Chocolate Making Equipment - Chocolate Melters

McCarter vessels are designed & built by WM. A. Schmidt and Sons under the jurisdiction of ASME guidelines using medium gauge materials & welded-reinforced construction

The two approaches to melting solid chocolate are the use of a radiant surface or an agitated heated vessel. Since William A. Schmidt is a manufacturer of agitated heated vessels, we will deal with that approach. There are two broad areas that require the melting of chocolate. The first is the small candy producer who typically receive its chocolate in 10 LB blocks and melt only a sufficient quantity for one day's production. Timing is also generally not important since melting is done overnight and the quantities are small.

The second is the larger chocolate manufacturer who needs to melt large quantities of chocolate as efficiently as possible. Thus timing is crucial and the chocolate making machines must be of high quality and very reliable. These large blocks of chocolate must be ground to about 1/2 inch to 1 inch diameter to increase surface area for efficient melting. WAS can service both of these industry segments and its chocolate manufacturing equipment can be made to match any of their requirements.

Standard unit material is carbon steel ASTM A36.
Optional materials are stainless steel, ASTM A240-304/316

Two characteristics of chocolate make the melting process difficult. Chocolate is a very poor conductor of heat. Secondly, sugars break down at fairly low temperatures and, in regards to milk chocolate, carmelization can occur at even lower temperatures. The basic guidelines are milk chocolate should not be exposed to over 125 degree fahrenheit and dark chocolate not over 145 degree fahrenheit for more than one minute.

Since hot water is the normal heating medium the best solution to the problem would appear to be a jacketed vessel that permits maximum circulation of heated water and agitation designed to maximize the exposure of the solid chocolate to the already liquid chocolate and, at the same time, create minimum contact time with the heating medium. WAS offers many different types of chocolate melting equipment in horizontal and vertical configuration to satisfy whatever particular needs our customers have in mind.

Another factor effecting efficiency is the diameter to length on height ratio. Mechanical considerations such as RPM and tip speed have to be evaluated as well as efficient usage of factory floor space. It is clear that as production of chocolate and chocolate liquor become more centralized the issue of efficient shipment and chocolate melting will become increasingly vital.