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McEwen-Taylor Pty Ltd (T/A LOYAL Bakeware)

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Melting Machines

1.8L MINI MELTER/TEMPERING MACHINE (Grey)

Brand: Martellato

Product Code: MTMC09G

1.8L MINI MELTER/TEMPERING MACHINE

This lightweight model is suited to the home user/small work shop environment to melt and temper small quantities of chocolate.

The modern and colourful look makes the Mini Meltinchoc an authentic object of design and ideal to put on display in shop windows.

  • The Mini Meltinchoc is made from resistant shockproof plastic available in four colours (strawberry red, lilac, apple green and metallic grey)
  • The device comes with a convenient removable bowl made of anodized aluminium.
  • A one year manufacturer’s warranty is included on all electrical components.
  • Made in Italy

Size: 26cm (L) x 26cm (W) x 16cm (H)
Bowl size: 18.5cm (Ø) x 10.7cm (H)
Volume: 1.8 L
Temperature range: 0°C to 60°C (32°F to 140°F)

BENEFITS OF WELL TEMPERED CHOCOLATE

  1. Shiny and glossy when hard
  2. Even colouring as the colour and shine will be evenly distributed throughout the chocolate
  3. A crisp hardness that snaps when broken
  4. Clean and consistent shrinkage making it easier to remove from the moulds

CHOCOLATE TEMPERING WITH THE MINI MELTINCHOC

  1. Set the maximum temperature on the Mini Meltinchoc and melt the 70% of chocolate, stirring frequently.
  2. When chocolate is completely melted and has reached a temperature of 40-45°C, lower the thermostat of the Mini Meltinchoc to 30°C and add remaining 30% of chocolate at room temperature.
  3. Stir to mix and cool down to the "tempering" temperature recommended by the chocolate manufacturer (tempering temperature is approximately 31°C for dark chocolate, 30°C for milk chocolate and 29°C for white chocolate).
  4. This technique is called "tempering for insemination" and it is useful to stabilise the crystals of cocoa butter.

For a precise tempering, it is recommended to measure the temperature with a digital thermometer for chocolate.

Well tempered chocolate is easily released from the moulds and looks inviting, bright and crisp. On the contrary if the chocolate is not tempered, it is difficult to release from the mould and will have a marble like finish.

1.8L MINI MELTER/TEMPERING MACHINEThis lightweight model is suited to the home user/small work shop ..

1.8L MINI MELTER/TEMPERING MACHINE (Lilac)

Brand: Martellato

Product Code: MTMC09L

1.8L MINI MELTER/TEMPERING MACHINE

This lightweight model is suited to the home user/small work shop environment to melt and temper small quantities of chocolate.

The modern and colourful look makes the Mini Meltinchoc an authentic object of design and ideal to put on display in shop windows.

  • The Mini Meltinchoc is made from resistant shockproof plastic available in four colours (strawberry red, lilac, apple green and metallic grey)
  • The device comes with a convenient removable bowl made of anodized aluminium.
  • A one year manufacturer’s warranty is included on all electrical components.
  • Made in Italy

Size: 26cm (L) x 26cm (W) x 16cm (H)
Bowl size: 18.5cm (Ø) x 10.7cm (H)
Volume: 1.8 L
Temperature range: 0°C to 60°C (32°F to 140°F)

BENEFITS OF WELL TEMPERED CHOCOLATE

  1. Shiny and glossy when hard
  2. Even colouring as the colour and shine will be evenly distributed throughout the chocolate
  3. A crisp hardness that snaps when broken
  4. Clean and consistent shrinkage making it easier to remove from the moulds

CHOCOLATE TEMPERING WITH THE MINI MELTINCHOC

  1. Set the maximum temperature on the Mini Meltinchoc and melt the 70% of chocolate, stirring frequently.
  2. When chocolate is completely melted and has reached a temperature of 40-45°C, lower the thermostat of the Mini Meltinchoc to 30°C and add remaining 30% of chocolate at room temperature.
  3. Stir to mix and cool down to the "tempering" temperature recommended by the chocolate manufacturer (tempering temperature is approximately 31°C for dark chocolate, 30°C for milk chocolate and 29°C for white chocolate).
  4. This technique is called "tempering for insemination" and it is useful to stabilise the crystals of cocoa butter.

For a precise tempering, it is recommended to measure the temperature with a digital thermometer for chocolate.

Well tempered chocolate is easily released from the moulds and looks inviting, bright and crisp. On the contrary if the chocolate is not tempered, it is difficult to release from the mould and will have a marble like finish.

1.8L MINI MELTER/TEMPERING MACHINEThis lightweight model is suited to the home user/small work shop ..

1.8L MINI MELTER/TEMPERING MACHINE (Red)

Brand: Martellato

Product Code: MTMC09R

1.8L MINI MELTER/TEMPERING MACHINE

This lightweight model is suited to the home user/small work shop environment to melt and temper small quantities of chocolate.

The modern and colourful look makes the Mini Meltinchoc an authentic object of design and ideal to put on display in shop windows.

  • The Mini Meltinchoc is made from resistant shockproof plastic available in four colours (strawberry red, lilac, apple green and metallic grey)
  • The device comes with a convenient removable bowl made of anodized aluminium.
  • A one year manufacturer’s warranty is included on all electrical components.
  • Made in Italy

Size: 26cm (L) x 26cm (W) x 16cm (H)
Bowl size: 18.5cm (Ø) x 10.7cm (H)
Volume: 1.8 L
Temperature range: 0°C to 60°C (32°F to 140°F)

BENEFITS OF WELL TEMPERED CHOCOLATE

  1. Shiny and glossy when hard
  2. Even colouring as the colour and shine will be evenly distributed throughout the chocolate
  3. A crisp hardness that snaps when broken
  4. Clean and consistent shrinkage making it easier to remove from the moulds

CHOCOLATE TEMPERING WITH THE MINI MELTINCHOC

  1. Set the maximum temperature on the Mini Meltinchoc and melt the 70% of chocolate, stirring frequently.
  2. When chocolate is completely melted and has reached a temperature of 40-45°C, lower the thermostat of the Mini Meltinchoc to 30°C and add remaining 30% of chocolate at room temperature.
  3. Stir to mix and cool down to the "tempering" temperature recommended by the chocolate manufacturer (tempering temperature is approximately 31°C for dark chocolate, 30°C for milk chocolate and 29°C for white chocolate).
  4. This technique is called "tempering for insemination" and it is useful to stabilise the crystals of cocoa butter.

For a precise tempering, it is recommended to measure the temperature with a digital thermometer for chocolate.

Well tempered chocolate is easily released from the moulds and looks inviting, bright and crisp. On the contrary if the chocolate is not tempered, it is difficult to release from the mould and will have a marble like finish.

1.8L MINI MELTER/TEMPERING MACHINEThis lightweight model is suited to the home user/small work shop ..

1.8L MINI MELTER/TEMPERING MACHINE (Green)

Brand: Martellato

Product Code: MTMC09V

1.8L MINI MELTER/TEMPERING MACHINE

This lightweight model is suited to the home user/small work shop environment to melt and temper small quantities of chocolate.

The modern and colourful look makes the Mini Meltinchoc an authentic object of design and ideal to put on display in shop windows.

  • The Mini Meltinchoc is made from resistant shockproof plastic available in four colours (strawberry red, lilac, apple green and metallic grey)
  • The device comes with a convenient removable bowl made of anodized aluminium.
  • A one year manufacturer’s warranty is included on all electrical components.
  • Made in Italy

Size: 26cm (L) x 26cm (W) x 16cm (H)
Bowl size: 18.5cm (Ø) x 10.7cm (H)
Volume: 1.8 L
Temperature range: 0°C to 60°C (32°F to 140°F)

BENEFITS OF WELL TEMPERED CHOCOLATE

  1. Shiny and glossy when hard
  2. Even colouring as the colour and shine will be evenly distributed throughout the chocolate
  3. A crisp hardness that snaps when broken
  4. Clean and consistent shrinkage making it easier to remove from the moulds

CHOCOLATE TEMPERING WITH THE MINI MELTINCHOC

  1. Set the maximum temperature on the Mini Meltinchoc and melt the 70% of chocolate, stirring frequently.
  2. When chocolate is completely melted and has reached a temperature of 40-45°C, lower the thermostat of the Mini Meltinchoc to 30°C and add remaining 30% of chocolate at room temperature.
  3. Stir to mix and cool down to the "tempering" temperature recommended by the chocolate manufacturer (tempering temperature is approximately 31°C for dark chocolate, 30°C for milk chocolate and 29°C for white chocolate).
  4. This technique is called "tempering for insemination" and it is useful to stabilise the crystals of cocoa butter.

For a precise tempering, it is recommended to measure the temperature with a digital thermometer for chocolate.

Well tempered chocolate is easily released from the moulds and looks inviting, bright and crisp. On the contrary if the chocolate is not tempered, it is difficult to release from the mould and will have a marble like finish.

1.8L MINI MELTER/TEMPERING MACHINEThis lightweight model is suited to the home user/small work shop..

3.6L ANALOGUE MELTER/TEMPERING MACHINE

Brand: Martellato

Product Code: MTMC101

3.6L ANALOGUE MELTER/TEMPERING MACHINE

This dry heat analogue chocolate melting and tempering machine has been designed with the professional Chocolatier in mind and is an essential tool for chocolate processing. 

Precision, design, ease of use and compactness are the main advantages of this device.

  • The manual, accurate analogue thermostat allows you to melt chocolate and maintain the chocolate in a tempered state.
  • To manually temper chocolate, after melting use the Tabling Method or Seeding Method.
  • The heating element is mounted on both the bottom and sides, providing gentle and even heating.
  • The outer chassis and lid is made of durable heat-resistant plastic. 
  • The melter is equipped with a practical and removable stainless steel tank that is easy to clean.
  • Low power consumption
  • A one year manufacturer’s warranty is included on all electrical components.
  • Made in Italy.

Size: 40cm (L) x 24cm (W) x 13.5cm (H)
Tank size: 32.5cm (L) x 18cm (W) x 10cm (H)
Volume: 3.6L
Temperature range: 
0°C to 60°C (32°F to 140°F)

3.6L ANALOGUE MELTER/TEMPERING MACHINEThis dry heat analogue chocolate melting and tempering machine..

6L ANALOGUE MELTER/TEMPERING MACHINE

Brand: Martellato

Product Code: MTMC102

6L ANALOGUE MELTER/TEMPERING MACHINE

This dry heat analogue chocolate melting and tempering machine has been designed with the professional Chocolatier in mind and is an essential tool for chocolate processing. 

Precision, design, ease of use and compactness are the main advantages of this device.

  • The manual, accurate analogue thermostat allows you to melt chocolate and maintain the chocolate in a tempered state.
  • To manually temper chocolate, after melting use the Tabling Method or Seeding Method.
  • The heating element is mounted on both the bottom and sides, providing gentle and even heating.
  • The outer chassis and lid is made of durable heat-resistant plastic. 
  • The melter is equipped with a practical and removable stainless steel tank that is easy to clean.
  • Low power consumption
  • A one year manufacturer’s warranty is included on all electrical components.
  • Made in Italy.

Size: 40cm (L) x 33cm (W) x 13.5cm (H)
Tank size: 32cm (L) x 26.5cm (W) x 10cm (H)
Volume: 6L
Temperature range: 
0°C to 60°C (32°F to 140°F)

6L ANALOGUE MELTER/TEMPERING MACHINEThis dry heat analogue chocolate melting and tempering machine ..

9L ANALOGUE MELTER/TEMPERING MACHINE

Brand: Martellato

Product Code: MTMC103

9L ANALOGUE MELTER/TEMPERING MACHINE

This dry heat analogue chocolate melting and tempering machine has been designed with the professional Chocolatier in mind and is an essential tool for chocolate processing. 

Precision, design, ease of use and compactness are the main advantages of this device.

  • The manual, accurate analogue thermostat allows you to melt chocolate and maintain the chocolate in a tempered state.
  • To manually temper chocolate, after melting use the Tabling Method or Seeding Method.
  • The heating element is mounted on both the bottom and sides, providing gentle and even heating.
  • The outer chassis and lid is made of durable heat-resistant plastic. 
  • The melter is equipped with a practical and removable stainless steel tank that is easy to clean.
  • Low power consumption
  • A one year manufacturer’s warranty is included on all electrical components.
  • Made in Italy.

Size: 45cm (L) x 39.5cm (W) x 13.5cm (H)
Tank size: 35.3cm (L) x 32cm (W) x 10cm (H)
Volume: 9L
Temperature range: 
0°C to 60°C (32°F to 140°F)

9L ANALOGUE MELTER/TEMPERING MACHINEThis dry heat analogue chocolate melting and tempering machine ..

13.7L ANALOGUE MELTER/TEMPERING MACHINE

Brand: Martellato

Product Code: MTMC104

13.7L ANALOGUE MELTER/TEMPERING MACHINE

This dry heat analogue chocolate melting and tempering machine has been designed with the professional Chocolatier in mind and is an essential tool for chocolate processing. 

Precision, design, ease of use and compactness are the main advantages of this device.

  • The manual, accurate analogue thermostat allows you to melt chocolate and maintain the chocolate in a tempered state.
  • To manually temper chocolate, after melting use the Tabling Method or Seeding Method.
  • The heating element is mounted on both the bottom and sides, providing gentle and even heating.
  • The outer chassis and lid is made of durable heat-resistant plastic. 
  • The melter is equipped with a practical and removable stainless steel tank that is easy to clean.
  • Low power consumption
  • A one year manufacturer’s warranty is included on all electrical components.
  • Made in Italy.

Size: 45cm (L) x 39.5cm (W) x 13.5cm (H)
Tank size: 35.3cm (L) x 32cm (W) x 10cm (H)
Volume: 13.7L
Temperature range: 
0°C to 60°C (32°F to 140°F)

13.7L ANALOGUE MELTER/TEMPERING MACHINEThis dry heat analogue chocolate melting and tempering machin..
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