A new range of KeyChoc chocolate processing machines is equally well suited for use with coatings or real chocolate for applications such as dipping biscuits or gingerbread, drizzling on to cakes or pâtisserie and for coating tray-baked cereal bars or flapjacks.
Made from food-grade stainless steel, the machines are compact and require no specialist training.
The MM series includes the KeyChoc MM08 Moulding Machine, a table-top processor capable of tempering chocolate in small quantities.
It holds up to 8kg of chocolate at a precise temperature and a spinning wheel keeps the chocolate moving continuously. It also has a pouring spout for filling moulds quickly and easily.
The CH range of melting and holding tanks is fitted with an accurate digital temperature control, suitable not only for melting and tempering chocolate but holding it at the right temperature once it has been tempered. All tanks are air heated and made from stainless steel.
To buy it, callKeyChoc01744 416397