Roband - Commercial Chocolate Bain Marie | CHOC2A

Supplier: Countrywide Bakery & Catering Essentials

Commercial Chocolate Bain Marie | CHOC2A

With its precise temperature control and durable construction, the Roband CHOC2A Chocolate Tempering Bain Marie ensures consistent results for chocolate melting and tempering tasks in commercial kitchens and bakeries.

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The Roband CHOC2A Chocolate Tempering Bain Marie features a Bain Marie design that gently melts chocolate while maintaining optimal temperatures for tempering.

Its adjustable thermostat and stainless steel construction make it suitable for professional chocolate tempering applications.

Applications for this product

Tempering chocolate for coating truffles, bonbons, and pralines in chocolatier shops
Creating chocolate decorations, garnishes, and toppings for cakes and desserts in bakeries
Dipping fruits, marshmallows, and cookies in perfectly tempered chocolate for confectionery items
Melting chocolate for drizzling over pastries, ice cream, and other dessert creations
Maintaining melted chocolate at the desired consistency for chocolate fountains and fondue stations at events

Features of this product

Designed to take various combinations of gastronorm pans
Self-resetting thermal safety cut-out
Double skin tank
Thermostatically controlled (temperature range 20-50 °C)
Comes with 2 x ½ size (150mm) pan and lids
Stainless steel construction

Dimensions: 560mm wide x 355mm depth x 320mm height (W x D x H)

Power Requirements: 1000 watts – 4.4 amps

To contact Countrywide Bakery & Catering Essentials about Roband Commercial Chocolate Bain Marie | CHOC2A use Get a quote.

The Roband CHOC2A Chocolate Tempering Bain Marie features a Bain Marie design that gently melts chocolate while maintaining optimal temperatures for tempering.

Its adjustable thermostat and stainless steel construction make it suitable for professional chocolate tempering applications.

Applications for this product

Tempering chocolate for coating truffles, bonbons, and pralines in chocolatier shops
Creating chocolate decorations, garnishes, and toppings for cakes and desserts in bakeries
Dipping fruits, marshmallows, and cookies in perfectly tempered chocolate for confectionery items
Melting chocolate for drizzling over pastries, ice cream, and other dessert creations
Maintaining melted chocolate at the desired consistency for chocolate fountains and fondue stations at events

Features of this product