Process guidance, capacity range and machine recommendations for chocolate & spreads.
Chocolate ganache, praline fillings, hazelnut spreads (gianduja), cocoa mass — these are cocoa butter or palm oil-based with sugar and milk powder requiring temperature-controlled mixing.
Typical capacity: 50L — 1000L
Typical viscosity: 5,000 – 50,000 cps (molten)

Melt cocoa butter at 40–50°C → add cocoa mass and sugar under slow agitation → add milk powder and lecithin → conch if needed → temper → discharge.
Best for: Face cream, body lotion and ointment — medium viscosity, light powder loading.
RS vacuum emulsifying mixer: top-entry homogenizer, in-vessel circulation, tilting vessel for easy discharge and cleaning. Built in SS316L contact parts, Ra ≤ 0…
View spec sheet →Best for: Toothpaste, high-viscosity cream and ointment — heavier powder loading, finer particle size.
RX vacuum homogenizer mixer: bottom-entry homogenizer, external circulation loop, self-pumping. Built in SS316L contact parts, Ra ≤ 0.4 μm.…
View spec sheet →Capacity: 300L · Homogenizer: Disperser 11 kW
PX-300 planetary disperser — production-scale planetary action mixer for very high-viscosity pastes, gels, adhesives and battery slurries. Impellers rotate whil…
View spec sheet →Capacity: 500L · Homogenizer: Disperser 15 kW
PX-500 planetary disperser — production mid-size for pastes, gels, adhesives and very high-viscosity blends. Hydraulic lid and bottom valve standard.…
View spec sheet →Capacity: 1000L · Homogenizer: Disperser 22 kW
PX-1000 planetary disperser — large production planetary for the toughest, highest-viscosity runs. Hydraulic lid lift, bottom hydraulic discharge, full vacuum o…
View spec sheet →Tell us your batch size, viscosity and target capacity. We'll recommend the right machine from our production lineup and quote it.
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