Roaster for cocoa beans 10 kg (electric version)
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The minimum order amount is 200 €
Description
An electric cocoa bean roaster is an indispensable piece of equipment for those who want to dedicate themselves to bean-to-bar. A stylish and infinitely easy-to-use device that will let you forget about how to roast beans, because it does everything on its own with your command.
Great for roasting cocoa beans and nuts. The maximum productivity is up to 70 kg per hour.
The «fluidized bed» is the flow of air that causes the cocoa beans to levitate in the roasting chamber: the grains not only turn over, but also mix, constantly changing places. The flow of hot air passing through the cocoa beans allows you to roast them 2-3 times faster and more evenly than in a conventional oven, depending on the selected settings.
Thanks to the highly accurate PID temperature sensors and built-in computer, you can easily set the exact roast profile and repeat it every time without the slightest temperature jumps and deviations, which can’t be achieved in a regular conventional oven.
The airtight roasting chamber design and a special loading hopper with a sliding gate instead of the classic oven door prevent heat loss during both roasting and loading of raw materials.
After roasting, the cocoa beans enter the cooling table, which removes excess heat as quickly as possible in order to stop the roasting process, continuing inside the beans even after they are removed from the roasting chamber.
So the oven will help you achieve the exact cocoa flavor in chocolate that you are looking for.
Specifications
| Dimensional size | 3010 х 1130 х 2060 mm |
| Weight | 1070 kg |
| Productive capacity | 50-70 kg/h |
| Loading capacity | 6-10 kg |
| Supply | 380 V / 50 Hz |
| Power supply system | Three-phase |
| Power | 13 kW |
| Material | Stainless steel AISI 304, steel |
| Package overall size | 3150 х 1225 х 2201 mm |
| Package weight | 1200 kg |
| Warranty period | 2 year |
Reviews
Great to be able to get my hands on your products. So long I'm really satisfied with it to make strawberry chocolate (see the picture I linked)
Frederic
I am super happy with the melangeur, the machine is doing a fantastic job. Thank you very much for your great work. I might get a second one next year, I’ll keep you updated.
The equipment is amazing, I am very satisfied with it, unfortunatly, we couldn't open the bussines, because the current covid-19 restrictions, but we trust everything is gonna be better..
Esther
Thanks to @for_choco_biz Kadzama in Russia for this nice little vibratory sieve to pour the chocolate through. Sieving the chocolate helps us catch any unground particles, or squirrels.
It's a great wee machine, vibrates a lot obviously. Would recommend it to anyone tired of tapping a sieve over a bucket, just make sure your containers fit and the lowest tilt point is high enough on the melangeur.
Hello,
thank you one more time for the quick procedure of buying your machine. The machine is working perfectly and we are well satisfied.
Best regards,
JOžef Klepec
Our primary activity is making bean-to-bar chocolate and confectionery. Feel free to visit our Instagram, it will give you a better idea of our work.
The main equipment we bought from KADZAMA are the tempering machine (20kg), the cocoa incubator and the grinder (35kg).
All the equipment was bought in 2021 for bean-to-bar chocolate making.
So far everything works as expected. The 35 kg grinder is really good. In comparison to other brands some options have been added, such as the temperature control option. For having worked with other brands such as Premier or Spectra, Kadzama feels much better. We do have equipment from Spectra such as our mill and winnower.
The equipment feels strong. It is easier to work with and it is reliable and stylish. At this point in time we do not have improvements to offer as the equipment really fits our needs. The service that Kadzama offer is also very good.
I created a quick video of our bean to bar process. You will see the 35kg grinder in action at the end of the video.
تمپرینگ و نقش انکوباتور
بطور خلاصه میگم
در علم مواد،کره کاکائو به عنوان پلی مورفیک شناخته میشه یعنی چند شکلی
کره کاکائو ۶ فرم کریستال داره که هر کدام در دمای مخصوص به خودشون فرم میگیرن( از ۱۶ درجه الی ۳۶)
تمپرینگ چیست؟(عملیات حرارتی)
با ذوب شدن شکلات تمام اون ۶ فرم کریستال بهم میریزه دمای(۴۵-۵۰) و با خنک کردن اون تا دمای (۲۶-۲۸) و همزدن ان بطور همزمان ما به کریستال بتا ۵ فرم میدیم اما در این حین بصورت ناخواسته کریستال ۴ هم فرم داده میشه
پیچیدش نمیکنم اما محدوده دمایی کریستال فرم ۴ ،۲۶-۲۸ درجه است پس بدین منظور برای اینکه بتونیم با شکلات راحت کار کنیم باید این فرم ۴ رو خارج کنیم پس با گرم کردن مجدد تا دمای ۲۹-۳۲ شکلات بصورت پری کریستالایز در میاد که فقط حاوی بتا۵ فرم داده شده است( شکلات تمپر شده)
نکته: یک شکلات پری کریستالایز خوب بین یک الی دو درصد کریستال بتا ۵ خالص داره( شکلاتی که بهش میگیم تمپر شده)
وقتی شما قالب گیری میکنید اون ۱-۲ درصد بتا ۵ ها بصورت یک هسته متمرکز درمیان وتبدیل به یک ملکول واحد میشن و داخل شکلات شروع به پخش شدن میکنن و این باعث سفت شدن شکلات میشه
انکوباتور:
وقتی کره کاکائو در دمایی نزدیک ب ذوب کامل محدوده ۳۳.۵ الی ۳۳.۹ برای مدت طولانی بمونه ( بیشترین دمایی که بتا ۵ میتونه تحمل کنه بدون اینکه ذوب شه)
باعث میشه فرم ۴ کاملا از بین بره و بقیه فرم ها بصورت ذوب شده در بیان و فقط بتا۵ خالص داشته باشیم (خالص نیست ولی بالای ۹۰ درصده خلوصش) واین همان سیلک است
با اضافه کردن بتا ۵ خالص (سیلک) به میزان یک الی دو درصد به شکلات ۳۲.۵ الی ۳۳.۵ درجه ، شکلات، کره کاکائو رنگی یا فیلینگ سریعا تمپر میشه.
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