Chocolate Equipment

The ICB Technologies 09.SC3X0.8L is a three-section electric chocolate melter designed for professional use in patisseries, chocolatiers, hotel kitchens, and anywhere chocolate is worked with regularly. It provides a controlled, consistent heat source for melting and holding chocolate at a stable working temperature across three independent 800ml stainless steel bowls simultaneously.

Unlike bain-marie setups, this unit uses dry heat rather than a water bath. Heat is applied directly through the base and sides of each bowl, giving accurate, even temperature distribution without the mess and preparation time associated with water-based melting. In a busy service environment, this makes a practical difference — there is no water to heat, manage, or drain, and the unit is ready to use more quickly. Each of the three sections has its own temperature dial, which means different chocolate types or couvertures can be held at different temperatures at the same time.

From an operational standpoint, the main advantages are:

• Three independent sections allow different chocolates or coatings to be held simultaneously
• Dry heat system eliminates water bath preparation and mess
• Removable stainless steel bowls make cleaning straightforward between service periods
• Individual temperature controls give flexibility when working with varied products
• Compact footprint suits counter or prep bench use without taking up excessive space

Installation is straightforward — the unit runs from a standard plug socket and requires no fixed electrical connection or specialist installation. At 5kg it is light enough to move between stations as needed. It is worth noting that this is a melting and holding unit rather than a full tempering machine; operators requiring precise tempering control with agitation should consider whether a dedicated tempering unit would better suit their workflow.

This melter is well suited to smaller chocolate operations, patisserie sections, or dessert preparation in restaurant kitchens where a reliable, multi-section holding and melting setup is needed without the complexity of larger equipment. For higher-volume sites working with chocolate at significant scale, a heavier-duty unit with greater combined capacity may be worth considering.

If you are unsure whether this unit fits your production volume or workflow, our team is happy to talk it through before you commit to a purchase.

The Pomati T5 is a professional chocolate tempering machine designed for chocolatiers, patisserie kitchens, and confectionery operations that rely on consistent chocolate work as a core part of their output. It handles the full tempering cycle — melting, tempering, and holding — with programmable controls that deliver repeatable results across every batch.

Proper tempering is one of the more technically demanding processes in a professional kitchen. Even small deviations in temperature curve can affect gloss, snap, and the overall quality of the finished chocolate. The T5 automates the critical temperature stages, which removes a significant variable from the process and allows kitchen teams to focus on product development and throughput rather than constant monitoring.

In practical terms, operators benefit from:

• Consistent batch quality without reliance on manual temperature monitoring
• A working capacity suited to small-to-medium production runs
• Programmable controls that support recipe repeatability across different shifts or operators
• Stainless steel construction that meets commercial hygiene standards and withstands regular cleaning
• A compact footprint that fits comfortably on a standard preparation bench

The T5 runs from a standard single-phase supply and does not require specialist installation beyond a suitable bench position with access to a standard power outlet. At 28.5kg it is manageable to position without specialist lifting equipment, though bench stability is worth considering given the vibration that can occur during continuous operation. There are no water or gas connections required.

This machine is well suited to dedicated chocolate production environments — artisan chocolatiers, patisserie businesses, hotel and restaurant pastry sections, and confectionery producers with regular daily output requirements. It is less suited to occasional or low-volume use where the investment may not be justified. For sites with higher daily throughput or larger batch requirements, a higher-capacity model would be worth considering.

If you are unsure whether the T5 is the right fit for your production volume or working environment, we are happy to talk it through before you commit to a purchase.

The ICB Technologies 09.SC1.5L is a compact electric chocolate melter designed for professional use in patisseries, hotel kitchens, chocolatiers and catering operations where precise, consistent chocolate handling is a daily requirement. It melts chocolate from solid and then holds it at a steady working temperature, ready for dipping, moulding, coating or finishing work throughout service.

What distinguishes this unit from basic bain-marie arrangements is the dry heat system. Rather than relying on a water bath, heat is conducted evenly through the base and sides of the stainless steel bowl directly, giving operators more accurate temperature control and a cleaner working environment. There is no water to top up, no steam, and no spillage risk from a secondary vessel. For kitchens producing chocolates or dessert work at any regular frequency, this translates into a more dependable process with fewer variables to manage.

Practical operational advantages include:

• Removable stainless steel bowl makes cleaning straightforward between uses
• Dry heat system eliminates water bath management and associated mess
• Simple dial temperature control reduces the risk of operator error
• Compact footprint suits pastry sections and prep benches with limited space
• 80W power draw keeps running costs modest for continuous hold use

Installation is straightforward — the unit is plug-in and requires only a standard UK mains socket. There are no plumbing, drainage or ventilation requirements. At 4kg it is light enough to be repositioned easily, though it is best treated as a dedicated bench fixture during service to avoid interrupting a melt cycle. The 1.5-litre capacity is appropriate for small-batch work and steady-volume service rather than high-output production runs.

This melter suits operations where chocolate work is a regular but not industrial-scale activity — artisan producers, hotel pastry teams, restaurant dessert sections and event caterers producing finished chocolate work to order. For sites running continuous high-volume chocolate production, a larger-capacity unit would be worth considering.

If you are unsure whether this capacity is right for your output, or want to talk through how it fits alongside your existing pastry equipment, we are happy to help you work that out before you order.

The ICB Technologies Spraychoc Maxi 09.1CHOC2 is a professional double-tank chocolate spraying unit designed for use in patisserie, confectionery, and chocolate production environments. It is built to spray tempered chocolate, chocolate substitutes, and cocoa butter compounds onto a wide range of surfaces — including entremets, moulds, individual cakes, and coated confectionery — using compressed air to produce consistent, repeatable finishes at production pace.

In practice, the machine's adjustable pressure settings give decorators meaningful control over output volume and spray pattern. This makes it practical for achieving distinctly different finishes from a single unit — a fine velvet coating requires a different pressure and nozzle angle to a coarser granulated or orange-peel texture, and the Spraychoc accommodates both without requiring a change of equipment. The twin-tank configuration means two chocolate compounds can be ready simultaneously, reducing downtime during busy production runs.

Key operational advantages for kitchen and production teams include:

• Adjustable nozzle angle and pressure for varied decorative finishes
• Twin 1-litre tanks allow two products ready simultaneously
• Compatible with chocolate, chocolate substitutes, and cocoa butter
• Suitable for cakes, entremets, moulds, nuts, and confectionery coatings
• Steel construction with a robust footprint suited to production bench use

At 22kg, the unit is bench-mounted rather than portable, and should be positioned on a stable, heat-resistant surface with adequate clearance around the spray zone. It runs on a standard mains supply and does not require specialist gas or water connections, though the working environment should be managed carefully — ambient temperature and chocolate temper are both critical to achieving a clean, even finish. The spray process generates fine chocolate mist, so ventilation and surface protection in the surrounding area are worth considering during setup.

This unit is well suited to artisan chocolatiers, patisseries, and hotel or restaurant pastry sections producing at a consistent volume where decorative finish quality matters. For operations running very high throughput or needing continuous production across a full shift, it may be worth discussing whether a higher-capacity configuration would better match demand.

If you are unsure whether this unit fits your production process or workspace, our team is happy to talk through the detail with you before you commit.

The ICB Technologies Chocotemper is a countertop chocolate tempering machine designed to automate and maintain the tempering process in professional food production environments. It handles up to 5.5kg of chocolate at a time, accepting callets or block chocolate, and produces a continuous flow of correctly tempered chocolate ready for dipping, moulding, enrobing or decorating work.

In practice, consistent tempering is one of the more demanding tasks in a pastry or chocolate production kitchen. Done manually, it requires constant attention and is sensitive to ambient temperature fluctuations. The Chocotemper removes that variable by holding the chocolate in precise temper throughout service or production, which means less wastage from bloom, more consistent finish across a batch, and a more reliable workflow for whoever is working the pass or the production bench.

Practical advantages for day-to-day operation include:

• Touchscreen control panel for precise monitoring and adjustment of the tempering cycle
• Continuous output suitable for sustained production rather than single-batch work
• External drain system that simplifies cleaning and changeover between chocolate types
• Compact countertop footprint that fits within existing bench space without major reorganisation
• Steel construction suited to the hygiene standards expected in commercial food production

The machine runs on a standard single-phase supply at 1.1kW, which means it will fit into most existing countertop electrical setups without additional wiring. At 52kg it is a substantial piece of kit for a countertop unit, so bench strength and accessibility for cleaning underneath should be considered at installation. No water connection or ventilation extract is required.

The Chocotemper is well suited to patisseries, specialist dessert restaurants, ice cream parlours, chocolatiers and hotel pastry sections where chocolate work is a regular part of the production schedule. At 5.5kg capacity it is practical for small-to-medium volume output. Sites running higher-volume chocolate production or continuous large-batch work may find a higher-capacity unit better matched to their throughput requirements.

If you are unsure whether this machine fits your production volumes or how it would integrate with your existing kitchen setup, our team is happy to talk it through with you before you commit to a purchase.

The ICB Technologies 09.SC9L is a commercial chocolate melter designed to melt and hold chocolate at consistent working temperatures over extended service periods. It uses a dry heat system rather than a water bath, applying heat evenly through the base and sides of the removable stainless steel bowl to achieve uniform, controlled melting without the mess or setup time associated with traditional bain-marie methods.

In a working kitchen or production environment, this kind of temperature stability matters. Chocolate that fluctuates in temperature during service can seize, bloom, or lose the consistency needed for dipping, moulding, coating, or enrobing. The dry heat approach maintains a steady, accurate temperature across the full volume of the bowl, which helps operators maintain product quality through a busy shift without constant monitoring or adjustment.

Practical advantages for day-to-day use include:

• No water bath to fill, manage, or empty — cleaner and faster to set up
• Removable stainless steel bowl simplifies cleaning between batches
• Simple dial control allows straightforward temperature adjustment
• Compact footprint suits pastry sections and production areas with limited bench space
• Lightweight build at 6kg makes it easy to reposition or store when not in use

The unit runs from a standard mains supply and requires only a suitable worktop surface and adequate clearance around the bowl. There are no water connections, drainage requirements, or specialist ventilation considerations, which keeps installation straightforward. The steel and plastic construction is practical for the environment, though operators working at very high daily volumes — large-scale confectionery production or continuous multi-shift use — may find a heavier-duty unit with a larger capacity better suited to that workload.

This melter is well suited to patisserie sections, artisan chocolate work, hotel banqueting kitchens, and catering operations where chocolate is used regularly but not necessarily at industrial scale. It performs reliably as a dedicated melting and holding station for coating, garnishing, or small-batch production work.

If you are unsure whether this capacity is right for your service volume or how it fits into your existing workflow, the team is happy to talk it through with you before you commit.

The ICB Technologies 09.SC2X1.5LT is a compact, twin-bowl chocolate melting unit designed for professional use in patisseries, dessert kitchens, chocolatiers and similar food businesses. It melts chocolate gently using a dry heat system and then holds it at a stable working temperature for extended periods — the kind of consistent, controlled environment that good chocolate work depends on.

Unlike water-bath methods, the dry heat approach distributes warmth evenly through the base and sides of each bowl without the mess or setup time that comes with managing a bain-marie. Each of the two stainless steel bowls operates independently, with its own temperature dial, which means you can run two different chocolates simultaneously — white and dark, for instance — at their respective ideal temperatures without compromise.

In practical terms, this unit suits operations that need reliable chocolate on demand during service without dedicating a hob or a full bain-marie setup to the task. Key operational advantages include:

• Independent temperature control per bowl, allowing two chocolates to run at different settings simultaneously
• Dry heat system removes the need to manage a water bath, reducing preparation and cleaning time
• Removable stainless steel bowls for straightforward cleaning between uses or flavour changes
• Compact footprint suits counter space in busy prep areas or front-of-house stations
• Continuous holding capability keeps chocolate at working temperature throughout a service period

This is a single-phase countertop unit with a steel and plastic construction, weighing 6kg, which makes it easy to reposition or store when not in use. It is suited to kitchens where chocolate work is a regular part of the menu rather than an occasional requirement. For higher-volume operations — production-scale chocolate work or large event catering — a higher-capacity unit would be worth considering.

If you are unsure whether this model suits the volume or workflow of your kitchen, the team is happy to talk it through before you commit to an order.

The ICB Technologies 09.SC13.7L is a dry-heat chocolate melter designed for professional kitchens that need to melt and hold chocolate at a consistent working temperature over extended service periods. The unit uses a dry-heat system rather than a traditional bain-marie, meaning there is no water bath to fill, monitor, or empty — a practical advantage in a busy pastry or production kitchen where time and bench space are at a premium.

In use, the dry-heat method distributes warmth evenly through the base and sides of the removable stainless steel bowl, reducing the risk of hot spots and uneven melting that can compromise chocolate quality. The dial temperature control keeps operation straightforward, allowing kitchen staff to set and maintain a stable holding temperature without constant adjustment. For operations running continuous chocolate work — dipping, coating, moulding, or enrobing — this kind of steady, reliable holding is more useful in practice than raw melting speed.

From an operational standpoint, this unit offers a number of day-to-day advantages:

• No water bath means faster setup and less cleaning between uses
• Removable steel bowl makes cleaning straightforward and hygienic
• Consistent side and base heating reduces manual stirring requirements
• Simple dial control is easy to hand over to different staff members
• Compact footprint suits bench-top use in smaller pastry sections

Installation is uncomplicated — the unit is a plug-in electric appliance with a modest 265W draw, so no dedicated supply or specialist electrical work is required. At 6kg the unit is easy to reposition on the bench as needed. Construction is steel and plastic, which keeps weight down but does mean it is suited to careful, controlled kitchen environments rather than high-impact production lines.

This melter is well suited to patisseries, hotel pastry sections, chocolatiers, and bakeries where consistent chocolate work is a regular part of the menu. The 13.7-litre capacity is a practical mid-range size — sufficient for steady production work without the footprint of a larger floor-standing unit. Operations with significantly higher throughput, or those running multiple production lines simultaneously, may find a higher-capacity model is a better fit for their volume.

If you are weighing up whether this unit matches your production volumes or working environment, we are happy to talk it through before you order.

The ICB Technologies Chocotemper is a countertop chocolate tempering machine designed to automate and control the tempering process in a professional setting. Rather than relying on manual tempering techniques, the machine takes chocolate callets through the full tempering cycle continuously, producing a consistent flow of correctly tempered chocolate ready for dipping, moulding, enrobing, or decoration work.

In practice, the machine is well suited to operations where chocolate work forms a regular part of the production schedule — pastry sections, ice cream parlours, artisan chocolate producers, and food development environments. The 11kg working capacity makes it practical for medium-volume output without taking up significant counter space. The touchscreen control panel allows operators to monitor and adjust temperature parameters throughout the process, which is important for achieving reliable gloss and snap across different chocolate types and ambient kitchen conditions.

From an operational standpoint, the Chocotemper offers a number of practical advantages over manual tempering:

• Continuous automated tempering reduces the skill dependency on individual staff
• Touchscreen control gives precise, repeatable temperature management
• Consistent output quality reduces product wastage from poorly tempered batches
• External drain system simplifies cleaning between chocolate types or at end of service
• Compact countertop footprint suits kitchens with limited dedicated production space

Installation is straightforward for a countertop unit. The machine runs on a standard single-phase supply drawing 1.75kW, so no specialist electrical provision is typically required. At 63kg it is a substantial piece of kit and will need a stable, load-bearing work surface. As with any tempering equipment, ambient temperature in the production area will have some influence on performance, so siting away from hot equipment or direct heat sources is advisable.

This model is well suited to operations producing chocolate work on a regular but not industrial scale. For sites with significantly higher throughput demands or continuous production requirements, it is worth considering whether a larger-capacity machine would better match the workload.

If you are unsure whether the 11kg capacity fits your production volumes, or have questions about integrating this into an existing pastry or chocolate production setup, our team is happy to talk it through with you.

The ICB Technologies Spraychoc Micro is a compact, single-tank chocolate spraying unit designed for professional patisserie and confectionery kitchens. It sprays chocolate, chocolate substitutes, and cocoa butter to produce a range of decorative surface finishes — from the classic velvet effect through to snow, granulated textures, orange peel, points, and fine lines. The machine works by heating the spraying medium to the correct consistency and delivering it through an adjustable nozzle at controlled pressure.

In a working pastry section, the Spraychoc Micro earns its place through consistency and speed. A finish that might otherwise take considerable time by hand can be applied evenly in minutes, and the adjustable pressure control means operators can switch between finish types without changing the unit. The steel construction handles daily use well, and at 12kg it is substantial enough to sit stably on a bench without being difficult to reposition when needed.

Practical benefits for the pastry kitchen include:

• Adjustable nozzle angle for varied finish direction and coverage patterns
• Variable pressure settings to control both texture and chocolate volume
• Suitable for cakes, entremets, chocolate moulds, and nut-based confectionery
• Consistent results across a batch, reducing hand-finishing time
• Single 1-litre tank keeps workflow straightforward for small to medium runs

The unit runs on a standard 550W supply, so no specialist electrical installation is required. It is bench-mounted and should be positioned on a stable, heat-resistant surface with adequate clearance around the nozzle for spray dispersal. The 1-litre tank capacity suits kitchens producing small to medium batch volumes; for sites with continuous high-volume spraying demands, a larger-capacity model from the range may be worth considering.

The Spraychoc Micro is well suited to independent patisseries, hotel pastry kitchens, and artisan chocolatiers where decorative finish quality matters and production runs are measured in batches rather than industrial volumes. It is less suited to high-throughput production environments where a larger tank and continuous-duty specification would be more appropriate.

If you are unsure whether this model fits your production volume or finishing requirements, the team is happy to talk through your setup before you commit to a purchase.

The ICB Technologies 09.SC3.5L is a compact, countertop chocolate melter designed for professional use in bakeries, patisseries, confectionery businesses, and any kitchen where melted or tempered chocolate is prepared regularly. It melts chocolate gently and holds it at a consistent working temperature, keeping it ready for dipping, moulding, coating, or decorating throughout a service period.

Where this unit performs well is in smaller-scale but consistent production environments — a patisserie producing hand-dipped truffles, a hotel kitchen preparing dessert garnishes, or a bakery decorating cakes to order. The dry heat system distributes warmth evenly through the base and sides of the bowl, which avoids the cold spots and uneven melting that can occur with simpler or older bain-marie-style approaches. There is no water bath to manage, which reduces both mess and the risk of moisture contaminating the chocolate — a practical advantage when working quickly during busy preparation periods.

The removable stainless steel bowl makes cleaning straightforward at the end of service, and the simple dial control allows temperature to be adjusted without complication. Key operational points include:

• Dry heat melting — no water bath required, reducing mess and contamination risk
• Even heat distribution through base and sides for consistent results
• Removable bowl for straightforward cleaning and maintenance
• Dial temperature control — simple to operate without specialist training
• Compact footprint suitable for busy prep counters with limited space

This is a countertop unit requiring only a standard 13A socket, so there are no special electrical requirements or installation considerations. At 5kg it is light enough to be moved between workstations as needed. It is worth noting that the 3.5 litre capacity suits moderate-volume production; operations working with larger batches continuously, or running multiple chocolate products simultaneously, may find a larger-capacity model a more practical fit.

This melter is well suited to small production kitchens, artisan chocolate businesses, hotel pastry sections, and caterers who work with chocolate regularly but not in industrial volumes. For anyone needing to scale up output significantly, it is worth considering whether a higher-capacity unit would serve the workload better before purchasing.

If you are unsure whether the 3.5 litre capacity matches your typical batch sizes or working patterns, the team is happy to talk through your requirements before you commit.

The ICB Technologies Chocotemper 12 is a freestanding chocolate tempering machine designed for professional confectionery production environments. With a 12kg working capacity, it sits at the larger end of ICB's tempering range and is built to handle continuous, volume-driven output rather than occasional or small-batch work. The machine automates the tempering cycle — the precise heating, cooling, and re-heating process that gives finished chocolate its gloss, snap, and stable structure — removing the guesswork that comes with manual methods.

In a production setting, consistent tempering directly affects finished product quality. The Chocotemper 12 uses a touchscreen interface to manage each stage of the cycle with accuracy, and the adjustable dosing controls allow operators to fine-tune output to suit different chocolate types and formulations. This level of control is particularly useful where a business works across multiple product lines or uses couvertures with varying cocoa butter content. The 2.5kW element supports the sustained thermal performance needed to maintain working temperature through a full production run.

From a practical standpoint, the design addresses several day-to-day operational concerns:

• Reverse auger mechanism helps prevent blockages and keeps chocolate moving evenly
• External drain system simplifies end-of-run cleaning without dismantling internal components
• Stainless steel construction is durable and straightforward to clean down between batches
• Touchscreen controls reduce the training burden for production staff
• Customisable programme steps allow repeatable results across different recipes

At 159kg and standing 1540mm tall, this is substantial equipment. It requires a dedicated, level floor space with adequate clearance for operation and cleaning access. It should be positioned in a temperature-controlled environment — ambient conditions in the production area will affect tempering performance, so proximity to heat sources, cold draughts, or high-humidity zones needs to be considered at the planning stage. Electrical supply requirements should be confirmed with your installer prior to delivery given the unit's weight and fixed installation nature.

The Chocotemper 12 is well suited to dedicated chocolate production facilities, artisan confectioners operating at scale, patisserie and dessert production kitchens, and hotel or contract catering operations with a significant chocolate work programme. It is a higher-capacity machine and may be more than is needed for lower-volume or occasional-use environments — smaller-capacity alternatives within the range are worth considering if throughput requirements are modest. Equally, very high-volume industrial operations may benefit from reviewing heavier-duty options.

If you're weighing up whether this machine is the right fit for your production volumes or setup, our team is happy to talk through your requirements before you commit.