Verticoncha 200
More fluidity with less cocoa butter.
The VertiConcha 200 develops the flavor, aroma and fluidity of your chocolate. Its shearing device reduces viscosity through mechanical emulsification, allowing more fluid chocolates with less added cocoa butter.
Processes batches from 100 to 200 kg, flexible for scaling up production
Shearing emulsifies the mass and simulates up to 5% added butter in fluidity
Up to 200 kg of finished chocolate every 2-3 days of operation
Industrial production power implemented in under 3 m²
Adjustable time to design the conching profile of each chocolate
Parameters unified on a touchscreen, with 3 independent motors
Contact parts, frame, panel and reservoir tank in 304 stainless steel
What sets the Verticoncha 200 apart
- 01
Shearing that emulsifies
Reducing viscosity through emulsification improves fluidity without needing as much cocoa butter, direct savings in your production cost.
- 02
Oxygenation by hot air
The hot-air system reduces the moisture and acidity of the mass during conching, refining the chocolate’s flavor profile.
Fluidity from motion, not cocoa butter.
The shear device cuts viscosity through mechanical emulsification — fluid chocolate with less added cocoa butter.
Features
- Capacity of up to 200 kg per batch
- Conching from 12 to 18 hours
- Mass recirculation system
- 3 independent motors
- Recipe control via touchscreen
Dimensions & drawing
Technical drawing with measurements in millimeters.
Ready to start a project?
Tell us what you produce today and how far you want to go — we design the line to get you there.
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