Tradition meeds innovation
Conches for chocolate and creams with output starting from 500 kg per batch. The CH conches reproduce the conching process of traditional longitudinal conches, improving their efficiency through an innovative circular movement that eliminates downtimes and static areas in the mass.
The forced ventilation on a large film of chocolate speeds up oxidation, reduces acidity and humidity to the desired values and eliminates unpleasant odours.
It is easy to clean every part of the CH conche when changing the product, which usually is, on the contrary, a very complex operation to carry out during this phase of the process.
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