CHOCOLATE BENCH 400X600

In dismountable modules
For pastry trays 400x600
From 2 to 8 doors

CHOCOLATE CABINET 400X600

P461GP/2PS - P462GP/4PS
400 x 600
Stainless steel finish cabinet +16/+18
40 to 80% Relative humidity
From 19 up to 47 levels

CHOCOLATE CABINET 600X800

P661GP - P662PS
600 x 800
Stainless steel finish cabinet +16/+18
40 to 80% Relative humidity
From 19 up to 22 levels

Bakery chocolate work

To preserve chocolate, the temperature should be set between +15°C and +18°C (+59°F and +64,4°F) with a specific humidity ratio (from 45% to 60%). Panimatic has created 3 types of equipment holding 400x600 grids or baking trays: P46 and P66 stainless steel cabinets, dismountable or non-dismountable stainless steel refrigerated workbenches and reach-in fridge.

Private Space 

Contact

Zone industrielle des Judris
Route d'Egreville
77 460 Souppes sur Loing
France

Tel. : +33 1 64 29 72 19
Fax : +33 1 64 29 68 49

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