Hi All,

I know there have been countless discussions on this topic, but I am in the process of finalising my list of equipment, and am now in a dilemma re my chocolate holding cabinet, and could really do with some advice.

I am setting up a small chocolate production facility in Singapore. The size of my kitchen is appx 350sf. The room will be air-conditioned, and I will try and maintain a temperature of 22 degrees centigrade. Humidity is a real issue here, and I have quite a high rate of rejects, on account of humidity. I currently use a wine chiller for crystallisation and storage, and now find that the recovery rate is quite slow, which affects the crystallisation of my chocolate.

I have been talking to Irinox here - but apparently they have stopped producing their TP-20 and TP-30 Holding Cabinets. They recommend NICE, which is not specifically designed for chocolate, which has a minimum humidity setting of 50%.

The other cabinet, that my equipment supplier has recommended is a Friulinox Engold machine (Power 0.6kw), which has the appropriate temperature and humidity range, but I am not able to gauge or get answers for the recovery time.

Any views / comments would be really appreciated.

Anjali

updated by @anjali-gupta: 04/10/15 10:19:54