What chocolate maker has never dreamed of having a piece of equipment that would accompany him throughout the chocolate making process?
At CFI, there is now the CRIOLLA cabinet designed exclusively to accompany the professional during the entire chocolate making process, from defrosting to melting.
4 modes in one equipment:
- Natural defrosting: composed of 3 levels, this mode defrosts the chocolate in the strictest respect of it, making it rise in temperature, progressively from -18° to +4° in 24h.
- Store display mode: the "ready to sell" program allows you to go from a temperature of +4°C to +14°C in 1 to 2 hours, with a low hygrometry so that the humidity does not soak the packaging boxes or make the chocolates drool.
- Conservation mode: adapted to the ideal conditions of conservation of chocolate, this mode maintains a stable temperature of 14°C with a percentage of hygrometry located between 40% and 60%.
- Melting mode: the temperature rises to between 40°C and 60°C and allows the chocolate stored in the tools (e.g. bucket, gun, etc) to melt. The adjustment is made to the nearest degree!
The CRIOLLA cabinet is the first equipment designed for chocolate makers that makes negative cold and that also allows to melt chocolate. Learn more about the criolla cabinet
