DISCOVER CRIOLLA

Always attentive to the needs of artisans, CFI innovates with CRIOLLA, a chocolate cabinet designed for storing and working with chocolate, entirely conceived to meet the specific requirements of chocolate professionals.

A truly multifunctional tool, CRIOLLA supports every stage of the process: from production to display in the shop, including tempering, defrosting, and temperature maintenance.

A cabinet designed by and for chocolatiers

Chocolate is a delicate product, sensitive to temperature fluctuations and humidity. Without proper storage, it can turn white, lose its shape, shine, or texture. CRIOLLA addresses these issues with unmatched precision:

• Precise humidity control: adjustable to the nearest percentage point, it protects your creations from excessive humidity.
• Ultra-precise electronic temperature control: from -10°C to +60°C, with a clear display and customizable settings.
• Functional design: high-density polyurethane foam insulation, TPE magnetic doors, food-grade PVC finish for easy cleaning.

Three sizes to suit all laboratories:

Options disponibles : porte vitrée (hors Junior), finition inox.

CRIOLLA offers five innovative operating modes to optimize each step.

This chocolate cabinet stands out for its wealth of built-in features, which make everyday life easier for professionals while guaranteeing consistent results:

• NATURAL DEFROSTING MODE: This 3-stage program allows you to gently go from -10°C to +4°C in 24 hours with the assurance of not having any excess of water or alteration of the products.
  A longer defrosting is done over 48 hours for the biggest pieces.
• STORE DISPLAY MODE: This "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 smear.
  This return to room temperature of the products in their packaging gives you all the flexibility to repackage and adjust your final products in complete safety before putting them in the store.
• 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%.
• COOLING MODE: Reduces the temperature of 40kg of chocolate in molds from 30°C to 10°C in 1h30.
• MELTING MODE: CRIOLLA also heats up! In this mode, the temperature rises between 40°C and
  60°C and allows the chocolate stored in the tools (e.g. bucket) to melt. The setting is made to the closest degree! For example, for chocolate sculpting or assembly, a setting of 33°C is ideal to maintain the chocolate in a malleable form adapted to your needs.

🎄 Plan ahead for your end-of-year celebrations with peace of mind

Thanks to the complementary nature of CFI equipment, chocolatiers can now plan ahead for their end-of-year production with total control over quality.

For example, Christmas chocolates can be made as early as October, carefully packaged in their sales boxes and wrapped in film, then stored at -18°C in a CFI BLUE C negative temperature cabinet. When the holiday season approaches, the products are gently thawed in CRIOLLA using the natural thawing mode, without any loss of appearance or condensation. They can then be unwrapped and brought back to the ideal display temperature using the shop mode, while preserving their shine and texture.

Optimized organization, guaranteed professional results, and greater peace of mind during busy periods.

Recommended by France's finest chocolatiers

"CRIOLLA is multi-purpose for all aspects of chocolate making. It can be used to defrost or store chocolate [...] so that it is always fresh in the shop, at the right temperature and humidity for optimal preservation! "
— Frédéric Hawecker, Meilleur Ouvrier de France & CFI Ambassador