Defrosting chamber CRIOLLA

Twice named Innovation of the Year 2023 at the Sirha Innovation Awards and judged as "incredible", the CRIOLLA chocolate cabinet was developed in collaboration with a Meilleur Ouvrier de France chocolate maker to meet all the needs of the professional. This cabinet, unique on the market, was designed to have a single piece of equipment that accompanies you from the making to the selling of the chocolates. Its 5 ultra-precise modes will accompany you throughout the chocolate making process, from defrosting at -10° to melting mode at +60°. 5 modes, 1 equipment ! NATURAL DEFROSTING MODE: This 3-stage program allows you to gently go from -10°C to +4°C in 24 hours with the assurance of not having any excess of water or alteration of the products. A longer defrosting is done over 48 hours for the biggest pieces. STORE DISPLAY MODE: This "ready to sell" program allows you to go from a temperature of +4°C to +14°C in 1 to 2 hours, with a low hygrometry so that the humidity does not soak the packaging boxes or make the chocolates smear. This return to room temperature of the products in their packaging gives you all the flexibility to repackage and adjust your final products in complete safety before putting them in the store. CONSERVATION MODE: Adapted to the ideal conditions of conservation of chocolate, this mode maintains a stable temperature of 14°C with a percentage of hygrometry located between 40% and 60%. COOLING MODE: Reduces the temperature of 40kg of chocolate in molds from 30°C to 10°C in 1h30. MELTING MODE: CRIOLLA also heats up! In this mode, the temperature rises between 40°C and 60°C and allows the chocolate stored in the tools (e.g. bucket) to melt.