How does the chocolate conching machine achieve a breakthrough in mixing technology through structural innovation?

The plow-shaped mixing conche adopts a unique structure of a semicircular symmetrical cylinder body, combined with a scraper and a plow-shaped mixing paddle to build a new mixing system. The semicircular symmetrical cylinder body provides a smoother movement trajectory for the material in terms of spatial layout, allowing the material to form an efficient circulation flow in the cylinder to avoid local accumulation or mixing dead corners. The scraper runs close to the cylinder wall, which can promptly remove the material attached to the cylinder wall to ensure that all materials can fully participate in the mixing process; the plow-shaped mixing paddle, with its special shape, generates strong shear force and mixing force when rotating, effectively breaking the agglomeration state of material particles and promoting uniform distribution of material components.
More importantly, the dual-speed transmission system equipped with the plow-shaped mixing conche achieves precise switching between dry refining and liquid phase refining. In the dry refining stage, the equipment runs at a slow speed. At this time, the plow-shaped mixing paddle slowly turns the material, so that the material gradually discharges excess water and volatile acids in a relatively mild environment, and fully absorbs oxygen in the environment, laying the foundation for the formation of aroma; after entering the liquid phase refining stage, the equipment switches to the fast operation mode, and the high-speed rotating mixing paddle produces a violent stirring effect, fully integrating liquid cocoa butter and other ingredients into the material, making the material texture more delicate and smooth. This precise control of the refining stage achieved through the coordinated design of the structure and transmission system has achieved remarkable results in degassing and flavoring, greatly improving the flavor quality of chocolate.
The three-cylinder three-axis conching machine takes a different approach in structural design. Through the unique diameter difference design and double turning mechanism, it further expands the stirring dimension. The diameter of the two outer cylinders is smaller than that of the middle cylinder. This asymmetric structure breaks the design concept of traditional single cylinder or symmetrical multi-cylinder, forming a unique material flow path. When the equipment is running, the material has a drop between cylinders of different diameters, prompting the material to circulate under the dual effects of gravity and stirring force, increasing the collision and mixing opportunities between materials.
The three axes of the three-cylinder three-axis conching machine are all capable of strong operation. They are driven by the oil tank spiral gear. The agitators of different axes run at a specific rotation speed and direction, thus producing a double turning effect. In the dry refining stage, the pneumatic coupler turns to the right side of the central axis, and the motor outputs a large power at a lower speed, so that the agitator can fully knead and turn the material at a slow speed to strengthen the physical fusion of the material; in the liquid phase refining stage, the coupler turns to the left side of the central axis, the motor speed increases, and the high-speed agitator quickly breaks up the material particles and accelerates the emulsification process of the material. This complex stirring movement achieved through structural differences and the coordinated operation of the shaft system enables the chocolate material to achieve a more sufficient physical and chemical reaction during the refining process, effectively improving the fineness and stability of the material.
The inner and outer cylinder four-agitator conching machine also shows excellent innovative thinking in structural design. The equipment is equipped with an inner cylinder and an outer cylinder. The inner cylinder is made of conical granite, with a conical metal roller in planetary motion in the middle. The outer cylinder is composed of four arc-shaped cylinder walls, with a jacket insulation device, and equipped with four sets of agitators with blades and scrapers. There is also a worm screw in the center of the cylinder. This nested inner and outer cylinders and multi-component collaborative structural design divides the chocolate refining process into three stages.
In the initial stage of dry refining in the outer cylinder, the blades and scrapers of the four sets of agitators cooperate with each other to mix the materials with high intensity, while promoting the reduction of moisture and volatile acids, and making the materials preliminarily mixed and uniform; then the materials enter the inner cylinder, and the conical metal rollers operate in a planetary manner. Through high-speed rotation and rolling extrusion, the material particles are further refined, and the material's fluidity is significantly improved; in the final stage, the remaining cocoa butter and lecithin and other additives are fully mixed with the materials in the inner cylinder, and then enter the outer cylinder for final refining. The worm screw and the agitator work together to ensure that the materials have maximum flow and a smooth, delicate and mellow taste.
From the symmetrical cylinder and dual-speed transmission of the plow-shaped mixing refiner, to the diameter difference and double flipping mechanism of the three-cylinder three-axis refiner, to the layered collaborative structure of the inner and outer cylinder four-agitator refiner, the chocolate conching machine continues to expand the boundaries of mixing technology through structural innovation.