Perforated bottom.
Perforated sides with a height of 100mm or higher.

Bain-Marie heating system prevents hot chocolate from being burned to the bottom.

Bottom of the container is made of stainless steel.

Side walls are made of Polycarbonate.

Drip tray with float indicator warning when full.

Protection against overheating.

Continuous stirring guarantees homogeneous consistency of chocolate.

Special anti-drip tap.

Temperature range: 65 to 85°C.

Required temperature of environment: 10 to 32°C.

Handle made of poplar wood.
Gently serrated blade with very small indentations on one side.
Wider shape of the blade.