Additional container for Martellato tempering device Digital, 3.6 litres

Anyone who works professionally with chocolate and couverture appreciates a smooth workflow. Instead of laboriously cleaning the container between varieties, simply swap it out and continue immediately with the next couverture – no waiting, no interruption, no loss of time. Whether you run a small artisan workshop or an ambitious hobby confectionery – with the additional container you work significantly more efficiently, can prepare several batches in parallel, and retain full control over your creations at all times. The result: greater productivity, fewer interruptions – and consistently perfect quality. The container holds 3.6 litres and is made from high-quality, rust-free stainless steel – robust, hygienic, and long-lasting. Stainless steel absorbs neither odours nor residues and remains in perfect condition even after many uses. With dimensions of 32.5 x 17.6 cm and a height of 10 cm, it conforms to the GN 1/3 standard – GN stands for Gastronorm, an internationally standardised system of dimensions for containers used in catering and professional kitchens. Thanks to this standardisation, the container fits precisely into the tempering device and can also be used in steamers and warming cabinets. Dishwasher-safe.

With an additional container, work can be carried out significantly faster and more efficiently. Those who work simultaneously with dark, milk, and white couverture can prepare different varieties in parallel and process them without interruption – a major advantage in the production of Pralines, truffles, and chocolate bars. Whether casting Pralines, making chocolate bars and chocolate figures, enrobing truffles, or decorating pastries – with a second container the tedious washing up between varieties is eliminated and the workflow remains uninterrupted throughout. The additional container is also a valuable aid when coating biscuits, fruit, or nuts with different couverture varieties.

The container is ideally suited for melting and tempering chocolate and couverture. The application is straightforward and well thought out: switch on the device, set the desired temperature steplessly – the scale extends to 60°C, although chocolate should not be heated above 45°C, as it would otherwise lose its crystal structure. For the classic tempering method, first melt approximately two thirds of the desired quantity of couverture at around 45°C, then cool the mass to 28°C by adding the remaining couverture drops. Subsequently reheat the entire mass to 32°C. After a few minutes, the test will show the result: a firm, glossy surface with a clean snap – exactly as perfect chocolate should be. Once the work is done, the container can be conveniently cleaned in the dishwasher – ready for the next use. The additional container is compatible with the Martellato Tempering Device Digital 3.6 Litres. For other tempering devices, a compatibility check is recommended before purchase. Thanks to the standardised gastronorm dimensions, this container is also ready for use in steamers and warming cabinets at any time. 

A second container is no luxury – it is the logical addition for everyone who works regularly with chocolate and couverture and wishes to optimise their workflow. No waiting, no cleaning, no interruption – simply swap and continue working. Made from high-quality rust-free stainless steel, a perfect fit for the Martellato Tempering Device Digital 3.6 Litres, suitable for use in steamers and dishwasher-safe. The additional container that turns a good production process into a seamless one – and seamless work into results that truly impress.