Equally effective as its scaled-up counterpart, our LAB IR is specially designed for optimal pre-treatment of cocoa beans, preparing them for efficient nib-shell separation.
The LAB IR embodies an insulated rotating drum with conveying spiral and deflector pins to ensure a homogeneous product flow. Water injection systems improve the cocoa shell detachment, in case of low-moisture content.
The short heat treatment of the infrared pretreatment process reduces the breaking energy, preventing fat transfer from the bean surface to the shell. This reduces taste impact on your cocoa, giving you more control of your chocolate flavor.
A completely closed construction and aspirated machine parts enable the safe and clean operation of the LAB IR. Due to the closed system, possible contamination is also prevented during processing.
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