Hiber Chocolate Refrigeration Equipment

Hiber modular professional chillers - that can be combined to match any need - are equipped with an innovative “intelligent” ventilation system that evenly distributes the air on every tray, thus avoiding food dehydration, oxidation or aesthetic alterations. The Hiber technology makes use of an exclusive relative humidity control in compartment from 40% to 90% in chillers or fresh artisan confectionery, up to 40-45% in chillers used for chocolate.

Superior Line APSNP62

  • Holding cabinet for chocolates
  • Special ventilations, adjustable humidity
  • Praline function​
  • +10/+18°C 
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1060 Line APSP(V)

  •  Holding cabinet for chocolates
  • +10/+18°C 
  • Special ventilation with airflow conveyors
  • Holds 600 x 800 trays
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PA Line Counters

  • Holding counters for chocolate
  • Customisable kits, different versions and configurations
  • Optional splash back
  • Automatic defrosting
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