Ball Milling in Cocoa Liquor Processing

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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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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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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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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