1.7L DEEP CHOCOLATE MELTING MACHINE
This dry melter is suited for ice cream parlours to melt chocolate in small quantities. This is not a tempering machine.
Presented with the classical colour that reminds you of chocolate, its shape and size is ideal for chocolate coatings of ice creams and semifreddi on sticks.
The technical characteristics of analogue melters, the thermostat that allows to adjust the temperature and the extractable tray in anodized aluminium (to make cleaning easier) make DEEP-MELTINCHOC an essential item. The bottom is heated and the heat transmitted to the metal container. The desired temperature that the chocolate is to be heated to is set using the graduated knob, which transmits the set point to the analogue thermostat.
- One year manufacturer’s warranty is included on all electrical components.
- Made in Italy
NB: You should use a suitable food thermometer (not part of the appliances standard equipment) to check the actual product temperature. MTMC10 values with 1kg of chocolate, the chocolate takes approx 2-3 hours to melt.
Room Temperature range: 0°C to 40°C
Room Temperature range when not in use: -5°C to 40°C
Maximum operating temperature: 55°C
BENEFITS OF WELL TEMPERED CHOCOLATE
- Shiny and glossy when set
- Makes a smooth evenly coloured coating for your chocolates
- A crisp hardness that snaps when broken
- Clean and consistent shrinkage for easier removal from moulds