Hilliard Little Dipper Chocolate Melting Tempering Unit

Description

Great opportunity to own a professional "Little Dipper" chocolate temperer at a fraction of the price. This unit was purchased used, and saw minimal use before we changed over to a larger capacity temperer. It sat in storage for 10 years, and as such, I cannot verify the current accuracy of the temperature probe or thermostat. When plugged in, the unit's switches work, the bowl rotates, the fan operates, the light bulbs light, and the indicator lights on the panel light up. The thermometer switch will operate--turning on the off the heat as different set points--but the temperatures have not been calibrated or tested for accuracy since before it was put in storage.
Other than now having a digital panel, this unit appears very similar to what is currently being manufactured. Parts are available from the manufacturer. Easy to disassemble and swap out parts as needed. Upgrade it with the digital panel, or purchase for spare parts. Includes cover, which has cracks on the corners.
From the Manufacturer's site: http://www.hilliardschocolate.com/pages/cfEquipment_LittleDipper.cfm
The "Little Dipper" is a pilot plant (laboratory) size version of Hilliard's standard melters. A compact melting and tempering unit, it is designed to process from 1 1/2 pounds to 25 pounds of chocolate per day. Tempering capacity can be greatly increased by pre-melting the chocolate. Even an inexperienced operator can produce exceptional products with little training.
Testing and prep small batches of specialty chocolates
The "Little Dipper" is ideal for preparing test market quantities of chocolates or for small batches of new items. Easy-to-use, it is perfect for coating fresh fruits, nuts and other types of centers as well as standard creams, barks and clusters.
Tempering Capacity:
25 lbs. (12 kg.) per day
Size:
16" x 16" x 17" (41 x 41 x 43 cm)
Weight:
Approximately 45 lbs. (21 kg.).
Electrical Requirements:
120 volts, 400 watts.