Cocoa Bean Cracker Cocoa Pod Cracking Cacao Huller

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Unit Price: 1000~5000 USD
Min. Order: 1 Set/Sets
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Basic Info

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Model No.: GMS-KK2

status: New

Applicable industry: Hotels, Manufacturing Plant, Machinery Repair Shops, Food &Amp; Beverage Factory, Farms, Restaurant, Home Use, Retail, Food Shop, Energy &Amp; Mining, Food &Amp; Beverage Shops

Out-of-warranty service: Video Technical Support, Online Support

Where to provide local services (in which countries are there overseas service outlets): None

Showroom location (in which countries are there sample rooms overseas): None

Video factory inspection: Provided

Mechanical test report: Provided

Marketing type: Hot Product 2019

Core component warranty period: 1 Year

Core components: Motor

place of origin: China

warranty period: 2 Years

Application field: Snack Food Factory, Dairy Products Factory, Commercial Catering, Bakery, Cannery, Seasoning Plant

Voltage: 380v

Motor Power: 0.75kw

weight: 140kg

Product name: Cocoa Bean Cracker Cocoa Pod Cracking Cacao Huller

Fan Power: 0.37kw

Capacity: 200-400kg/H

Dimension: 1300*800*1300mm

Additional Info

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Packaging: Wooden Package

Productivity: 100-400kg/h

Brand: GEMS

Transportation: Ocean,Air,Express

Place of Origin: China

Supply Ability: 10sets per month

Certificate: CE/ISO

Port: Shanghai,Qingdao,Tianjin

Product Description

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Introduction for Cocoa Bean Cracker Cocoa Pod Cracking Cacao Huller:

The cocoa bean cracking machine is a popular product developed by our factory according to the market demand. Its main characteristics are the processed cocoa beans, uniform crushing, clean sorting, and all indicators meet national standards. This machine is composed of peeling rollers, fans, and specific gravity sorting parts, with simple and compact structure, easy operation, stable performance, safety and reliability.
Working principle: Cocoa beans are fed. The cocoa beans are fed evenly in the hopper, and the peeling is carried out by rollers. Then the ventilator sucks the peeled skins to the outside of the machine by the wind for storage. The peeled cocoa kernels pass through the material. When the material is discharged from the mouth, by adjusting the size of the wind force and the size of the peeling gap, all the peels and kernels can be separated.

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