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.
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 +33 1 64 29 72 19
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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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