Sorry for the delay replying. I saw this when you posted it (on my phone) and just found it again.
There are Kleegos at French Broad (2) and Starchild, among others.
The Kleego was designed to take the output of a melangeur and it functions as a real conche. Indian wet mill grinders do not conche effectively or efficienty - there is no control over temperature, no control over airfow, and the shear action is still grinding.
The shear in a Kleego is provided by counter-rotating stirrers. The top stirrer is fixed speed and the speef of the bottom stirrer is adjustable. The working bowl is wrapped with electrical resistance wire and the temp can be adjusted to 60C+. The built–in fan blows something like 100m3 of air/hour, and the temperature is adjustable from ambient up to ~70C. There is a pump that continously circulates the chocolate.
The action of the stirrers beating the chocolate against each other provides the shearing/beating action.
What we've found is that the Kleego can conche many chocolates flat in about 2 hours running it hot. This is not the way people use it, obviously, but what it does give you is headroom. If you can conche a chocolate in two hours (as opposed to two days) you can afford to experiment and create conching profiles. Many people get it hot quickly and run it hot until the acetic acid disappears and then lower the temperatures of the bowl and the air. You can reduce them all the way to ambient and just concentrate on texture development or you can warm things up and play with flavor development.
The great thing is that you have the headroom (in engineering terms) to test. Sometimes people do over-conche, but what they do then is blend small amounts back into other batches. This blending can be done to even tastes out (consistency), but also to create flavors that could not be acheived conventionally.
The RUMBO is a beast - real granite base and stones! - and FBM improves the mechanism to increase efficiency. The newest version has two mechanism for adjusting pressure - one on the drive shaft and one on the axle of each wheel. While the stones weigh on the order of 50kg ea, I was told that the force exerted by the stones exceeds 300kg. There is no easy way to lift the stones and run it loose - that's what the Kleego is for. The RUMBO, even though hot air is built-in, is also not designed as a conche. The hot air is there to warm the stones and to help liquefy the fat in the nibs. Another area of improvement is the scrapers - the RUMBO empties itself, the mechanism doesn't tilt. Also, the bowl does not turn, which eliminates a potential safety hazard.
clay - http://www.thechocolatelife.com/clay/