Chocolate melting machine 20 kg
In stock in Slovenia, dispatch in 2-3 days
1.190 €
Prices exclude VAT and delivery charges.
Description
Chocolate Melter 20 kg – No Water, No Condensation, Just Perfectly Melted Chocolate
The KADZAMA Chocolate Melter 20 kg is a professional-grade solution for melting and maintaining chocolate at the perfect working temperature. Unlike traditional bain-marie systems, this melter uses infrared heating technology, meaning no water, no steam, and no risk of condensation ruining your chocolate.
Who Is It For?
- Chocolatiers and pastry chefs handling small to medium-scale chocolate production
- Bakeries, dessert shops, and confectioners needing a reliable and precise chocolate heating system
- Home chocolate makers who want professional-quality results
What Can You Do With It?
- Melt and maintain chocolate at a stable temperature for molding, enrobing, or decorating
- Prepare chocolate for manual tempering using the seeding or tabling method
- Keep cocoa butter warm for airbrushing or mixing with colored cocoa butter
- Attach a wheel mixer (optional) for continuous agitation and effortless chocolate handling
- Expand your setup with additional equipment for a full chocolate-making workflow
How It Works
- Load up to 20 kg of chocolate into the stainless steel tank
- Set the temperature using the digital controller (adjustable from 20°C to 50°C)
- Wait for gentle and even melting, thanks to infrared heating elements that distribute heat evenly
- Use the melted chocolate directly for molding, enrobing, or decorating
- Maintain the perfect consistency throughout long production sessions
Key Features & Benefits
- No Water, No Steam, No Condensation – 100% dry heating prevents chocolate from seizing
- Precise Digital Temperature Control – Accuracy to 0.1°C ensures perfect consistency
- Infrared Heating Technology – Gentle, even melting without overheating
- Large 20 kg Capacity – Ideal for batch production and efficient workflow
- The built-in GN 1/1 Gastronorm Container isn't removable. It can also be used with 2 × GN 2/4 containers; however, in these alternative configurations, the wheel mixer cannot be used.
- Durable Stainless Steel Construction – Hygienic, easy to clean, and built for long-term use
- Compatible with a Wheel Mixer (Optional) – For easy and continuous chocolate agitation
- Expandable with Additional Equipment – Create a full chocolate-making system
Chocolate melter has 2 additional sockets for powering adjacent equipment, such as a wheeled mixer and a vibrating table.
Part of a Scalable Chocolate Production Line
The KADZAMA Chocolate Melter is available in 10 kg capacities, making it easy to scale production based on your needs.
- Wheel Mixer (optional): Attaches to the melter for automatic, continuous stirring, ensuring even consistency without manual mixing.
- Vibration Table (optional): Helps remove air bubbles from molded chocolate, ensuring smooth, professional-quality bars and pralines.
- Cocoa Butter Incubator (optional): Produces stable cocoa butter crystals ("silk") for efficient tempering, improving chocolate texture and shine.
By combining these tools, you can create a compact yet powerful chocolate production system—from melting to tempering and molding—without the need for industrial-scale equipment.
Specifications
Dimensional size
540 x 340 x 250 mm
Weight
6,3 kg
Loading capacity
5 – 20 kg
Supply
220-240 V~50 Hz
Power
0,2 kW
Housing material
Stainless steel AISI 304
Bowl material
Stainless steel AISI 304
Heating range
20 – 50 °C
Package overall size
650 x 400 x 320 mm
Package weight
8,3 kg
Warranty period
1 year
Bowl size (diameter, height)
530 × 325 mm
Bowl volume
13 litres
User's manual
PDF-version
FAQ
Can chocolate be tempered in this machine, or is it only for melting?
The KADZAMA Chocolate Melter is designed for melting, heating, and maintaining chocolate at a set temperature. It does not perform automatic chocolate tempering because it cannot cool the chocolate according to a specific crystallization curve. However, if the chocolate has already been properly tempered, the melter will help maintain its working temperature throughout the entire production process.
For easy and reliable tempering, the melter can be used together with the KADZAMA SilkTemper. SilkTemper produces stable cocoa butter crystals ("silk"), which are added to melted chocolate (typically 0.2–0.3% by weight) to achieve fast, consistent tempering without the need for traditional temperature cycling. This combination simplifies the tempering process while allowing the melter to keep the chocolate at the correct working temperature for extended production.
For easy and reliable tempering, the melter can be used together with the KADZAMA SilkTemper. SilkTemper produces stable cocoa butter crystals ("silk"), which are added to melted chocolate (typically 0.2–0.3% by weight) to achieve fast, consistent tempering without the need for traditional temperature cycling. This combination simplifies the tempering process while allowing the melter to keep the chocolate at the correct working temperature for extended production.
Why is infrared heating better than a traditional water bath?
Infrared heating provides gentle and even heat transfer without any contact between the chocolate and water or steam. This eliminates the risk of moisture contamination, which can cause chocolate to seize or lose its proper consistency. In addition, the infrared system responds more quickly to temperature changes, maintains a more stable temperature, and eliminates the need to refill or replace water as required with traditional water baths.
How long can chocolate be kept in the melter without losing quality?
When maintained at the correct working temperature, chocolate can stay in the melter for an entire workday without losing its properties. For longer storage periods, it is recommended to stir the chocolate periodically and monitor the temperature to avoid overheating, separation, or the settling of solid particles. Following the chocolate manufacturer's recommended working temperature will help preserve its flavor, viscosity, and processing properties.
Does chocolate need to be stirred while melting?
Yes. Although the infrared heating system provides even heat distribution, periodic stirring helps the chocolate melt faster, equalizes the temperature throughout the volume, and prevents localized overheating. After the chocolate has fully melted, regular stirring also helps maintain a homogeneous consistency.
Can the melter be used for cocoa butter, coatings, and nut pastes?
Yes. The melter is suitable not only for chocolate but for other products that require gentle heating and stable temperature maintenance. You can warm and store cocoa butter, confectionery coatings, ganaches, caramel, as well as certain types of nut pastes and other flowable pastry masses. Before use, ensure that the working temperature matches the requirements of your specific product.
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