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Global manufacturer of cocoa & chocolate processing equipment since 1885

Royal Duyvis Wiener B.V.
Schipperslaan 15,
1541 KD

KOOG AAN DE ZAAN

The Netherlands

P. +31 75 6 126 126
F. +31 75 6 158 377

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  • HOMEHOME
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  • PROCESS LINES
    • Cocoa Processing
    • Nuts & Seeds
    • Compound Processing
    • Chocolate Processing
  • FOOD ACADEMY
    • Introduction Cocoa and Chocolate processing
    • ROASTER SHOWCASE
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  • HOMEHOME
  • EQUIPMENT
  • PROCESS LINES
    • Cocoa Processing
    • Nuts & Seeds
    • Compound Processing
    • Chocolate Processing
  • FOOD ACADEMY
    • Introduction Cocoa and Chocolate processing
    • ROASTER SHOWCASE
  • SERVICE
  • ABOUT US
    • Worldwide Ambassadors
    • History
  • CAREER
  • CONTACT US
  • NEWS
  • HOMEHOME
  • EQUIPMENT
  • PROCESS LINES
    • Cocoa Processing
    • Nuts & Seeds
    • Compound Processing
    • Chocolate Processing
  • FOOD ACADEMY
    • Introduction Cocoa and Chocolate processing
    • ROASTER SHOWCASE
  • SERVICE
  • ABOUT US
    • Worldwide Ambassadors
    • History
  • CAREER
  • CONTACT US
  • NEWS
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All Categories
  • All Categories
  • ALL
  • 1. Cocoa Beans Processing
  • 3. COMPOUND
  • 1 Bean cleaning
  • 4. Cocoa Butter Processing
  • 1. Pressing
  • 5. Cocoa Kibbled Cake Processing
  • 1. Pressing
  • 2. Butter filtration
  • 2 Bean destoning
  • 3. Butter Blocking Line
  • 3 Bean weighing
  • 4 Bean drying
  • 5 Bean sterilizing
  • 6 Continuous roasting
  • 4. Butter Pump
  • 7 Breaking and winnowing
  • 5. Liquor / Butter melting
  • 2. Cocoa Nibs / Kernels Processing
  • 1. Breaking and Winnowing
  • 2. Alkalizing
  • 2. Cake Stabalizing
  • 3. Drum roasting and cooling
  • 4. Pre-refining
  • 3. Cake grinding
  • 6. Cocoa Powder Processing
  • 1. Cake grinding
  • 3. Cocoa Liquor Processing
  • 1. Pre-refining
  • 2. Powder stabilizing
  • 3. Powder packing
  • 2. Fine-refining
  • 8. Liquor / Butter melting
  • 7. Liquor Treatment
  • 4. Pressing
  • 5. Liquor blocking
  • 6. Liquor Pump
  • 1. Compound Chocolate Processing
  • 10. All-in-one solution
  • 3. Confectionery Coatings Processing
  • 12. All-in-one solution
  • 2. Ice Cream Coatings Processing
  • 12. All-in-one solution
  • 4. Fillings & Creams
  • 10. All-in-one solution
  • 5. Bread Spreads Processing
  • 10. All-in-one solution
  • 9. Integrated line
  • 13. Integrated line
  • 13. Integrated Line
  • 11. Integrated Line
  • 11. Integrated Line
  • 1. Real Chocolate / Couverture Processing
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 4. Mixing / Blending
  • 4. Mixing / Blending
  • 4. Mixing / Blending
  • 4. Mixing / Blending
  • 1. Solid Ingredient Handling
  • 5. Pre-refining
  • 5. Pre-refining
  • 5. Pre-refining
  • 5. Pre-refining
  • 1. COCOA
  • 4. CHOCOLATE
  • 2. NUTS & SEEDS
  • 1. Raw Processing
  • 2. Dry Roasting
  • 3. Paste Processing
  • 4. Oil & Butter Processing
  • 5. Nut Powder Processing
  • 3. Ice Cream Coatings
  • 2. Confectionary Coatings
  • 5. GOURMET
  • 1. Cocoa Bean Processing
  • 2. Cocoa Nib processing
  • 3. Cocoa Liquor Processing
  • 4. Gourmet Chocolate Processing
  • 6. Fine-refining
  • 6. Fine-refining
  • 6. Fine-refining
  • 6. Fine-refining
  • 8. Conching
  • 8. Conching
  • 8. Conching
  • 9. Conveying belt
  • 9. Conveying belt
  • 9. Conveying belt
  • 8. Conveying belt
  • 10. Chocolate pump
  • 10. Chocolate pump
  • 9. Chocolate pump
  • 8. Chocolate pump
  • 11. Finishing / storage tank
  • 11. Finishing / storage tank
  • 11. Finishing / storage tank
  • 9. Finishing / storage tank
  • 10. Finishing / storage tank
  • 12. All-in-one solution
  • 11. All-in-one solution
  • 13. Integrated line
  • 3. Sieving
  • 8. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 13. Integrated Line Continuous
  • 4. Integrated Line Continuous
  • 1. Pre-Refining
  • 2. Fine-Refining
  • 3. Sieving
  • 4. Pressing
  • 5. Liquor Blocking
  • 6. Liquor Pump
  • 1. Pressing
  • 2. Butter Filtration
  • 3. Butter Blocking
  • 4. Butter Pump
  • 5. Integrated Line (Natural)
  • 1. Cake Grinding
  • 2. Powder Stabilizing
  • 3. Powder Packing
  • 4. Integrated Line Continuous (Natural)
  • 2. Liquor Melting
  • 3. Butter Melting
  • 12. Integrated Line Batch & Continuous Choc
  • 11. Integrated Line
  • 1. Solid Ingredient Handeling
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine refining
  • 8. Chocolate Pump
  • 9. Finishing & Storage
  • 10. All-In-One Solution
  • 1. Solid Ingredient Handeling
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine Refining
  • 8. Chocolate Pumps
  • 9. Finishing / Storage
  • 11. Integrated Line Choc
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine Refining
  • 8. Chocolate Pump
  • 9. Finishing / Storage
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine Refining
  • 2. Liquor Melting
  • 3. Butter Melting
  • 2. Liquor Melting
  • 2. Liquor Melting
  • 3. Butter Melting
  • 3. Butter Melting
  • 10. Chocolate Pump
  • 6. Integrated Line
  • 1 Bean Cleaning
  • 2 Bean Roasting
  • 3 Breaking & Winnowing
  • 6 Cooling
See All Results
Powder-cooler-1

Powder cooler

  • Thouet Cocoa Powder Cooler
  • Screw heat-exchanger design, continuous cooling with slow-speed regular mixing and transportation
  • Easy operation and maintenance
  • Standard outlet powder temperature max 22°C with variable residence time settings
  • Handling of natural and alkalized powder, with fat content of up-to 24%
  • Continuous cooling and thus stabilizing of exothermal crystallization energy after grinding
  • Prevents caking (re-agglomeration) inside the bags after filling
  • Clear selection
Add to cart
  • Description
  • Additional information
  • CAPACITIES

Description

The de-agglomerated cocoa powder after the cake grinding section (classifier or pin mill system) is fed into the Thouet powder cooler. The cooling screw is designed for the continuous cooling / stabilizing of the cocoa powder and to prevent unwanted increase of temperature, which could lead to unexpected lumps due to increased temperatures which can liquefy cocoa butter particles.

The closed design of the screw prevents condensation and undesirable transformation of powder, like caking and hygroscopic reactions. The cooling takes place in a closed cooling screw via jacketed wall and hollow screw shaft, which reduces the risk of contamination.

Stabilizing the cocoa powder ensures a constant product temperature and quality for fast and accurate bagging-operations.  

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Service

Your partner for a care-free future:
Spare parts, repair and maintenance, modifications, inspections and training
[ READ MORE ]

Process Lines

Turnkey Solutions:
Complete processing lines from cocoa to chocolate, nuts & seeds
[ READ MORE ]

Food Academy

Research & Development training centre:
Leading test facilities, Profitable research, Remarkable development.
[ READ MORE ]

Additional information

Application

Cocoa Kibbled Cake Processing, Cocoa Powder Processing, Nut Powder Processing

 

Type Capacity kg/h
Powder cooler type KPSS90 / 6300 500 – 1.000
Powder cooler type KPSS110 / 6300 1.000 – 1.500
Powder cooler type KPSS150 / 6300 1.500 – 2.000

 

SKU: N/A Categories: 2. NUTS & SEEDS, 2. Powder Stabilizing, 2. Powder stabilizing, 5. Nut Powder Processing, 6. Cocoa Powder Processing

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