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Chocolate Warmer - 2 Pot

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Chocolate Warmer & Fountain

Chocolate Warmer - 2 Pot

Two GN pans held at serving temperature on 1 KW, in a narrow 205×400 mm footprint.

  • 2 GN pans pans
  • Runs on 1 KW
  • Overall size 205×400×225 mm
  • Delivered across India
  • GST invoice with every order
  • Talk to our team before you buy

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Specifications

Pans2 GN pans
Size205×400×225 mm
Power1 KW
Power supply220 V, single phase
MaterialStainless steel + GI

Dimensions in millimetres. Specifications may change as the machine is improved.

About the Chocolate Warmer - 2 Pot

Two GN pans on 1 KW, in a 205×400 mm footprint. Chocolate, sauces and toppings held ready to pour rather than reheated to order - which is the difference between a dessert going out in seconds and a dessert going out in minutes.

The narrow depth is deliberate. These are made to sit along the customer-facing edge of a counter without taking the working space behind them, so the person serving reaches across rather than around.

GN pans mean the inserts are a standard size, so replacements and spares are ordinary catering parts rather than something specific to one machine.

Two pans suits a counter running one chocolate and one sauce. Where three run at once, the three-pan model is the same depth and 160 mm longer.

Frequently asked questions

What are the dimensions?
The Chocolate Warmer - 2 Pot measures 205×400×225 mm (width x depth x height).
How much power does it draw?
It draws 1 KW. Check that the point it will run on is rated for that before installing it.
How many pans does it hold?
It takes 2 gn pans. GN is a standard catering size, so the inserts are ordinary parts rather than something specific to this machine.
What is it used for?
Holding chocolate, sauces and toppings at pouring temperature on a dessert counter, so nothing has to be warmed to order.
What is the model number?
Model CW-2.

Applications

Where the Chocolate Warmer - 2 Pot is used

Bakeries and patisseries

Daily bread, biscuit and cake production running through fixed morning batches.

Hotels and restaurants

Service lines that have to hold output through a full lunch and dinner rush.

Cloud kitchens

Small footprints and long hours, cooking to order for delivery all day.

Canteens and institutions

Hostel, hospital and corporate kitchens cooking in batches to fixed meal times.

Sweet and namkeen shops

Walk-in counters frying and displaying through the day, heavier around festivals.

Cafes and quick service

Counter-side machines for a compact station and continuous small orders.

Catering and banquets

On-site service where everything has to be cooked and held for a fixed sitting.

Retail counters

Supermarket and food-hall counters cooking and displaying in front of the customer.

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