Always listening to artisans, CFI innovates with CRIOLLA, a chocolate cabinet for storage and processing, entirely designed to meet the specific requirements of chocolate professionals.
A true multi-function tool, CRIOLLA supports every stage of the process: from manufacturing to shop display, including tempering, thawing, 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 bloom, lose its shape, or lose its shine and texture. CRIOLLA addresses these issues with unparalleled precision:
- Fine humidity control: adjustable to the nearest percentage point, it protects your creations from excessive moisture.
- Ultra-precise electronic temperature control: from -10°C to +60°C, with a clear display and customizable settings.
- Functional design: high-density polyurethane foam insulated structure, magnetic TPE doors, food-grade PVC finish for easy cleaning.
Three formats to suit all laboratories:
| Model | Tray size | Number of levels | Height |
| CRIOLLA 46 | 400×600 | 24 | 2200 mm |
| CRIOLLA 68 | 600×800 | 20 | 2200 mm |
| CRIOLLA 46 Junior | 400×600 | 20 | 1930 mm |
Available options: glass door (except Junior), stainless steel finish.
CRIOLLA features 5 innovative operating modes to optimize every stage.
This chocolate cabinet stands out for its wealth of built-in features, which ease the daily workload of professionals while ensuring consistent results:
🍫 Natural Thawing Mode: An automatic program that brings chocolate from -18°C to +4°C in 24 to 48 hours, without condensation or loss of quality—ideal for finished products or large pieces.
🍫 Shop Display Mode: This mode gently raises products from +4°C to +14°C with low humidity, preventing packaging cartons from soaking or ganaches from weeping. Perfect for quick restocking.
🍫 Melting Mode: CRIOLLA heats up to 60°C to melt chocolate directly in your tools (bucket, spray gun, container), with degree-by-degree adjustment. Ideal for sculpting or assembly.
🍫 Rapid Cooling Mode: A cycle that allows 40 kg of molded chocolate to drop from 30°C to 10°C in just 1 hour 30 minutes: time-saving and total control over crystallization.
🍫 Storage Mode: Maintains products at an ideal temperature of 14°C with a humidity level between 40% and 60%, guaranteeing the taste and visual integrity of your chocolates.
🎄 Prepare for your end-of-year holidays with peace of mind
Thanks to the complementary nature of CFI equipment, chocolatiers can now plan their end-of-year production with total quality control.
For example, Christmas chocolates can be made as early as October, carefully packed in their sales cartons and film-wrapped, then stored at -18°C in a CFI BLUE C negative storage freezer. As the holiday season approaches, products are gently thawed in CRIOLLA using the natural thawing mode, without loss of appearance or condensation. They can then be unwrapped and brought to the ideal presentation temperature using the shop display mode, while preserving their shine and texture.
Optimized organization, guaranteed professional results, and greater peace of mind during peak periods.
Recommended by the best Chocolatiers in France
”“CRIOLLA is multi-purpose for the entire chocolate trade. It serves as a thawing or storage mode for chocolates [...] so they are always fresh in the shop, at the right temperature and humidity for optimum storage!”
Frédéric Hawecker, Meilleur Ouvrier de France & Ambassadeur CFI
