The FRC series winnower has been designed with compactness in mind and guarantees an optimal result in separating the skin from the nib of the cocoa beans.After roasting, the cocoa beans, fed into the loading hopper, are sent by a screw elevator to a pair of crushing rollers, passing through a neodymium system to intercept further metallic impurities.The cocoa nib advances on a sifting system with increasing gauges divided into seven zones. The nib proceeds in a thin layer thanks to the horizontal oscillating motion of the sieve. Each individual particle passes through the sieve at the corresponding gauge size and moves on to the next step. At the end of the path, the larger fragments, which are bigger than the maximum mesh size, are redirected to the crushing rollers. At the end of the process, the cocoa nib is conveyed by gravity into a collecting hopper and in the passage is hit by an ascending air current that separates the lighter skin from the nib, which can be collected and sent by screw conveyor to intermediate storage or directly to the grinding plant.The possibility of precisely controlling all adjustments of the winnowing process, from the regularity of the size obtained between the crushing rollers to the fine adjustment of the air flows applied to the drop labyrinths, guarantees optimum separation between skin and nib and the achievement of a product with the desired characteristics.It is easy to clean and all the areas where the process takes place can be inspected.All processing steps can be automated and PLC-controlled and do not require the constant presence of an operator.