The Roband CHOC1 Chocolate Bain Marie is a compact benchtop unit designed to hold melted chocolate at a consistent working temperature. Built for professional kitchens, it offers precise control, durability, and a space-efficient design for pastry and dessert preparation areas.

• Fits one 1/2 size gastronorm pan (pan not included)

• Thermostatic temperature control from 20°C to 50°C

• Designed for wet operation to maintain even heating

• Compact benchtop footprint for efficient use of space

• Durable stainless steel construction

• Ideal for dipping, coating and pastry work