BABY DOUBLE JACKET CHOCOLATE MAKER

is the professional solution for laboratories, pastry shops, ice cream parlours, restaurants, brasserie, bar, chocolate-shops, cafeterias, hotels for the preparation of delicious chocolate fondues, covers and variegations of sweets/ice cream, for the creation of chocolate shots to be combined with tastings of coffee, rum, whiskey, champagne or beer, or for the preparation of a classic hot chocolate.

Thanks to the special Camurri Double Jacket Heating System with controlled temperature and the practical internal mixer, it allows to dissolve very fine chips and bars of dark chocolate, and to keep homogeneous sauces and drinks in general, enhancing all its organoleptic properties and aroma.

For more information download the brochure
BABY DOUBLE JACKET CHOCOLATE MAKER

CAMURRI BAIN-MARIE CHOCOLATE MAKER

is a professional unit ideal for the preparation, cooking, keeping and service of an excellent hot chocolate, cooked as in the best traditions “à l’ancien”.

Thanks to the special Camurri Bain-Marie System, which completely envelops the unit, the organoleptic characteristics of the product are valued and stored perfectly, without alterations or uneven temperature. The beverage is kept homogeneous and at constant temperature by thermostatic temperature regulation and the practical internal mixer.

The CAMURRI BAIN-MARIE CHOCOLATE MAKER is also ideal for any other products such as creams, spreads, chips/bars of dark chocolate to melt, sauces, soups, broths, mulled wine and drinks in general.

For more information download the brochure
BAIN-MARIE CHOCOLATE MAKER
BAIN-MARIE CHOCOLATE MAKER 24KT

CAMURRI FOUNTAIN BAIN MARIE CHOCOLATE MAKER

is also ideal for serving any other product such as creams, spreads, chips/dark chocolate bars to melt, sauces and drinks in general.

The unit consists of two modules:
– A Bain-Marie Chocolate Maker Module
In this module you can heat and/ or keep warm the product and keep it homogeneous thanks to the internal mixer.
– A Fountain Module

This module is completely separate from the module below. It consists of a Fountain Plate, App.Discs and a Fountain Bell protective for greater hygiene and maintenance of the chocolate inside the Fountain Module. Thanks to the rotating movement of the mixer in the Bain-Marie Module, the movement of a screw is activated, which continuously recreates the scenic effect of a delicious chocolate cascade. To create this particular effect we recommend the use of the Rocca Maya Fountain Sauce designed to recreate delicious chocolate choco-falls.

Indispensable for chocolatiers, cafeterias, pastry shops, ice cream parlours, hotels, catering, tea rooms, artisan producers, workshops and industries of semi-finished products and ice cream, it is also suitable for use in restaurants, bistros and canteens in general.

For more information download the brochure
FOUNTAIN BAIN MARIE CHOCOLATE MAKER