The chocMELTER is built for professional kitchens, bakeries, pastry kitchens and chocolate production. It is intended for daily use where chocolate needs to be melted and held at a stable temperature.
Temperature is measured directly in the chocolate using a PT1000 sensor. The system reacts quickly, switching heating on or off in small steps to keep the chocolate within about ±0.5 °C of the set temperature.
The chocMELTER uses thin heating mats on the base and sides of the container. This spreads heat evenly and reacts faster than a heavy heating plate, which concentrates heat in one area and changes temperature more slowly.
The recommended minimum is about 1 kg so the sensor is fully covered. The maximum working capacity is around 6 kg, depending on how the chocolate is added.
No. The chocMELTER is designed for melting and holding chocolate only. It does not cool, stir or temper automatically.