In view of the increasing importance of food safety, this health risk for consumers of cocoa products must be eliminated by sterilizing cocoa beans. This is done by treating the beans with saturated steam and under a special reaction pressure.

Since water vapor condensation takes place during sterilization with saturated steam, the water content in the beans increases. In order to optimally create the desired roasted aromas in the subsequent roasting process, the water absorption during sterilization must be minimized. The more water the beans absorb during sterilization, the more aromatic substances are removed during roasting.

To prevent a high moisture pick up, the CBSS sterilization system with integrated preheating step of the beans was developed.

Minimized water absorption during efficient sterilization drives the best aroma development during roasting.

OVERVIEW

Cocoa bean sterilizing system CBSS

The cocoa bean sterilization system CBSS works in batch mode. The crucial advantage of the system lies in the combination of pre-heating and subsequent sterilization of the cocoa beans in the same vessel. Preheating minimizes water absorption during sterilization.

Cocoa bean sterilizing system CBSS
OVERVIEW

Cocoa bean sterilizing system CBSS

The combination of pre-heating and sterilization in one machine makes the entire system very compact. Saturated steam is used to generate heating energy for the preheating step as well as for sterilization. The plant is therefore not dependent directly on fossil fuels.

Cocoa bean sterilizing system CBSS
OVERVIEW

Cocoa bean sterilizing system CBSS

The CBSS cocoa bean sterilization system is equipped with a pivoting, perforated internal bottom, split in two halves. Both halves are swiveling down by two pneumatic rotary cylinders at the end of the pasteurization process. The perforation allows any condensate to drain downwards during pasteurization.

Cocoa bean sterilizing system CBSS
HIGHLIGHTS

Cocoa bean sterilizing system CBSS

Here are the highlights of the sterilizing system CBSS:

  • Combined preheating and sterilization system
  • Drainage of condensate from the product during sterilization
  • Minimal increase in water content in the cocoa beans
  • Optimum aroma yield during roasting
  • Saturated steam as the energy source for the entire process
CAPACITIES

Cocoa bean sterilizing system CBSS

The sterilizing system CBSS is available with the following capacities:

  • CBSS 250: 250 kg/batch cocoa beans
  • CBSS 500: 500 kg/batch cocoa beans