The stainless steel frame is designed for forming even slabs of ganache, praline, nut-based fillings, fruit jelly, caramel and other confectionery masses before cutting.
The frame defines the exact thickness of the slab and helps keep it consistent across the entire batch. Once the filling has set, the frame is removed and the finished slab can be portioned with a mini guitar cutter.
Many confectionery fillings are prepared as a large slab before being cut into individual pieces. The frame keeps the mass in shape while it cools and stabilizes, making it easier to obtain a flat surface, uniform thickness and repeatable piece size.
This is especially useful in batch production, where consistent dimensions are important for cutting, coating and final product appearance.
The frame is available in five heights: 5, 10, 15, 22.5 and 30 mm. The height determines the thickness of the finished slab.
For most bite-sized chocolates, 10–15 mm is the most practical range. Lower frames are useful for thin or layered products, while 22.5 and 30 mm frames are intended for thicker or more specialized products.
| Frame height | Approximate ganache capacity |
|---|---|
| 5 mm | ≈ 160 g |
| 10 mm | ≈ 320 g |
| 15 mm | ≈ 500 g |
| 22.5 mm | ≈ 765 g |
| 30 mm | ≈ 1,000 g |
The actual amount may vary depending on the density and composition of the filling.
The standard frame forms a slab approximately 195 × 145 mm in size.
It is intended for production with standard-size confectionery equipment and is suitable for preparing slabs for subsequent cutting with a KADZAMA mini guitar cutter.
For very fluid products such as fruit jelly or marmalade, we recommend placing the frame on a suitable silicone mat with raised edges to prevent leakage.
For clean cutting, the filling should be stable but not excessively hard. Guitar cutting is normally performed at approximately 18–20 °C. A slab taken directly from the refrigerator may be too hard and can put unnecessary stress on the cutting wires.
The guitar cutter is intended for soft, homogeneous confectionery masses. Large hard inclusions such as whole nuts or coarse wafer pieces can interfere with the wires and reduce cutting quality.
If the surface of the filling is very sticky, allow it to dry slightly before cutting and place the less sticky side against the guitar base.
After cutting, the individual pieces can be coated in chocolate using an automatic enrobing process.
For manual dipping, one side of the slab can be pre-coated with a thin layer of chocolate before cutting. This creates a clean, stable base for the finished confection. The chocolate layer should remain suitable for cutting and should not become excessively hard before the slab is placed on the guitar.
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 Kadzama 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.
I had great experience with the two melangeurs from Kadzama. I started with the small 7kg melangeur and it was running very good, intense use, without any problems. If I had any questions the support answered always very quickly, competent and friendly. After some time I bought the larger melangeur 35kg and my experience with this machine is even better. It is working like a boss - no problems, easier to fill as the small 7 kg version and fhe temperature control is also very nice. I would like to mention again, that the Support of Kadzama Team is very good, always fast and friendly. I can totally recommend and I will definitely go for more products from Kadzama. Thank you
I recently purchased Kadzama's 7kg melangeur, and we are very pleased with its performance. In the past, we had difficulty getting our milk chocolate down to below 20 microns (with other brands of similar size), but with Kadzama's equipment, it can get down to 15 microns. Another very cool feature is that you can control the speed of the drum rotation for precise temperature control of your creations. Though a little pricier than some other brands, it is totally worth the investment. If you are serious about your chocolate craft, then Kadzama is for you!
We would like to express our sincere appreciation to Kadzama for their outstanding service! The equipment was delivered quickly and flawlessly, with exceptional attention to detail. The quality is top-tier, clearly designed by professionals for professionals. A special thanks for the excellent support and training – everything was clear, practical, and incredibly helpful. We highly recommend Kadzama to anyone looking for reliable, high-quality chocolate-making solutions. We are confident that we will continue to grow together with them!
Good service, polite manager, and ofcourse very good quality choco melter. At first it was difficut to understand how long will be process, how it works.. But over time I understand that new equipment will make my workdays easier
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