I want liquid chocolate or topping
The melter melts the mass and maintains temperature. For ice cream coatings, warm serving and preparation, we choose the appropriate mass and heating method.
Toppings for ice creamIce creamA delicate snap.
ICB FOR CHOCOLATE
A delicate snap.
Soft centre.
From chocolate preparation to filled pralines and final decoration. Find the equipment for the process you want to set up.
TWO DIFFERENT TASKS
Melting or
tempering?
I want pralines, bars or decorations
The tempering machine also handles cooling and tempering of chocolate. The Chocotemper Top melts it in the bowl and cools it in the auger; the equipment is selected according to the specific product.
Discover tempering machines ↗9 AREAS · SELECTED MODELS
Choose your next step.
2 SELECTED EXAMPLES
Chocolate tempering
For praline shells, bars and decorations where the correct crystallisation process and chocolate finish are essential.
When does it make sense? We match the bowl size to batch sizes, chocolate changes and any coating line.
Chocotemper Top 5.5
ICB · Model TOP 5.5
CHOCOTEMPER TOP 5.5 · smaller chocolate batches
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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5,5 kg bowl · tabletop version
- Chocolate bowl
- 5,5 kg
- Connected load
- 1,1 kW
- Voltage
- 110/220 V
- Weight
- 52 kg
- Dimensions · rear height
- 48 × 46 × 62 cm
For a small laboratory; melting in a container and cooling in the auger, dosing pedal and programme storage.
Manufacturer data ↗Operating video · ICB / YouTube ↗Chocotemper 24
ICB · CHOCOTEMPER series
CHOCOTEMPER · chocolate tempering
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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24 kg bowl
- Chocolate bowl
- 24 kg
- Connected load
- 3 kW
- Voltage
- 220 V
- Weight
- 150 kg
- Dimensions · rear height
- 58 × 89 × 152 cm
- Auger
- Removable, included
For more chocolate in process and the option to upgrade with the matching ICBelt belt.
Manufacturer data ↗Operating video · ICB / YouTube ↗Kilograms indicate bowl capacity, not output per hour. A smaller tempering machine enables professional tempering. Intermediate and larger sizes are also available.
Help me choose
2 SELECTED EXAMPLES
Coating lines
For repeatable chocolate coating of biscuits, pralines and other suitable confectionery.
When does it make sense? We choose the belt together with the tempering machine, the product width and the desired coating method.
ICBelt Top
ICB · Model ICBELT TOP
ICBELT TOP · table-top coating
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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For Chocotemper Top 11
- Belt speed
- 270 cm/min
- Connected load
- 0,2 kW
- Voltage
- 220/240 V
- Weight
- 45 kg
- Dimensions · rear height
- 115 × 47 × 50 cm
Compact belt with loading, coating and an exit tray.
Manufacturer data ↗Operating video · ICB / YouTube ↗ICBelt
ICB · ICBELT series
ICBELT · chocolate coating in rhythm
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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For Chocotemper 12, 24, Q30, Q40 and Q50
- Belt speed
- 140–730 cm/min
- Connected load
- 0,95 kW
- Voltage
- 220 V
- Weight
- 66 kg
- Dimensions · rear height
- 179 × 55 × 115 cm
Three working sections and adjustable speed for more continuous operation.
Manufacturer data ↗Operating video · ICB / YouTube ↗ICBelt Top is not a belt for Top 5.5. Partial enrobing and coating only the underside require suitable accessories; we always match the configuration.
Help me choose
1 SELECTED EXAMPLE
Praline filling
For precise dosing of ganache, liqueurs and other suitable fillings into chocolate shells.
When does it make sense? The cavity layout in the mould, temperature and filling composition are important.
Pralinject
Hopper 7 l · 8 dosing nozzles
- Hopper
- 7 l
- Dosing nozzles
- 8
- Connected load
- 0,1 kW
- Voltage
- 220 V
- Weight
- 22 kg
- Dimensions · rear height
- 45 × 52 × 37 cm
For simultaneous filling of multiple cavities; adjustable nozzle and base position.
Manufacturer data ↗The manufacturer specifies ganache without inclusions. Hopper heating is an optional extra; we check the suitability of the specific filling before selection.
Help me choose
1 SELECTED EXAMPLE
Stone mills for pastes
For your own pistachio, hazelnut or almond pastes and processing cocoa nibs.
When does it make sense? Makes sense when you want to develop the paste recipe yourself and have time for slow grinding.
Mully Top
ICB · MULLY TOP model
MULLY TOP · nut pastes made in-house
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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Up to 7 kg of paste per batch
- Product per batch
- Up to 7 kg
- Connected load
- 0,55 kW
- Voltage
- 220 V
- Weight
- 57 kg
- Dimensions · rear height
- 42 × 53 × 65 cm
Tabletop grinder with a granite base and grinding stones, with speed adjustment.
Manufacturer data ↗Operating video · ICB / YouTube ↗Grinding time depends on the raw materials and the desired fineness. A larger Mully 25 is also available. For use with ready-made ROKMAR pastes, no in-house grinder is needed.
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2 SELECTED EXAMPLES
Melting and temperature maintenance
For chocolate that you want to melt and keep ready for further work.
When does it make sense? We select the bowl size and analogue or digital temperature control.
Scioglichoc Analogue 3.5 L
ICB · SCIOGLICHOC series
SCIOGLICHOC · chocolate melting
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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3.5 L bowl · analogue thermostat
- Bowl
- 3,5 l
- Temperature
- Up to 50 °C
- Connected load
- 80 W
- Voltage
- 110/220 V
- Dimensions
- 24 × 41,5 × 13,5 cm
A practical choice for smaller quantities of chocolate.
Manufacturer data ↗Operating video · ICB / YouTube ↗Scioglichoc Digital 6 L
ICB · SCIOGLICHOC series
SCIOGLICHOC · chocolate melting
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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6 L bowl · probe and digital thermostat
- Bowl
- 6 l
- Temperature
- Up to 50 °C
- Connected load
- 130 W
- Voltage
- 110/220 V
- Dimensions
- 32,5 × 40 × 13,5 cm
For direct monitoring and setting of the chocolate temperature.
Manufacturer data ↗The melter does not carry out the same automatic tempering cycle as the Chocotemper. Other sizes and multi-bowl versions are also available.
Help me choose
1 SELECTED EXAMPLE
Spraying chocolate and cocoa butter
For a velvety finish, fine texture or other decorative finishing touches on pastries.
When does it make sense? First we define the spray weight, the desired effect and the workstation layout.
Spraychoc Micro
ICB · SPRAYCHOC series
SPRAYCHOC · chocolate finishing
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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1 L bowl · Airmix system
- Bowl
- 1 l
- Pressure
- 0,5–3,5 atm
- System
- Airmix
- Connected load
- 0,55 kW
- Voltage
- 110/220 V
- Weight
- 12 kg
- Dimensions
- 34 × 18 × 39 cm
Pressure, quantity and nozzle angle adjustment; heated gun stand.
Manufacturer data ↗Operating video · ICB / YouTube ↗The compressor is available on request, according to the manufacturer. For capturing particles during spraying, see the Chocopinto cabinet.
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1 SELECTED EXAMPLE
Cold plate for decorations
For shaping chocolate decorations to complement a cake, sundae or plated dessert.
When does it make sense? Suitable when you make the decorations yourself and need a controlled cold surface.
Decor-Freeze
ICB · Model DECOR-FREEZE
DECOR-FREEZE · chocolate decorations
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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Adjustable plate from 0 to −25 °C
- Plate temperature
- 0 to −25 °C
- Connected load
- 0,48 kW
- Voltage
- 220 V
- Weight
- 27 kg
- Dimensions · rear height
- 48 × 46 × 38 cm
Compact refrigerated plate with digital temperature control.
Manufacturer data ↗Operating video · ICB / YouTube ↗The ICB procedure describes use with tempered chocolate. The plate is a decorating aid; it does not replace an ice cream machine.
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2 SELECTED EXAMPLES
Chocolate storage
For chocolate products where the right temperature and controlled humidity matter.
When does it make sense? Choose the cabinet size according to stock, trays and available space.
Chocold 135
Capacity 135 l
- Capacity
- 135 l
- Temperature
- +10 to +18 °C
- Connected load
- 0,24 kW
- Voltage
- 220 V
- Dimensions · rear height
- 53 × 65 × 95 cm
Compact version; five 50 × 40 cm racks included.
Manufacturer data ↗Chocold 570
Capacity 570 l
- Capacity
- 570 l
- Temperature
- +10 to +18 °C
- Connected load
- 0,47 kW
- Voltage
- 220 V
- Dimensions · rear height
- 79 × 70 × 205 cm
Supports for 20 trays 60 × 40 cm; trays not included.
Manufacturer data ↗The temperature is adjustable from +10 to +18 °C. This is a chocolate cabinet. A larger 870 l version is also available, as are door options.
Help me choose
1 SELECTED EXAMPLE
Spraying booth
For capturing particles generated when spraying chocolate and cocoa butter.
When does it make sense? Completes a tidy decorating workspace and is chosen together with spraying equipment.
Chocopinto
Three-stage filtration · stainless steel 304
- Connected load
- 0,75 kW
- Voltage
- 380 V
- Dimensions without wheels · H rear
- 90 × 102 × 238 cm
- Dimensions with wheels · H rear
- 90 × 102 × 255 cm
Cabin with multi-stage filtration, including a HEPA filter.
Manufacturer data ↗The wheeled version is available on request. Before ordering, we check the ceiling height, access and suitable electrical connection.
Help me choose
FROM SHELL TO THE FINAL TOUCH
Chocolate with character.
A process under control.
A filling without inclusions requires different treatment from a mixture with nuts. The coating line must match the tempering machine. When spraying, we check the gun, compressor and work area.
That is why we select connected equipment, step by step, according to your product.
Let's review your ideaICB CATALOGUES
Details for your selection.
Chocolate and confectioneryMultilingual, including English · PDF
MACHINES IN PRACTICE
See how it works.
Real machines. Real use. Choose a clip and discover the next step.
ICB · Model TOP 5.5
CHOCOTEMPER TOP 5.5 · smaller chocolate batches
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
Open on YouTube ↗ICB · Model ICBELT TOP
ICBELT TOP · table-top coating
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
Open on YouTube ↗ICB · SPRAYCHOC series
SPRAYCHOC · chocolate finishing
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
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EQUIPMENT FOR YOUR WAY OF WORKING
Let's start with your dessert.
Tell us what you make, how much at a time and which step takes the most time. Together we will check the right size, version and accessories.