Cocoa butter is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma.
Processing of cocoa butter is not complex. Firstly cocoa beans are cleaned, roasted, stripped and milled into cocoa liquor. Then the liquor is pressed at a high pressure to separate the cocoa butter from the cocoa solids.
Melting point of the cocoa butter is just below human body temperature, at the ranges from 34.1℃ to 36.5 ℃. Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids. Unlike cocoa solids, cocoa butter has no more than trace amounts of caffeine and theobromine.
SIMEC HOP series high pressure hydraulic oil press can extrude the cocoa butter out from the cocoa liquor. The oil press consists of hydraulic pressure station, hydraulic cylinder, double raw material barrels, control cabinet and body frame, etc.. The press force reaches to 380 tons. The cocoa butter oil press is easy to operate, maintain, and clean.
All of the parts which contact with the raw materials are made of food grade 304 stainless steel, completely meet the GMP standard.
We have just supplied one set of HOP-40/250 cocoa butter hydraulic oil press to JB Cocoa, one of the largest cocoa processor in Southeast Asia. They supply the cocoa powder, cocoa mass and butter to the chocolate producers.
The hydraulic oil press and spare parts, like oil seals, pipes, press clothes, etc. are packed in a steel crate. All of the cargos are wrapped with plastic film to prevent moisture and scratch during the transportation.
Size: 2556*1552*1420 mm
Weight: 1660 kg