The horizontal double shaft batch conche HBC is optimized for chocolate formulations with high share of solid ingredients. This type of dry conche is equipped with two horizontal aligned conching shafts to efficiently process chocolate formulations, which tend to generate large lumps.
Each conching shaft is equipped with special designed conching tools, whose geometry is able to perform an efficient dry conching in one direction and liquefying the product by reversing the direction of the conching tools. Like the PVS conche, the conching shafts are driven by variable speed drives. By using two conching shafts the contact surface area between product, conching tool and conching bowl increases, resulting in a higher energy input into the product. This leads to shorter conching times and reduces the risk of agglomerates during conching.
The conche HBC has a pneumatically operated louver on the top of the machine to control the aeration and dehumidification of the product.
For absolute dry conching and liquefying of chocolate and compound masses.