
Pre-refiners
Pre-refiners reduce not only the time required for refining but also the viscosity of your chocolate by ensuring a more even particle size.
Adding a 2, 4 or 6 roll pre-refiner to your production set up is an economic way to increase production and decrease labor costs.
See more equipment for bean-to-bar chocolate.
Pre-Refiners
Packint pre-refining machines for bean-to-bar chocolate production.
Also known as two-roll, four-roll or six-roll pre-refiners, turn cocoa nibs into a flake-like paste. This then reduces the amount of refining time needed and the viscosity of your chocolate by ensuring a more even particle size.
A stand out feature of our pre-refiners is that thanks to the slow speed, the flake-like paste never reaches above 30-35 degrees, without chilling needed. This avoids overheating which can affect the final flavor of your product.
Using a pre-refiner to process cocoa nibs prior to refining is an economic way to increase production and decrease labor costs. It is the perfect first step for an artisan producer to increase their production capabilities.
The distance between the rolls is adjustable and the pre-refiner is provided with a conveyor for product discharge.
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Why Choose Artisan Industrial?
Better pricing
Get factory-direct pricing, plus expert guidance to help you choose the right equipment for your stage of growth.
Premium equipment
We exclusively represent top European brands known for quality, innovation, and long-term performance.
Local support
Based in Melbourne, we provide pre- and post-sale assistance across Australia, New Zealand and Oceania.
Proven expertise
With 25+ years of industry experience, we help you make confident, well-informed equipment choices.
Begin your bean-to-bar journey with our free guide
New to bean-to-bar chocolate? We packed our Beginner’s Guide with all the essentials, from roasting, winnowing and refining to tempering and moulding chocolate. It also features expert tips and industry insights to help you create great chocolate from the start. Download it to –
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Bean-To-Bar Chocolate Equipment
Starting or scaling a chocolate brand is an exciting journey, especially when you have expert support along the way. Explore the full process of making bean-to-bar chocolate, from the unroasted bean to the finished bar, as well as all the equipment you’ll need.
Chocolate And Confectionery Equipment
Batch-producing chocolate and confectionery is the art of using your skills and creative flair to make delicious treats that your customers can’t get enough of. Our equipment helps with every step, from tempering the chocolate to moulding it into the final bar.
Industrial Chocolate Equipment
Expert equipment designed to simplify chocolate production while optimising cost and efficiency. From semi to fully automated lines, capacities range from 10kg/hr to over 1,200 kg/hr. Equipment solutions for producing cocoa mass, chocolate, bars, pralines and spread creams, these machines adapt to a variety of production needs with precision and reliability.
