About Us
We specialize in the design and fabrication of small scale process equipment, primarily in the confectionery industry. Several years ago, we were commissioned to build small cocoa bean winnowers. This led to the discovery that there was a niche to be filled in small-scale chocolate processing.
In 2010, we introduced the Cacao Cucina line of equipment - a system to process raw cocoa beans from roasting through the tempering process. The design criteria were:
- The equipment had to be practical; easy to operate and understand, and produce from 100 lbs. up to 1,000 lbs./week of tempered chocolate.
- The equipment had to be constructed of stainless steel, with clean lines, and be built to a heavy duty service factor for low maintenance.
- The line had to be modular, not integrated, so a client could purchase a single piece of equipment, or the entire line, and each stand-alone piece of equipment had to be self-contained.
- The equipment had to offer the operator flexibility and control in all phases of the production process. The equipment had to be "hands-on" with each phase of the process visible to the operator.
- The equipment had to produce chocolate of good quality, equal to or better than other artisan chocolate on the market.
You can learn more about the equipment by browsing our site. Photos, video, and technical specifications are available for each machine.
We also give you the opportunity to evaluate the equipment, either by supplying beans for us to process and return to you, or by visiting the Cucina to make chocolate with us.
