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RheoMill – grinding with optimal releasing of cocoa fat.

- Optimal product quality
- High sanitation
- High uptime

RheoMill.

Operation of the Buhler cocoa pregrinder is based on the impact and shear principle. The machine is applied for grinding roasted, alkalized, and non-alkalized nibs into cocoa liquor. It is typically used in the preliminary stage of a two-stage grinding process. The rupturing of the cocoa cells and the related release of cocoa butter causes the solid raw material to be transformed into a liquid product. The throughput capacity of the RheoMill is between 0.5 and 4.0 t/h. Optimal product quality thanks to conical grinding gap.
  • The RheoMill is characterized by its conical grinding gap. In it, the shearing intensity increases as the grinding process progresses. The result is a markedly low viscosity and thus an outstanding quality of the cocoa liquor – offering benefits in the downstream processing stages.
  • Regardless of the throughput rate, the conical grinding gap ensures a consistent fineness of the cocoa liquor. Variations of the product quality are thus ruled out.

Housing temperature control for complete machine discharge.
The equipment of the RheoMill includes a cooling system for the grinding housing: During operation, the entire housing is cooled in order to control the liquor temperature. Heating of the bottom during standstill of the machine prevents the product from solidifying. As a consequence, the grinding chamber is completely and neatly cleared. This ensures maximum sanitation.

High uptime through low maintenance.

  • It is very easy to open the processing zone and opening requires minimum time. The grinding tools can be exchanged with superior ease without requiring any tools.
  • Thanks to their ideal geometry, the grinding tools can be rotated and turned. The beater strips can be used four times, and the beater pins twice. This substantially reduces the cost of wear parts.