Melanger (s) for small/mid size chocolate production. Ideally looking at something like the Spectra40, but open to other options as well. Please get in touch with any ideas.
I get that an Aura is an attractive option but there are aspects of the design – including a shorter tempering pipe – that make it less than ideal for higher-viscosity chocolates.
Hi there… I’m in southern California. Thanks for the advice on the DCM… I actually just wound up picking up a DCM100 yesterday. But now in the market for a continuous tempering machine… so if you have any thoughts of anyone looking to part with one, keep me in mind. Thanks much!
I am a big fan of direct-drive melangeurs like the ones from DCM/melangers.com. You don’t have to worry about belts stretching or lubricating chains. The DCM machines also have a number of very useful accessories, like pneumatic pistons for tensioning the grinding stones against the base.