Temper problems are ALWAYS due to:
1) Time
2) Temperature
3) Contamination
Sometimes folks overcomplicate the troubleshooting - just keep those 3 tenets in mind and it helps weed out the background noise so you can ID the issue more quickly. That's the Sebastian Principle I.
Also, for some strange reason, these things never seem to pop up during slow times. They always present during peak season. That's the Sebastian Principle II. 8-)
[Edited by Clay to correct a typo for clarity.]
It looks like the login issue is fixed with the latest site update. My login has been remembered for the past several days. Thanks!
Hello Nat,
I am interested in the ECGC-65 because we want to start producing chocolate in Haiti. However we are centralizing the equipment in Miami, so the shipping would be to Miami. How many of these did you / do yo have? Does you mdel have a chain ( what type) or a belt? You say you've change the stones already. Does the bottom stone slab get thinner as well? What model are you buying to replace that one?
Could you contact me at alek@donalek.com for further details. Thank you very much
I think we got it. I had to get involved more. Hard to gauge how things are going on through people explaining. Just gotta do it yourself and see to build a good troubleshooting matrix.
What I found through observation and tale--
First I had the molds cleaned with white vinegar and polished all nice. Gotta start off with a clean slate right?
Then the chocolate, it was always being used soon after temper bells--we let it rest/integrate more. I've seen issues before when the temper is rushed into use. That got rid of the blooming.
Then the molds themselves were not being heated and being that they are rather deep...so we preheated them some like we've done for other more sturdy polycarbs and viola they no longer stick.
I knew if we stopped and thought the actions through we'd nail it out. I just figured a lot of what I'd consider good mold handling would have been thought of. Another rule of thumb, not everyone thinks like you do. lol.
Here I thought we were in some weird new territory of mold bizzare natures and lo and behold, it's still the most basic elements stacking on top of each other.
Thank you for your time, considerations, and commentary. It is always appreciated.
Couple followup questions - are you warming the molds? Are you measuring the temperature of them? Are you chilling them after adding chocolate into them?
Have you ever wanted to become a pro chocolate maker or are you already running a craft bean-to-bar chocolate factory regularly roasting, winnowing, conching, & tempering chocolate bars? This machine will handle 20-65 lbs of cacao nibs or chocolate at a time. This unit grinds or conches from nibs to chocolate liquor, and then with the addition of sugar, cocoa butter, and vanilla, it'll continue to turn it into full fledged chocolate couverture in 2-5 days, depending on the exact recipe and volume.
This machine is currently sold for over $11,000 new so this is a bargain to get going in craft chocolate making.
See a video of the Cocoatown ECGC65A in operation
The machine is alternatively called a refiner conch or grinder/melangeur since it refines or grinds the sugar and chocolate particles down to the necessary 20 microns while mixing or melanging the ingredients together into a coherent chocolate whole. This is the machine used by almost all craft bean-to-bar chocolate makers in the US. Join the chocolate making revolution!
This machine is 4 years old, but with a new drum and rollers, the part that determine the quality of the chocolate. It can grind cacao nibs, sugar and optionally cocoa butter and vanilla to finished chocolate in the standard 2-5 days depending on batch size and cocoa butter content. We are selling this unit as we've outgrown it.
The unit is 240 V 3-phase but comes with a 240 V 1-phase to 3-phase frequency converter to change the motor speed for best chocolate grinding. So the machine requires a 240 V 1-phase 8 amp power to run. The machine is all stainless steel & stone externally.
Included in the shipment are:
• Tilting grinder base with motor, gearbox, and belts.
• New grinder drum and stone rollers.
• Frequency converter for variable speed operation with multiple displays of speed (Hz), power draw (amps), and runtime.
• Dongle on 6-ft cord with start, stop, and emergency stop buttons.
Shipping from Oahu, Hawaii to other islands is around $100 and the US mainland can range from $500-900 depending on location. This machine weighs 600 lbs and is 36" x 36" x 61".
I agree. I also feel it's thermal instability in the setting up, but when they are again set right next to other molds and the other ones come out fine. These are by far the most eggregious pictures. Others have a little peeling and some slight temper break on them, these were just frighteningly so.
We tried half filled molds and they set better but still not releasing well or bloom free.
I'm wondering if someone washed these funny but I've just never seen this to this extent before and while I'm no old hat we've been doing this around 8 years... Just.. Bizzare! If it weren't the season I'd undertake a full matrix experiment like I did toffee ages ago but I just have no time to slow up and be thoughtful, lol!
Interested as long as the class is in the US.
Hi,Ryan, how are you? - call me anytime. I have a 100lb ss unit.
Jim Greenberg
Is it possible they're being stored on a heated surface, raising the temperature of locallized areas in the molds? Looks very much like thermal abuse to me.
Dear Ryan,
This is Tony from Chinese YOQ Group Co., Ltd.
We have produced chocolate machinery over 20 years , with the customers of NESTLE, KRAFT, MEIJI, etc.
I will send quotation of 100l chocolate melting amd mixing machine to you by email. or you can visit our website www.chocolate-machines.com with detailed information of various machines.
Best regards!
Tony
YOQ Group Ltd.
what'up/Tel: +86 15150501878
Email: cleopatra.tony@gmail.com
Skype: yoqtony
Website: www.chocolate-machines.com
Sculpting and modeling are very different. Sculpting you make blocks and carve, modeling is more like clay where you can shape it, ply it, mold it, and then have it set. Like a salt-dough.
We use a lot of modeling chocolate throughout the year. It's just chocolate + a ratio of corn syrup. As it cools it hardens and is pliable, over a few days it gets harder and harder almost like curing the more water that is freed the more rigid it becomes. If you have mass left over you can always reheat it later and knead it back into use.
We do a lot of molds for different occaassions and have used these santa ones for a year. We pulled them out of our seasonal storage and went to work like we do on others. However what we're getting is stuck chocolate. Doesn't matter the grade, the temper style, a layer is sticking to the mold and then the bloom that happens is just incredible.
We've used the same batch of chocolate in other molds to perfect release. BIZZARE.
We've tried a thin layer of added cocoa butter, no real help. A really thick one helps but its so thick you have to do a lot of post-cleanup which doesn't help.
We don't use dishwashers so I can't think it was a washing situation. While these aren't our premium polycarbonate they aren't the cheapest ones you can pick up either.
Anyone got some clues or ideas we can throw into the matrix of problemsolving?
I think I had some chocolate stuck inside one of the bearings and it made a terrible noise and wouldn't turn. I cleaned it out and haven't had that problem since. Yes, I agree about Hilliard. Great people and products. I always say that the Perfect is far from perfect
It just takes a long learning curve and customer service is never in! Good luck.
@Ruth we've been lubricating it as well. Helps a bit but not for long. It's a design flaw if you ask me. My machine is brand new and this has been giving us fits from the beginning. Tried the rubber band thing and broke fairly quick...but.going to try again because of course 1. I'm swamped and cant afford down time. 2. So far Perfect Equipment is not real great at customer service or parts. Pretty frustrated w that. I used to deal w Hilliard and very much miss their outstanding products and service. Id love to get back into a Hilliard but love the small footprint of this enro. Thanks for the tips!!
I had my detailer stop at times. I used vegetable oil and lubricated the bearings. Also, the black belt broke and I didn't have a replacement. I used a rubber band. Worked great until I got a replacement. Probably didn't need the belt:).
We did shorten the longet belt. But the small black belt isnt one we can shorten. It's a brand new machine so hard to believe it's stretched already but anything is possible...we think it's more poor bearing quality. They seem to stick. But I'll look into replacing smaller belt. US Perfect equipment pretty good about speedy part replacement???
are your belts loose? It may be a bit too large. You can shorten the belt by cutting the tubing at the union, then trimming a small piece of belt and re-inserting the union. I had to shorten the belts to get enough tension for the belt to grip.
How much play is in your belt? Pictures would be good.
David,
Need to respond to original post, I'm not the seller
I'm having issues w the detailèr. It stops spinning all the time and doesn't seem to be doing its job..choc on paper etc. Seems the detailèr can't handle the weight of candy on it and bogs down. Any suggestions for tweaking this? It's giving me fits. Other than that I'm enjoying the machine. Vibrator/shaker belts slip alot too....
Hi Preston,
I am interested in the candy/caramel cutter. Do you have more information on it?
Thank you,
David
I'm also interested in the Selmi, but would love to see it in action first.
Ben -
Login may have been resolved. I set the expiration time for the login cookie too short. It's now much longer (20,000 minutes). Also, if you are in chrome there is an extension called "EditThisCookie" that can be used to "protect" a cooke and keep it from expiring. You can use this to make your login cookie permanent on your end.
Working on other improvements over the next weeks.
:: Clay
I sell the Premier Wonder Grinder and the upgraded Chocolate Refiner, and we are seeing an increasing number of people using them for making nut butters. They are liking the texture they are getting and are running them for a shorter period of time than they would for making chocolate. Also great for making things like gianduja.
Hi Everyone,
My name is Daniel Vega and this is my first post...
I am from Nicaragua, we are a family that puts hard work into producing high quality, organic and fair trade Criollo Trinitario cocoa beans. We are looking to get in contact with more people in the USA, Canada, Europe.
I would be very happy to provide samples to you for free, and would appreciate if you can spread the word about us.
We also grow peanuts, rice and sorghum!
our website is
www.sancristobaltrading.com
Daniel Vega
You bet! I would be happy to sell you liquor.
I look forward to seeing your pledge come through!
Cheers
Brad
Hello there,
Is it possible to check the Selmi by running some chocolate through?
Please let me know. I am based in Atlanta and would swing by to see and purchase it if it works fine.
Give me a call if you don't mind
(404)480-3637
My name is Art
Kind regards
Thats great news! The NE has a lot of good industrial space, at a fraction of the cost of inner city.
I'll pledge, but can I get my dividends in chocolate liquor?
Taking over 5600 sq feet in the NE. I'm stoked! You need to pledge!!!!
I have a set of custom Alternative Air display cases for sale. They are a Custom Color/Colour Purple. I will only sell them as a complete set and will not split them up.
Alternative Air Refrigerated Chocolate Display Case 6ft AACCA-72R Retails for $4,384.00
Alternative Air Refrigerated Bakery Display case 4ft x 2.5ft deep Retails for $5,170.00 (Not designed for Chocolates)
AABCA/C/D-48-R 48 x 30 x 50
One matching corner Display and One matching condiment display $1200.00
Choclate display case also come with a set of acylic candy trays Brand new $450.00 Value
Total Value $11,204.00
II will take $7000.00 Firm! For the set of Display cases
I Also Have a Selmi One Tempering Machine Only used for less than 20 hours. It still has the protective warpper on the machine. It also comes with a 15ft exstension cord which can plug into a washer dryer 220 volt recepticle which was made by Selmi at a cost of $1000.00 This has been in storage for a couple of years.
I will take $7500.00 Firm
Candy Cutter $150.00
The Equipmen is located in Port Richey, Florida
tel 727.389.4221
I'm having the login issue on serveral machines. Two are running chrome on Ubuntu Linux and the other is a Chromebook running chrome (obviously).
I am in need of a stainless steel chocolate melter 125-250lb. If anyone has a nice used unit that is available for sale, please send me a message or call me.
Ryan - jlmsales.rposey@gmail.com / 678-464-1452
What part of the city are you heading to?
No. I am closing the inglewood store at the end of this month and moving everything to the new location. 5X the space and a 1/4 of the cost for rent.
Congrats!
Are you keeping the Inglewood store?
Hi Everyone. I have finally pulled the trigger and am moving into a larger space - one that will support online ordering and shipping of my amazing chocolate bars all over North America.
To help accomplish this, I have created a landing page that will allow you to make an online purchase and get FREE DELIVERY.
OR....
You can contribute a larger amount of money and either get your money back and a HUGE return (80%) or actually become a shareholder of my company.
Part of the factory I am constructing will have a lab specifically set up for bean to bar classes! Here is your opportunity to help someone who has helped many through this and other forums, and also continue to help the industry by sharing what I have learned over the past decade.
Check out the page and get more information at the following:
Thanks ash - appreciate it!
We have an old tyme. We use it mostly to pre grind cacao but have run nuts through there as well. It makes a pretty ruff grind peanut butter. No reason the sugar couldn't go through it but it wouldn't do much to it as it doesn't grind down much smaller than the sugar is already. The best I have seen yet is the robo coup Blixer 5 about $3000 and the best deal for the money. Grinds nuts into paste very well and super fast. It also combines ingredients together well. This is what we are looking at for anything to do with nuts.
Thanks Gap. Need something a little faster than a stone grinder i'm afraid 8-)
Sebastian - I sure you'd have thought of this already and have your reasons for not doing it, but I'm interested why you wouldn't use a cheap food processor to grind the nuts and then drop them in a Premier Wonder Grinder for a couple of hours? I do it all the time with pistachio, hazelnuts and almonds and haven't had a problem. I've made pure nut pastes and also 60/40 praline pastes (without caramelising the sugar). Seems much cheaper.
Edited to add: I think you make a bit of chocolate yourself as well. The Champion Juicer (if you use it) is also capable of making nut butters, although I haven't used it for that before.
Thoughts on it? Any details on how fine a grind it's able to achieve? Does it also grind any additives one would incorporate into peanut butter (such as sugar), or is it a nut grinder only?
Any other suggestions of grinders one might look at for a very small scale (only need a couple of pounds of scale) for making nut butters would be appreciated!
Thanks folks
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