Popular all stainless steel chocolate tempering machines are used by the French Pastry School and the Callebaut Institutes - 2 top schools in North America. SELECTION REASONS: Ease of use, long term durability, extended working times, the ability to manually control the temperature & and low cost replacement parts. Manual temperature control allows for extended tempering work times -- a bonus over competitor chocolate tempering machines and tempering machines with continous stirring. Plus, its cover doubles as a work surface, sliding to the right. Optional string scraper is ideal for scraping chocolate from utensils. 

One of the secrets to this products long term durability is the omission of unnecessary components. Historical reliability data shows that initial repairs occur 12-15 yrs. after purchase date, and only 15% require repair thereafter. Non-stainless steel models (base and/or lid made of plastic) and models with electronic components do not compare to the TF10 & TF20 chocolate tempering machines, yet are similarly priced. See http://www.thechocolatefountain.com/chocolate_equipment_tempering_machines.htm for additional information about tempering machines.

Capacity:10 kg (22 lbs.)
Dimensions: 15 3/16" x 9 3/4" x 2 1/2"
110 Volts, 5 amps