The unit has an insulated stainless steel vessel with a volume of about 80 Liters. On top of the vessel there is a sieve with Ø1 mm openings. On the periphery there are two vibrators. They’re installed incline in order to create a moving force on the chocolate. This way particles like shredded coconuts, peanuts, hazelnuts and others can be filtered. The separated fragments are then directed to a chute and can be gathered in big bags. The filtered couverture flows back to the insulated vessel. There’s also a chocolate pump that transfers the clear material back to the enrobing machine in order to be used again.
