Engineered for large-scale artisan workshops

our divider is available in three versions

The open cabinet version is a complete workstation

allowing you to optimize space in the cell and ensuring a uniform temperature across all stored dough balls

Space-saving design: the compact external footprint makes it suitable even for venues with limited square footage

Armadio Refrigerato Professionale Per Cioccolato Door Material:Glass Engineered for large-scale artisan workshopsThe refrigerated chocolate cabinets offered by Bakeit are the perfect solution for industry professionals looking to keep their chocolate in optimal condition. Designed with an advanced electronic system, these cabinets offer precise regulation of temperature and humidity, essential for preventing sugar crystallization and maintaining the quality of the chocolate . These choccolate equipments are available in different capacities: they can contain up