Cotton candy, popcorn and chocolate equipment Neumarker L05-40814

A chocolate melter keeps couverture and compound chocolate at working temperature without scorching. It uses a low-wattage heating element beneath a water bath or a heated shelf. The indirect heat softens the chocolate gradually, preserving gloss and temper while preventing overheating that can seize or discolour the mass. This method is essential for dipping, moulding and coating, where fluidity and shine matter more than rapid melting.

The operator loads four GN1/6 gastronorm inserts into the wells, each filled with up to 1.5 litres of chocolate. The thermostat is set between 0 and 46 °C; the unit warms the chocolate to the chosen temperature and holds it there. A transparent lid reduces evaporation and keeps dust out while allowing the contents to be checked without opening. Once the chocolate reaches the set point, it stays ready for use throughout service.

The melter is built as a single stainless-steel worktop unit 760 mm wide, 250 mm deep and 130 mm high. Four wells accept the GN1/6 inserts; each well is 100 mm deep. The front panel carries a rotary thermostat marked from 0 to 46 °C. An indicator light shows when power is on and the element is heating.

The 0.32 kW power rating means the melter plugs into a standard 230 V single-phase circuit without overloading it. The 4.7 kg weight allows it to be moved by one person and placed on any sturdy worktop. The 760 mm width fits standard kitchen runs and leaves room for adjacent preparation.

Cleaning involves removing the inserts, wiping the wells with a damp cloth and drying them to prevent water marks. The lid lifts off for access to the interior. The stainless-steel surfaces resist corrosion and are easy to sanitise.

The catalogue lists this model under chocolate preparation equipment, alongside tempering machines and enrobing lines.