Roband Commercial Chocolate Bain Marie | ...

Roband - Commercial Chocolate Bain Marie | R.CHOC2

Commercial Chocolate Bain Marie | R.CHOC2

The Roband Chocolate Bain Marie R.CHOC2's spacious design accommodates 1/1 size gastronorm pans, offering versatility for various chocolate applications. With precise temperature control, it ensures consistent results every time.

In Stock

The Roband Chocolate Bain Marie 1/1 Size Empty R.CHOC2 provides a reliable and efficient solution for melting and tempering chocolate.

Its spacious design accommodates 1/1 size gastronorm pans, offering versatility for various chocolate applications. With precise temperature control, it ensures consistent results every time.

Application

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.

Description

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

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The Roband Chocolate Bain Marie 1/1 Size Empty R.CHOC2 provides a reliable and efficient solution for melting and tempering chocolate.

Its spacious design accommodates 1/1 size gastronorm pans, offering versatility for various chocolate applications. With precise temperature control, it ensures consistent results every time.

Application

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.

Description