Camurri professional stainless steel chocolate melter for countertop use

Professional machines for bars and cafés

Chocolate machines, American coffee machines, kettles and hot drink dispensers. Equipment built to cope with peak-time service, designed and manufactured by Camurri in Reggiolo for over fifty years.

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Speak to the technical department
Camurri Fountain

1,3 – 20 l

Chocolatier’s skills

90 °C

Water bath maintenance

Steel

Permanent filter

What does a bar counter really ask for?

A bar doesn’t buy a machine; it buys the assurance that service won’t be interrupted. The requirements we keep hearing from bar owners are always the same four.

01.Coping with peak times without any drop-off

Breakfast and the afternoon are crammed into just a few hours. The machine must operate continuously, with no downtime between one service and the next, and without the quality of the coffee deteriorating after the twentieth cup. During peak hours, the quality must remain consistent, from the first cup to the last. Our Camurri machines are ideal for a fast, continuous and high-quality service.

02.A product that remains true to itself

Hot chocolate that separates or forms lumps is a flaw that customers notice straight away. The Camurri Bain-Marie System evenly envelops the unit, and the automatic thermostat maintains the chocolate at a constant temperature throughout service, without the need for constant manual checks.

03.Quick clean-up at the end of the day

Time spent cleaning is working time. Removable inner pot on bain-marie units, permanent steel filter in coffee machines instead of paper filters, automatic wash cycles on the Touch range.

04.Not much space at the counter

The rear compartment is always compact. Capacities start at 1.3 litres on the Baby de-icer and 3 litres on the Termorapid Compatta, which is loaded by hand and does not require a connection to the mains water supply.

Camurri machines for bars and cafés

Double-Boiler Chocolate Melter CC

Camurri’s professional chocolate melters, designed for bars, cafés, restaurants and patisseries, are available in 5, 10 and 20-litre capacities. The standard version features a built-in mixer and an automatic thermostat to ensure a smooth mixture and a constant temperature.
The bain-marie technology allows the product to be kept warm, melted and gently heated, whilst preserving its characteristics. As well as hot chocolate, they are ideal for creams, sauces, purées and mulled wine.
Available in stainless steel, 24-carat gold, rose gold and bronze.
Product details
CC Double-boiler Chocolate Melter

Chocolate Fountain CC

Available in 5- and 10-litre versions, with a three-tier chocolate cascade beneath a transparent display case. The fountain unit is separate from the dispensing boiler: a single machine takes up the space of one and serves two distinct products – the one on display and the one in the cup.
Product details
Fontana CC chocolate maker

Baby Chocolate Maker CC.B.1

1.3-litre Double Jacket melting machine for callets and bars of dark chocolate. It takes up very little counter space and is the ideal machine for fondues, coatings, marbling and chocolate shots, or for cafés wishing to offer chocolate drinks without taking up too much space. The Baby is also essential for bicerin and mixology, where adding dark chocolate can make all the difference to the final result.
Product details
Baby CC chocolate maker

The Americana T.EM.9

Camurri’s professional American coffee machine: 9 litres, touch panel and a choice of six drinks, from American coffee to espresso-style coffee, from moka to long coffee, plus a separate hot water dispenser. Extraction takes place via slow percolation through a reusable steel filter, so there’s no need to buy and dispose of paper filters. Automatic cleaning cycles.
Product details
The Americana T.EM.9

Termorapid T

The coffee, tea and herbal tea machine featuring Camurri’s patented extraction system. The 3-litre, 9-litre and 20-litre versions are ideal for cafés. From 9 litres upwards, the water is filled automatically via a connection to the mains water supply.
Product detailsTermorapid T

Bain-marie container BM

Heats and keeps milk, coffee, instant drinks and beverages in general warm up to 90 °C, with even heating that does not alter the flavour. Capacity from 5 to 50 litres, available in single, double or triple versions with independent modules. Removable inner pot and heat-insulated knobs.
Product details
BM bain-marie container

Frozen container CFC

The cold display counter: 5- and 10-litre temperature-controlled compartments for cold chocolate, yoghurt, fresh milk and bases for crêpes and waffles. With the optional stainless steel filter, you can also make cold brew. Built-in blender and semi-automatic dispenser.
Product sheet: Frozen CFC container

Four typical configurations

There is no single answer: the right machine depends on how many cups you serve and over how many hours. These three examples are the most common starting points.

Neighbourhood bar, service
mainly in the morning

A 5-litre CC bain-marie chocolate melter and a 3-litre Termorapid Compatta T.3, which makes up to 30 cups and does not require a water connection. Compact design, suitable for a narrow counter space.

Café with
all-day service

A 10-litre CC bain-marie chocolate warmer, a 9-litre L’Americana T.EM.9 for American coffee, and a BM bain-marie container for hot milk. This set-up keeps things running smoothly from breakfast through to the afternoon without the need for constant refills.

A bar with a display window and
a strong winter season

A 10-litre CC chocolate fountain as an eye-catcher in the shop window, flanked by a 20-litre CC bain-marie for serving in cups and a CFC frozen container for the chilled section. Finishes in 24-carat gold or bronze where the counter is a key design feature.

Chocolate shop with
all-day service

It is very common to use a dual-station set-up: one chocolate machine is placed in the back office, where it operates continuously to prepare and keep the chocolate ready for use, whilst a 5-litre chocolate machine or a 5-litre chocolate fountain is used at the counter. The machine at the counter is refilled whenever the chocolate is running low, ensuring that chocolate is always ready for service without interrupting production.

Why choose Camurri?

Camurri Industries has been manufacturing in Reggiolo, in the province of Reggio Emilia, for over fifty years. The machines are not assembled from third-party components: they are designed and built in-house, using patented technologies such as the Bagnomaria System and the slow percolation process of the Termorapid range.
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18/10 stainless steel throughout the range, for heavy-duty use and easy cleaning
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Proprietary, patented technologies, not off-the-shelf solutions
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Finishes available on request: 24-carat gold, rose gold, bronze and customisations
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Direct support from the manufacturer, with no middlemen
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Genuine ‘Made in Italy’, from design to production

Frequently Asked Questions

What capacity of chocolate maker is needed for a café?

It depends on the number of cups served during peak times. For a café with a concentrated morning service, the 5-litre machine is almost always sufficient; for a café with a steady flow of customers, you’ll need around 10 litres; 20 litres are required where hot chocolate is a flagship product or where group service is provided. Camurri’s technical department can help you choose the right size for your specific premises.

No. The same machine makes mulled wine, custards, sauces and puréed soups, so it can be used even outside the winter season.

Camurri chocolate-making machines can be made available through bespoke partnership arrangements, tailored to the nature of the project, the anticipated volumes and the client’s requirements. Our aim is to build a partnership that enables the client to make the best possible use of our equipment, whilst ensuring continuity, support and product quality.

For this reason, the terms of supply and use of the machine are agreed directly with the client, depending on the specific project.

No. Both the ‘L’Americana’ and the ‘Termorapid’ ranges use a permanent steel filter, which can be washed and reused. There are no consumables to buy or dispose of.

The overall dimensions are specified in the technical data sheet for each model, which can be downloaded from the product pages. For narrow counters, the 1.3-litre Baby Chocolate Maker and the 3-litre Termorapid Compatta are the most compact options.

No. Camurri manufactures professional machines intended exclusively for the Ho.Re.Ca. sector: cafés, patisseries, ice-cream parlours, restaurants, hotels, catering businesses, spas and institutional catering.

Request a quote
for your venue

Tell us about your venue, the service you wish to set up and the number of cups you expect to serve at peak times: Camurri’s technical department will suggest the right configuration and provide you with a bespoke quote.
Request a quote
Speak to the technical department