The Roband CHOC2A is a chocolate tampering bain marie designed to hold melted chocolate at temperature for food coating applications, supplied with 2 x 1/2 size 150mm deep pans plus lids.

The unit takes various combinations of gastronorm pans and is wet only operation, with a double skin tank and thermostatic control across a temperature range of 20 to 50 degrees Celsius suited to chocolate work. A self-resetting thermal safety cut-out protects the unit, and it is built in stainless steel.

• Supplied with 2 x 1/2 size 150mm deep pans plus lids
• Wet only operation, double skin tank, stainless steel construction
• Thermostatically controlled, 20-50 degree Celsius range
• Self-resetting thermal safety cut-out