gap
Apprentice
Posts: 390
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Post by gap on Sept 24, 2013 17:19:19 GMT -5
Hi,
I just finished a batch of chocolate in my Premier Wonder Grinder and noticed something coming out of the wheel axle. It seems to be mostly a fat substance, a little sweet (I tasted it) and has black through it. This is the first time in a lot of batches that I have taken the wheels/axel apart for cleaning - normally I just use very hot water and a scrubbing brush.
I'm thinking it could be a few things: 1. Some sort of food safe grease the machine came with (maybe coconut oil) mixed with chocolate over time. 2. Cocoa butter and chocolate moving its way into the axle over time 3. My machine is slowly dying
Has anyone else seen this?
If it is grease, should I replace it now that it is cleaned off? (Maybe use cocoa butter)
Thanks
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Post by voltaire on Sept 25, 2013 3:15:46 GMT -5
I don't use the premier and have never seen anything like it. Does it affect taste or tempering? If not, I'd not worry. It may very well be that the heat generated in the machine drives out some grease. As for lubrication, I think the chocolate (which already holds cocoa butter) does lubricate the machine. At least that's what seems to happen with my Ultra. However, should it have any effects on the running (i.e. the wheels don't turn well) then perhaps you should lubricate it. Just thinking out loud.
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gap
Apprentice
Posts: 390
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Post by gap on Sept 25, 2013 5:40:21 GMT -5
I've made over 30 batches in my machine, some running up to 48 hours and I've also never seen it before. Doesn't affect taste and I'd hazard a guess that it wasn't actually getting into the chocolate - I keep a pretty close eye on things and would have noticed black particles floating around in the chocolate I think. Also, it doesn't affect the tempering process either.
I'm not too fussed - just wondering what the best route is to make sure the machine lasts going forward.
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Post by Ben on Sept 25, 2013 7:21:54 GMT -5
I've seen it when cleaning my wonder grinder. I take the wheels off for every cleaning and usually see a little when I clean the axle hole in the wheels. Not sure what it is. The insert/bushing in the wheels is two pieces (I think the Santha & Cocoatown melangers' are just one). I think it's coming from the gap between the two pieces.
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gap
Apprentice
Posts: 390
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Post by gap on Sept 25, 2013 18:22:50 GMT -5
Yep - that sounds exactly like what I've got from where the wheel insert is joined in the middle.
So does that mean you dont bother to re-grease the brushings/inserts/axle?
Maybe I just need to clean more thoroughly and take the wheels apart each time.
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Post by Ben on Sept 26, 2013 7:38:10 GMT -5
Nope, I've never greased the inserts or axles.
I'd definitely recommend taking the wheels off each time you clean.
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gap
Apprentice
Posts: 390
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Post by gap on Sept 27, 2013 5:25:09 GMT -5
Thanks Ben
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Post by Ben on Sept 27, 2013 6:24:24 GMT -5
No problem--happy to help!
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gap
Apprentice
Posts: 390
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Post by gap on Oct 8, 2013 15:15:10 GMT -5
This problem seems to be getting worse. Still not enough to get into the chocolate itself, but I don't like the idea of stuff continually leaking from the wheels. I'm going to try and get onto my supplier and see what they say. Maybe I can get replacement wheels or something.
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Post by Ben on Oct 9, 2013 8:51:20 GMT -5
I was thinking of filling the space between the wheel inserts with something like mighty putty in the hopes that stuff wouldn't get stuck there.
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gap
Apprentice
Posts: 390
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Post by gap on Oct 9, 2013 21:32:40 GMT -5
What I can't work out is - is it something I've put in the grinder making its way in there or is it something coming from under the plastic casing (some of the adhesive)?
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Post by Sebastian on Oct 10, 2013 5:23:07 GMT -5
it's most likely stone dust embedded in your cocoa butter. try doing this - run a batch of JUST cocoa butter in your machine for 24 hours. if it's a relatively new machine, i think you'll be surprised by how much erosion of the stones there is what you're seeing, i'm guessing, is you have some expression of the cocoa butter out of the liquor from the pressure - that's what's getting into your bearing areas, and because it's expressed from the chocolate, you can see the stone dust in it (it's in your chocolate as well, you just can't see it).
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gap
Apprentice
Posts: 390
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Post by gap on Oct 10, 2013 15:43:09 GMT -5
Thanks Sebastian - I had thought stone dust as well, but the machine has been used for ~400-500 hours now so I had hoped it might have stopped.
My supplier has asked for photos and is checking it out - he may well come back with the same answer.
I guess a bit of stone dust is better than an adhesive though.
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Post by Sebastian on Oct 10, 2013 18:45:33 GMT -5
No worries. I'm still going with stone dust, even after extensive use. Just noticed i'm an 'apprentice' according to this forum's software i've had one heckuva apprenticeship!
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gap
Apprentice
Posts: 390
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Post by gap on Oct 14, 2013 18:26:06 GMT -5
The supplier wasn't much help - he said to clean it out and if it was an issue I could get new stones. I think Sebastian's suggestion of stone dust with cocoa butter makes the most sense.
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