Chocolate tempering bowl 10 kg

Designed for tasks, when a 5 kg capacity is not enough, but it’s too early to take 20 kg.

Similar to smaller and larger bowls, the «dime» cannot pre-crystallize (temper) automatically, as automatic tempering machine can, but it perfectly handles the temperature you set, which allows to smoothly dissolve the chocolate, and then instantly temper it by adding a concentrate of stable cocoa butter crystals («silk»), prepared in a special incubator, or by the classic seeding method, when instead of «silk» you add chocolate callets or «mycryo».

Maximum chocolate loading capacity: 10 kg. No minimum loading restrictions. Keeps chocolate in working condition for a long time.

One of the main advantages of this device over the younger model of 5 kg is the ability to comfortably work with molds for body candies due to the doubled area of the working surface. Poking molds over the bowl after pouring chocolate to create a layer for the candy shells is really handy.

The bowl is simply designed, so it’s reliable. It is highly maintainable even in the unlikely case of breakdown.

Speaking of design. Here’s a lifehack: use additional GN 2/3-150 gastro containers for different types of chocolate. If you have only one bowl this precludes the need for constant pouring of chocolate and cleaning the equipment. Built-in GN container is not removed.