VERTIFLOW^® SYSTEM – PATENT

Roaster Centosei was designed to work on a continuous cycle of automatic processing. It has a tank capacity of 6 Kg and can roast 40 Kg of coffee or nuts per hour

It uses an original and exclusive air cyclone system (vertiflow ® patent), a versatile technique for the roasting of coffee, hazelnuts, almonds and pistachios.
The machine has a number of programs which control the heating temperature of the air used for roasting via the probe at the heart of the product which identifies the correct roasting time, cooling time and the final automatic discharge of the products.

The programs can be personalised to obtain the desired grade of roasting time after time.

• New feature: column filters for both the roasting and cooling fumes; this increases efficiency and accessibility
• Exit points of fumes for roasting and cooling are in close proximity of each other
• Added product extraction cylinder to test the quality of the product from the roasting chamber during processing
• Improved noise reduction of the roasting blower
• Knob for the emergency manual discharge of the product being roasted
• Added inspection window of the cooling chamber

Second component of the Selmi Bean to Bar line, this machine has the function to trasform the previously roasted cocoa bean into nids of various size.

The stainless steel mill delivers a perfect crushing: the cycle provides two separate and adjustable air flows which separate the product from its peel.

Third component of the Selmi Bean to Bar range, this machine has the specific task of grinding the cocoa nibs in particles of size between 200 and 250 microns.

The product, once inserted into the hopper, is crushed by stainless steel pins to obtain a “pre-refined” paste.

Versatility and ease of use allow this machine to be used also for the refining of dried fruit, constituting an excellent alternative to the vertical cutter.

Last component of the Selmi Bean to Bar range, this machine has the function of sifting, by means of a vibration system, the product after the final refining.

This process eliminates the residual excess fibre and foreign bodies in order to ensure the safety of the product and to obtain an output compound of about 16 microns: granulometry imperceptible to the palate.

Optimized machine stability and improved performance thanks to the increase in sieving surface and vibration intensity. Loading hopper easily removable and washable.

The Micron ball refiner was designed for the production of spreadable creams, anhydrous pastes for ice creams, pralinated products and cream sweets. The machine is equipped with a refrigerator with the purpose of regulating, within the set limits, the excess heat caused by the friction generated between the spheres. Thus doing we preserve unaltered the organoleptic qualities of the product.

The circulation of the product during refinement is maintained by a dual purpose volumetric pump.

The refining cylinder is also regulated to maintain a warm temperature to prevent the fatty residues between the balls from solidifying during pauses in the working cycle.

A fundamental element to complete the chocolate transformation process as it removes the negative “acidity” and any residual humidity, hence maximising the quality of the transformed product.

The mixer, located at the centre of the heated tank, has the task of continually mixing the chocolate, oxygenating it in order to obtain, within a working cycle of 8 to 12 hours, a homogeneous and flawless mixture.
The processing program can be personalised by the operator. The machine’s frontal touch screen has four distinct categories: duration, temperature, emulsion intensity and oxygenation via a variable flow of air.

New version of the tempering machine with removable screw pump and digital control panel.
This machine stands out on the continuous tempering machines market due to its new patented system which allows for the removal of the tempering screw pump in a few minutes.

The advantages of this new machine are innumerable, primarily the possibility to insert chopped hazelnuts, cocoa nibs, candied fruit and any desired product to the chocolate to add aroma.

This tempering machine was designed to best meet the needs of the medium to large workshop and is an excellent union of versatility and low running costs.

Volumetric dispenser with pedal to control the flow of chocolate.
Low voltage heated vibrating table.