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Chocolate Warmer - 3 Pot

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Chocolate Warmer & Fountain

Chocolate Warmer - 3 Pot

Three GN pans on 1.5 KW, 205×560 mm - the same depth as the two-pan, 160 mm longer.

  • 3 GN pans pans
  • Runs on 1.5 KW
  • Overall size 205×560×225 mm
  • Delivered across India
  • GST invoice with every order
  • Talk to our team before you buy

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Specifications

Pans3 GN pans
Size205×560×225 mm
Power1.5 KW
Power supply220 V, single phase
MaterialStainless steel + GI

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

About the Chocolate Warmer - 3 Pot

Three GN pans on 1.5 KW, in a 205×560 mm footprint. The same narrow depth as the two-pan model, 160 mm more length, and one more pan for it.

Three is the number a busy dessert counter tends to need: a dark and a milk chocolate, or a chocolate and two sauces, all held at pouring temperature at the same time so nothing has to be warmed to order.

The shallow depth keeps it on the front edge of the counter where the serving happens, rather than eating the preparation space behind.

GN pans are a standard catering size, so the inserts are easy to replace and easy to swap between machines. At 1.5 KW it runs from an ordinary point.

Frequently asked questions

What are the dimensions?
The Chocolate Warmer - 3 Pot measures 205×560×225 mm (width x depth x height).
How much power does it draw?
It draws 1.5 KW. Check that the point it will run on is rated for that before installing it.
How many pans does it hold?
It takes 3 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-3.

Applications

Where the Chocolate Warmer - 3 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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