Savy Professional equipment pastry equipment

The Savy Goiseau Gold 2 tempering-molding-enrobing machine
is professional equipment for working with chocolate.
Here are some key features of this machine:
3-stage continuous tempering system:
Temperature is adjusted in three stages (45°, 27° and 30°),
ensuring smooth coverage throughout the entire operating time12.
Capacity: It can hold up to 25 kg of chocolate.
Production: It can produce between 10 and 25 kg of chocolate per hour.
Voltage: Operates at 230 V single-phase at 50/60 Hz.
As an option, you can add a heated vibrating table,
partial coating or a dosing head.
This machine is ideal for chocolate and pastry professionals