1. Is Electra available in 110V/60Hz?
Yes, all products including Electra is available in both voltages 220V-50/60 Hz and also available in 110V-60Hz.
2. Is there any additional Charges?
No hidden prices and no more additional charges, all are inclusive in one price like taxes, shipping cost, etc. You have to pay only advertised amount in the website.
3. How do I clean my machine?
Our Chocolate Refiners are very easy to wash. Hot water and mild dish washing liquid are all that is needed. Please only HAND WASH parts. Using a dishwasher can damage the parts and therefore compromise the integrity of the machine. The refiner is totally disassemble to enable easy cleaning.
4. How much electricity does the machine use?
The electricity used is very similar to that of a light bulb.
5. What is the smoothness of my chocolate after grinding for 12 hours?
After 12 hours, the machine will have refined the product down to 15 microns, resulting in a grit-free, smooth, and silky texture.
6. Is it safe to leave my machine running all night?
Absolutely safe. Our refiners feature a heat-triggered, shut-off switch in the unlikely event that your machine overheats.
7. What type of stones are the wheels made of?
The stones used for the wheels are natural granite. You may notice some color variation in the stones. This is normal.
8. The first time I operated my machine, I detected an unpleasant smell. Is that normal?
The first time the machine is operated, there will be a slight, new-machine smell. It will go away in approx two batches. The mild odor will not impact the organoleptic profile of the chocolate.
9 . Can I make raw chocolate with these machines?
The threshold for raw foods is not uniform. If a raw product is desired, it is up to the maker to devise a cooling system to keep the refining chocolate at the permissible temperature. Most people use table fans to control temperature.
10 . Can I store the finished product in the drum of the machine?
Because the chocolate will harden as it cools down, (and you’ll have to pry it out), it is best to store your chocolate somewhere else. An airtight container like Tupperware can work. You will likely hold the chocolate before tempering and molding and you don’t want it to pick up ambient odors.
11 . What is the shipping time of the units?
For small refinder are shipped the same day and for Commercial Dispatch time 2 weeks
12 . Why should I choose these machines over other chocolate grinders?
For durability and engineering. We are continuously innovating to bring you refiners that deliver on the promise of producing silky smooth chocolate, batch after batch. We also offer prompt customer service within 24 hours of your inquiry.
All spare parts requests will be handled within a day of receiving them. All of this means a longer more productive life for your machine and a more reliable production schedule for you.
Our large capacity refiners are designed in Australia made in the India; our counter top refiners are manufactured with US sourced components.
13 . What kind of stone is used?
Electra Melanger is specially designed to grind cacao and nut to get smooth butter and cream chocolate. Electra melanger is equipped with hard black granite cylindrical stone rotates over the hard black Granite stone base drum.
14 . What is function of Electra Melanger ?
Chocolate Grinding, Nut butter grinding, Pea nut grinding, Chocolate Mixing, Almond butter Grinding and all chocolate conching process.
15 . Do I need any additional Attachment?
No. All are included in this machine like speed controller so attachments aren't need.
16. Are these machines only for chocolate ?
No. They are also perfect to make a variety of nut butter, and spreads, and can be used to grind seeds or lentils into a paste.
17 . How Long will it take to fully refine the chocolate in chocolate refiner?
Under ideal operating conditions, you can expect your chocolate to be refined in chocolate refiner in about 48 to 72 hours to reach 15 microns , resulting in a grit-free, smooth, and silky texture.
Time is not the only factor determining micron size. Temperature, stone pressure The real question to ask yourself here is “How long will it take to makegood chocolate?”
Ambient temperature and temperature of ingredients (the warmer the temperature the faster the release of the cocoa butter will be, resulting in shorter refining times).
A well-calibrated stone pressure is key for a uniform refining process.
18. Why should I start the melanger / Grinder and then add the cocoa nibs or nut powder?
The Cocoa melanger / Grinder have roller stones that are lighter weight than the traditional single stone grinders.
To compensate the weight, there is a tension from the top that presses the roller stones down against the stainless steel drum.
If the nibs or nut powders are added first, they will prevent the roller stones from rotating. This in turn will damage the belt, center delrin pin, motor etc. and reduce the life of the melanger / Grinder. So please follow the instructions carefully.