mon-fri 9-13 / 14.30-18.30
The professional chocolatiers They allow you to prepare, heat, keep smooth, or dispense hot chocolate and other compatible preparations. The Holity catalog includes countertop dispensers, bain-marie machines, stainless steel models, and chocolate fountains for events and buffets. To choose the right solution, it's helpful to consider the intended use, capacity, heating system, stirring, dispensing method, and ease of cleaning.
Hot chocolate dispenser: They are designed especially for bars, cafes, hotels, and buffets. They keep drinks hot, and several models feature a continuous stirring system to help maintain consistency throughout the service.
Bain-marie chocolate maker: They use heated water to gradually transfer heat to the product. The range includes professional models with capacities of 1, 5, 10, and 20 liters, with different features depending on the machine.
Chocolate fountains: They are primarily intended for scenic service at buffets, catering, and events. The chocolate is kept fluid and circulated across multiple levels; capacity, temperature, and size must be adjusted based on the number of guests and the type of service.
The bain-marie It uses a water tank to gradually transfer heat to the beverage. It's featured on several Holity models and can be useful for thick preparations that require controlled heating.
Some chocolate makers also integrate a system of continuous agitation, which keeps the product moving during service. This feature is especially useful with hot chocolate and other thick drinks, but it's not a universal feature for all machines in this category.
Maximum temperature and adjustment range vary between products: it is therefore preferable to check the thermostat of the individual model rather than using a standard temperature for the entire category.
The capacity must be proportionate to the quantity of product served during peak times and to the frequency with which a new mix can be prepared.
For fountains, however, the capacity is often indicated in kilograms of chocolate. It's therefore incorrect to directly compare the liters of a beverage machine with the kilograms declared for a fountain.
In hot chocolate dispensers the dispensing tap This is an important element because it is used repeatedly during service. Make sure it can be cleaned according to the manufacturer's instructions and check whether it has a drip tray.
Some professional machines use internal mixers or stirrers to maintain a uniform consistency. Other models are also designed for creams, sauces, or certain hot drinks: alternative uses, however, must be those specifically specified by the manufacturer.
The range includes machines made entirely of stainless steel and dispensers that combine steel, polycarbonate, or other materials. Therefore, not all chocolate makers are made entirely of AISI 304.
Before purchasing, check which contact parts of the product can be removed and how they should be washed. Faucets, bowls, stirrers, and lids may require different procedures. It's incorrect to automatically assume all components are dishwasher safe if this option isn't specified in the manual.
The conformity of materials intended for food contact must be verified in the individual product documentation. The HACCP system, however, concerns operator self-monitoring procedures and is not a certification automatically attributed to the machine.
The price depends on capacity, heating system, materials, presence of the mixer, dispenser structure and machine configurationDecorative fountains and high-capacity professional chocolate makers also meet very different needs, so it's best to compare up-to-date specifications rather than using rigid price ranges.
Explore the selection of professional chocolatiers on Holity and compare models by capacity, heating system, stirring, materials and dispensing method.
For bars, cafes, hotels, buffets, catering or professional supplies you can request a personalized quote indicating quantity, capacity and type of service requested.
What is the difference between a chocolate maker and a chocolate melter?
A chocolate maker is generally designed to prepare or keep a drink or cream ready and, in dispenser models, to dispense it directly. A chocolate melter, on the other hand, is primarily intended for melting chocolate used in pastry or ice cream making.
Is a chocolate maker also a tempering machine?
Not automatically. Tempering requires a specific thermal cycle for the crystallization of cocoa butter. A machine that heats or maintains chocolate at a constant temperature should not be called a tempering machine unless this function is specifically provided.
What capacity should you choose for a hotel or bar?
It depends on the number of servings served during peak times. 5- and 10-liter models are common in professional service, while larger-capacity chocolate makers are also available.
What is the purpose of continuous agitation?
It keeps the preparation moving during serving and can help maintain a uniform consistency. This feature is only available on certain models.
Can the chocolate maker be used for other drinks?
Some Holity models are also suitable for hot milk, tea, cream, or other preparations. However, it's important to check the manufacturer's permitted uses, especially to avoid products that could clog the dispensing system.
How do you clean a professional chocolate maker?
Turn off and let the machine cool, then clean the tub, faucet, lid, and other components according to the manufacturer's instructions. For bain-marie models, the water in the water tank must also be cleaned.
English 
Italian
French
German
Spanish