Why this tempering machine earns its place
Professional chocolate tempering means consistent gloss, snap and behaviour — something that handmade tempering struggles to achieve reliably, especially under service pressure. The ICB Technologies 14.1.CHOCOTOP11 automates the process so you load chocolate, select your programme, and let the machine handle the precision work while you focus on production.
At 11kg capacity, this is built for mid-sized production: busy restaurant pastry teams, ice cream parlours, dedicated patisseries and specialist food labs. Unlike the larger freestanding model, this one sits on your counter, so it fits kitchens where floor space is precious. You drop in chocolate callets, the machine melts, tempers and holds — ready for continuous use in coating, moulding or piping work. The touchscreen panel lets you set exact temperatures and customise the tempering curve, so each batch comes out the same. A reverse auger keeps chocolate moving gently without scorching, and an external drain system means cleaning is fast and safe — you're not tipping hot chocolate or pulling the machine apart.
The build is robust steel construction, designed for daily professional use. At 500mm wide, 720mm deep and 550mm tall, it's compact enough for countertop placement but substantial in operation. Power is single-phase 220-240V at 1,750W, so you're running it on a standard kitchen circuit. One-year parts and labour warranty covers factory defects.
