BALL MILLING MACHINE

MODEL MQM–1000

OPERATION MANUAL
 TABLE OF CONTENTS

1 INTRODUCTION 2

2 MACHINE MODELD & TECHNICAL 2

SPECIFICATIONS

3 MQM 1000 CAPACITY 2

4 MAIN STRUCTURE AND WORKING PRINCIPLE 3

5 OPERATION AND WORKING PRINCIPLE 4

6 CHOCOLATE SYRUP PUMP OPERATION 5

7 MAINTENANCE AND TROUBLE SHOOTING 5

8 BALL MILLING MACHINE ELECTRIC SCHEMATIC 7

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1 INTRODUCTION

Chocolate confectionaries possess color, aroma and taste that are

irresistible by both adults and children. Chocolate confectionary has of
575 kcal/100g.

2 MACHINE MODEL AND TECHNICAL SPECIFICATIONS

MACHINE MODEL MQM 1000

MAIN TECHNICAL SPECIFICATIONS
Maximum Capacity 1,000 Liters
Ball Milling Time 14-20 Hours
Total Electrical Rating 17.5 KW
Heating Rating 4.0 KW
Machine Dimension 2740 x 1560 x 2200
mm

3 MQM 1000 CAPACITY

3.1 The Ball Milling Machine is used for fine grinding of chocolate
syrup to meet the fineness of 20–25 microns grain size within 14–
20 hours.

3.2 Ball Milling Machine Model MQM 1000 has compact structure, with
easy to operate and quick access to services. It contains
Automatic temperature control system chocolate syrup
recirculation filtration system, and mixing paddles rotated in
clockwise and counter-clockwise direction. It possesses
functionalities for gas evacuation, deodorization, water expelling,
and air bubble removal.

The machine is designed for lower electrical and water

consumption in grinding chocolate without metal debris to yield
the finest grinding result.

4 MAIN STRUCTURE AND WORKING PRINCIPLE

4.1 The fine grinding machine is made up of main machine, mixing

tank and syrup pump, and connecting pipes with insulation. The
tank jacketed wall can run with cold water, hot water, and steam.
Located at the mixing top cover are product inlet pipe, high

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 pressure blower outlet, and at the tank barrel there is cold water
inlet and overflow outlet at the top.
The machine is equipped with jacketed medium temperature
control and syrup temperature controller.
4.2 The machine is equipped with automatic machine fault alarm.
4.3 Main machine temperature control principle
Within the system control, the automatic temperature control on
main machine is activated only when the main machine is on
STOP mode. It switches to OFF mode when the main machine
starts, while the cooling system (when main machine is at ON
mode) is at automatic control state.
When the syrup temperature is above set temperature, the cold
water valve opens to start the cooling process.
To stop the entire machine, first to stop is the main machine and
syrup pump, then the motors and temperature control system.
4.4 Transmission Assembly: Electric motor 11 KW with planetary gear
and main spindle rotator

OPERATION AND WORKING PRINCIPLE

5.1 The Ball Milling Machine is able to mix evenly the chocolate syrup
raw material, can detect the presence of ________ , and can
effectively dilute and emulsify the chocolate syrup.
5.2 The pre-set temperature can be altered; the temperature of main
machine, and product tank and cooling water should not be set
below zero.
It is necessary to preset related temperature during the
production, to adjust individual temperature setting according to
process requirement. If the main machine temperature is not set,
the machine cannot run.
5.3 If the main machine temperature is set at 50o C, and when the
process temperature exceeds 50o C, the cold water valve opens
to release water, the main machine cannot start, the product tank
cannot trigger automatic heating, cooling temperature control
cannot start, the automatic cooling cannot operate. It is
advisable to set all parameters after the main machine is turned
ON.
5.4 The agitator tank product outlet spout and exhaust valve are in
adjacent position. During the ball milling machine process, shut
OFF product blower. Gas exhaustion has positive impact to water

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 removal and odor removal, thus maintaining natural chocolate
flavor.
5.5 Before starting, make sure the main machine and product tank
jackets fill up with water. Should the machine stop operation for a
longer period of time, discard the water in the jacket.
The ball milling machine has insulation for double jacket.
Temperature is best control adjustable, good insulation, grinding
process is totally closed, and conforms with sanitary
requirements.
5.6 Observe that the ball milling machine rotate as indicated by the
arrow sign. When the machine is run without load, the product
tank must be pre-heated to the pre-set temperature.

5.7 The sequence of ball milling machine input: First, fatty product, then
powder, then place these two products alternately afterwards. Cocoa
cubes must be pre-cut to smaller pieces. Heat the product to become
fluid to 250oC before feeding. Strictly no solids/granule feeding, or no
one-time feeding.

5.8 Feeding should be done in gradual portions until completion. Product

feeding should be stopped should the product become viscous. Add
lecithin until the product tank syrup is found fluid before resumption of
product feeding.

5.9 When adding ingredient, wait until the main machine is fully agitated
before turning on the syrup pump.

5.10 During ball milling process the chocolate syrup becomes more viscous
as the temperature increases. To increase the syrup fluidity, it is
recommended to add proper amount of lecithin and vanilla. When
adding aroma essence, turn off the blower before the addition.

6 CHOCOLATE SYRUP PUMP OPERATION

6.1 MQM 1000 Ball Milling Machine has two (2) sets of syrup pump.
Under normal working conditions, only one is required and the
second unit is used as standby. On the control panel, the syrup
inlet and outlet of Pump #1 and Pump #2 are at the opposite.

6.2 Only the working pump is completely stopped before starting the
standby pump. Starting the standby pump when the working
pump is in operation will cause machine damage and lead to
defective product.

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7 MAINTENANCE AND TROUBLE SHOOTING

7.1 After the day’s production, the ball milling machine should be
cleaned only with edible oil. It is strictly prohibited to flush and
clean with water and steam to avoid the balls to develop rust. The
syrup pump and mechanical parts, inlet and outlet of filtration
cylinder are installed with magnetic parts require regular
cleaning.

7.2 Main spindle seal gasket should be replaced periodically to avoid

aging of the spindle that cause leaks.

7.3 Before stopping the ball milling machine, turn the syrup pump to
ON to continue to suck up all syrup until the main machine
cylinder is empty, to pre-heat the chocolate residue syrup in the
melting tank before running the machine.

If the machine stops for a short period of time, and the ball
milling machine is still holding syrup at full tank or half tank, the
machine tank temperature must be maintained at the 40–50o C
level, and the agitator allowed to rotate for 3–5 minutes each
hour, to avoid the syrup to solidify and damage machine parts
when restarted.

7.4 When preparing products for production, initially add fats, allow it
to re-circulate before adding powder ingredient.

7.5 Speed reducer O-ring should be checked periodically and

replaced. Planetary gear oil must be inspected periodically and
replaced; select #40 or #50 lubricating oil.

7.6 When strange noise is heard during dry run without load, stop the
machine for inspection.

7.7 Check if there is foreign part dropped into the tank.

7.8 Check if mesh plate is blocked.

7.9 Check if syrup contains solid metals.

7.10 Check if any bolts and machine are loosened.

7.11 Before turning ON the syrup pump, open the 3–way valve are in
line with the pump; check if pipeline is free of blockage.

7.12 Strictly prohibited to turn on the syrup pump on cold machine.

The chocolate syrup along the pipe route and syrup pump must
be heated up to obtain allowable viscosity.

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7.13 Strictly prohibited to turn on the syrup pump when flow of
chocolate syrup is blocked.

7.14 After extended period of machine stop operation, pre-heating of

the pipe route for 5 hours is necessary. It is necessary to warm up
or increase the temperature of the tank.

7.15 Syrup pump oil seal and gear oil must be replaced periodically.