We developed the CRIOLLA chocolate cabinet with you; why has it become indispensable today?
Because it is multi-purpose for the entire chocolate-making profession! From production, where it serves as a melter, to the shop, thanks to its “storage” mode which ensures optimum preservation at the right temperature and humidity levels.
The cabinet is very precise; it can be adjusted to the nearest degree. We can put our spray gun mixtures or our chocolate buckets inside.
Another advantage is the “natural defrosting” mode; we know that we start making chocolates in advance for Christmas or Easter, so we deep-freeze them. You cannot just take them out and put them in the shop; there is a whole process to ensure the chocolate bonbon does not dry out or develop mold. With the natural defrosting mode, the chocolate bonbon’s temperature rises in stages, from -18°C to +4°C, and the result is perfect.
Finally, the humidity control is a real asset. There isn’t too much added moisture, and it’s not too dry either. It is essential to truly master this humidity.
“CFI's CRIOLLA chocolate cabinet is multi-purpose; it is used from production to the display of chocolate bonbons in the shop.”
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