Chocolate Fat Melting Tank

The ÇİKO-Y-E-TANK 1500 model fat melting tanks, with different capacities, allow industrial fats to melt to the prescribed degree so that they do not spoil the taste and texture of the dough used in dough making. The fats passing through the slicing blades melt in the double-walled and serpentine body and are then transferred to the dough preparation kettles.

• Body entirely made of 304 stainless steel
• Water Pump 0.18 kW
• Resistance Serpentine 6 kW
• Resistance Tank 4.5 kW
• Transfer pump 1.1 kW

OPTIONS

• 500 KG CAPACITY
• 1000 KG CAPACITY
• 1500 KG CAPACITY
• 2000 KG CAPACITY
• 3000 KG CAPACITY

Chocolate Double-Tube Ball Mill

The double-tube Ball Mill ÇİKO-B-DGR*2 1000 is a new and alternative solution to the classic problems experienced by producers with its high capacity and ease of operation. All materials used in the machine are stainless steel, preventing corrosion in the long term, and product transfer ease saves time.

• The mill includes 2 refining tubes, a 1200 kg capacity melanger, and 2 stock tanks each with 500 kg capacity
• Tubes, stock tanks, and melanger are fully stainless and double-jacketed AS 304
• The mill uses 3 double-jacketed chocolate pumps
• Ball diameters used: 4.7 – 6.35 – 7.90 mm
• Melanger motor 22 kW
• Ball tube motor 37 kW
• Melanger chocolate pump 1.5 kW
• Stock tank chocolate pump 1.1 kW
• Output tank mixer reducer 0.55 kW
• Water motor 0.18 kW
• Water heater 4.5 kW x 3
• Capacity: 1400-1500 kg / 3.5-4 seconds
• Product fineness: 20-25 microns
• Works with both powdered sugar and crystal sugar

Chocolate Molding and Coating

The mini chocolate line is a system that starts with mold feeding, with sensor controls ensuring synchronized filling of molds, followed by conveyors and pistons directing the stacking unit to arrange them in order. It operates step-by-step according to a scenario programmed into the PLC, providing synchronized operation. Production efficiency can be increased through speed, weight, and time settings adjustable via an HMI designed for ease of use.

Chocolate Horizontal Ball Mill

The ÇİKO-Y-B-DGR 500 KG represents the latest in the class of ball mill refiners equipped with advanced technology, offering new solutions to customers with a product process different from the usual ball mill system.

It occupies less space, making it a step ahead of standard ball mill systems. Thanks to its modular parts, the machine's capacity/hour components can be changed to desired sizes.

Products can be refined up to 18 microns.

• Main body stainless steel AS304
• Mixers made of special alloy and hardened steel
• Body and shafts are jacketed
• Motor power 75 kW
• Ball diameters used 6.35 – 7.90 mm
• Capacity 400-450 kg/hour
• Dough fineness 18-25 microns
• Modular system – stock tank capacities and motor power can be changed
• Continuous product flow
• PLC control
• Easy loading of all parameters from LCD screen

• - THIS DUBAI CHOCOLATE PRODUCTION MACHINE LINE DOES NOT HAVE THE ISSUE OF THE MACHINE BEING COVERED IN DOUGH LIKE OTHERS ON THE MARKET. - YOU WILL HAVE MACHINES THAT PRODUCE COMPLETELY CLEAN DUBAI CHOCOLATE. - DELIVERY TIME OF THE CHOCOLATE PRODUCTION FACILITY IS 30 WORKING DAYS. - DAILY PRODUCTION 2000 KILOGRAMS. - ACCORDING TO CUSTOMER REQUEST, THE FACILITY'S DAILY PRODUCTION CAPACITY CAN BE INCREASED UP TO A MAXIMUM OF 10 TONS -

  Chocolate Molding and Coating

   

  The mini chocolate line is a system that starts with mold feeding, with sensor controls ensuring synchronized filling of molds, followed by conveyors and pistons directing the stacking unit to arrange them in order. It operates step-by-step according to a scenario programmed into the PLC, providing synchronized operation. Production efficiency can be increased through speed, weight, and time settings adjustable via an HMI designed for ease of use.

Some reasons for price differences in the market are:

1. Material quality: The pistachios, tahini paste, and other ingredients used in original Dubai chocolate are selected according to high-quality standards. Local producers may use lower-cost and more common materials, which leads to differences in taste and texture.
2. Production process and workmanship: These chocolates are prepared with handmade techniques and a meticulous production process, increasing costs. Local producers may use mass production methods to offer similar flavors but may not always reflect the careful workmanship and quality of the original.
3. Free market conditions: Since chocolate production and sales are free in the market, different producers can adopt various pricing policies. This increases price competition while diversifying quality and taste standards.