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Post by tony on Dec 4, 2010 9:51:03 GMT -5
Well, at long last.... Ive finally completed building my grinder (from a base granite rotating stone with two granite rollers). Question is. How should I break the machine in. I'm reluctant to toss in a lbs of nibs to find it doesn't work. If you have or remember your first experience please do tell. Thanks
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Post by itsallaroundyou on Dec 4, 2010 12:50:42 GMT -5
I would throw in a bunch of sugar. that's what was recommended for the santha, if i remember correctly.
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Post by oaxacalote on Dec 4, 2010 13:27:32 GMT -5
Yup, that's what we did. A thorough cleaning followed by running a few lbs of sugar for a couple of hours.
Tony, you've got to put up some pics of your contraptions!
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Post by tony on Dec 5, 2010 4:28:17 GMT -5
Stupid me......... Why didnt I think of that. Im off to the shops. NOW! Then some pics :-0
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Post by tony on Dec 6, 2010 12:34:03 GMT -5
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Post by itsallaroundyou on Dec 6, 2010 16:16:16 GMT -5
wow, that looks pretty awesome! nice work. i secretly watched the vid at work with no sound, so i have a few comments that might be already covered. The digital controller--is that for speed? as it was, it was going pretty slow, but if you can adjust that, its kind of a non issue. Second, i can't tell, but is there a scraper arm that pulls material off the side and directs it back to the rollers? that is a key feature to ensure thorough mixing (from what i can tell on my grinder anyways) you can see what i'm talking about here: www.chocolatealchemy.com/conchingrefining.phpthe accumulation of material in the middle might not be a problem over the course of refining (many many hours), but i think if there was a cone in the center it would keep anything from getting stagnant there. seriously nice work though, wish i had the skills, would have saved me loads of money
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Post by oaxacalote on Dec 6, 2010 18:16:46 GMT -5
Yeah - looks great Tony. Thanks for sharing. I concur with itsallaroundyou regarding the scraper for the side of the drum and the cone. I assume the downward pressure on the rollers is what typically prevents any accumulation of material. That and the liquid state of the heated chocolate during conching/refining. A scraper for the rollers should not be necessary.
If you ever decide to get fancy, the conical shape of the rollers on the ultra is an elegant design that allows more room for chocolate and smoother rolling.
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Post by tony on Dec 6, 2010 23:20:03 GMT -5
I have subsequently considered getting conical shape rollers cut and agree that Its a good idea. Next Time, for sure. Thanks
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Post by redstar on Dec 14, 2010 16:40:28 GMT -5
Hi Tony, the grinder looks a little like my Cocoa Town one and that doesn't need anything in the middle. I think the disturbance that a scaper causes ensures a good flow all round. I ran water through my machine for a good few days before I put any precious beans in there. I wanted to see that the granite surfaces were well bedded in against each other. The water was changed regularly until it didn't come out black any more! Nice effort - good luck with it. Duffy -
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Post by tony on Dec 16, 2010 11:12:19 GMT -5
Thanks Duffy, Ive done the sugar thing and have taken a sample for sizing. Now for the water......... Thanks T
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