| |
Process and store at flowable temperature all kinds of fondant and bakery icings. Move the icing to your depositor or glazer with our transfer pump.
These tanks are variations of our basic chocolate systems but include "water friendly" features for easier cleaning.
Icing tanks can have automatic transfer pumps or metered depositing work stations. Just give us your requirement.
Melt and hold butter!
Keep butter at the proper temperature. Draw off butter as needed for your batch. Ask about special melting magazines to hold and melt full blocks of butter.
| |
