Roband - Commercial Chocolate Bain Marie | R.CHOC2 Get latest price

• Tempering chocolate for coating truffles, bonbons, and other confectionery items
• Melting chocolate for dipping fruits, nuts, and marshmallows
• Keeping chocolate at the optimal temperature for chocolate fountains and fondue stations
• Preparing chocolate sauces, ganache, and glazes for desserts
• Enhancing efficiency and consistency in chocolate production processes.

• Dimensions: 560W x 355D x 320H mm
• Power: 1000 Watts 4.4 Amps
• Temperature Range: 20-50 °C
• Empty, no pans included
• Fits 2x 1/2 Size Pan 325 x 265mm
• Designed especially to hold chocolate at correct temp
• Wet operation only*
• Self-resetting thermal safety cut-out
• Double skin tank
• Thermostatically controlled
• Stainless steel construction
• Sales Unit: Each
• Product Code: R.CHOC2

To contact Wholesale Catering Supplies about Roband Commercial Chocolate Bain Marie | R.CHOC2 use Get a quote.

• Tempering chocolate for coating truffles, bonbons, and other confectionery items
• Melting chocolate for dipping fruits, nuts, and marshmallows
• Keeping chocolate at the optimal temperature for chocolate fountains and fondue stations
• Preparing chocolate sauces, ganache, and glazes for desserts
• Enhancing efficiency and consistency in chocolate production processes.

• Dimensions: 560W x 355D x 320H mm
• Power: 1000 Watts 4.4 Amps
• Temperature Range: 20-50 °C
• Empty, no pans included
• Fits 2x 1/2 Size Pan 325 x 265mm
• Designed especially to hold chocolate at correct temp
• Wet operation only*
• Self-resetting thermal safety cut-out
• Double skin tank
• Thermostatically controlled
• Stainless steel construction
• Sales Unit: Each
• Product Code: R.CHOC2

Read less...

To contact Wholesale Catering Supplies about Roband Commercial Chocolate Bain Marie | R.CHOC2 use Get a quote.