The Roband CHOC2 chocolate tampering bain marie is designed for holding melted chocolate at the right temperature for food coating applications, sized for 2 x 1/2 size gastronorm pans (pans not included).

It's built in stainless steel with a double skin tank and runs wet only, fitted with a self-resetting thermal safety cut-out. Thermostatic control covers a temperature range of 20-50ºC, and the unit takes various combinations of gastronorm pans.

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