Continuous Chocolate Temperature Adjuster
This machine is designed according to the characteristics of natural cocoa butter and cocoa butter equivalent (CBE). It is in vertical structure. The chocolate mass is fed from the bottom, then passing through the temperature adjusting screw and outputting from the top of the machine. The screw is divided into three temperature sections. After this process, the chocolate products will be well crystallized with smooth taste, good finishing and longer shelf life.
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