1. To prevent the motor from overheating- I have 2 cooling fans as opposed to 1 on stock machines. Also, the bottom cabinet/frame where the motor is placed has holes made on the on its sides as well as at the bottom for air circulation to prevent over heating.
2. Tension adjuster
Marinko,
I would suggest you get in touch with Sri Lakshmi Wet Grinders, they're said to be the pioneers of wet grinders ( http://www.srilakshmiwetgrinders.com/commercial-kitchen-equipment.html ). I got a 20 L grinder from them and got it modified exactly as needed for chocolate production. It works great!
Best,
Luvin
Clay,
I spoke to my roaster manufacturer about the aforementioned modifications. He told me that to have a speed controller on the motor would not be possible, as the motors come standard. However, he said that to change the drum rotation speed, the length of the pulley would have to be changed. In the existing design that he has, the rpm for the drum is 32. Should I take the one he has on stock, or should I ask him to reduce the speed somewhere in the range of 25-28?
PS: My roaster is a 25 kg capacity.
Thanks for your time Clay. I greatly appreciate it!
Luvin
Thanks Ben & Dan for your much appreciated insight.
- Is there an absolute number (in RPM) as to what the drum rotation speed should be?
- Im getting the roaster made in mild steel with the drum contact parts in stainless steel. Should I be going for a complete mild steel body, according to what you are suggesting?
- Can you please let me know more about what you mean when you say 'airflow control'. I'll be able to get this across to my manufacturer, better.
Thank you for your help. I greatly appreciate it!
Luvin
Hi guys,
I am on the lookout of purchasing a coffee roaster myself. I spoke to the manufacturer about the modifications, and he told me to be more specific and give him technicalities, as to what modifications do I need for cocoa.
Can you'll please suggest the modifications that I am going to have to get integrated on my roaster?
Thank you!
Luvin
Hey,
I've been reading up a lot about the continuous tempering machines and how good and efficient they are.
Although, what are your thoughts and experiences at batch tempering in a water jacketed chocolate melting/holding tank which comes in varied capacities, and are a fraction of the cost of a continuous tempering machine?
Best,
Luvin
