What type of chocolate can this flaker process?

Chocolate flakers are typically designed to process solid blocks or slabs of chocolate, including dark, milk, and white varieties, provided they are tempered correctly.

Is special training required to operate a chocolate flaker?

Basic operational training is generally recommended to ensure safe and efficient use, particularly regarding temperature control and cleaning procedures.

How often does a chocolate flaker require maintenance?

Routine cleaning is required after each use. Periodic maintenance, such as checking blades and cooling systems, is typically recommended every 3-6 months, depending on usage.

Can this machine produce different shapes of chocolate?

Chocolate flakers are primarily designed to produce flakes. For other shapes like chips or curls, different types of chocolate processing equipment would be required.

What are the typical hygiene requirements for operating this equipment?

As food processing equipment, it must be regularly cleaned and sanitised according to food safety regulations. Stainless steel construction facilitates this.

used Equipment

Available

Verified seller

Prefamac - 2008 Chocolate Flaker

Name: 2008 Chocolate Flaker
Brand: Prefamac
SKU: 00789
Availability: InStock

Price: Contact seller for price

Prefamac Chocolate Flaker.

SPALDING, United Kingdom

5,867 km away

Manufacturer

Prefamac

Model

PBASIC 70022501

Year

2008

Condition

Used

Stock Number

00789

Available/Unavailable

Unavailable

Overall Width (mm)

500 mm

Overall Length (mm)

1450 mm

Overall Height (mm)

1030 mm

Model Number

PBASIC 70022501

Stock Number

00789

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

Used in bakeries and patisseries for producing chocolate flakes for decoration or inclusion in recipes.
Suitable for confectionery manufacturers requiring consistent chocolate flake production.
Utilised in catering and hospitality for preparing garnishes for desserts and hot beverages.
Applied in small-scale food production for creating textured chocolate ingredients.

Typical Specifications

Typical capacity: For this class of equipment, throughput commonly ranges from 50 kg/hr to 200 kg/hr, depending on the specific model and chocolate type.
Power supply: Units of this type typically operate on a 3-phase industrial power supply, commonly 400V, 50Hz.
Construction material: Food contact parts are commonly constructed from stainless steel (e.g., AISI 304 or 316) to meet hygiene standards.
Flake size adjustment: Most chocolate flakers offer adjustable settings to control the thickness and size of the produced flakes.
Cooling system: Integrated or external cooling systems are typically present to ensure the chocolate is at the optimal temperature for flaking.
Footprint: The footprint for a unit of this type can vary significantly but typically requires floor space of approximately 1m x 1.5m to 2m x 2m.

Frequently Asked Questions

Chocolate flakers are typically designed to process solid blocks or slabs of chocolate, including dark, milk, and white varieties, provided they are tempered correctly.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.