Professional chocolate making equipment

Bakeit offers a complete range of professional chocolate machines designed for both artisanal and industrial workshops. From tempering to storage, each piece of equipment is carefully selected to ensure flawless results and continuous production.

Professional machines for every stage of chocolate processing

Chocolate processing requires different tools depending on the specific task — from tempering to decorating and preserving. Bakeit provides a selection of professional machines covering all the main stages of the process, combining reliability, advanced technology, and the quality of Made in Italy manufacturing.

• Continuous chocolate tempering machine: available in different sizes (6 kg countertop, 24 kg mid-range, and 60 kg high-capacity), this machine uses advanced technology and digital controls to ensure perfect crystallization of chocolate.
• Chocolate spray gun: an essential tool for decorations and finishes. The heated airbrush keeps chocolate or cocoa butter at the ideal temperature, allowing you to achieve various effects such as velvet or creative sprays on pralines, cakes, and Easter eggs.
• Chocolate fountain: designed to keep chocolate fluid and ready to use, this machine is perfect for both workshops and live cooking events. Made of stainless steel, it features two motors for continuous operation and a night mode for quick restart in the morning.
• Refrigerated chocolate cabinet: maintains stable temperature and humidity to preserve the shine and texture of chocolate. Available in different capacities (8, 20, or 40 trays 60×40 cm), with glass or steel doors, it features an LCD electronic panel, HACCP function, and advanced humidity and defrosting management systems.

Why choose Bakeit for chocolate processing

Choosing Bakeit means relying on a partner who truly understands the daily needs of professionals working with chocolate, combining expertise, passion, and reliable support.

• Made in Italy equipment: machines designed and manufactured in Italy, synonymous with quality, durability, and professional performance.
• Remote assistance: upon delivery, the Bakeit team guides you via video call to explain the machine’s operation and key functions clearly.
• Tailored solutions: whether you need a single machine or a fully equipped workshop, we offer the most suitable combination to match your specific needs.

In addition to chocolate machines, we also provide a wide range of pastry equipment, offering complete solutions for professionals who want to maintain high standards across every area of their laboratory.

Frequently Asked Questions about our chocolate processing machines

To help you select the right equipment, here are some of the most common questions professionals ask when evaluating our chocolate machines:

What criteria should I consider when choosing a chocolate machine?

Key factors include available space, production volume, type of processing, and desired level of automation. These elements help identify the most suitable equipment to ensure efficiency and operational continuity.

Are the machines suitable for both small pastry shops and large laboratories?

Yes. Bakeit’s range includes compact solutions ideal for artisanal businesses, as well as larger models designed to handle high production volumes in professional settings.

Do professional chocolate machines require a lot of maintenance?

No. They are built for intensive, daily use and feature systems that simplify cleaning and management, minimizing downtime and keeping operations running smoothly.