Chocolate cabinet - CRIOLLA

The CRIOLLA chocolate cabinet was developed in collaboration with a chocolate maker Meilleur Ouvrier de France in order to meet all the needs of the professional.

This cabinet, unique on the market, has been designed to have a single piece of equipment that will accompany you from the making of the chocolates to their display in the store.

Its 4 ultra-precise modes will accompany you throughout the chocolate making process, from defrosting at -18° to melting mode at +60°.

4 modes, 1 equipment ! 

NATURAL DEFROSTING MODE: This 3-stage program allows you to gently go from -18°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%.

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.

- 4 ultra-precise modes, with hygrometry management, for a complete solution in a single unit

- Easy and intuitive management via the C-TOUCH control

- Reversible door

- Battery protected by reinforced cataphoresis treatment