DL Cocoa Bean Roaster

Temperature controlled, electric batch convection roaster with revolving bean basket.

• Stainless steel raw bean manual cleaning/sorting screen
  
  
• Stainless steel bean sample cup
  
  
• Stainless steel bean cart on NSF casters to cool discharged roasted
  beans; lift-out stainless screen tray; cooling rake; air manifold with cooling fan (120V, 1 ph, 14 amps / 220V, 1 ph, 7 amps)
  

Capacity: 15 kgs/30 lbs per batch (allow 45 minutes to 1+ hour for cycle, depending on bean/roast)

Footprint: 38 in. x 30 in.

Electrical: 230 V, 1 ph, 25 amps

Ventilation: Per local code

Materials of Construction: Stainless steel. Floor mounted on stainless steel frame with NSF casters.

• Digital readout of bean bed temperature
  
  
• Safety timer to shut off heater
  

DL Winnower

Manually fed cocoa bean winnower for raw or roasted cocoa beans. Efficient and clean nib production.

• Adjustable, variable speed bean breaker
  
  
• Stationary product screen for oversize pieces
  
  
• Two vibratory product screens
  
  
• Fines pan
  
  
• Vacuum system for shell debris

Capacity: 15 kgs/30 lbs of roasted beans per hour

Footprint: 48 x 48

Electrical: 120 V, 1 ph, 15 amps / 240 V, 1 ph, 15 amps

Materials of Construction: Stainless steel breaker, product screens, and discharge chute. Vibrators are powder coated FDA white.

DL Nib Grinder

A manually fed impact mill for processing cocoa nib into coarse liquor in a three-stage grinding process.

• Three interchangeable grinding screens
  
  
• Hardened grinding screens and impact hammers
  
  
• Control panel on separate stand
  
  
• Variable speed drive
  
  
• Emergency Stop
  
  
• Guarded product infeed for safety
  

Capacity: Approximately 15kgs/30lbs per hour of winnowed nib through all 3 screens, depending on bean characteristics (finished liquor +/- 100 microns average)

Footprint: 36 in. x 36 in. (includes area for control panel)

Electrical: 230 V, 1 ph, 10 amps
Materials of Construction: Stainless steel

DL Chocolate Maker

Temperature controlled, stirred ball mill with product recirculation screw pump and temperature controlled product air blower.

• Variable speed agitator
  
  
• Removable grinding media (mixture of 1/4" and 3/8" diameter hardened steel balls)
  
  
• Control panel with on/off control and digital temperature readouts
  
  
• Magnetic trap in discharge valve
  
  
• Vacuum system to discharge chocolate from unit
  
  
• Emergency stop
  

Capacity: CM-10 Chocolate Maker - 10 kgs/25 lbs per batch, CM-25 Chocolate Maker - 25 kgs/50 lbs per batch (assuming charging the machine with liquor from the Nib Grinder, allow +/- 8 to 10 hours depending on formula)

Footprint: 36 in. x 36 in. (does not include control panel, space will vary depending on standard vs. optional panel, and whether the panel is wall-mounted or supplied on a stand)

Electrical: CM-10 Chocolate Maker - 230 V, 1 ph, 10 amps, CM-25 Chocolate Maker - 230 V, 3 ph, 30 amps

Materials of Construction: Stainless steel; hardened steel grinding media

• Touch screen PLC control panel with timer functions, alarms and stored recipe entry
  
  
• Machine control from PC or smartphone
  
  
• Stainless steel control panel stand
  

Tempering Machine

Self-contained, batch tempering machine to temper warm chocolate from the Chocolate Maker.

• On-board heating and cooling - no water hookup necessary
  
  
• Variable speed agitator
  
  
• Nylon scraped surface sidewall blades
  
  
• Digital product temperature readout
  
  
• Removable agitator blade for complete vessel cleaning
  
  
• Programmable melt temperature, temper point and reheat point
  

Capacity: TM-10 Tempering Machine - 10 kgs/ 25 lbs, TM-25 Tempering Machine - 25 kgs/ 50 lbs (allow one hour per patch for tempering cycle)

Electrical: TM-10 Tempering Machine - 230 V, 1 ph, 10 amps, TM-25 Tempering Machine - 230 V, 1 ph, 25 amps

• Custom discharge nozzles/depositors
  
  
• PLC-controlled cycling between heating/cooling
  

Cocoa Butter Press

The Cocoa butter Press produces cocoa butter for small batch chocolate applications where the chocolate maker wishes to keep a consistent bean origin between the cocoa butter and chocolate liquor, eliminating the need to add deodorized cocoa butter to the recipe.

• Air over hydraulic pump operation
  
  
• Target yield of 1.5 pounds of cocoa
  butter per one hour press cycle
  
  
• Heated press pot jacket and press platform
  
  
• Digital timer with pressure regulator
  
  
• Auxiliary pump for removing additional
  cocoa butter from the top of the press pot