- Typical capacity
- This unit is specified at 150kg, commonly found in small to medium-scale production.
- Chamber configuration
- Units of this type often feature dual chambers, allowing for separate processing or different chocolate types.
- Heating method
- Typically employs a water bath or dry heat system for gentle and even melting.
- Temperature control
- Commonly includes digital temperature control for precise management of melting and holding temperatures.
- Material construction
- Units for food contact are typically constructed from food-grade stainless steel.
- Power supply
- For this class of equipment, a 3-phase electrical supply is common, though single-phase options exist. Voltage can often be adapted.
- Certifications
- Units sold in the UK typically hold UKCA certification, ensuring compliance with health and safety standards.