The Roband CHOC1A chocolate tampering bain marie is designed for holding melted chocolate at the right temperature for food coating applications, and comes complete with 1 x 1/2 size 150mm deep pan plus lid.

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 pans if a different configuration is needed.

• Thermostatically controlled, 20-50ºC temperature range
• Wet only operation with self-resetting thermal safety cut-out
• Double skin tank, stainless steel construction
• Comes with 1 x 1/2 size 150mm deep pan plus lid