Nut Cream & Butter Colloid Mill– CM 200
Nut Cream & Butter Colloid Mill – CM 200
- 41-micron ultra-fine grind
- Integrated gas cooling system (chamber cooled to -10°C / 14°F)
- Output temperature approx. 40°C (104°F), protecting flavor and quality
- Food-grade stainless steel construction
- Compact, mobile design on wheels
- Easy to clean and maintain
- 3-phase motor, works with both 50 Hz and 60 Hz power supply
- CE Certified / ISO 9001 Certified
- Optimal capacity is 120–150 kg (265–331 lbs) per hour. Actual capacity depends on the nut type: up to approx. 200 kg/h for peanuts, closer to 120 kg/h for hazelnuts.
IDEAL FOR:
- Pistachio cream for cannoli filling
- Nut cream for pastry and cake filling
- Small-batch confectionery and praline paste
- Bakeries scaling up from manual or small-format equipment
The Nut Cream & Butter Colloid Mill - CM 200 is the entry point into industrial-grade nut cream production. It is ideal for bakeries and patisseries that make pistachio or nut cream in smaller daily volumes but do not want to compromise on quality. It delivers the same ultra-smooth 41-micron texture as our larger models.
The integrated cooling system keeps the grinding chamber at -10°C, so the finished cream comes out at approx. 40°C, which protects the flavor, texture and shelf life of your product. Its compact size fits easily into a bakery or small production room.
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CM 200 NUT CREAM & BUTTER COLLOID MILL TECHNICAL SPECIFICATIONS |
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Press Form and Method |
Grinding |
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Motor Power |
5,500 W |
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Material |
Food-grade stainless steel |
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Power Source |
380–400 Volt / Three Phase, 50 / 60 Hz |
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Length x Width x Height |
53 x 20 x 47 Inches |
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Weight |
Approx. 200 kg / 441 Lbs |
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Hourly Process Capacity |
120–150 kg / 265–331 Lbs (depends on nut type) |
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Cooling System |
Cools the machine to -10°C, final product comes out at approx. 40°C |
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Grinding Fineness |
41 microns |
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Scope of Application |
Bakeries, patisseries, small confectionery producers |
