CocoaTown now has a complete line of equipment for bean to bar production for three different levels – Lab Scale, Professional Scale, Commercial Scale– Roaster, cooling tray, Cracker, Winnower and Melanger / Grindeur. Here are the salient features and prices (F.O.B. Atlanta) of each individual unit.
High quality food grade stainless steel in food contact areas
Compact – less than 1.5 sq. ft / equipment counter space for lab scale equipment and less than 24 sq.ft / equipment footprint for commercial scale equipment
Energy efficient(green)– uses less energy than comparable equipment in the market
Durable and long lasting
Easy to maintain and use
Preferred for educating customers, chocolate tours, museums or universities
Available in 110V or 220V (CocoaT junior Roaster only available in 220V)
Customized for customer’s needs and their location
Used by award winning chocolatemakers around the world for over a decade
Can mix and match equipment from different scales to suit their needs
When business grows, no need to buy all the equipment. Except melanger & Grindeur, other equipment can handle 6-20 times business growth
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