Chocolate Conching Machine – VMC & HMC Series
The batch liquid chocolate conching machine is used after refining to condition chocolate mass by removing residual moisture, volatile acids, and undesirable volatile flavor compounds while stabilizing viscosity and flow behavior. Controlled heating, mechanical agitation, and forced air extraction improve cocoa butter distribution, enhance particle lubrication, and stabilize the suspension of cocoa and sugar particles, preparing chocolate for tempering, molding, coating, or depositing processes.
Types of batch liquid chocolate conching machines
We manufacture vertical and horizontal batch liquid chocolate conches designed for artisan chocolate workshops, pilot plants, and medium-scale confectionery production. These machines provide controlled chocolate conditioning with adjustable agitation speed, integrated heating, and air extraction to ensure efficient moisture removal and uniform treatment of chocolate mass.
Vertical chocolate conching machine (VMC series)
The VMC series uses a vertical cylindrical vessel with orbital agitation that continuously lifts and redistributes chocolate mass. This mixing motion increases chocolate exposure to airflow, improves degassing efficiency, and ensures uniform temperature distribution throughout the batch. Vertical liquid conches are suitable for flexible production environments where multiple recipes and smaller batch sizes are processed.
Horizontal chocolate conching machine (HMC series)
The HMC series uses a horizontal vessel with intensive agitation and controlled chocolate splashing action combined with air extraction. This configuration increases chocolate surface renewal and improves removal of volatile compounds through accelerated evaporation. Horizontal liquid conches are suitable for higher batch capacities and industrial production environments where stable and repeatable chocolate conditioning is required.
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Technical features of VMC100
Price 15.000,00 € (excl. VAT), EXW Istanbul
Technical drawing of VMC100
Technical features of VMC200
Price 17.000,00 € (excl. VAT), EXW Istanbul
Technical drawing of VMC200
Technical features of VMC400
Price 19.000,00 € (excl. VAT), EXW Istanbul
Technical drawing of VMC400
Technical features of VMC600
Price 21.000,00 € (excl. VAT), EXW Istanbul
Technical drawing of VMC600
Technical features of HMC1000
Price 42.000,00 € (excl. VAT), EXW Istanbul
Technical drawing of HMC1000
Industrial function and operating principle of liquid conching machines
After refining, chocolate mass reaches the required particle size but still behaves as a mechanically unstable suspension with uneven fat distribution, residual moisture, and volatile fermentation compounds. The batch liquid chocolate conching machine performs controlled thermal and mechanical conditioning to convert this refined mass into a stable, homogeneous liquid phase suitable for industrial processing.
During liquid conching, controlled heating reduces viscosity while mechanical agitation redistributes cocoa butter uniformly around sugar, cocoa, and milk particles. This improves particle lubrication, reduces agglomeration risk, and stabilizes suspension behavior. At the same time, adjustable air extraction removes moisture vapor and volatile acids released during mixing, improving chocolate flavor smoothness and process stability.
The vertical VMC series uses orbital agitation inside a cylindrical vessel to continuously lift, fold, and recirculate chocolate mass. This mixing pattern ensures uniform temperature exposure and efficient degassing throughout the entire batch volume.
The horizontal HMC series uses intensive horizontal agitation combined with controlled splashing and air extraction. This configuration increases exposed surface area and accelerates removal of volatile compounds while maintaining uniform thermal conditioning. The horizontal design is optimized for higher batch capacities and stable industrial production environments.
The water-jacketed vessel maintains controlled process temperature, while integrated transfer pumps allow controlled discharge of conditioned chocolate to storage tanks, tempering machines, or downstream processing equipment. Liquid conching ensures stable rheological properties, homogeneous particle suspension, and repeatable industrial processing performance.
Position of liquid conching in chocolate production process
Liquid conching is performed after refining and before tempering in the chocolate production process. Refining reduces particle size to the required fineness, while liquid conching stabilizes the refined chocolate mass and prepares it for downstream processing. This stage ensures uniform viscosity and stable processing conditions before chocolate enters tempering and forming equipment.
Following liquid conching, conditioned chocolate can be transferred to storage tanks or directly supplied to tempering machines, enrobers, or depositing systems. This sequence ensures consistent chocolate flow behavior, reliable crystallization during tempering, and stable production performance.
Related equipment
The ball mill refiner reduces chocolate particle size to the required fineness before liquid conching. Refining ensures uniform particle size distribution and prepares chocolate mass for efficient conditioning, fat redistribution, and viscosity stabilization.
The chocolate holding tank is used after liquid conching to maintain conditioned chocolate in a homogeneous liquid state before tempering, molding, or coating processes. Controlled temperature and slow agitation help prevent sedimentation, maintain viscosity stability, and ensure consistent feeding of chocolate to downstream equipment.