Forum Activity for @CAT B

CAT B
@CAT B
05/08/17 14:32:48
16 posts

Experience With Flow Wrapper?


Posted in: Tech Help, Tips, Tricks, Techniques

Hi Daniel - Wondering if you can elaborate on the operations of the printer and gas flush components of the machine? 

Does the printer operate real time as it's wrapping pieces? i.e. prints prior to wrap - or do you have to pre-print the film? Any issues/limitations with the printer?

Assuming the gas flush operates from a nitrogen tank...how many tanks do you go through? Maintenance? Cost of tanks? Any other issues?

Thanks!

CAT

Leeanne Goetz
@Leeanne Goetz
05/08/17 14:16:32
1 posts

Bradman Lake Flowtronic 120SE Horizontal Flow Wrapper (still available) - NOT SOLD


Posted in: Classifieds ARCHIVE

Equipment Description


Used GEI Flowtronic 120SE Horizontal Flow Wrapper with: 

  • 2-up cutting head with 6in wide zig-zag jaws
  • Length range: 3 inches - 11 inches
  • Maximum width: 6 inches
  • Maximum product height: 2 inches
  • Electric eye with scanner
  • Allen bradley panelview controller
  • Digital temperature controls
  • Infeed conveyor length: 180 inches
  • Lug fed chain with 6 inch centers
  • Capacity: up to 300 pieces per mintue
  • Print registered
  • Asking $50,000 OBO

Please inquire by email - info@honeyridgefarms.com


Right Side of Bradman Lake Flowtronic 120.jpg Right Side of Bradman Lake Flowtronic 120.jpg - 440KB

updated by @Leeanne Goetz: 04/07/25 13:00:14
Julie M. McLean
@Julie M. McLean
05/08/17 13:48:51
15 posts

Yes, Virginia, There is Such a Thing as White Chocolate


Posted in: Opinion

THANK YOU Clay!!!!!! I cannot tell you how many times I have to try and explain this to non-believers! This is a very academic way to explain:)  

Julie M. McLean
@Julie M. McLean
05/08/17 13:43:34
15 posts

Seeking Co-Manufacturing Partner


Posted in: Classifieds ARCHIVE

Looking for co-manufacturing partner in the immediate future. Must be Organic, Kosher, and GFSI or SQF certified and ability to handle large volumes. Please contact for additional details. 


updated by @Julie M. McLean: 04/07/25 13:00:14
VoodooJai
@VoodooJai
05/08/17 12:15:58
4 posts

best surface for tempering chocolate


Posted in: Tech Help, Tips, Tricks, Techniques

Hi all What is the best surface for tempering chocolate, marble or granite or is the other options. What would you consider the best and an ideal size?


updated by @VoodooJai: 04/11/25 09:27:36
Kerry
@Kerry
05/06/17 20:42:32
288 posts

Release / Separation Marks


Posted in: Tech Help, Tips, Tricks, Techniques

Thinish thermoformed molds like these with large smooth surfaces often have issues with release marks. 

Some discussion - https://forums.egullet.org/topic/98208-chocolate-molding/#comment-1645176

A bit more discussion - https://forums.egullet.org/topic/56184-chocolates-with-that-showroom-finish-2004-2011/?do=findComment&comment=1524966

Here's some further discussion you might find interesting - https://forums.egullet.org/topic/124257-polishing-chocolate/#comment-1670612

Amandino
@Amandino
05/06/17 15:03:25
8 posts

F/S - cooling tunnel - Belgium


Posted in: Classifieds ARCHIVE

hello

here i present a small cooling tunnel

3,75 m with direct cooling and deep cooling

interesting price 5500€

feel free to contact

info@amandino.be


IMG_1721.JPG.jpg IMG_1721.JPG.jpg - 69KB

updated by @Amandino: 04/07/25 13:00:14
CAT B
@CAT B
05/05/17 19:48:31
16 posts

Experience With Flow Wrapper?


Posted in: Tech Help, Tips, Tricks, Techniques

Thank you SO MUCH for this discussion. 

crackedcitrine
@crackedcitrine
05/05/17 19:40:43
6 posts

Problem cooling and or tempering


Posted in: Tech Help, Tips, Tricks, Techniques

The only hint I've found is to use very rigid molds, like the polycarbonate molds that are difficult/expensive to get custom made.  For the vacuum molded plastics, that seem to be what you're using, I've heard thicker vacu-formed plastics tend to reduce the severity of the release marks, but still don't eliminate them.

If you have the opportunity to remake the molds, a rougher surface (fewer large smooth places) should hide the release marks much better.

For my own bars, I've decided to live with the release marks. If I ever make enough profit, I might upgrade to polycarbonate molds for my bars. But, for now, my customers don't seem to mind, and the marks seem to get minimized after packaging (the rubbing against the package hides most of the marks) 

Juliana Desmond
@Juliana Desmond
05/05/17 16:28:25
6 posts

Release / Separation Marks


Posted in: Tech Help, Tips, Tricks, Techniques


Hello,

I am making molded chocolate bars and keep having the same problem. These bars are not turning out smooth and shiny. I wonder if they are cooling too quick? These test batches are pure chocolate and not medicated. I wonder is the size 6"× 3" too big for an even temper? I hope its not the molds, because I just had these custom made thermoformed with our logo. Is it cooling too quick? I am tempering the chocolate but not sure the best way to cool it. I have always just cooled chocolate in a regular refrigerator, but I was also working with smaller molds.

I would really appreciate any help or feedback please.

Thank you! Juliana


20170503_154326.jpeg - 161KB

updated by @Juliana Desmond: 04/11/25 09:27:36
Juliana Desmond
@Juliana Desmond
05/05/17 16:06:47
6 posts

Problem cooling and or tempering


Posted in: Tech Help, Tips, Tricks, Techniques

Thank you, yes they must be release/separation marks. Any ideas on how to solve this issue?

Tao Watts
@Tao Watts
05/05/17 12:23:10
10 posts

For Sale: Raw Cacao Beans from Costa Rica's Southern Zone


Posted in: The Cocoa Exchange (Read-Only)

Premium Quality Fine Flavored Cacao Beans from Costa Rica's little know Southern Zone.  Will sell by the Kilo, or in larger amounts, up to 1 ton.  Price varies accordingly.  

info@samaritanxocolata.com  (506) 8820-7095


800px-Chocolaterie-nestlé-broc-fèves-cacao-torrefiées.jpg 800px-Chocolaterie-nestlé-broc-fèves-cacao-torrefiées.jpg - 132KB

updated by @Tao Watts: 12/13/24 12:16:35
Tao Watts
@Tao Watts
05/05/17 12:17:07
10 posts

For Sale: Working Cacao Farm in Costa Rica


Posted in: Classifieds ARCHIVE


For Sale  Chocolate Farm In Costa Rica Southern Zone


$475,000

San Vito De Coto Brus





The Chocolate Farm is a 90 acre working farm in the Southern Zone of Costa Rica that includes 15 acres of mature cacao plantation, 15 acres of virgin forest, two year-round creeks, abundant fruit tres, bamboo, bananas, pineapples, and lots of pasture additional planting, construction, or animal stewardship.


Organic Chocolate Farm
Winner of 2015 Heirloom Cacao Initiative
In January of 2015, This Chocolate Farm won the coveted Heirloom Cacao Initiative. This prize designates cacao plantations with exceptional trees and beans endowed with a combination of historic, cultural, botanical, geographical, and most importantly flavor value. Perhaps just as important, this Heirloom designation allows the Chocolate Farm to market its beans to the best chocolate makers in America. In 2016, the Farm produced 5.5 Tons (907.18 kgs per Ton) of Cacao Beans. This year they expect to harvest and sell 6 Tons. Export prices for top quality raw beans varies between $7 and $10 per kilo. Without the hassle of export, the fine bean to bar makers within Costa Rica will eagerly pay $5/kilo for properly fermented and dried beans. (Samaritan Xocolata will buy or broker all of it!)

This unique farm is located about 10 kilometers (6 miles) from the center of San Vito. It is incredibly placed in a large valley with a 20 mile radial view in every direction, including stunning scenery with mountains in the distance, exquisite cloud formations, distant patchwork-quilt farms dotting the countryside accented with grazing animals. With the mountains at a distance, this particular area receives a lot of sun. The Altitude is about 1650 feet above sea level, perfect for any type of farming; everything grows here, fruit and vegetables, root crops, herbs and spices, and of course, Cacao.
San Vito and the surrounding area is known as a Coffee Producing Region. This particular farm has 15 acres of producing Organic Cacao. 500 Cacao trees were planted in 2012 and are now producing. In 2015 an additional 1,500 trees were planted and will be coming to fruition within 2 years. There has also been an ongoing program here to graft high producing, disease resistant, good tasting clones onto existing trees.
Aside from the Cacao there are nearly 20 Acres of rolling pastures for horses or grazing animals, or the pastures could be reforested with a combination of Native Hardwood Trees or creating a Food Forest! Also included, about 15 Acres of Old Growth or Virgin forest, including some of the Largest Trees seen in years, this old growth is actually set in an Oasis (surrounded by pastures), much of the surrounding farms in this area had been settled as well as deforested years ago, to be used for coffee plantations or cattle. This farm has some of the largest and most precious trees we’ve seen in this highland area.
Electricity is provided by Solar panels and an older hydro system installed from the previous owner which may need updating, but the solar panels (2kw system) are maintenance free. There is also a small pond where Tilapia could be raised for added sustainability.
A concrete country house had 3 bedrooms including a new bathroom and shower with septic tank but all the interior walls have been removed due to termite damage, so as of now there is an open floor plan and currently used for Cacao storage. The cement floor and walls are still in decent condition, new interior walls and a ceiling could be installed and the house would once again be useable. Another area, previously used as an outdoor kitchen, is now a simple open area with a roof used for keeping odds and ends out of the rain.
Two structures were built 5 years ago, one being used as a Yoga Studio and the other as a separate living quarters and cabin, both situated on a hill with a gorgeous view of the distant Talamanca Mountains and the Amistad National Park.

A very popular river, Rio Coto, lies about 10 minutes away by foot, great for Kayaks or Rafting.

Here is a current list of features offered:
15 Acres of Mature producing Organic Cacao, 5 years ago an additional 500 trees were planted, the largest operation in this area plus another 1,500 in 2015.
Exotic Fruit trees including Durian, Cinnamon, Sancoya, jaboticaba, miracle fruit, pitanga, moringa and neem. Orange grove, producing and mature.
One acre of Sugarcane including a Trapiche, which is a manual press, used to extract the natural juice out of the cane.
One acre of Organic Coffee Pineapples ,Bananas ………many.
Hundred’s of trees planted over the past 8 years ago (a variety of good lumber trees including teak, Melina and Amarillon )
Bamboo Plantation.
15 Acres of real Primary Forest, with an easy walking trail .
Medicinal and Ornamental Plants of all type.
New Cabin and Yoga Studio.
Original Farmhouse with remodeled bathroom.
Chocolate-making equipment.
Old barn which has been used as living quarters and a community center, now in need of remodeling due to termites.
Solar and Hydro System.
Totally off-grid, remote but with good dirt road access (4x4 only) , remote but not deserted.
Nearby River including swimmin’ holes only a half hour by foot or horse. (River Rio Coto)
A great team of local labor that knows the farm and are trustworthy.
Asking $475,000. Contact me: taoaqui@gmail.com 




15284169_211602402629239_8096419877239603799_n.jpg 15284169_211602402629239_8096419877239603799_n.jpg - 168KB

updated by @Tao Watts: 04/07/25 13:00:14
Chocolo
@Chocolo
05/05/17 05:29:42
1 posts

Adding coconut sugar to cocoa paste


Posted in: Tech Help, Tips, Tricks, Techniques

Hi everyone,

I'm still very new to the chocolate making process and am yet to purchase a melanger to make my chocolate from scratch. I have practised tempering shop bought chocolate and now that I have that technique sorted, I wanted to make chocolate sweetened with coconut sugar, so I melted 140g organic cocoa paste and stirred in (or attempted to stir in) 60g coconut sugar that had been ground down to a fine powder in my nutribullet. However, I had probably stirred in around half of the sugar and the mixture began to thicken and look like it had seized. I tried this method again the following weekend, presuming that some water had somehow dripped into the mixture, but the same thing happened. Can someone explain why? I have purchased some liquid sunflower lecithin, in the hope that this will thin the mixture more and allow me to add the full amount of sugar desired. I have not tried this yet though and didn't want to waste more expensive cocoa paste in case there was a reason to this problem that I was overlooking. 

Many thanks for all your help,
Lois 


updated by @Chocolo: 04/11/25 09:27:36
Preston Stewart
@Preston Stewart
05/04/17 15:02:57
26 posts

Uniform Cacao Grinding


Posted in: Tech Help, Tips, Tricks, Techniques

Hello everybody, I'm curious if anybody has any experience with grinders to reduce the size of nibs, but not for chocolate making, but rather for brewed cacao?  I'm trying to get a small uniform particle size without it turning into paste due to the high fat content.  


updated by @Preston Stewart: 04/11/25 09:27:36
Preston Stewart
@Preston Stewart
05/04/17 14:58:47
26 posts

Inventory Management


Posted in: Tech Help, Tips, Tricks, Techniques

Kinda pricey...know of any other cheaper options?

Inoxa
@Inoxa
05/04/17 12:39:36
14 posts

High quality boxes for sale - great savings!


Posted in: Classifieds ARCHIVE

interested but will be traveling for the next month.

hope to get back soon.

crackedcitrine
@crackedcitrine
05/04/17 08:46:52
6 posts

Problem cooling and or tempering


Posted in: Tech Help, Tips, Tricks, Techniques

Those look like release/separation marks, not tempering issues. From my very limited experience, they tend to pop up on larger bars made from thinner plastic.

Check out this video for more info from someone much more experienced than me12 Tempering philosophy (Chocolate Alchemy's tempering video). Around 15:26, he talks about release marks.

Juliana Desmond
@Juliana Desmond
05/03/17 23:15:22
6 posts

Problem cooling and or tempering


Posted in: Tech Help, Tips, Tricks, Techniques

Hello,

I am making molded chocolate bars and keep having the same problem. These bars are not turning out smooth and shiny. I wonder if they are cooling too quick? These test batches are pure chocolate and are not medicated. I wonder is the size 6"× 3" too big for an even temper? I am tempering the chocolate but not sure the best way to cool it. I have always just cooled chocolate in a regular refrigerator but I was always just working with smaller molds. Is it cooling too quick? I would really appreciate any help or feedback please.

Thank you!
Juliana :)
20170503_154326.jpeg - 161KB

updated by @Juliana Desmond: 04/11/25 09:27:36
Alan Chapman
@Alan Chapman
05/03/17 00:16:56
1 posts

Chocolate Equipment For Sale- Conch, Behmoor Roaster, Tempering Machine


Posted in: Classifieds ARCHIVE

Joy

My daughter is looking to start up a small commercial chocolate line. May i ask why you are selling up? Just looking for trends in the industry.

A reply would be appreciated. Thanks

Alan

 

Dallas
@Dallas
05/02/17 11:53:08
29 posts

F/S - Dedy Single Frame Guitar


Posted in: Classifieds ARCHIVE

I'm also in Calgary. Are you willing to work in cad, with a reasonable local price? 

Pearson
@Pearson
05/02/17 10:57:41
2 posts

F/S - Dedy Single Frame Guitar


Posted in: Classifieds ARCHIVE

I am in Calgary, Alberta, Canada. My price $3000 USD includes shipping.

Patricia Vergez
@Patricia Vergez
05/02/17 10:51:43
1 posts

F/S - Champion 2000 Juicer / Sylph Winnower / Premier Tilting Grinder 2 Litre / Shop Vac Micro - UK


Posted in: Classifieds ARCHIVE

Dear squidwud

Is your Equipment still available?

I'm living in France and would be interested.

Is every item working well?

Cordially

Patricia

mitch
@mitch
05/02/17 08:14:24
9 posts

changing the belt on premier wonder grinder


Posted in: Tech Help, Tips, Tricks, Techniques


Jim Cameron:

Anyone been able to find a good source for round belting pulleys in the USA or reachable location?



No idea if this is anything like what you're looking for (dimensions? load?) but here are some: 


https://www.mcmaster.com/#round-belt-pulleys/=17g939t


updated by @mitch: 05/02/17 08:14:59
Dallas
@Dallas
05/02/17 06:49:13
29 posts

F/S - Dedy Single Frame Guitar


Posted in: Classifieds ARCHIVE

Hi. I'm interested in your guitar. Whereabouts are you located?

Clay Gordon
@Clay Gordon
05/01/17 21:46:06
1,689 posts

Need Opinions on Cooling Fridge or Tunnel


Posted in: Tech Help, Tips, Tricks, Techniques

bullionchocolate:

Hi Clay,

I was hoping you could help. I know you have experience with Choc 71 chocolate fridges. Before i commit to buying one. I just wanted your opinion on how effective they are. Do they guarantee no bloom / streaks on the back of the chocolate. Marks that are normally caused by the environment i.e humidity.

Any feedback would be fantastic.

Many thanks,

Max 

Max:

If your tempering skills are bollocks then the fridge will not guarantee good results. However - assuming the chocolate is well-tempered, the fridge will do a great job of cooling it down so the result is its yummiest; no streaks on the backs, could reduce the number and severity of release marks (but cleanliness is one contributing factor there).

Short of a very expensive dedicated mold cooling tunnel or an Irinox cabinet, this is a great option.

:: Clay

Pearson
@Pearson
05/01/17 21:40:54
2 posts

F/S - Dedy Single Frame Guitar


Posted in: Classifieds ARCHIVE


All 4 frames  15mm, 22.5mm, 30mm, 37.5mm.  This equipment has never been used. 

$3000


updated by @Pearson: 04/07/25 13:00:14
Catherine2
@Catherine2
05/01/17 19:11:08
8 posts

High quality boxes for sale - great savings!


Posted in: Classifieds ARCHIVE

I am happy to add some inserts to the four layer boxes, there are several types, visible in the picture, I don't have inserts for the truffle boxes.  Please tell me what is of interest?  Thanks, Catherine

Alek Dabo
@Alek Dabo
05/01/17 16:15:24
32 posts

F/S Piston for cacao butter press - US$ 650


Posted in: Classifieds ARCHIVE


Used with a frame and an hydraulic jack (manual or electric) this piston allows to extract about 1 lb of cacao butter out of 3 lbs pounds of cacao liquor, depending on the beans. The piston was made for Mindo Chocolate. I have used it only 3 times with a 20 Tons jack and it works fine, and better still if you heat the piston.

I am selling because I have stopped using cacao butter in my chocolate. The whole item weight 19 Lbs.


Piston-000.jpg Piston-000.jpg - 341KB

updated by @Alek Dabo: 06/18/25 03:03:28
bullionchocolate
@bullionchocolate
05/01/17 15:03:23
7 posts

Need Opinions on Cooling Fridge or Tunnel


Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay,

I was hoping you could help. I know you have experience with Choc 71 chocolate fridges. Before i commit to buying one. I just wanted your opinion on how effective they are. Do they guarantee no bloom / streaks on the back of the chocolate. Marks that are normally caused by the environment i.e humidity.

Any feedback would be fantastic.

Many thanks,

Max 

Inoxa
@Inoxa
05/01/17 14:11:36
14 posts

High quality boxes for sale - great savings!


Posted in: Classifieds ARCHIVE

are inserts included?

or box only?

Eric K. Meredith
@Eric K. Meredith
05/01/17 12:57:43
9 posts

Yes, Virginia, There is Such a Thing as White Chocolate


Posted in: Opinion

Hello Clay,

You really know just about everything about Chocolate & especially the law, I am really hoping that you can give me some advise to understand this. Yes, I fully understand that you have the Cocoa Butter & temper the pure FILTER COCOA BUTTER to get white chocolate. This Press for Cocoa butter is driving me crazy.

I purchased a Hydraulic Cocoa Butter Press. now I purchased it from a Chinese company, which is part of my problem. They (the manufacture) sent me TWO (2) separate videos & both of the videos used (NIBBS) everything I have read & even the sales person said it is best to use COCOA PASTE/CHOCOLATE LIQUOR. But please let me explain, the videos used (NIBBS) & I can understand why.

Video #1) They put the (NIBBS) into this White Cloth bag tied & a felt pad on top of the cloth bag full of (NIBBS). Then they put a metal Plate on top of the Felt Pad & closed the lid & started the press. The Bag & felt Pad help to filter the SOLIDS out of the oil/butter. Still leaving a little bit of the solids in with the butter/oil. A dirty Creamy White oil/butter!!

Video #2) They (the manufacturer) Didn't use nothing (NO BAG & NO FELT PAD) the put the (NIBBS) STRAIGHT into the Press Chamber. put the metal Plate on top of the (NIBBS) & turned on the press. This time a WATERY CHOCOLATE came out of the press into the collection bowl.

Video #1) looked like most of the Cocoa Butter you see. But NO WHERE as clean as WHITE CHOCOLATE!!! Video #2) looked like DARK BROWN Oil/Butter. IT MUST BE FILTERED!! I can understand that the Cloth bag & felt pad help to filter the (NIBBS) oil. But if you put Chocolate Liquor/Cocoa Paste. into a bag & felt pad. I picture a CHOCOLATE MESS. IO can not even imagine putting Cocoa Paste into the press without anything. I see a real big mess.

Please, Clay, can you explain to me on how to filter the Cocoa Butter in VIDEO #1) that looks like normal Cocoa Butter. But I keep thinking, if you use the Cocoa Paste instead of the (NIBBS) in Video #1) you are going to get the same color oil as video #2) . Please, can you explain to me on how to filter the Cocoa Butter/oil?? Thanks,

Eric

Jim Cameron
@Jim Cameron
05/01/17 12:14:42
28 posts

changing the belt on premier wonder grinder


Posted in: Tech Help, Tips, Tricks, Techniques

I am going to try 9 tooth to 30 tooth.  I extrapolated which is the only math I remember from High School as I use it often. It came out 9/27 but the choices were 25 or 30. Will share when I see how it works.

Jim Cameron
@Jim Cameron
05/01/17 12:11:58
28 posts

changing the belt on premier wonder grinder


Posted in: Tech Help, Tips, Tricks, Techniques

Anyone been able to find a good source for round belting pulleys in the USA or reachable location?

Jim Cameron
@Jim Cameron
05/01/17 12:10:58
28 posts

changing the belt on premier wonder grinder


Posted in: Tech Help, Tips, Tricks, Techniques

Lyndon:

I'll dig them out, but I litterally just swapped the belt with a chain, and the pulleys with cogs, so it's no different in layout or sizes to the original belt system. However, you'll need to add an extra sprocket to tighten the chain. I didn't, and it wore down the teeth after a few months because the chain wasn't quite tight enough.

I swapped back to linked belts after that, which I still use now, even though they need to be replaced every couple of months or less. I've been building my own 20 litre capacity stone grinder for a while though now, so rather than improving the small ones, I've been focused on that.

Thank you for your help, I truly appreciate it.  WOW, that is a project to build a stone grinder...can you build a few?  We all need them.

OK, I ordered the sprockets and chain and am looking forward to experimenting.  I am going to use this on the 2 liter machine that does have a tightening mechanism so I should be OK.  Guess I need to order some ear plugs too ;-).

Please do send along the photo when you find it and stay in touch.

Kindly,

Jim Cameron

Lyndon
@Lyndon
05/01/17 11:57:43
16 posts

changing the belt on premier wonder grinder


Posted in: Tech Help, Tips, Tricks, Techniques

I'll dig them out, but I litterally just swapped the belt with a chain, and the pulleys with cogs, so it's no different in layout or sizes to the original belt system. However, you'll need to add an extra sprocket to tighten the chain. I didn't, and it wore down the teeth after a few months because the chain wasn't quite tight enough.

I swapped back to linked belts after that, which I still use now, even though they need to be replaced every couple of months or less. I've been building my own 20 litre capacity stone grinder for a while though now, so rather than improving the small ones, I've been focused on that.

LLY
@LLY
05/01/17 11:53:12
52 posts

changing the belt on premier wonder grinder


Posted in: Tech Help, Tips, Tricks, Techniques

Jim Cameron:

Hello Lly,  I am still having trouble with the link belts, however, better than a standard "V" belt.  I was taken with the idea of the round belt and invested in belting as well as the welding tool and clamp.  I can make very nice belts but they are not holding up running them through "V" pulleys.  Finding round pulleys is a very difficult job so I am currently working on making my own while still looking for a good supplier of the round belt pulleys in the USA.  Seriousl looking at the chain option!!

I used the round power twist 3/8 and it goes for about 500-600 hours in my santha 11. Is it a decent amount of time running on the same belt? I'm now upgraded myself to the V one, as I concluded according to forum members that it will work better both for santha and premier.

I will be happy to hear other options for belts too.

Jim Cameron
@Jim Cameron
05/01/17 10:43:36
28 posts

changing the belt on premier wonder grinder


Posted in: Tech Help, Tips, Tricks, Techniques

Lyndon:

As the owner of the above linked chain belt upgrade, I can't recommend it enough (it may cost you more than the machine though, but I felt it was worth it personally) I did have to make a few final alterations to it after that photo was taken, and the noise is down to a slightly more acceptable level.

I'm keen to try one of these power twist belts though, there is a fenner supplier local to me who I hope would be able to get one in, in the UK. I've been using a belt coating spray too which has helped (but not a lot)

Hello Lyndon,  Can you please post the photo of the linked chain belt upgrade so I have something to look at, it does not appear to still be there?.  I am frustrated with every belt I have tried and believe the chain may be the answer.  Any information on where to get the sprockets and chain will help but the photo is paramount.  You can send it direct if you want to: bocajim1@gmail.com

Thank you

Jim Cameron
@Jim Cameron
05/01/17 10:37:49
28 posts

changing the belt on premier wonder grinder


Posted in: Tech Help, Tips, Tricks, Techniques

Brad Churchill:

Having been at this game now for almost 10 years, I've tried a lot of things.


The belt you want to switch to is a linking V belt.  They almost never stretch, are almost impossible to wear out, and are a collection of links which can easily be added or removed, or even replaced if you sieze the bowl and burn a spot on the belt.  


Check it out:  http://www.fennerdrives.com/powertwist-plus/


I'm not sure where everyone is, but most transmission supply places carry them, or in North America, Acklands Grainger.


Brad



Hello Brad,  I'm having trouble with the powertwist belts as they crack and wear out.  I am in a warm climate and my machines get pretty hot when loaded up.  I think that is the problem so I may need to keep them cooler.  I am experimenting with the round belts but have not been able to find a good source for the round belt pulleys.


Looking at chains next.......kind of like going over a snow covered pass in Colorado....if all else fails put on chains!!  Thank you for your help, as always.

Jim Cameron
@Jim Cameron
05/01/17 10:33:55
28 posts

changing the belt on premier wonder grinder


Posted in: Tech Help, Tips, Tricks, Techniques

Hello Lly,  I am still having trouble with the link belts, however, better than a standard "V" belt.  I was taken with the idea of the round belt and invested in belting as well as the welding tool and clamp.  I can make very nice belts but they are not holding up running them through "V" pulleys.  Finding round pulleys is a very difficult job so I am currently working on making my own while still looking for a good supplier of the round belt pulleys in the USA.  Seriousl looking at the chain option!!

Daniel Herskovic
@Daniel Herskovic
05/01/17 06:49:34
132 posts

Experience With Flow Wrapper?


Posted in: Tech Help, Tips, Tricks, Techniques

Hi there!

Your ice cream seems amazing! We are located about 2 hours away from St. Paul in rural Northwest Wisconsin -- Spooner to be precise. You are welcome to come for a visit anytime.

In terms of the flow wrapper, we purchased a 320 flow wrapper. The 250 could have also worked. I wanted the extra flexibility of the larger machine. Some of our products in the future may be a little taller and I wanted a machine that could wrap that along with the small stuff. Where are you purchasing your machine from? Who is the manufacturer you are working with?

I work with packaging suppliers both domestically and in China. The manufacturer who does the very best work is Elvis at Zooly Packaging in China. He can be reached at elvis@zooly.org . Francisco Migoya recommended him and I have been extremely pleased with everything he and his team has made for us. It is not just about price.  The quality is of the highest level. They make every sort of packaging -- rigid boxes, folding cartons, bags, films, etc.... We are waiting on our first shipment of printed film for our flow wrapper. It will be here in about 2 weeks. Our film is a laminated film with a a metallic layer on the inside and a different film on the outside. It has the ability to be hermetically sealed -- which I believe is the ability to hold a gas should you wish to have gas flush.

I also work with Eugene Rivera at Quality Bags in Addison, Illinois. I get unprinted film from him. He really knows everything about film. He can advise you on the right specs for your products. He told me he makes the film for Vosges Chocolate.

Both of these suppliers are really good. Please tell them I referred you.

Glad to keep the conversation going!

Colin Green
@Colin Green
04/29/17 16:18:32
84 posts

Working with Tempering Machines


Posted in: Tech Help, Tips, Tricks, Techniques

Hi Eric,

Can you advise what Chinese machine you are finding such good results from please?  I use Chinese pans and I'm very pleased with them too.  Can you supply a link please?

If you'd rather not put it on this site (there are sponsors to consider) would you mind emailing me please?  colin.green@captainchocolate.com.au

Thanks!

Colin

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