Criolla Is Multi‑Purpose For The Whole Chocolate Making Process, From Production To The Store. It Is Also Used As A Defrosting Or Preservation Method For Chocolates […] So That They Are Always Fresh In The Store, At The Right Temperature And Hygrometry For Optimum Preservation!

Humidity generator with electronic humidity probe.
Panels insulated with polyurethane foam 42kg / m3, high pressure, 60mm thickness, food‑grade PVC coating.
Door seals in black magnetized TPE.
Door dampers.
Sleek Design, Easy to Clean
Door hinged on the right in standard (left on request).
Batteries protected by a reinforced cataphoresis treatment.
H.T.A. Refrigerating unit (High Ambient Temperature, +43°C max.) in standard.
Full glass door with light

In order to offer high quality products to its customers, it is essential that the great quality chocolates or chocolate candies made are preserved in the best conditions to keep their organoleptic and visual qualities.

STORE DISPLAY MODE

This “ready to sell” program allows you to go from a temperature of +4°C to +14°C in 1 to 2 hours, with allow hygrometry so that the humidity does not soak the packaging boxes or make the chocolates smear. This return to room temperature of the products in their packaging gives you all the flexibility to repackage and adjust your final products in complete safety before putting them in the store.

NATURAL DEFROSTING MODE

This program allows you to gently go from -18°C to +4°C in 24 hours with the assurance of not having any excess of water or alteration of the products.

A longer defrosting is done over 48 hours for the biggest pieces.

CONSERVATION MODE

Adapted to the ideal conditions of conservation of chocolate, this mode maintains a stable temperature of 14°C with a percentage of hygrometry located between 40% and 60%.

MELTING MODE

CRIOLLA also heats up!

In this mode, the temperature rises between 40°C and 60°C and allows the chocolate stored in the tools (e.g. bucket) to melt.

The setting is made to the closest degree! For example, for chocolate sculpting or assembly, a setting of 33°C is ideal to maintain the chocolate in a malleable form adapted to your needs.