Gondor High-Efficiency Cacao Bean Grinder Machine Introduction
Cacao bean grinder is an efficient equipment specially designed for superfine grinding, emulsification, mixing, and homogenization of wet materials. It has shown excellent performance in the food, chemical industry, daily chemical industry, pharmaceutical industry, and other industries, and is one of the indispensable key equipment in modern industry.
Cacao milling machine whole colloid grinder has a compact structure and simple operation, and is made of food-grade stainless steel, which meets the international food hygiene standards. The core components of the equipment moving grinding disc and the static grinding disc, have been specially strengthened, which are not only corrosion-resistant and wear-resistant, but also keep the processed materials pure and hygienic, and are ideal choices for realizing high-standard product processing.
Cacao Grinder Machine Specification
| Model | Voltage | Size(mm) | Weight | Capacity |
| GD-70 | 3KW(single-phase,220V) | 650x320x650 | 70KG | 60-80KG/H |
| GD-80 | 5.5KW(three-phase ,380V) | 800x350x800 | 170KG | 100-150KG/H |
| GD-130 | 11KW(three-phase .380V) | 1000x350x1000 | 270KG | 200-300KG/H |
| GD-180 | 30KW(three-phase 380V) | 1200x450x1200 | 470KG | 500-800KG/H |
| GD-200 | 37KW(three-phase .380V) | 1250x500X1200 | 500KG | 800-1000KG/H |
Machine for Grinding Cacao Beans Main Components
A typical cocoa bean grinder typically includes:
| Hopper | Loads the cocoa beans. |
| Grinding mechanism | The core component, which can be a high-speed rotating blade, toothed disc, or a more traditional stone mill. |
| Motor | Provides powerful power. |
| Temperature control system | Regulates and maintains the grinding temperature, which is crucial for the flavor development of the chocolate. |
| Discharge port | Discharges the ground cocoa paste. |
Cocoa Bean Grinder Can Easily Process a Variety of Foods
A cocoa bean grinder can easily handle both high and low viscosity materials.
- Peanut Butter
- Sesame Paste
- Soy Milk
- Fruit Jam
- Peanut Milk, Dairy Products, Soy Sauce, Soft Drinks, Etc.
- Toothpaste
- Shampoo
- Detergent
- Shoe Polish, Cosmetics, Etc
- Coating
- Dye
- Lubricant
- Pigment, Ink, Etc.
The Obvious Advantages of Cacao Bean Grinder
- Square Outlet: Suitable for high viscosity materials such as peanut butter and Chili sauce.
- Loop Pipe Outlet: It is suitable for low-viscosity materials such as fruit juice and soybean milk that need to be refluxed.
High-Quality Guarantee, Trusted by Global Customers
Our cocoa bean grinder is not only stable in quality and durable, but also exported to many countries and regions around the world, which is well-received by customers. Whether you are a food processing plant, a chemical plant, or a daily chemical production enterprise, this equipment can provide efficient and reliable solutions for your production process.
Why Choose a Gondor Machinery Cacao Grinder?
Whether you’re a novice or experienced chocolate maker, with the right ingredients and patience, this machine can transform your cacao nib from cocoa bean to chocolate bar or ball, transforming it into the perfect cocoa liquor.
Our cocoa bean crusher grinds cocoa beans and nibs into a pulp with a fineness of 80-100 mesh, delivering high efficiency and output.
The machine body is constructed of food-grade stainless steel, making it easy to operate, corrosion-resistant, clean, and maintain.
We pride ourselves on offering best-in-class products at unbeatable prices. We offer competitive pricing on our entire line of cocoa crusher machines, grinders, and mixers, ensuring you get the best value without compromising quality.
A partnership that goes beyond the machine. When you choose Gondor Machinery, you’re not just a supplier, but a partner. We provide comprehensive global technical support, readily available spare parts, and a professional commissioning service.
Cacao Bean Grinder Working Principle
A cocoa bean grinder is designed to grind roasted cocoa beans into liquid cocoa paste. The grinding process involves three stages: pre-grinding, fine grinding, and temperature management.
Pre-grinding (Coarse Crushing)
Cocoa nibs with a particle size of 3–6 mm are first ground into a “pre-refined pulp” of 100–300 µm using a hammer or pin impact mill. Frictional heat partially melts the cocoa butter, and the material begins to form a moist mass.
Fine Grinding (Ultra-Fine Grinding)
The pre-refined pulp enters the main grinding zone—typically a ball mill or corundum disc mill—where combined impact and shear forces further tear the cell walls, reducing the particle size to 15–25 µm (high-end chocolate requires ≤20 µm). This releases the cocoa butter, enveloping the solid particles in the fat, resulting in a fluid cocoa paste with moderate viscosity and a bright luster.
Temperature Management
Grinding heat exceeding 60°C can alter the cocoa butter crystal structure and degrade volatile aroma. Therefore, the grinding chamber walls are often equipped with water/air cooling and PID temperature control to maintain a constant feed temperature between 40–55°C.
Adapt More Equipment to Form an Efficient Production Line
In addition to the cacao bean grinder machine, we also provide the following supporting equipment to help you create a complete food processing solution:
- Chocolate Ball Mill
- Homogenizer
- Paste Filling Machine
- Sterilizer
