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1.90m high
2.80 m wide
1.10 m length

In a good condition used for 4 years without floor, already in pieces.

£2500 £2000 +VAT

Used but in a very good condition.
The most common method of tempering chocolate manually is ‘seed tempering’. In principle, this involves adding a small quantity of solid tempered chocolate to a batch of liquid un-tempered chocolate. The solid chocolate helps to bring down the temperature of the liquid chocolate to the relevant working temperature and at the same time promotes the formation of only the type V crystals required for perfectly tempered chocolate.

£180 inc. VAT

In a good condition.
DataVan Bravo EPoS System
Thermal Printer

£180 +VAT

£700 inc. VAT

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