CASE
Neophyte
Posts: 2
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Post by CASE on Dec 8, 2013 23:43:39 GMT -5
I seem to have no problems up until I add sugar to the grinder. The viscosity of the chocolate increases and seems to require additional tension adjustment beyond the units capacity. Typically, one wheel will stop spinning first and sometimes the second, requiring an ever increasing pressure (turn knob to the right) to make them spin again. I can release the tension all the way (turn the knob to the left), which will allow them to spin again, but this wouldn't help refine the sugar right?
How do professional chocolatiers sidestep this problem? Larger industrial machines?
Any recommended modifications?
Equipment: Cocoatown ECGC-12SLTA with tension adjuster Beans: Belize, Madagascar, Dominican Republic Sugar: Wholesome Turbinado Sugar (pre-ground before adding) Ambient Temperature: Lower 70's Fahrenheit
Thanks.
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Post by Ben on Dec 9, 2013 9:23:20 GMT -5
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Post by voltaire on Dec 25, 2013 7:12:11 GMT -5
It's funny they haven't fixed that problem on the more expensive machine. That link Ben gave has been very interesting and I see I forgot to add pictures of my machines modifications. Oops!
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Post by Ben on Jan 23, 2014 9:22:47 GMT -5
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