K 24 EVO
THERMIC SELFBALANCING: automatic control system to operate the temperature in accordance with the quantity of product inside the machine.
TEMPERATURE CONTROL: due to the viscosity in chocolate, it is very difficult to monitor changes in the temperature. In the K24 EVO an algorithm controls the new generation probes that detect the temperature within a tenth of degree accuracy and keeps steady temperature at the heart of the chocolate.
ANTI CONGEALING LAMPS: the anti-congealing lamps heat the grid to avoid the congealing of the chocolate placed upon the grid.