Catalogue Matfer Bourgeat International

250 CONTROL PANEL WITH TOUCH-KEYS +/- 0.5°C ACCURACY STAINLESS STEEL NEEDLE Use with Code CHOCO 15R, CHOCO 22T 260590 Size mm Use with Code 370x335 CHOCO 15R 260415 Size mm C. l Use with Code GN2/3 13 CHOCO 15R 942115 GN1/3 5.7 CHOCO 15R 744015 GN1/1 20 CHOCO 22T 741115 Size mm C. l Code 790x385x210 20 (20kg) 260522 DIPPING-MACHINE AND ACCESSORIES NEEDLE THERMOMETER Stainless steel probe + thread + stainless steel support SPARE GN PANS FOR CHOCO 15R & CHOCO 22T CHOCO 22 T WATER-HEATED CHOCOLATE DIPPING MACHINE - Warm chocolate to the right temperature using hot/cold water circulation, no handling required: - Melt couverture chocolate to 50°C (temperature configurable). - Cool down to 25-27°C. - Raise and stabilise temperatures to 30-32°C (temperature configurable). - Automatic water filling. - Electronic temperature regulation via a thermostat (25° to 60°C). - Watertight, easy-clean touchscreen control panel. - GN 1/1, 20L container, depth 150mm, with handles and lid. - Optional: a needle may be fitted to the dipping machine so that the chocolate temperature is displayed instead of the set temperature. - Power supply (20/27 or 3/4 connection) and water discharge required. - Capacity: 15kg of couverture chocolate. - Stainless steel frame, bowl and lid. - Power: 1800W, 240V, single-phase. 50Hz. CHOCOLATE CRYSTALLIZATION CURVE MOULD TRAY FOR AIR-HEATED DIPPING MACHINES For maintaining coloured couverture chocolates at temperature. Suitable for use with R15 air- heated dipping machine. 6 detachable Ø 100mm bowls, 55cl capacity. Stainless steel.