Chocolate

Devices to process chocolate


CHOKO THERM

DÜBÖR CHOKO THERM
CHOKO THERM

Temperature control unit for chocolate glaze, fat glaze and fondant (capacitiy: 6, 10 and 20 litres).


Spray-Master hotCHOC


DÜBÖR Spray-Master hotCHOC
Spray-Master hotCHOC

Spray heated chocolate - with little spray mist and continuously.


For mixtures of 50% chocolate / 50% cocoa butter in a temperature range from 28°C to 35°C.