The Roband CHOC1 chocolate tampering bain marie is designed for holding melted chocolate at the right temperature for food coating applications, sized for 1 x 1/2 size gastronorm pan (pan not included).

It's built in stainless steel with a double skin tank and runs wet only, with a self-resetting thermal safety cut-out for protection. Thermostatic control covers a temperature range of 20-50ºC, and the unit takes various gastronorm pan sizes to suit the job.

• Thermostatically controlled, 20-50ºC temperature range
• Wet only operation with self-resetting thermal safety cut-out
• Double skin tank, stainless steel construction
• Takes various gastronorm pans, 1 x 1/2 size capacity (pan not included)