Temperature control unit for chocolate
CHF 104.00*
Free shipping
Available again soon, see product description for details
Temperature control unit from Städter for melting chocolate & couverture
The temperature control unit of the German quality brand Städter is perfect for all hobby chocolatiers to melt couverture or chocolate mass.
Due to its precise, stepless temperature setting between 0 and 60° C you can perfectly temper your chocolate. When tempering, the mass is first heated to about 42° C, so that it melts. Finally, the mixture is allowed to cool to approx. 28° C and finally heated to approx. 36° C to be able to process it well. By tempering the chocolate mass, the fatty acids of cocoa butter get the desired stable structure. The chocolate is then crisper and has a more beautiful shine.
Scope of supply: Included are the temperature control unit itself as well as the removable 1.5 liter (GN 1/6) container and the matching ceiling, which are made of stainless steel and even dishwasher safe. The mass of the melting container are 16.5 x 18 x 10 cm.
The device you clean easily by hand with a soft sponge, warm water and mild detergent.
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