RONDO FL - Praliné

Climate chiller unit with circulating air for cooling chocolates and chocolate products with a merchandise height of up to 6 cm. To operate it, the customer should provide a glass top that should only be open on the air blow-off side. Temperatures: approx. 16°C to 18°C at 25°C/60% RH. Relative humidity merchandise: approx. 60% to 65% RH. Commercial product for the installation in stationary food and service counter. Chocolates and chocolate product are best stored at a temperature of about 15°C to 18°C and an average relative humidity of about 60%.