Chocolate melters and warmers for bakeries, ice cream shops and laboratories
Melt callets and bars, keep a coating warm, prepare variegates, fondues and creams. Stainless steel 18/10 bain-marie machines, designed and built by Camurri for laboratory work.
1,3 l
Baby Blender
5 / 10 / 20 l
Water bath line
Gold 24 kt
Finishes on request
In the laboratory, the problem is constant temperature
01.No hot spots, no burns
The Camurri Water Bath System evenly surrounds the unit, so heat never comes into direct contact with the product.
02.Homogeneous mixture
The internal mixer keeps the mixture uniform throughout the process, preventing the separation and clumping that is typical of a product left standing at room temperature.
03.Different capacities for different processes
From the 1-litre Baby melter, for small quantities and coatings, to the 5, 10 and 20-litre Bain-Marie range, also available in a double version for working on two products simultaneously.
04.Fast cleaning between processing steps
In the laboratory, the product is changed several times a day. The entire construction is made of stainless steel and the components are designed to be quickly disassembled and washed, starting with the removable inner pot and the heat-insulating knobs.
05.A machine that works all year round
Seasonality is the constraint of every laboratory: hot chocolate sells from October to March, then the counter changes. Camurri machines don’t just serve chocolate, but also creams, sauces and soups, while the Frozen Container covers yoghurts, cold creams and bases for crêpes and waffles in the warm season.
06.Termorapid: versatility and efficiency in the laboratory
The Termorapid is an essential piece of equipment for pastry and ice cream shops, thanks to its versatility in preparing a variety of recipes and bases. It is particularly suitable for making tiramisu, ice cream bases and extracts, even in special combinations such as linden flowers, rose hips and coffee, as well as for making granitas.
Depending on the size and needs of the laboratory, the Termorapid becomes a valuable tool for optimising working times and reducing downtime. While the machine is working and preparing the desired quantity, the operator can simultaneously carry out other tasks, thereby increasing the productivity and efficiency of the laboratory.
A versatile machine designed to work independently and leave the operator more time for other tasks.
Camurri machines for bakeries, ice cream shops and laboratories
Baby Chocolate Maker CC.B.1
Chocolate fondue Bain-marie CC
Chocolate fountain CC
The hot dark chocolate becomes the star of a spectacular and customisable experience, to be accompanied by fruit, sweets and other toppings, turning the machine into a new business opportunity.
Frozen Container CFC
Three typical settings
Pastry shop with laboratory and counter sales
Ice cream laboratory (extraction and bases)
Ice cream parlour with seasonal offerings at the counter
Artisan workshop with multiple processes
Taking your product quality beyond the local
Frequently asked questions
What’s the difference between the Baby melter and the Bain-Marie chocolate melter?
The Baby is a 1.3-litre Double Jacket melter designed for the laboratory: small quantities, toppings, fondues and variegates. The Bain-marie line starts at 5 litres and is sized for service, i.e. for preparing and keeping the product warm for hours.
Can you work on more than one product at the same time?
No, the machine is versatile and can be used to prepare various products, adapting to the needs of the professional and different occasions of use. Each process is carried out individually, allowing the same equipment to be used for different preparations.
Does the chocolate burn or stick to the bottom?
No. The Camurri Water Bath System evenly surrounds the unit and heat never comes into direct contact with the product; the internal mixer keeps the mixture homogeneous throughout the process. The paddle, made entirely of stainless steel and removable, greatly facilitates cleaning and maintenance operations, both of the paddle itself and of the pot.
Does Camurri produce enrobers, temperers or machinery for the industrial production of chocolate?
Camurri chocolate machines are professional machines designed to melt, cook and keep chocolate at the ideal temperature during service.
When choosing the chocolate to use, it is important to consider some parameters, in particular the cocoa butter content and the viscosity of the product. Chocolate with a cocoa butter content that is too low may be more viscous and make it difficult to dispense smoothly and consistently.
For this reason, it is essential to evaluate the characteristics of the product before using it in the machine, so as to ensure correct melting, fluidity and effectiveness in dispensing.
Can the machines be customised in terms of finishes?
Yes. In addition to standard stainless steel, we offer 24-karat gold plating, rose gold, bronze, and customisations on request.
Is the machine only for chocolate?
No. The Bain-Marie line prepares and maintains creams, sauces and veloutés, while the Frozen Container works with yoghurt, fresh milk, cold creams and bases for crêpes and waffles. This is the way to keep equipment in use all year round.
Do you also sell chocolate powder?
Yes. The Camurri Gourmet line allows you to combine our machines with a selection of quality products, offering the customer a more complete and customisable experience.
It is also possible to choose gluten-free chocolates, depending on the specific reference.
The Camurri Gourmet range also includes several products designed to enhance the experience. For example, flavoured chocolate squares, which allow you to keep a basic chocolate and leave the customer the option of personalising their drink by adding their favourite flavour, such as mint, orange, chilli and other flavours.
In this way, a single machine can become a tool for offering a richer, more original and personalised experience.