ARHAR engineering
Ice cream / PASTRY EQUIPMENT

PASTRY EQUIPMENT

From cream
to the final dessert.

Equipment for preparing creams, chocolate, filling, shaping and decorating. We tailor the selection to your desserts and workload.

Raspberry tartlet with pistachio cream and a golden crisp base.
Raspberry meets pistachio · inspiration for your offer

TECHNICAL DATA AT A GLANCE

What can each machine do?

Examples of specific versions. In refrigeration equipment, containers and ice cream machines the criteria differ; therefore the number is always accompanied by an explanation of what it means.

ICB Chocotemper Top 5.5

ICB · manufacturer presentation for Chocotemper Top 5.5
ICB · manufacturer presentation for 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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Chocolate bowl
5,5 kg
Connected load
1,1 kW
Voltage
110/220 V
Dimensions · rear height
48 × 46 × 62 cm
All technical data for this model ↗

ICB CheCrema

ICB · manufacturer overview for CheCrema
ICB · manufacturer overview for CheCrema

ICB · Model CHECREMA

CHECREMA · pastry cream preparation

Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.

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Product per batch
Up to 7 kg
Connected load
2 kW
Voltage
220 V
Dimensions · rear height
58 × 65 × 80 cm
All technical data for this model ↗

ICB Cook-Matic

ICB · manufacturer's presentation for Cook-Matic
ICB · manufacturer's presentation for Cook-Matic

ICB · Model COOK-MATIC

COOK-MATIC · from dough to tartlet

Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.

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Temperature
Up to 250 °C
Connected load
3,2 kW
Voltage
110/220 V
Dimensions · rear height
44 × 57 × 42 cm
All technical data for this model ↗

ICB CATALOGUES

Details for your selection.

All ICB catalogues ↗
Chocolate and confectioneryMultilingual, including English · PDF
Open PDF ↗Download PDF ↓
ICB Dosicream dosing-filling machine

CREAMS AND FILLINGS

Preparation and dosing

Cream cookers and dosing-filling equipment for creams, jams and other suitable fillings.

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ICB COOK-MATIC for tartlets

SHAPING AND BAKING

Tartlets and other desserts

Equipment for shaping and preparing products such as tartlets, and accessories for further processing.

Discover the ICB range ↗

WORK TOOLS

Moulds and decorating

Moulds, trays and other accessories for shaping and finishing desserts. We match the selection to the shape and size of the product.

Raspberry tartlet with pistachio cream and a golden crisp base.
ICB · sweet inspiration for your offer.

DISCOVER ICB TECNOLOGIE

From a delicate tartlet
to the final decoration.

Browse 13 areas of ICB patisserie equipment. Each one explains its purpose and a selection of typical models.

Explore ICB equipment

MACHINES IN PRACTICE

See how it works.

Real machines. Real use. Choose a clip and discover the next step.

ICB · Model COOK-MATIC

COOK-MATIC · from dough to tartlet

Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.

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ICB · Model CHECREMA

CHECREMA · pastry cream preparation

Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.

Open on YouTube ↗

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 ↗

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LET'S START WITH YOUR IDEA

What desserts do you make?

Describe the product and the process you want to simplify or upgrade.

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