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ICB Technologies
ICB Technologies Chocotemper 11kg Countertop Chocolate Tempering Machine
£6,823.00(£8,187.60 inc VAT)
Delivery Information
Price Match
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.
Frequently asked questions
Is the 11kg capacity sufficient for regular pastry or chocolate production?
For most pastry sections, ice cream parlours, and small artisan producers, 11kg is a practical working capacity for day-to-day chocolate work such as dipping, moulding, and decoration. If your operation runs continuous production shifts or supplies wholesale volumes, it is worth discussing whether a higher-capacity machine would be a better fit before committing.
What are the installation requirements for this machine?
The Chocotemper runs on a standard single-phase electrical supply at 1.75kW, so no specialist wiring is typically needed. The main practical consideration is the work surface — at 63kg the machine is substantial and requires a stable, load-bearing counter. It is also advisable to position it away from direct heat sources, as ambient temperature can affect tempering performance.
Can this machine handle both dark and white chocolate, and how easy is it to switch between them?
Yes, the touchscreen control allows operators to set and adjust temperatures to suit different chocolate types, including dark, milk, and white, which each require slightly different tempering curves. The external drain system is designed to make cleaning and product changeover straightforward, though as with any tempering equipment, thorough cleaning between incompatible products is important to avoid cross-contamination of flavour or colour.
Size and weight
- Weight
- 63kg
- Dimensions
- 550(H) x 500(W)mm
Capacity and performance
- Colour
- Silver
- Material
- Steel
- Warranty
- 1 Year Parts & Labour
£6,823.00(£8,187.60 inc VAT)
£6,823.00(£8,187.60 inc VAT)
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.
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