Designed with buffets, self-service counters and commercial servery lines in mind, the Roband CHOC2A chocolate tempering bain marie supports attractive presentation and controlled hot-food holding across busy service periods. The CHOC2A model offers pan accommodation of 2 × 1/2 GN and dimensions (w × d × h) of 560 × 355 × 320 mm, allowing its main dimensions, capacity or operating requirements to be compared with other options in the range. Practical design highlights include: low-temperature thermostat specifically suited to tempering chocolate; double-skin tank moderates temperature fluctuations; self-resetting thermal safety cut-out. Pan layout, customer presentation and rear access should all be considered when choosing the right service-counter configuration.

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