Introduction:
This Machine Is Designed According To The Characteristics Of The Natural Cocoa
Butter And Cocoa Butter Equivalent(CBE).It Is In Vertical Structure, The Chocolate
Mass Is Fed From The Bottom By The Chocolate Pump, Then Passing Through Four
Temperature Adjusting Zones And One Temperature Holding Zone, Then Output
From The Top Of The Machine. after This Process, The Chocolate Product Will Be
Well Crystallized With Smooth Taste, Good Finishing And Longer Shelf Life.
Technical Parameters:
| model |
TW250 |
TW500 |
| Capacity(kg/h) |
250 |
500 |
| Motor power(kw) |
2.2 |
4 |
| Heat power(kw) |
5*4 |
5*4 |
| Weight(kg) |
650 |
950 |
Audited Supplier 
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