In
the production of cocoa butter, after pressing, a product with a
small amount of solid with a similar concentration of fat and liquor
is obtained. In this case, a vertical separator is ideal because it
easily separates the two heavy (liquor) and light liquid (fat) phases
from the solid.
In
this process, product quality is not lost and is suitable for all
types of cocoa butter.
A
separator is effective, continuous, and self-cleaning.