Hot Chocolate Machines

Hot Chocolate Machines give you a fast, consistent way to serve rich, creamy hot chocolate in busy commercial settings. This range includes countertop hot chocolate dispensers, instant hot chocolate machines, heated chocolate fountains and branded heated dispensers. Ideal for cafes, restaurants, hotels, bars and self-service areas, they keep chocolate at the perfect serving temperature and texture. Robust construction and simple controls help you maintain hygiene, speed of service and a premium drinks offer all day long.

• Countertop hot chocolate dispensers with built-in heating and gentle agitation to keep drinks smooth and ready to pour.
• Instant hot chocolate machines for high-volume self-service or staff service, ideal for canteens, forecourts and busy cafes.
• Heated chocolate fountains and dispensers for desserts, toppings and eye-catching front-of-house displays.
• Adjustable temperature and portion controls to fine-tune serving heat and drink size for different customers.
• Durable, commercial-grade construction designed to withstand continuous use in professional hospitality environments.
• Compact footprints to maximise counter space while expanding your hot beverage and dessert menu.

How to choose the right Hot Chocolate Machines

• Consider your daily drink volume and peak times to decide between a small dispenser for occasional use or a high-capacity instant machine for constant demand.
• Measure available counter space and check power requirements to ensure the unit fits comfortably into your existing beverage station.
• Decide if you need a simple dispenser for staff use, a self-service instant machine, or a chocolate fountain for front-of-house presentation.
• Look at tank capacity, refill access and speed of heating so staff can keep up with orders during busy periods.
• Check controls for adjustable temperature and portion size to match your menu, cup sizes and customer preferences.
• Review build quality, warranty and brand reputation to ensure reliable performance in Irish commercial environments.

Care and maintenance

• Empty and clean tanks, taps and drip trays daily, following the manufacturer instructions to prevent build-up and maintain hygiene.
• Use food-safe, non-abrasive cleaners on all contact surfaces to protect coatings and avoid tainting flavours.
• Regularly inspect seals, gaskets and taps for wear or leaks and replace parts promptly to prevent downtime.
• Descale heating components as recommended, especially in hard water areas, to maintain heating efficiency and extend lifespan.
• Allow machines to cool before disassembly and reassembly, ensuring all parts are correctly fitted before switching back on.
• Store machines in a dry, well-ventilated area and keep power cables and controls protected from spills.

Pair your hot chocolate equipment with our coffee machines, water boilers and barware to build a complete hot beverage station.

Need help choosing? Call Caterboss on (01) 687 5772.