Troubleshooting Common Melanger Issues: A Practical Guide for Chocolaties

Whether you're a seasoned chocolatier or just beginning your bean-to-bar journey, technical hiccups with your melanger can happen. From overheating motors to gritty textures and slipping stones, each issue has its cause—and most importantly, a solution.

At KADZAMA, we’ve engineered our melangers to be intuitive and reliable, with features like a reverse function, granite stones, and tool-free maintenance. Still, even the best equipment benefits from proper use and care.

This FAQ-style guide covers the most common melanger-related problems—based on real questions from chocolatiers around the world.

Problem 1: Stones Are Spinning But Not Grinding the Mass

What’s happening?
The grinding stones spin freely without properly pulling the product into the grinding zone, leaving the mixture under-refined.

Why it happens:

• The bowl is overloaded or contains too much liquid fat (e.g., cocoa butter).
• The mass hasn’t reached the correct viscosity to be caught between the stones and the bottom.
• Ingredients were added too quickly, before forming a grinding base.

Solution:

• Always start with fatty ingredients (like nibs or cocoa butter) to create a fluid base.
• Add dry ingredients gradually, only after the fat base forms.
• Use the reverse function (available on KADZAMA melangers) to help pull stuck ingredients back under the stones.

Related reads:
How to Load Ingredients into a Melanger
Understanding the Reverse Function in KADZAMA Melangers

Problem 2: The Melanger Overheats and Shuts Off

What’s happening?
The motor overheats and may trigger an automatic shutdown, especially during long sessions or heavy loads.

Why it happens:

• Overloading the bowl or using too dry, dense ingredients.
• Insufficient air circulation around the unit.
• High ambient temperature in the workspace.

Solution:

• Stick to the recommended batch size.
• Add ingredients slowly, letting the mass warm and loosen.
• Ensure good ventilation around the melanger.
• For nut pastes or pralines, work in shorter sessions with breaks to cool the motor.
• Use KADZAMA’s temperature control features or optional fans for additional heat management.

Problem 3: Chocolate Feels Gritty or Sandy

What’s happening?
After hours of refining, the chocolate still feels grainy or rough rather than smooth and velvety.

Why it happens:

• Grinding time is too short (true refining can take 24–48 hours).
• Particles haven’t been sufficiently broken down.
• Stones or bowl may be misaligned.

Solution:

• Check particle size with a micrometer (ideal is 20–30 microns).
• Run a full grinding cycle, including proper pre-grinding and conching.
• Inspect the stones and bowl for wear or misalignment.
• Rely on KADZAMA’s precision stone rotation mechanism for even grinding.

Related read:
What Is a Melanger and How Does It Work?

Problem 4: Strange Noises or Vibrations from the Melanger

What’s happening?
Humming, grinding, or rattling sounds can indicate a mechanical issue.

Why it happens:

• Worn or misaligned components (especially bushings or belts).
• Poorly seated or unevenly worn stones.
• Dry operation or lack of lubrication.

Solution:

• Lubricate all stone bushings regularly; a first-time oil wash is recommended before production.
• Inspect and realign grinding stones and bowl if needed.
• Use only recommended oils for cleaning and lubrication.

Related read:
How to Prevent Millstones from Wedging in a Melanger

Problem 5: Mass Sticks to the Bowl Walls Instead of Refining

What’s happening?
The mixture clings to the bowl sides, keeping it out of reach of the grinding stones.

Why it happens:

• Temperature is too low, causing fats to harden and stick.
• Insufficient stone force or blocked rotation.

Solution:

• Warm the bowl slightly at startup using a hairdryer or heat gun.
• Use reverse mode for a few seconds to pull the mass back into the grinding zone.
• Check for blockages near the scrapers and stones.

Problem 6: Chocolate Picks Up Unwanted Flavors or Odors

What’s happening?
Finished chocolate carries an off or stale flavor—sometimes bitter, soapy, or rancid.

Why it happens:

• Equipment wasn't cleaned properly, leaving residual oils.
• Ingredients were contaminated during storage.
• Cleaning was skipped between batches.

Solution:

• Clean your melanger thoroughly between products, especially when switching between nut pastes and chocolate.
• Be extra careful with high-fat nuts like macadamia or pecans.
• Use neutral, deodorized oils for cleaning to avoid flavor transfer.

Related reads:
Raw or Roasted Nuts: Which Should You Buy?
Cleaning and Maintenance of a Melanger

Still Have Questions? We’ve Got You Covered

If you're facing an issue not covered here, contact our team! We provide worldwide support to chocolatiers and will help you troubleshoot based on your specific setup.

Pro Tip: Use Equipment That Helps Prevent Issues from the Start

KADZAMA melangers are packed with features designed to eliminate common problems before they even arise:

• Reverse rotation function — to easily unstick the mass and prevent jams.
• Stable temperature control — minimizing overheating and shutdowns.
• Granite stones + wear-resistant bushings — for long-term durability.
• Easy-to-clean design — reducing downtime between batches.

Quick Summary Table

By following this guide, you’ll keep your melanger running smoothly and your chocolate tasting its best. Ask question