Chocolate cabinet - CRIOLLA
Two times named Innovation of the Year 2023 at the Sirha Innovation Awards and t judged as "incredible" , the CRIOLLA chocolate cabinet was developed in collaboration with a Meilleur Ouvrier de France chocolate maker to meet all the needs of the professional.
This cabinet, unique on the market, was designed to have a single equipment that accompanies you from manufacturing chocolates to putting them in the store.
Its 4 ultra-precise modes will accompany you throughout the chocolate manufacturing process, from defrosting at -10° to melter mode at +60°.
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4 modes, one wardrobe!
Natural defrosting mode: This 3-level program allows you to go gently from -10°C to +4°C in 24 hours with the assurance of have no water rendering or alteration of the products. Longer defrosting is done over 48 hours for larger pieces.
Store mode: This "ready to sell" program allows you to go from a temperature from +4°C to +14°C in 1 to 2 hours, with low humidity so that the humidity does not soak the packaging boxes or cause the chocolates to smudge. This return to ambient temperature of the products in their packaging gives you all the flexibility to repackage and adjust your final products in complete safety before placing them in the store.
Preservation Mode: Adapted to ideal chocolate storage conditions, this mode maintains a stable temperature of 14°C with a humidity percentage between 40% and 60%.
Melt mode: CRIOLLA is also hot! In this mode, the temperature rises between 40°C and 60°C and allows the chocolate stored in the tools (e.g. bucket, gun) to melt. The adjustment is made to the nearest degree! To make chocolate sculpture or assembly, for example, a setting of 33°C is ideal to keep the chocolate in a malleable shape adapted to your needs.
The chocolate cabinet chocolate CRIOLLA was developed in collaboration with Frédéric Hawecker, Meilleur Ouvrier de France Chocolatier Confiseur 2011. Thanks to this partnership, this unique cabinet on the market accompanies you throughout the chocolate manufacturing process. Its management of temperature and hygrometry are very precise in order to respect all the stages of manufacturing and working chocolate.
The V-Link control allows precise management of humidity and temperature.
The door, solid or glazed, is reversible in order to fit into all configurations.
