Cocoa Beans Cake Oil Expeller Extractor Machine Hydraulic Press for Cocoa Butter

Technical specifications

Customization guide

Adjustable parameters include:

• Pressing Force: Customize pressure levels (5-50 tons) to suit cocoa bean density.
• Temperature Control: Regulate heat settings (40-80°C) for optimal butter yield.
• Output Rate: Modify processing speed (50-200 kg/h) based on production volume.

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Transform raw cocoa beans into premium cocoa butter with precision. This machine is your gateway to producing high-quality chocolate ingredients efficiently, whether for artisanal crafts or large-scale manufacturing.

Choose your model

Supplier's note

1. Technical Breakthroughs:

   • Hydraulic Precision: With adjustable pressure control, you can extract up to 20% more cocoa butter compared to traditional screw presses.
   • Stainless Steel Construction: Reduces contamination risks by 90%, ensuring compliance with food safety regulations.
   • Fully Automated Workflow: Integrates seamlessly with existing chocolate production lines, cutting downtime by 30%.

2. Version Selection Guide:

   • Base Model: Ideal for small-to-medium chocolate producers prioritizing cost-effectiveness.
   • Advanced Model: Suitable for mid-scale manufacturers requiring ISO 22000 certification and higher output (e.g., commercial bakeries).
   • Pro Model: Best for large-scale industrial users needing FDA compliance and ultra-high capacity (e.g., multinational chocolate brands).

With the Pro Model’s triple certification, you can export globally while maintaining premium quality. Its 90% energy efficiency reduces operational costs by 25% compared to industry benchmarks. Pair its 65-ton pressing force with precise temperature control to achieve optimal cocoa butter purity.