I am selling this item because I will no longer be making Saint-Marc and Sibouste. I always set a 7-minute timer and start working when it goes off. The maximum usage time is 30 minutes, and I unplug the caramelizer when I don't use it for a few minutes. You often see warehouses of Western confectionery shops with many caramelizers that don't heat up, but if used properly, they can be used without any loss of performance. Therefore, it is important not to leave it plugged in. The maximum temperature is probably around 600 degrees Celsius. The photo shows 560°C after about 8 minutes. Thank you. Thank you for looking.