Chocolate Tempering Machines
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Designed to melt and hold chocolate, fondue and
icing at a predetermined temperature suitable for
food coating operations.
FEATURES
• Versatile - keeps sauces and gravies
warm or keeps chocolate in its liquid
state ready for dipping ice creams
• Portable compact design makes it
ideal for small or off-site functions
Chocolate Tempering
Bain Maries
• Designed to take various
combinations of gastronorm pans.
• Wet operation only
• Double skin tank
• Thermostatically controlled
(Temperature range 0 - 50°C)
• Stainless steel construction
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