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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.

Maitre Cabinet EN1

  • Holding cabinet for chocolates
  • -3/+18°C Range
  • Holds 24 trays 600 x 400
  • Choose from - APN 241 Single door; APN 242 with Two doors; or the APN 241/V with a glass door option
  • Option for external condenser unit available​
  • Download brochure

TP Counter 2 Door

  • Holding counter for chocolates
  • -2/+18°C Range
  • Relative humidity management
  • Available without top, with top, top and splashback or granite top
  • Robust, high quality stainless steel manufacture​

Maitre Cabinet EN2

  •  Holding cabinet for chocolates
  • -3/+18°C Range
  • Holds 24 trays 600 x 800, or 48 trays 600 x 400
  • Choose from - APN 481 Single door; APN 482 Two door; or APN 481/V with a glass door
  • Option for external condenser unit available​

TP Counter 3 Door

  • Holding counter for chocolates
  • -2/+18°C Range
  • Relative humidity management
  • Available without top, with top, top and splashback or granite top
  • Robust, high quality stainless steel manufacture​

AP 1060 Cabinets

  • Holding cabinet for chocolate
  • +10/+18°C Range
  • Holds 60 trays of 600 x 400, or 30 trays of 600 x 800
  • Choose from - 1P Single door; 2P Two door; or 1P/V with a glass door option
  • Indirect air circulation system
  • Monobloc refrigeration unit​

TP Counter 4 Door

  • Holding counter for chocolates
  • -2/+18°C Range
  • Relative humidity management
  • Available without top, with top, top and splashback or granite top
  • Robust, high quality stainless steel manufacture​
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