The horizontal double shaft batch conche HBC is optimized for chocolate formulations with high share of solid ingredients, like milk chocolates. This type of dry conche is equipped with two horizontal aligned conching shafts to efficiently process chocolate formulations, which tend to generate large agglomerates.
Each conching shaft is equipped with a special designed conching tool, whose geometry is able to perform an efficient dry conching in one direction and to liquefy the product by reversing the direction of the conching tools. The precise machined conching tools with defined clearance between conching tool and the jacketed conching bowl guarantee a maximum energy input into the product and high shearing during the dry conching phase. The conching shafts are driven by a variable speed drive ensuring a maximum energy input independently of the chocolate’s plasticity or formulation.
With increasing shearing of the dry chocolate flakes in the chocolate double shaft conche HBC, the product is getting more and more plastic / flexible. Once a defined plasticity of the product is achieved, the conche switches to the liquefying phase by reversing the direction of the rotation. During this step the final formulation is completed and the desired values of viscosity and yield are adjusted.
To minimize product loss and maintenance of the HBC conches, the shafts are equipped with the special Chinch Seal sealings.
Due to the closed design of the HBC conche, the ventilation of the product is controlled by a pneumatically operated louver made of stainless steel.