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Post by modena27 on May 5, 2008 14:47:06 GMT -5
So as far as I've read, for an unmodified tension, grinding/refining can take anywhere from 12 to 72 hours depending on the recipe and bean. It seems to me that that's a long time and the santha isn't exactly quiet. So, is it more or less a hard requirement to have it run continuously? Is it possible at all to run it for let's say 3 hours a day at a time? Somehow keeping the liquor from setting?
Are most just letting it run unattended?
Just about to grind/refine my first batch and am getting excited, but now all these questions are popping up.
Thanks.
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Post by reelchemist on May 5, 2008 20:38:13 GMT -5
Yeah my wife gets really annoyed with the noise, I don't have a shed so I do it in the spare room. I grind in fits and starts 3 hrs here 6 hrs there. What I do is pour the mix out into a bowl scraping out the grinder as best I can. I keep the grinder all together so the rollers are still on etc. It sets over night and to get it started again I twist each roller by hand to break the roller away from the chocolate on the bottom of the grinder. Then I use a hair dryer to melt the thin layer of chocolate in the grinder and on the roller. I microwave the chocolate in the bowl and put it back in the grinder and start her up again. Alternatively you could take the rollers out and put them on some glad wrap or foil and then reassemble and get going again. The only time I have never had the choc set over night is when it was stinking hot, we had a two week period (16 days) where the maximum temp never got bellow 35 degrees celcius...record breaking heatwave.....yay for us
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