The **H83340** bain-marie chocolate melter is designed for **horeca** and laboratory use, ideal for melting and keeping chocolate fluid in a **uniform and gradual** way, perfect for making **toppings, sauces and chocolates**. The **bain-marie** method allows indirect heating that helps reduce the risk of burning the product, maintaining a **constant temperature** during processing.

The temperature is precisely set thanks to the **digital display** and adjustment in increments of **1°C**, with a range from **3°C to 100°C**, so you can set the desired temperature based on the processing. The structure is entirely in **stainless steel**, a choice that helps prevent **corrosion** and facilitates cleaning.

It is equipped with a **water tank** to be filled before use (level between minimum and maximum) and includes **2 GN 1/3 containers** with a depth of **10 cm** and their relative **lids**, useful for managing multiple preparations or different types of chocolate. On the side there are two drains: the **water drain tap** (lower) to quickly empty the tank and the **steam release tap** (upper) to release steam, reducing the presence of hot fumes when removing the containers.

Bring precision and continuity to your preparations: buy the **H83340 melter** or request a quote for multiple supplies for professional kitchens.

Technical characteristics:

• Type: bain-marie chocolate melter/fondue

• Housing material: stainless steel

• Working method: bain-marie with water tank

• Display: digital

• Temperature adjustment: 1°C increments

• Minimum temperature: 3°C

• Maximum temperature: 100°C

• Power: 1500 W

• Power supply: 230V / 50Hz / 1 phase

• Number of plugs: 1

• Number of GN containers: 2

• GN format: 1/3 GN

• Max GN container height: 10 cm

• GN lids: included (2)

• Capacity per GN container: 5 kg of chocolate

• Water drain tap: yes

• Steam vent: yes

• Net weight: 7 kg

• Dimensions: W 41 x D 49 x H 17 cm

User benefits:

• Maintains: a constant temperature for more stable processing.

• Melting: gradual in a bain-marie which reduces the risk of burning the chocolate.

• Adjustment: precise 3–100°C with digital display and 1°C steps.

• Management: practical with 2 GN 1/3 with lids included.

• Drains: dedicated for water and steam for more convenient operations in the kitchen.

FAQ:

1. What is the settable temperature range?
   From 3°C to 100°C, with adjustment in increments of 1°C.

2. How many containers does it include and what type are they?
   Includes 2 GN 1/3 containers, 10 cm deep with corresponding lids.

3. What are the two side taps for?
   The lower one is for draining water; the upper one for steam venting.

4. What capacity does each GN container have?
   Each container has an indicated capacity of 5 kg of chocolate.

5. How to clean correctly after use?
   Turn off and allow to cool, clean GN with hot water and mild detergent, drain the water from the tap and clean the exterior with a soft damp cloth, drying thoroughly.

Mini buying guide:

If you work in a pastry shop or professional kitchen and need to melt chocolate in a controlled way, first evaluate the method: the bain-marie is ideal when you want a slow and uniform melting with lower risk of overheating. Then consider the adjustment precision: a digital control with 1°C steps and a range of 3–100°C allows you to adapt the temperature to the process. Check operational practicality: the presence of 2 GN 1/3 with lids facilitates the management of multiple preparations, while the water drain and steam vent taps help during emptying and service phases. Finally, choose materials suitable for the kitchen: stainless steel is recommended for durability and daily cleaning.

Bain-marie chocolate melter, professional chocolate melter, stainless steel chocolate melter, horeca chocolate tempering machine, chocolate melter with GN 1/3, 1500W chocolate melter, H83340.

*Images purely indicative.