Bassina chocolate coating drum 5

Description

• For chocolate toppings that are perfect inside and out.
• Suitable for small / medium production, ideal for chocolate coating almonds, hazelnuts, coffee, puffed rice and various other products.
• Production capacity up to 5 kg. of the product per duty cycle.
• A machine made entirely of AISI 304 steel, suitable for small and medium production, ideal for chocolate-coated almonds,
  hazelnuts, coffee, puffed rice and various other products.
• Production capacity of up to 4.5 kg of product per work cycle.
• The machine is equipped with a heat pump for hot/cold air development. Hot air used for enlarging the covered product, cold air for smoothing, polishing and final cleaning
• The temperature, speed and direction of rotation of the tank can be adjusted using the touch screen control panel.

The work process generally includes 3 phases:
• Zoom/Cover
• Rounding/softening
• Product completion
ENLARGEMENT/COVERAGE
Rotation speed: 50 % Air temperature (cold): 10-13°C
Pour a thin layer of melted chocolate (about 40 ° C) into the tank and spread it with a soft spatula to make it easier
product rolling. After a few minutes, when the chocolate has hardened, we present the product
after covering and maintaining the indicated settings, we will gradually start adding the melted chocolate
progressive steps, make sure it hardens around the product before adding more chocolate.
Continue this process until you reach the desired coverage thickness and increase the speed up to 100 %.
TURNING/ENHANCEMENT
Rotation speed: 70-100% Air temperature (hot): 33-40°C
At this stage of processing, turn off the cold air, let the machine run for about 2 minutes, at which point turn it on
hot air with a temperature of 33-34°C if we use white chocolate, 38-40°C if we use dark chocolate. We
let the product rotate for 20 to 40 minutes until the surface reaches a satisfactory homogeneity. At this point
turn off heat and turn on cold air around 12-13°C to set the shape. Now you can pull out
Allow it to stabilize before moving on to the final finishing process.
PRODUCT SURFACE TREATMENT
Finishing the product involves the use of several techniques. Everything must be done using
machine clean and with a stabilized product.
Polishing with Capol:
This process involves gradually adding a polishing product according to the manufacturer
instruction. Basses must be aged for at least 10 hours in a suitable environment
stabilization and reintroduced into a perfectly clean and dry machine.
Added powders:
This process involves the gradual addition of powdered or granulated products of various kinds. The
The prerequisite for these products to adhere to the bass is that the chocolate surface is soft, then proceed
as indicated in the CURLING / ACCELERATION stage, when the product is softened, turn off the air flow
completely, add the powder / granular roller and allow to adhere well. Remove the product and let it a
several hours in a suitable environment before packaging.
Added Chocolate Layer:
This process involves adding a thin layer of melted white chocolate, colored with a fat-soluble dye.
Start the machine with the INGROSAMENTO/COPERTURA setting without creating the initial chocolate film
in the tank, but simply by introducing the product and adding colored chocolate until the desired result is achieved
acquired.
Technical specifications

Drum rotation speed 10-60 rpm - adjustable

Working ambient temperature range: 0°C to +50°C

Operating ambient humidity range 10% to 90% non-condensing

The machine must be stored

Volt 240-50 Hz-1kw (special voltage on request)

External dimensions-525 x 423 x 712

Tank capacity 4.5 kg

Power 1 kw

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