Cocoatown - Cacao Grinder

Applications & Use Cases

• Used for refining cacao nibs into chocolate liquor, a key ingredient in chocolate production.
• Suitable for small to medium-scale chocolate makers, artisan producers, and research and development kitchens.
• Can also be used for grinding nuts, seeds, and spices into pastes or butters.
• Often found in facilities producing bean-to-bar chocolate, pralines, and other confectionery items.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 10 kg to 60 kg per batch.

Power supply

Units of this type typically operate on single-phase or three-phase power, commonly 230V or 400V, 50Hz.

Grinding mechanism

Most cacao grinders utilise granite or stainless steel rollers/stones for refining.

Footprint

Typically compact, with dimensions varying but generally suitable for workshop or small production environments.

Construction material

Commonly features food-grade stainless steel for contact parts, with a robust frame.

Refining time

The duration for achieving desired fineness typically ranges from 12 to 48 hours, depending on batch size and desired particle size.

Frequently Asked Questions

• What is the primary function of a cacao grinder?

  A cacao grinder, often referred to as a melanger or wet grinder, refines roasted cacao nibs into a smooth, liquid chocolate liquor by continuously grinding and conching.

• Can this equipment be used for other products besides cacao?

• What maintenance is typically required for a cacao grinder?

• What is the difference between a cacao grinder and a ball mill?

• Is this unit suitable for continuous operation?