ICB Technologies

ICB Technologies 13.7Ltr Chocolate Melter 09.SC13.7L

SKU: HU026

£612.00(£734.40 inc VAT)

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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1

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.

ICB Technologies 13.7Ltr Chocolate Melter 09.SC13.7L

£612.00(£734.40 inc VAT)

£612.00(£734.40 inc VAT)

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.