BAIN MARIES - Chocolate Tempering

Description

Dimensions (mm)

Code

Height

Width

Depth

Designed to melt and hold chocolate at a predetermined temperature suitable for food coating operations.

Model 102A

305

345

285

2Z102A

Model 202A

305

550

345

2Z202A

· S/S construction

· Thermostatically controlled (0 - 50^oC)

· Takes combinations of gastronorm pans