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ICB Technologies
ICB Technologies Chocotemper Countertop Chocolate Tempering Machine 5.5kg
£5,856.00(£7,027.20 inc VAT)
Delivery Information
Price Match
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.
Frequently asked questions
Is 5.5kg capacity sufficient for regular pastry or chocolate production service?
For small-to-medium production kitchens — a patisserie doing daily dessert covers, an ice cream parlour with dipped lines, or a hotel pastry section — 5.5kg is generally a practical working capacity. If your operation runs extended production shifts or requires large continuous volumes, it is worth discussing higher-capacity alternatives with us before ordering.
What are the installation requirements for the Chocotemper?
The machine runs on a standard single-phase 1.1kW supply, so no specialist electrical work is typically required. It does not need a water connection or ventilation extract. Bear in mind that at 52kg it is a weighty countertop unit, so the bench or surface it sits on should be assessed for load capacity before installation.
Can the machine handle different types of chocolate, including dark, milk and white?
Chocolate tempering machines of this type are designed to work across dark, milk and white chocolate, each of which has a different tempering curve. The touchscreen controls allow the operator to adjust the temperature parameters accordingly. We would recommend confirming the specific profile settings with ICB Technologies if you are working with couvertures that have non-standard tempering requirements.
Size and weight
- Weight
- 52kg
- Dimensions
- 480(H) x 500(W)mm
Capacity and performance
- Colour
- Silver
- Material
- Steel
- Warranty
- 1 Year Parts & Labour
£5,856.00(£7,027.20 inc VAT)
£5,856.00(£7,027.20 inc VAT)
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.
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