Cocoa Butter Press Machine
Reliable Manufacturer of Chocolate Machinery in China
With more than 35 years of experience, Shanghai Yucho Industrial Co., Ltd. is a reliable manufacturer of chocolate machinery. Our Bean-to-Bar Chocolate Equipment is designed for accuracy, safety, and efficiency, offering automation and food-grade stainless steel. Our services include customized designs. With our ISO 9001 and CE Certificates, we support the entire production lines of our clients across the globe.
Product Details
Key Specifications
| Item | 6ZL-180 | 6ZL-260 | 6ZL-300 |
|---|---|---|---|
| Model | 6ZL-180 | 6ZL-260 | 6ZL-300 |
| Working Pressure | 55Mpa | 55Mpa | 55Mpa |
| Pushing Force of Working | 150t | 190t | 2000t |
| Inner Dia of Pressing Barrel(mm) | 180 | 230 | 300 |
| Working Stroke of Piston(mm) | 260 | 300 | 450 |
| Capacity of Pressing Barrel(kg/h) | 30 | 45 | 100 |
| Main Motor(kw) | 1.1 | 2.2 | 3 |
| Motor of Heating(kw) | 1.5 | 2 | 2 |
| Overall Dimension(mm) | 830*750*1240 | 830*750*1240 | 830*750*1240 |
| Weight(kg) | 510 | 780 | 1500 |
Features and Benefits
High-Efficiency Extraction
The cocoa butter press machine delivers exceptional performance by applying strong hydraulic pressure, ensuring maximum cocoa butter yield. This minimizes waste and guarantees superior-quality cocoa butter, making it ideal for premium chocolate production.
Large Processing Volume
Engineered to process significant quantities of cocoa mass in a single cycle, this machine is perfectly suited for high-capacity production lines. Its ability to handle large volumes ensures efficiency and scalability for medium to large-scale chocolate manufacturers.
Precise Temperature Control
Equipped with an advanced heating system, the machine maintains optimal temperature levels throughout the extraction process. This precise control ensures consistent results, preserving the quality and texture of the extracted cocoa butter.
Durable and Reliable Design
Constructed with high-quality, industrial-grade materials, the machine is built to withstand continuous operation in demanding production environments. Its robust design ensures long-term reliability and minimal maintenance requirements.
Energy-Efficient Operation
Designed with energy efficiency in mind, the machine minimizes power consumption without compromising performance. This feature not only reduces operational costs but also supports sustainable production practices.
User-Friendly Operation
Featuring intuitive controls and a straightforward design, the machine is easy to operate, even for less experienced operators. Its low-maintenance design reduces downtime, improving overall productivity and efficiency in the production process.
How it works
Transforming rich cocoa liquor into separate, highly valuable components requires extreme precision and highly specialized equipment. Long after the grinding stages have reduced the roasted nibs to a fluid paste, the resulting liquid must undergo a critical processing step. The heavy cocoa liquor must be carefully compressed to separate the rich, yellowish fat from the solid brown material. Achieving this separation manually is physically impossible and highly inefficient for modern production demands.
This is where industrial machinery steps in to streamline the workflow. A specialized extraction system automates the physical separation of the cocoa mass, releasing the trapped cocoa butter and turning the remaining solid material into tightly compressed discs. By applying immense pressure to the liquid paste, manufacturers ensure that their final extracted products remain pure and free from cross-contamination that can ruin a batch.
What is a Cocoa Butter Press Machine?
The Importance of Cocoa Butter Press Machines
Key Components
1. High-Power Hydraulic System
The core of the machine, providing stable pressure often over 400 bar for maximum cocoa butter extraction.
2. Pressing Pots & Filter Screens
Heavy-duty steel pots with fine filtration screens that separate liquid butter from solid cocoa material.
3. Automatic Heated Feeding Pump
Ensures smooth, continuous feeding of warm, fluid cocoa liquor without clogging.
4. Temperature Control System
Jacket heating maintains optimal temperature to keep butter flowing and prevent solidification.
5. Automatic Cake Discharge Mechanism
Ejects pressed cocoa cakes automatically for downstream grinding into cocoa powder.
6. PLC Control Panel
Allows precise adjustment of pressure, temperature, and cycle time for consistent results.
How Does a Cocoa Butter Press Machine Work?
1. Heating & Feeding
Cocoa liquor is heated to 90–100°C for fluidity, then pumped into pressing pots.
2. Sealing & Compression
Hydraulic rams seal the pots and apply gradual, high pressure to the cocoa mass.
3. Filtration & Butter Collection
Cocoa butter is forced through filter screens and collected in a heated trough.
4. Cocoa Cake Formation
Solids compress into dense cocoa cakes with controlled residual fat content (10–22%).
5. Automatic Discharge & Reset
Cakes are ejected, and the machine resets for the next batch.
Advantages
- Maximum Extraction Yield: High hydraulic pressure captures more valuable cocoa butter.
- High Throughput & Efficiency: Automated cycles greatly increase daily production.
- Adjustable Residual Fat: Control fat content in cocoa cake for different cocoa powder grades.
- Precise Temperature Control: Preserves natural flavor, aroma, and quality.
- Food-Grade & Hygienic: Stainless steel construction, easy to clean and maintain.
- Labor & Cost Saving: Fully automated feeding, pressing, and discharging.
- Durable & Safe: Heavy-duty structure with safety valves for long industrial service.
Applications
1. Chocolate Manufacturing
Produces high-quality cocoa butter for smooth, glossy dark, milk, and white chocolate.
2. Cocoa Powder Production
Creates low-fat cocoa cakes that are milled into fine, free-flowing cocoa powder.
3. Cosmetics & Skincare
Delivers pure, unrefined cocoa butter for lotions, balms, and premium skincare.
4. Pharmaceutical Products
Used to produce food-grade cocoa butter for suppositories and medical excipients.
Our Certifications
We hold international authoritative certifications to ensure our equipment meets global market access standards and production quality requirements.
Every piece of equipment undergoes strict inspection throughout production, from material selection to assembly and finished machine testing, ensuring stable performance and long service life.
Our experienced engineering team also provides professional on-site guidance, process optimization and targeted technical support for your bean-to-bar production line, helping you achieve efficient and reliable operation.
Customization & Comprehensive After-Sales Service
Customization Service
We offer one-to-one customized design for your bean-to-bar production line:
1. Adjust equipment capacity and dimensions based on your workshop layout;
2. Optimize production process to match your product (chocolate mass, cocoa butter, cocoa powder);
3. Customize auxiliary equipment and line integration for seamless production;
Global After-Sales Support
We have a dedicated after-sales team with 5 professional after-sales engineers and 15 foreign trade specialists, providing comprehensive after-sales service for global customers:
1. Overseas on-site installation and commissioning;
2. Professional operation and maintenance training for your staff;
3. Timely supply of spare parts and technical consultation;
4. Long-term after-sales follow-up and production optimization guidance;
Related Products
Cocoa Bean Grinding Machine
Cocoa Crusher Machine
Cocoa Powder Grinding Machine
RYG Series Fat Melter
FAQs
Q1. What is the average fat content remaining in a cocoa cake after pressing?
After pressing, the residual fat content in cocoa cake is typically 10–22%, depending on pressure, temperature, and raw material characteristics. Our high-performance cocoa butter press machines support precise control to achieve target fat content for different cocoa powder grades and production needs.
Q2. How long does a typical pressing cycle take for a high-capacity machine?
A full pressing cycle usually takes 20–40 minutes for industrial hydraulic cocoa butter presses, depending on batch volume, pressure settings, and target extraction efficiency. Automated hydraulic systems ensure stable, repeatable cycle performance.
Q3. What temperature should the cocoa liquor be before entering the press?
Cocoa liquor is typically heated to 80°C – 100°C before pressing to ensure good fluidity and efficient separation. Maintaining proper temperature prevents cocoa butter from solidifying and ensures stable, high-yield extraction.
Q4. Can a cocoa butter press handle other oilseeds or nuts?
Our hydraulic cocoa butter press is primarily designed for cocoa mass processing. With proper parameter adjustment, it can also be adapted for processing other high-fat materials such as shea butter, palm kernels, and similar oil-bearing seeds.
Q5. What is the difference between cold-pressed and hot-pressed cocoa butter?
Cold-pressed cocoa butter is processed at lower temperatures to preserve natural aroma, antioxidants, and quality, widely used in premium chocolate and cosmetics.
Hot-pressed cocoa butter uses higher temperature for higher extraction efficiency, commonly applied in industrial chocolate and food applications.
Our machines support flexible temperature and pressure control to meet different production standards.
Q6. How often should the stainless steel filter screens be replaced?
Filter screens should be inspected regularly. Under normal continuous production, we recommend replacement every 6–12 months or when clogging, damage, or reduced efficiency occurs, to ensure stable extraction quality and performance.