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This compact machine is easy to set up, start and operate. In each batch, it simultaneously grinds the cocoa, sugar, thoroughly mixes the ingredients and refines them as required, in addition to conching the resulting chocolate mass.


The machine works by means of rotating blades that provide pressure against the inner wall of the working chamber. This working chamber is equipped with grooved sections, used by the paddles to mix and refine the product as required. The blades are moved by a meticulously designed reducer that allows maximum energy transfer with minimal consumption.

The amount of pressure exerted by the blades against the grooved sections is determined by means of an electronically controlled and regulated hydraulic motor.

The machine is equipped with a double jacket for heating and cooling, as well as the corresponding resistances, automatic controlled cold water inlet and water pump to ensure a uniform distribution of operating temperatures.

Conching accelerator

This system consists of a nozzle that distributes the chocolate in its recirculation to the Universal in a thin film, allowing the air preheated by resistances to act on it, using a fan, as an extractor of volatile acids and humidity.

A set of 3,000 W resistors and a 0.66 kW fan ensure the supply of hot air.

· First the chocolate is pumped through the Universal’s discharge valve.

The chocolate circulates through the pipe to the place where the gas extractor is normally located. This is where a fishtail-shaped nozzle has been installed to create a thin layer of chocolate. · Hot air is introduced through this layer which reduces humidity and volatile gases.


Both the blades and the grooved sections are easy to remove and change. The control panel is equipped with a PLC to regulate operating parameters, as well as to activate various warning and alarm functions. The machine is extremely easy to operate and offers easy access for cleaning and maintenance.

It is suitable for the production of a wide range of manufactured products, such as chocolate, substitutes, compounds, pralines, special coatings and fillings, as well as the recovery and recycling of rejects from other product lines.

The Conching Accelerator improves the flavor of chocolate, reducing acidity and humidity.

The chocolate feels more “round” in the mouth.