Ball Milling in Cocoa Liquor Processing

A grinding equipment for chocolate production that improves efficiency and product quality compared to batch grinding. The equipment has a continuous feeding system that avoids repeated grinding of partially processed material. It uses a feeding barrel with a heating jacket to prevent material sticking. The barrel connects to a transfer box and then the grinding chamber. The grinding chamber has a rotating inner box with grinding balls. An anti-blocking device with a motor and buffer box prevents material from getting stuck in the transfer. This allows continuous feeding and grinding of chocolate ingredients for better fineness and consistency compared to batch grinding.

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A chocolate food ball mill with improved grinding efficiency, reduced grinding time, and better temperature control compared to existing vertical mills. The mill has a horizontal cylindrical grinding chamber with a discharging device, cooling system, and internal grinding and filter chambers connected by a hollow transmission pipe. The grinding chamber has stepped walls with balls for efficient grinding. The discharging device has a sieve and cover with air and material outlets. The transmission pipe connects the grinding and filter chambers, allowing rotation to move the grinding media. The cooling system surrounds the mill body. This horizontal configuration enables higher grinding capacity, faster grinding, and better temperature control compared to vertical mills.

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Chocolate ball mill with improved grinding efficiency by screening and reciprocating grinding mechanism. The mill has a rotating shell with a screened grinding mechanism. The grinding seat has a narrow bottom and a wide top. The grinding block is fixed in the seat. The grinding seat reciprocates vertically as the shell rotates. This allows full grinding of the material. The screen separates fines from large particles. The mill has a foot, motor, drive assembly, and sieve plates.

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Ball mill for chocolate processing that improves homogenization and prevents burning by fixing some of the grinding balls to the chamber walls and using moving anchors on the shaft. This prevents complete movement of the balls, allowing full friction and stopping swirling, to grind chocolate more consistently without burning. The fixed balls act as stoppers while the moving anchors activate the balls. Filters at the entry and exit prevent small balls escaping the chamber.

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Chocolate grinding device with improved temperature control to prevent chocolate damage during grinding. The device has a ball mill cylinder, a circulation pipe, and a four-way pipe. The ball mill has main and auxiliary feed ports. The circulation pipe connects to the auxiliary feed port. The four-way pipe has discharge and side ports. Valves control flow. An electric pump in the circulation pipe maintains chocolate temperature. A thermal insulation jacket on the pipe prevents heat loss. A filter screen in the mill ensures fineness.

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A continuous ball mill for grinding chocolate slurry to improve the grinding efficiency and reduce grinding time compared to existing grinders. The mill has two tanks, an upper feed tank and a lower grinding tank. Steel balls grind the chocolate in the lower tank as it's rotated by a motor through a shaft. A reducer and second motor drive the rotation. The tanks are connected by pipes and partitions. The feed tank above feeds chocolate into the lower grinding tank. The discharge pipe removes ground chocolate. This continuous milling configuration allows uniform grinding of chocolate particles without multiple passes through a grinder.

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Chocolate ball mill for grinding chocolate without the need for a separate refiner or rotor pump. The ball mill has a horizontal shaft filled with metal balls, driven by a motor. Grinding rods are mounted radially on the shaft. Chocolate is fed into the mill using a pump and magnetic filters to remove solid particles. The ball mill grinds the chocolate directly without needing a separate pump or refiner. This eliminates the need for a separate rotor pump, reduces energy consumption, noise, and complexity compared to conventional ball mills.

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Chocolate ball milling system for grinding chocolate that addresses issues like high energy consumption, low output, high noise, complex cleaning, and difficult use compared to refiners. The system uses a horizontal ball mill instead of a refiner, but with features like internal temperature adjustment, magnetic filtering, and separate mixing tanks to mitigate issues. The chocolate is mixed and melted, then pumped to the mill, ground, pumped to an intermediate tank, then pumped back to the mill for further grinding. This allows finer grinding without clogging the pump. The mill also has internal temperature adjustment and a magnetic filter. The chocolate is stored in a tank with magnetic filters.

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Ball mill for grinding chocolate that addresses issues of sinking balls, impurities, and sugar sticking. The mill has a closed loop circulation system with a middle tank, grinding tank, and a storage tank connected by a line with a rotor. A pressure sensor in the line controls rotor speed based on pressure. This prevents sinking balls by maintaining consistent pressure. It also prevents impurities by recirculating the grinding media. Sugar doesn't stick to the rotor because it's trapped between the inner wall and leaves, but the sensor adjusts speed to prevent this.

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Ball mill for grinding chocolate beans with improved grinding efficiency and chocolate quality. The ball mill has an intermediate tank, grinding tank, and feeding tank connected by a pipeline with a rotor pump. A pressure sensor in the pipeline detects the pressure and controls the pump speed to maintain positive pressure in the grinding tank. This prevents the steel balls from sinking and allows them to better grind the chocolate beans. Additionally, the pump has a wear-resistant layer on the blades to extend life.

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Horizontal chocolate mill with improved grinding efficiency for chocolate production. The mill has a horizontal cylindrical barrel sandwiched between an outer and inner cylinder. A drive motor below the barrel powers a chain drive mechanism to rotate the stir balls inside the inner cylinder. The mill has feed and discharge ports on the outer cylinder ends. This horizontally oriented mill design provides faster, more efficient chocolate grinding compared to vertical mills due to better material flow and reduced friction.

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An overflow-preventing chocolate moisture ball mill to grind wet chocolate without material spillage. The mill has a shell with an upper feed inlet, a lower outlet, and a buffer chamber below. A baffle plate inside the chamber crisscrosses to prevent material from overflowing. The stirring chamber below the baffle has a baffle plate and a baffle plate below it. The baffles prevent chocolate from splashing out. The mill also has an inclined slope on the shell base to guide any spills back into the mill. The feeding hole is above the buffer chamber to prevent direct discharge. This prevents chocolate from splashing out during grinding and overflowing during feeding.

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A chocolate ball mill with improved cooling and agitation for better taste and fineness. The mill has a cylindrical feed section with a stirrer and cooling pipes inside. The stirrer has two shafts that extend into the feed section. The cooling pipes are bent and wind around the stirrer discs. This provides even cooling and agitation. The pipes connect at the bottom to a central pipe for circulation. This avoids hot spots and uneven agitation.

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A mill for efficiently grinding and conching chocolate and other food products using a vertical shaft mill with internal agitators and fluid injection. The mill has a tank with grinding bodies, a vertical shaft with agitators, an inlet conduit, and distribution orifices in the agitators. Fluid is injected through the orifices during rotation to distribute it into areas where the grinding bodies are moving. This fluid aids grinding, homogenization, and conching. The vertical shaft allows gravity feeding and fluid injection. It can replace roller calenders and conches for chocolate processing with less equipment and energy.

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