Roband Chocolate Bain Marie | CHOC2A

Roband - Chocolate Bain Marie | CHOC2A

Supplier: Veysel's Commercial Food Machinery

Chocolate Bain Marie | CHOC2A

Introducing the Chocolate Bain Marie CHOC2A, a versatile tool designed for melting and tempering chocolate with precision. With its durable construction and adjustable thermostat, it ensures consistent results for various confectionery applications.

In Stock

Designed for holding the temperature of melted chocolate for food coating applications. Takes a various combination of gastronorm pans, wet only operation, self-resetting thermal safety cut-out, double skin tank, thermostatically controlled with a temperature range 20-50ºC and has a stainless steel construction. Comes with 2 x 1/2 size 150mm deep pans plus lid.

Application

Melting chocolate for coating truffles, bonbons, and confectionery items
Tempering chocolate for molding chocolate bars, candies, and pralines
Preparing chocolate ganache, sauces, and glazes for desserts and pastries
Keeping chocolate at the optimal temperature for use in chocolate fountains and fondue stations
Enhancing efficiency and consistency in chocolate production processes.

Specifications

Net Weight (Kg): 17 (Packed)
Width (mm): 560
Depth (mm)
355
Height (mm)
320
Power
1000w
Warranty
12 months

To contact Veysel's Commercial Food Machinery about Roband Chocolate Bain Marie | CHOC2A use Get a quote.

Application

Melting chocolate for coating truffles, bonbons, and confectionery items
Tempering chocolate for molding chocolate bars, candies, and pralines
Preparing chocolate ganache, sauces, and glazes for desserts and pastries
Keeping chocolate at the optimal temperature for use in chocolate fountains and fondue stations
Enhancing efficiency and consistency in chocolate production processes.

Specifications