{"id":6640,"date":"2026-09-10T15:59:15","date_gmt":"2026-09-10T13:59:15","guid":{"rendered":"https:\/\/www.camurri.it\/?page_id=6640"},"modified":"2026-09-24T12:56:11","modified_gmt":"2026-09-24T10:56:11","slug":"pastry-and-ice-cream","status":"publish","type":"page","link":"https:\/\/www.camurri.it\/en\/solutions\/pastry-and-ice-cream\/","title":{"rendered":"Bakeries and ice cream shops"},"content":{"rendered":"\n
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Chocolate melters and warmers for bakeries, ice cream shops and laboratories<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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Talk to the technical office<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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1,3 l<\/strong><\/h3>\n\n\n\n

Baby Blender<\/p>\n<\/div>\n\n\n\n

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5 \/ 10 \/ 20 l<\/strong><\/h3>\n\n\n\n

Water bath line<\/p>\n<\/div>\n\n\n\n

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Gold 24 kt<\/strong><\/h3>\n\n\n\n

Finishes on request<\/p>\n<\/div>\n\n\n\n

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In the laboratory, the problem is constant temperature<\/h2>\n\n\n\n
In a bar counter, chocolate is a finished product. In a laboratory, it is a raw material for processing, and the requirement changes: the temperature must remain stable for hours, without localised overheating that ruins the chocolate.<\/div>\n\n\n\n
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01.No hot spots, no burns<\/span><\/h2>\n<\/div>\n\n\n\n
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The Camurri Water Bath System evenly surrounds the unit, so heat never comes into direct contact with the product.<\/p>\n<\/div>\n <\/div><\/div>\n\n\n\n

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02.Homogeneous mixture<\/span><\/h2>\n<\/div>\n\n\n\n
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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.<\/p>\n<\/div>\n <\/div><\/div>\n\n\n\n

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03.Different capacities for different processes<\/span><\/h2>\n<\/div>\n\n\n\n
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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.<\/p>\n<\/div>\n <\/div><\/div>\n\n\n\n

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04.Fast cleaning between processing steps<\/span><\/h2>\n<\/div>\n\n\n\n
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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.<\/p>\n<\/div>\n <\/div><\/div>\n\n\n\n

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05.A machine that works all year round<\/span><\/h2>\n<\/div>\n\n\n\n
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Seasonality is the constraint of every laboratory: hot chocolate sells from October to March, then the counter changes. Camurri machines don\u2019t just serve chocolate, but also creams, sauces and soups, while the Frozen Container covers yoghurts, cold creams and bases for cr\u00eapes and waffles in the warm season.<\/p>\n<\/div>\n <\/div><\/div>\n\n\n\n

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06.Termorapid: versatility and efficiency in the laboratory<\/span><\/h2>\n<\/div>\n\n\n\n
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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

A versatile machine designed to work independently and leave the operator more time for other tasks.<\/p>\n<\/div>\n <\/div><\/div>\n\n\n\n

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Camurri machines for bakeries, ice cream shops and laboratories<\/h2>\n\n\n\n
The range for the laboratory is deliberately narrow: four machines that cover the processing of chocolate from small quantities to service, plus the cold front. All in stainless steel, all designed and built in-house.<\/div>\n\n\n\n
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Baby Chocolate Maker CC.B.1<\/mark><\/h4>\n\n\n\n
1-litre Double Jacket Melting Machine for callets and chocolate bars. It is the laboratory machine of the range: it is used for fondue, coating, variegating and shots, and for all the processes where the quantity is small but the temperature must be perfect.<\/div>\n\n\n\n
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Product sheet Chocolate fountain Baby CC.B.1<\/a><\/div>\n<\/div>\n\n\n\n
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Chocolate fondue Bain-marie CC<\/mark><\/h4>\n\n\n\n
From 5 to 20 litres, also in a double version to work with two products at the same time. Internal mixer, automatic thermostat control and Bain-Marie system to keep the chocolate at a constant temperature, preserving its organoleptic characteristics. It can also be used to prepare creams, sauces and soups.<\/div>\n\n\n\n
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Product sheet Chocolate fountain CC<\/a><\/div>\n<\/div>\n\n\n\n
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Chocolate fountain CC<\/mark><\/h4>\n\n\n\n
The chocolate fountain allows ice cream parlours, hotels and bars to expand their range of services, creating a catering service for events.
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.<\/div>\n\n\n\n
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Product sheet Fontana CC Chocolate Fountain<\/a><\/div>\n<\/div>\n\n\n\n
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Frozen Container CFC<\/mark><\/h4>\n\n\n\n
The cold equivalent: 5 and 10 litre models with internal mixer, for cold chocolate, natural yoghurt, fresh milk and bases for cr\u00eapes and waffles. With the optional stainless steel filter, you can also make cold brew. Also available with 24-carat gold plating.<\/div>\n\n\n\n
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Product sheet CFC Frozen Container<\/a><\/div>\n<\/div>\n\n\n\n
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See all the chocolatiers
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Three typical settings<\/h2>\n\n\n\n
The criterion for choosing is not the size of the room, but the separation between processing and service: if both things happen on the same machine, you end up giving up one of the two.<\/div>\n\n\n\n
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Pastry shop with laboratory and counter sales<\/strong><\/h2>\n\n\n\n
The baby is used for hot chocolate in bars or for serving coffee with a chocolate base. For ice cream shops exclusively for melting chocolate and filling cones or for the stracciatella effect.\u00a0<\/div>\n\n<\/div><\/div>\n\n\n\n
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Ice cream laboratory (extraction and bases)<\/strong><\/h2>\n\n\n\n
Dedicated units in the laboratory for the rapid production of coffee extracts and concentrates, ideal for the preparation of ice cream, granitas, semifreddos and customised bases, optimising churning times.<\/div>\n\n<\/div><\/div>\n\n\n\n
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Ice cream parlour with seasonal offerings at the counter<\/strong><\/h2>\n\n\n\n
10-litre hot chocolate bain-marie for hot chocolate in the cold season and CFC Frozen Container for yoghurt, cold creams and bases in the warm season. A set-up that keeps the counter busy all year round.<\/div>\n\n<\/div><\/div>\n\n\n
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Artisan workshop with multiple processes<\/strong><\/h2>\n\n\n\n
Use the Termorapid to quickly prepare extracts and bases for granitas, while also extending the range of products offered at the bar with the take-away coffee and tea service in the classic disposable cup.<\/div>\n\n<\/div><\/div>\n<\/div>\n <\/div><\/section>\n\n\n\n
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Taking your product quality beyond the local<\/h2>\n\n\n\n
Camurri machines are professional production tools that allow you to develop new business opportunities and take your product and your identity beyond the venue, while maintaining high quality standards.<\/div>\n\n\n\n
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Create custom flavours and extracts, making the customer experience unique and recognisable.\u00a0<\/div>\n<\/div>\n\n\n\n
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Enhance the product through chocolate and carefully selected high-quality raw materials.\u00a0<\/div>\n<\/div>\n\n\n\n
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Bring your brand to events with customisable machines and accessories.\u00a0<\/div>\n<\/div>\n\n\n\n
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Customise your project with our advice and design services, without any extra cost<\/div>\n<\/div>\n\n\n\n
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Rely on reliable and versatile machines suitable for both laboratory production and off-site service.<\/div>\n<\/div>\n <\/div><\/div>\n<\/div>\n <\/div><\/section>\n\n\n\n
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Frequently asked questions<\/h2>\n\n\n\n
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What\u2019s the difference between the Baby melter and the Bain-Marie chocolate melter?<\/h5><\/span><\/span><\/span><\/div>
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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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n

Can you work on more than one product at the same time?<\/h5><\/span><\/span><\/span><\/div>
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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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n

Does the chocolate burn or stick to the bottom?<\/h5><\/span><\/span><\/span><\/div>
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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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n

Does Camurri produce enrobers, temperers or machinery for the industrial production of chocolate?<\/h5><\/span><\/span><\/span><\/div>
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Camurri chocolate machines are professional machines designed to melt, cook and keep chocolate at the ideal temperature during service.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n

Can the machines be customised in terms of finishes?<\/h5><\/span><\/span><\/span><\/div>
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Yes. In addition to standard stainless steel, we offer 24-karat gold plating, rose gold, bronze, and customisations on request.<\/p>\n<\/div><\/div><\/div>\n\n\n\n

Is the machine only for chocolate?<\/h5><\/span><\/span><\/span><\/div>
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No. The Bain-Marie line prepares and maintains creams, sauces and velout\u00e9s, while the Frozen Container works with yoghurt, fresh milk, cold creams and bases for cr\u00eapes and waffles. This is the way to keep equipment in use all year round.<\/p>\n<\/div><\/div><\/div>\n\n\n\n

Do you also sell chocolate powder?<\/h5><\/span><\/span><\/span><\/div>
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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.<\/p>\n\n\n\n

It is also possible to choose gluten-free chocolates, depending on the specific reference.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

In this way, a single machine can become a tool for offering a richer, more original and personalised experience.<\/p>\n<\/div><\/div><\/div>\n<\/div>\n<\/div>\n <\/div><\/section>\n\n\n\n

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Request a quote
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Describe the operations you need to cover and the quantities you handle in a day: the Camurri technical office will indicate the right capacity and prepare a customised quote.<\/div>\n\n\n\n
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