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Advantages

  • Consistent, High-Quality Output

    Reliable performance across varying fat contents and alkalization levels ensures stable powder quality and color, maximizing product quality.

  • Integrated Powder Stabilization

    Inline crystallization ensures the production of free-flowing, storage-ready powder with a reduced risk of agglomeration.

  • Efficient, Low-Maintenance Operation

    Water-free cooling and a maintenance-friendly design reduce operational complexity and costs.

  • Flexible and Scalable Configuration

    The fast product changeovers and optional third silo offer greater adaptability and process robustness.

Built to solve. Designed to deliver.

The Duyvis CSP Continuous Stabilizer Powder Line is designed to efficiently grind cocoa cakes to a high standard with rapid crystallization and minimal product retention. This makes it ideal for frequent product changes and consistent performance.

Pre-cooled cocoa cake kibbles pass through a metal detector into a directly driven classifier mill, where they are finely ground by a maintenance-free grinding wheel. A variable-speed classifier wheel allows precise control of fineness.

Fine particles are separated in a cyclone or dust collector, with enclosed, filtered-air transport ensuring cleanliness. The powder is then cooled and stabilized to prevent agglomeration during packaging and transport.

Versions

 CSP 1000CSP 1500CSP 2200CSP 3600
Capacity Low-fat cake [kg/h]500–1,0001,000–1,5001,500–2,2002,000–3,600
Capacity High-fat cake [kg/h]250–500500–750750–1,1001,000–1,800
Connected load [kW]117178227338

* This information refers to cocoa cake and varies depending on the processed product.

SOFTWARE

SERVICE

ENVIRONMENTAL TECHNOLOGIES

SMARTER SYSTEMS – BETTER COCOA PROCESSING WITH INTELLIGENT SENSOR TECHNOLOGY

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