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SUPERIOR PROCESSING
The most advanced technology for superior and sustainable processing. The standard in the cocoa and chocolate industry Royal Duyvis Wiener equipment is designed and manufactured to meet the latest global industry requirements. A proven example is the Duyvis Cocoa Butter Press: a complete solution for efficient cocoa butter pressing. High quality and ongoing development made the Duyvis press the global standard for efficient and sustainable cocoa butter extraction. The design, the operating principle and the material used, make this cocoa butter press unique in the market. Most importantly: it generates maximum output with a minimum of cycle times.
In the cocoa butter presses, the butter is separated from the cake. This press achieves a high pressing result in combination with good liquor preparation, in-house made and designed liquor filling pump and hydraulic unit. The total pressing cycle can divided in 3 main steps: filling, pressing and discharging.
To obtain the best possible results, the liquor is prepared by quick heating and intense agitation. The high-capacity liquor pump fills the press rapidly. The properties of the liquor will influence the behavior of the press, so the pressing cycles are adjustable and flexible. During pressing, the butter is separated through filter screens in the counter pots. Butter runs down the dripping trays into a central butter channel and is collected in the discharge vessel. After pressing the press opens and the press cakes are discharged in a cake conveyor. The cake is released as quickly as possible after the pressing cycle to ensure minimum impact on cycle time. This is achieved by using large release valves and high speed pumps. When the cake is dropped, the next cycle starts immediately. The cakes are discharged into a breaker where they are cut into smaller sizes, so called ‘kibbled cake’ or ‘kibbled pieces’.
