CATERING EQUIPMENT

Roband Chocolate Series Bain Maries Benchtop Equipment

Description

Roband Chocolate Series

 
Designed specifically for tempering chocolate and holding chocolate at a predetermined temperature for food coating operations, designed to take various combinations of gastronorm pans, wet operation only, self-resetting thermal safety cut-out, double skin tank, thermostatically controlled (temperature range 0 – 50°C), stainless steel construction.