CocoaTown now has a complete line of equipment for bean to bar production for three different levels – Lab Scale, Professional Scale, Commercial Scale– Roaster, cooling tray, Cracker, Winnower and Melanger / Grindeur. Here are the salient features and prices (F.O.B. Atlanta) of each individual unit.

General Features:

• Patented equipment
• High quality food grade stainless steel in food contact areas
• Compact – less than 1.5 sq. ft / equipment counter space for lab scale equipment and less than 24 sq.ft / equipment footprint for commercial scale equipment
• Multipurpose
• Energy efficient(green)– uses less energy than comparable equipment in the market
• Durable and long lasting
• Easy to maintain and use
• Preferred for educating customers, chocolate tours, museums or universities
• Available in 110V or 220V (CocoaT junior Roaster only available in 220V)
• Customized for customer’s needs and their location
• Used by award winning chocolatemakers around the world for over a decade
• Can mix and match equipment from different scales to suit their needs

When business grows, no need to buy all the equipment. Except melanger & Grindeur, other equipment can handle 6-20 times business growth