overfilled can both cause issues – too little, and the stones and bushings aren’t lubricated by the product (leading to “dry grinding” friction); too
Avoid Foreign Objects – This should go without saying, but ensure only intended ingredients go into the melanger. Metal scoop accidentally fell in? Remove it before starting the machine! Hard unroasted beans with pebbles? Winnow those out. Stone grinders are robust but can be damaged by metal or stones. If something ever does get in and you hear the awful crunch, stop immediately and inspect the stones for chips. It’s better to lose a batch of chocolate than to have a damaged machine. Having a clean workspace and being mindful prevents accidents that lead to repairs.
Spare Parts on Hand – Consider keeping some key spare parts, especially if you’re running a business. A spare belt, an extra set of scrapers, perhaps an extra pair of stone wheels – these can be lifesavers if something fails at an inconvenient time. Since KADZAMA melangers boast “extended durability” and rarely need parts replaced, you might never need the spares, but many artisans like the insurance. At the very least, know how to quickly order replacement parts or which distributor to call, so you’re not scrambling if you ever need them.
Follow the Manual and Recommendations – Finally, always defer to the manufacturer’s guidelines for any specific maintenance. KADZAMA provides user manuals and likely has customer support to answer care questions.
Your KADZAMA melanger is more than just a piece of equipment – it’s a trusty partner in your chocolate or nut butter-making journey. With a little regular care, it will reward you with consistent performance, less downtime, and a longer lifespan.
Following these best practices will keep your melanger running smoothly, helping you maintain the highest quality standards in your chocolate and nut paste production.
Want to learn more about melangers and how they work? Check out our detailed guide:
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