The main thinning process of chocolate dough is realized in this machine. Thick  chocolate dough is getting through mills with stainless steel iron balls and become 20-25 microns which is ideal thinness.

By connecting this tube your pre – mixer or already  roughly thinned product tank, you can circulate through this tube and bring the product to ideal thinnes.

In the thinning process, the temperature of the product is getting higher and can burn the product. According to this, BME 250  has a self cooling system in which cold water is circulating in the jacketed parts and cools the product. Special cooling machine is needed in order to supply BME 250 with cold water or if you have + 8 C cold water in your factory then there is no need for cooling machine.