Choosing the right chocolate melter depends on your workflow, production size, and precision needs. At Zucchero Canada, we distribute the best professional brands — Pomati Italy, Chocolate World Belgium, Martellato Italy, and Mol d’Art Belgium — trusted by chocolatiers worldwide.
1. Analogue vs Digital Control
Both systems melt chocolate effectively, but your choice depends on the level of control and automation you need.
- Analogue Melters (Martellato & Mol d’Art): Simple dial control, perfect for artisans and small labs. Ideal for precision without complexity.
- Digital Melters (Pomati & Chocolate World): Exact temperature display and continuous control. Best for medium to high-volume chocolate work.
2. Capacity & Application
- Small Production: Martellato Meltinchoc 3 L or Mol d’Art 6 kg – ideal for workshops and training.
- Medium Production: Pomati T5 (5 kg) or Chocolate World CW24 (24 kg) – faster recovery and automatic tempering features.
- Large Production: Chocolate World or Pomati continuous tempering systems – for high-output environments.
3. Heating Method
All our melters use gentle indirect heating to maintain chocolate integrity without burning or crystallization.
- Martellato & Mol d’Art: Resistance heating under stainless-steel tanks ensures steady temperature.
- Pomati & Chocolate World: Integrated thermostatic systems with built-in stirrers for precise, even heating.
4. Maintenance & Cleaning
Wipe the bowl with a dry, soft cloth — never immerse in water. Stainless-steel bowls and removable tanks make cleaning fast and safe.
5. Our Recommendations
- For beginners: Martellato Analogue 3 L
- For artisans: Mol d’Art 6 or 12 kg
- For professionals: Pomati T5 or Chocolate World CW24
Still unsure? Read our Complete Chocolate Equipment Guide or explore our Chocolate Melters Collection.
Dejar un comentario
Todos los comentarios se revisan antes de su publicación.
Este sitio está protegido por hCaptcha y se aplican la Política de privacidad de hCaptcha y los Términos del servicio.