The mini dry chocolate melter Mini Meltinchoc is suitable both in laboratories for small productions of pralines and subjects, and in ice-cream shops for covering ice-creams and desserts on sticks.
The contained capacity allows the processing of small quantities of chocolate without waste and the practical extractable tank guarantees an easy and quick maintenance.
The refined design and the small dimensions make it perfect to be used also directly on the counter, for the benefit of customers.
Recommended chocolate melting temperature is approx. 42˚-44˚C, with this melter your chocolate will reach the correct temperature in about 2 hours.
The electrical heater (no water required) melts your chocolate perfectly, without the microwave or Bain-marie mess.

Mode of use:

- Set the knob at the desired temperature
- The temperature indicated of the knob might not be the real temperature, it is advisable to check the temperature with the suitable thermometer for food use (RAY-DIGITAL)
- Do not use the melter with an empty basin
- We recommend stirring occasionally to maintain a uniform temperature of the mass throughout the process

Cleaning procedure
Remove basin, clean with hot water and soap. If any chocolate was dripping inside the machine, clean with a wet cloth and soap, do not immerge the machine in water.

Technical characteristics