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Jarvis

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Hi there, I'm Jarvis! I see you're looking at the ICB Technologies Heated Vibrating Table for Chocotemper 11kg Tempering Machine 14.1.VT11H. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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In Stock

ICB Technologies Heated Vibrating Table for Chocotemper 11kg Tempering Machine 14.1.VT11H

SKU: HU037
£1,693.42 / exc vat
£2,032.10/ inc vat
  • Heated Surface
  • Controlled Vibration
  • Plug-and-Play Design
  • Perfect Compatibility

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Thinking of taking your chocolate work from good to absolutely glorious? Meet the ICB Technologies Heated Vibrating Table, the perfect partner for your Chocotemper 11kg Tempering Machine. This isn't just an accessory; it's a professional finishing tool designed to give your confections that sought-after, flawless look. It’s built for artisans who understand that the final details make all the difference, delivering a smooth, bubble-free texture that’s simply impossible to achieve by hand.

Specifically created for artisan chocolatiers, patisseries, and  high-end dessert kitchens, this clever bit of kit tackles the most common frustration in chocolate work: air bubbles. The gentle, consistent vibration coaxes out every last pocket of air from your moulds, while the heated surface ensures your chocolate stays perfectly in temper, fluid, and  wonderfully workable. No more frantic tapping of moulds on the countertop or worrying about your chocolate setting too quickly.

This is the secret weapon for achieving a professional-grade finish with a satisfying snap and  a beautiful, high-gloss sheen. If you're serious about your craft and  want to produce consistently perfect results that will delight your customers, this heated vibrating table for chocolate tempering machine is an essential addition to your setup. It simplifies your workflow, eliminates imperfections, and  elevates the quality of your final product effortlessly.

Key Features and  Benefits

  • Heated Surface: Keeps your chocolate at the perfect working temperature.
  • Controlled Vibration: Effortlessly removes air bubbles for a smooth, glossy finish.
  • Plug-and-Play Design: No complicated setup, just plug it in and  go.
  • Perfect Compatibility: Guarantees a seamless fit with the Chocotemper 11kg machine.
  • Durable Steel Construction: Incredibly robust and  super easy to keep spotlessly clean.
  • Compact Footprint: Fits neatly into your workspace without taking over completely.
  • Stable Base: Stays securely in place while it works, no wobbling.
  • Professional Results: Helps you achieve a flawless, premium finish every single time.

Technical Specifications

  • Brand: ICB Technologies
  • SKU: HU037
  • Model: 14.1.VT11H
  • External Dimensions: 540(H) x 330(W) mm
  • Weight: 7kg
  • Power: 220-240V / 50Hz (Standard UK Plug)
  • Material: Steel
  • Colour: Silver
  • Functions: Heated Surface, Vibration
  • Compatibility: Designed for ICB Technologies Chocotemper 11kg (HU032)

Expert Review and  Insights

The ICB Technologies table is one of those specialist tools that, once you've used it, you can't imagine working without. It's not just about removing bubbles; the heated element is the clever part, maintaining that crucial temper while you work. For small-batch chocolatiers, it brings a level of consistency and  finish that was previously only achievable in much larger operations.

Sophie Brooks – Chef Tools Expert View Profile →

  • Superior Finish: The combination of heat and  vibration creates a visibly superior gloss and  texture.
  • Niche Application: It is designed specifically for the Chocotemper 11kg, limiting its versatility.

Case Study: Real Business, Real Results

"The Cocoa Bean," a popular chocolatier in Bath, was struggling with tiny imperfections in their moulded chocolate bars, which affected their premium look. They needed a way to improve consistency without slowing down their small but busy production line.

"We were spending far too much time manually tapping moulds on the bench. This table does a better job in seconds, and  the heated top means we never lose temper, even on cooler days. It's completely streamlined our finishing process."

David Chen – Owner & Chocolatier

The result? "The Cocoa Bean" reduced its product finishing time by over 30% and  has virtually eliminated imperfections caused by air bubbles, leading to a more consistent, professional-looking product line.

Installation and  Maintenance Guide

Setting It Up

  • Place the unit on a completely flat, stable, and  level work surface to ensure even vibration.
  • Position it conveniently next to your Chocotemper 11kg machine for an efficient workflow.
  • Simply plug the standard UK plug into a nearby mains socket – there's no complex wiring needed.
  • Before its first use, give the steel surface a quick wipe with a clean, damp, food-safe cloth.

Keeping It Going

  • After each use, wait for it to cool and  wipe away any chocolate residue with a soft, damp cloth.
  • Never use abrasive scourers or harsh chemicals, as they can damage the surface.
  • This unit is not submersible. Never immerse it in water or place it in a dishwasher.
  • Regularly check the power cord for any signs of wear or damage to ensure continued safe operation.

Buying Guide: Choosing the Right Chocolate Equipment

Not sure what you need to perfect your process? When you're looking for a chocolate vibrating table for tempering or other accessories, here are a few things to keep in mind.

Compatibility is Key

Always double-check that the accessory is designed to work with your specific model of tempering machine. A perfect fit ensures seamless operation.

Identify Your Goal

What's your biggest challenge? If it's air bubbles and  maintaining temperature, a heated vibrating table for chocolatiers is exactly what you need.

Measure Your Space

Professional equipment can take up valuable counter space. Check the dimensions to ensure it fits comfortably within your kitchen's layout.

Consider Cleaning

Look for smooth, non-porous materials like stainless steel. The easier it is to clean, the more time you save and  the better your food hygiene.

Factor in Functionality

Does it just vibrate, or does it have other features? A heated surface is a crucial feature that prevents chocolate from falling out of temper as you work.

See all ICB Technologies Spare Parts

Frequently Asked Questions

Q: Is this a standalone machine?

A: No, this is a dedicated accessory designed to work exclusively with the ICB Technologies Chocotemper 11kg Tempering Machine (SKU HU032).

Q: Can I adjust the intensity of the vibration?

A: This model features a single, optimised vibration setting that has been expertly calibrated for removing air bubbles from chocolate without being too aggressive.

Q: Is the temperature of the heated surface adjustable?

A: The table is heated to a consistent, gentle temperature designed to maintain the chocolate's temper, not to heat or melt it. It is not a variable temperature control unit.

Q: How do I clean the table after use?

A: Once cool, simply wipe the steel surface with a soft, damp, food-safe cloth. Never submerge the unit in water or use abrasive cleaning pads.

Q: What is the main purpose of this machine?

A: Its primary purpose is to remove air bubbles from liquid chocolate in moulds, which results in a denser, glossier, and  more professional final product.

Q: Is it very noisy during operation?

A: It produces a low, consistent hum from the vibration motor, which is normal for this type of equipment and not disruptive in a commercial kitchen environment.

Q: What is the table's surface made from?

A: The unit is constructed from high-quality, durable steel, which is hygienic, easy to clean, and  built for professional use.

Q: Will this work with any chocolate mould?

A: Yes, it is designed to vibrate standard polycarbonate and  silicone chocolate moulds effectively.

What Customers Are Saying

"An absolute must-have if you own the Chocotemper 11kg. The difference in the final product is night and  day. No more bubbles!"

Chloe R. – Dessert Bar, Bristol

"Solidly built and  does exactly what it says on the tin. It's a bit of an investment, but completely worth it for the quality it produces."

Mark T. – Patisserie, Manchester

"Our chocolate bars have never looked so glossy! This machine is a quiet workhorse that has made a huge difference to our daily production."

Isabelle D. – Artisan Chocolatier, Edinburgh

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The ICB Advantage: Precision Engineering for Perfect Confections

With ICB Technologies, you're investing in more than just a machine; you're investing in Italian-made precision trusted by pastry chefs and  chocolatiers across the globe. This vibrating table isn't a generic add-on; it's a purpose-built tool born from a deep understanding of the science behind chocolate. The long-term value lies in its unwavering consistency. Batch after batch, every bar, bonbon, and  coating will have that same professional sheen and  satisfying snap. This level of reliability drastically reduces product waste from failed tempers or imperfections, saves countless hours of manual labour, and  ultimately helps build your brand's reputation for exceptional quality. It’s an investment in flawless, repeatable results that pays for itself through enhanced efficiency and  delighted customers.

Why Heated Vibration is a Chocolatier's Best Friend

Ever wondered why simply vibrating chocolate isn't always enough? While vibration is brilliant for shaking out air bubbles, it can also cause the chocolate to cool down too quickly, especially around the edges of the mould. This risks losing that perfect, delicate temper you worked so hard to achieve. The heated surface on this ICB Technologies table solves that problem brilliantly.

Think of it like trying to smooth out cold, thick honey versus warm, runny honey. The gentle, consistent warmth from the table keeps the chocolate in its ideal fluid state. This allows the vibrations to work their magic far more effectively, coaxing out even the most stubborn micro-bubbles while ensuring the chocolate's crystalline structure remains stable. It's this clever combination that delivers a flawless, glossy finish with a sharp snap, every single time.

Who Should Buy This?

  • Artisan Chocolatiers

    Achieve that perfect professional snap and  sheen that makes your boutique creations stand out from the crowd.

  • Patisseries & Cake Shops

    Ensure flawlessly smooth chocolate coatings for cakes, pastries, and  delicate decorations every single time.

  • High-End Hotel Kitchens

    Elevate your dessert menu with consistently perfect chocolate work for petit fours and  signature guest experiences.

  • Gourmet Food Producers

    Perfect for small-batch production of chocolate bars, guaranteeing a bubble-free, premium commercial product.

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