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Features：

1. Major functions

A. Deacidify：Cocoa beans are fermented at the place of origin, and the acidic substances will gradually volatilize because of the contact with air and the grinding temperature. The process makes the chocolate flavor take shape.

B. Finest grinding：Using the relative speed result from the rotation of the stainless steel pot and the granite wheel to reduce the chocolate particles size.

1. Refine particle size to less than 20 microns.
2. The capacity of each batch is around 8 kg of chocolate.
3. Available for continuously operating for 5-7 days
4. The rotation speed for the chocolate pot is 0-100 RPM
5. USA FDA food-grade silicone glue for binding was adopted
6. Stainless steel structure and natural granite are more durable
7. Manual tilting design
8. Overcurrent protection - fuse
9. The pressure of the granite wheel is adjusted by a mechanical handwheel

Conching Remarks：

1. The conching time depends on the fermentation situation. Normally, it takes 24 hours at least. The longer the conching time is, the less the acidic flavor remains.
2. The conching temperature at 50-70 degrees Celsius is recommended.
3. Except for chocolate, this machine is suitable for the refinement of other nut butter and puree.

Specification：

1. Power supply：single-phase 110V/220V, 50/60Hz
2. Drive Power：150W
3. Chocolate yield：9 liters (about 8 kg)
4. Grinding fineness：below 20μ
5. Revolutions per minute(RPM)：0-100
6. Dimensions of machine：L55 x W50 x H95 cm
7. Total machine weight：50 kg
8. Grinding Wheel Material：Natural Granite
9. Container Material：Stainless Steel
10. Device：Manual tilt device/tilt fixing device/dustproof cover
11. Origin：Made in Taiwan