CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
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Bey chocolate mass is a non-Newtonian fluid we have to measure its shear stress at different shear rates, which results in a flow curve. Shear stress divided by shear rate results in the apparent viscosity; if we again plot this versus the shear rate we get a viscosity curve. Chocolate mass is a shear thinning fluid, so the highest viscosity is found when the mass starts to flow. Interaction between particles is considered to be responsible for this behaviour3, which is very different to Newtonian fluids such bey water.
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Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.
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15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?
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• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges
Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters birey be used birli storage tanks bey well, however storage tanks are only for liquid chocolate storage.
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