Choosing the right chocolate melter depends on your workflow, production size, and precision needs. At Zucchero Canada, we distribute the best professional brands — Pomati Italy, Chocolate World Belgium, Martellato Italy, and Mol d’Art Belgium — trusted by chocolatiers worldwide.
1. Analogue vs Digital Control
Both systems melt chocolate effectively, but your choice depends on the level of control and automation you need.
- Analogue Melters (Martellato & Mol d’Art): Simple dial control, perfect for artisans and small labs. Ideal for precision without complexity.
- Digital Melters (Pomati & Chocolate World): Exact temperature display and continuous control. Best for medium to high-volume chocolate work.
2. Capacity & Application
- Small Production: Martellato Meltinchoc 3 L or Mol d’Art 6 kg – ideal for workshops and training.
- Medium Production: Pomati T5 (5 kg) or Chocolate World CW24 (24 kg) – faster recovery and automatic tempering features.
- Large Production: Chocolate World or Pomati continuous tempering systems – for high-output environments.
3. Heating Method
All our melters use gentle indirect heating to maintain chocolate integrity without burning or crystallization.
- Martellato & Mol d’Art: Resistance heating under stainless-steel tanks ensures steady temperature.
- Pomati & Chocolate World: Integrated thermostatic systems with built-in stirrers for precise, even heating.
4. Maintenance & Cleaning
Wipe the bowl with a dry, soft cloth — never immerse in water. Stainless-steel bowls and removable tanks make cleaning fast and safe.
5. Our Recommendations
- For beginners: Martellato Analogue 3 L
- For artisans: Mol d’Art 6 or 12 kg
- For professionals: Pomati T5 or Chocolate World CW24
Still unsure? Read our Complete Chocolate Equipment Guide or explore our Chocolate Melters Collection.
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