The technology has been designed to heat and maintain chocolate at a temperature range of 20°C-60°C/68°F-140°F. Depending upon the required temperatures, it can also be used for similar materials such as icing, glaze, and butter.
More accurate temperature readings
It can heat chocolate from five sides and measures the actual product rather than the air below the container and claims to be faster with more accurate temperature readings.
Dr Sean Kendrick CEO, Krea Swiss, told ConfectioneryNews, it launched the range following feedback during the development of its heated hotCHOC chocolate spray gun.
HotCHOC was designed with with Barry Callebaut (UK) to spray a mixture of 50% chocolate/50% cocoa butter at a temperature range of 28C-35C/82F-95F.
The heating unit and insulation sleeve encasing the nozzle keeps the chocolate fluid and the container insulation slows down the materials rate of cooling. The handheld electric chocolate sprayer can be used for final coverings, prepping moulds, speckling pralines or adding decoration or thicker layers to cakes.
“We received feedback from development partners, such as the Barry Callebaut Academy UK, about the limitations of small batch manual tempering /chocolate warmers,” he said.
“ChocMELTER is manufactured in Switzerland but positioned at a similar sale price to those produced in low costs countries which use lesser quality components.”
After carrying out its own research, the company realized by combining the latest technology and Swiss knowhow, it could offer a better technology that addressed poor build or temperature control quality, slow melting or hygiene issues.
Pastry chefs and chocolatiers
Available in two sizes, 6kg and 20kg the chocMELTER warming units are targeted at pastry chefs or chocolatiers who are looking to melt, warm or manually temper small or medium batches of chocolate.
Typical applications include dipping, filling moulds or to prepare chocolate for producing frozen/velvet or praline speckle coating effects.
According to Kendrick, instead of using an old fashioned analogue circuit board with a sensor that measures the air below the container, Krea Swiss employs digital temperature control technology connected to a temperature sensor that sits directly in the chocolate.
He added it provides a faster, more accurate and energy efficient design for heating chocolate because the industry ‘below only’ induction heating plate standard takes longer to melt the chocolate.
He claims the smaller, lighter design saves tabletop space and includes handles to make it easy to carry. There are no screw holes or gaps and the control and switches are sealed.