A chocolate embrace. Ice cream with a new dimension.
Chocolate-coated scoop, chocolate in the cone, or a warm topping over a sundae. Choose the addition that suits your service.
Sweet inspiration for your offer.
An addition to your existing equipment.
Chocolate dispensers and warmers complement ice cream prepared with Gel Matic or VALMAR equipment. Often, one well-chosen station is enough to get started. Another option is Gela-Freeze: a cold plate on which you prepare ice cream rolls by hand.
4 AREAS · SELECTED MODELS
Choose your next step.
ICB family overview
2 SELECTED EXAMPLES
Chocolate flow in front of the guest
For chocolate in a cone, over ice cream, or as a warm finishing touch to dessert.
When does it make sense? Choose according to how many chocolates you want available at the same time, and the counter space you have.
ChocoHot One
ICB · manufacturer presentation for ChocoHot One
ICB · CHOCOHOT Series
CHOCOHOT · chocolate flow in front of the guest
Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.
ChocoHot is a chocolate dispenser. For controlled tempering for pralines, choose the appropriate tempering machine. Other dispenser versions and attachments are also available.
Dry heating and an analogue thermostat maintain the set temperature. The programme also includes versions with multiple containers and options for built-in installation into a counter.
A three-position version is also available. We set the working temperature to suit the selected topping; this is a bottle warmer, not a tempering machine.
An additional option from the current ICB catalogue, pages 44–45. This is hand-rolled preparation on a plate; we will check the current version and availability on enquiry.
When choosing, we also check the ingredients, serving temperature, texture and serving style. This allows us to combine ice cream, creams, crisp bases and toppings into an offer that suits your venue.
