Erika Record POM-CUBE 16 Inch Chocolate Melter with Programmable Switch
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- Footprint supports efficient workspace layout
- 16-1/4"W x 11-1/2"D x 14"H dimensions
- 5kg tank capacity for high-volume production
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The Erika Record POM-CUBE Pomati® Cube Chocolate Melter is a commercial-grade chocolate tempering and melting machine designed for professional foodservice operations. Measuring 16-1/4" wide by 11-1/2" deep and standing 14" high, it features a robust 5kg tank capacity and a heated tank with integrated thermostat for precise temperature regulation. Equipped with a programmable on/off switch and pedal-operated dosage control, this unit facilitates consistent chocolate flow, enhancing efficiency in confectionery and dessert applications. Its durable construction supports continuous performance in high-volume environments, making it suitable for bakeries, culinary establishments, and specialty chocolatiers seeking reliable, restaurant-ready equipment.
The POM-CUBE chocolate melter offers precise temperature control via integrated thermostat and programmable switching, ensuring optimal chocolate consistency. Its 5kg tank enables extended operation without frequent refilling, while the pedal-controlled dosage enhances workflow efficiency. Constructed with durable components, it guarantees consistent performance in busy settings, simplifying maintenance with straightforward cleaning routines. Ideal for high-volume chocolate work, it integrates seamlessly into professional kitchens requiring dependable tempering equipment.
Suitable for confectionery production and professional chocolate finishing in commercial settings
The Erika Record POM-CUBE operates on a 110v/60Hz single-phase electrical supply, consuming approximately 400 watts, which supports reliable operation without excessive power requirements. It features a self-contained, air-cooled system with a robust stainless steel construction finished in a sleek exterior, ensuring durability and ease of cleaning. The unit’s dimensions are precisely 16-1/4" in width, 11-1/2" in depth, and 14" in height, with a total weight of 100 lbs, accommodating continuous professional use. Designed for high-temperature tolerance, the melter handles precise heat management within operational ranges suitable for maintaining optimal chocolate consistency. Its construction materials are food-safe, compatible with cleaning routines, and compliant with industry standards, enabling safe, sanitary operation in busy commercial kitchens.
A commercial chocolate melting machine is a professional appliance designed for precise heating, tempering, and maintaining chocolate at specific temperatures suitable for high-volume confectionery production. It features thermostatic controls, durable construction, and often includes user-friendly mechanisms like programmable timers and pedal controls. The Erika Record POM-CUBE Pomati® Cube Chocolate Melter exemplifies this category, with a 16-1/4" by 11-1/2" footprint, 5kg tank capacity, and features that support continuous, reliable operation in bakery and pastry kitchens. It is primarily used in settings such as bakeries, dessert stations, and chocolatiers where consistent chocolate quality and workflow efficiency are critical for high-volume output.
These commercial chocolate melting units, including the Erika Record POM-CUBE, are built for durability, precise temperature control, and reliable operation in busy kitchens. They support continuous chocolate flow, support medium throughput, and are ideal for confectioneries, bakeries, and dessert stations requiring consistent product quality. The robust construction and programmable features make them suitable for demanding environments with frequent use.
The Erika Record POM-CUBE Pomati® Cube Chocolate Melter excels with its compact design, durable stainless steel construction, and advanced temperature control, providing precise chocolate tempering for professional kitchens. Its reliable performance, pedal-controlled operation, and easy maintenance set it apart from similar units, ensuring continuous high-quality output and operational efficiency in commercial foodservice environments.
