Post by realmofcream on Apr 24, 2019 4:40:27 GMT -5
Hi Everyone,
Hesitating so far between:
I'm glad I found this forum, thank you all for the incredible usefull and valuable informations you shared here. I've learned a lot already.
Please let me to ask your help regarding tempering machines. It's time to purchase one, I did my research already, but I feel just stucked a bit and not able to decide.
I run a small business, offer custom orders only at the moments, like weddings, company events, etc and do not keep a stock at all. I make moulded bonbons right now and offer various free from versions as well. I would like to make my work more effective and decided to invest in an automatic continuos tempering machine. I work at home, recently moved to a larger house so finally have the space for growing and buy some machines.
Right now I'm hesitating between Selmi, FBM and Pomati. Picked these, because these three have distributor in the UK. (And there is KeyChoc as well, but they have a 60kg tank capacity machine only, which would be just too large for me.)
What is important fo me:
- not a table top version
- easy to operate
- not a table top version
- easy to operate
- easy to maintenance
- don't need to be fancy looking, much more important what is inside
- don't need the possibility to upgrade with an enrobing belt
- easy to clean
- easy to move to an another room if it's necessary
- possiblility to have it with single phase
I'm thinking of something 8-12kg tank capacity at the moment. The original plan was to buy a small one now and I'll see how it works for me and later can buy a second and larger one, but more I read the more I get confused. Is it possible to use a small one for thicker chocolates as well, like white choc or it won't work properly?
Is it possible to use them with lecithin free couverture as well? Right now I use Valrhona, but thinking about to swith to something else as I offer free-froms and constantly get questions about the soy lecithin.
Do I have to thin the chocolate with cocoa butter if I'll work with a small tempering machine?
Do I have to thin the chocolate with cocoa butter if I'll work with a small tempering machine?
Hesitating so far between:
- Selmi One, 12kg tank, £8400 + £1150 extra for single phase
- FBM Prima, 10kg, £8850 + about £500 extra for single phase
- Pomati T8, 9kg, £6600, and I do not have information yet about the cost of swithing it too single phase
Selmi seems very popular all around the world. I'm just not sure, it's because they have better marketing or this brand really is better then all the others out.
FBM Prima is actually the same amount, but it offers fast chocolate changing optin as well for this price. If I want this function from Selmi, I should buy the Selmi Color Ex, which would cost about £2500 more, than the Selmi One.
As I don't have any experience with automatic tempering machines, just not sure yet do I even need this function? Especially for this money. I can save it for the 2nd machine or even for a refrigerator or so. I had the chance to try a Selmi Plus Ex (plus the enrobing belt, cooling tunnel, etc) on a workshop, seemed great, but this is my only experience with these kind of machines unfortunatelly.
Can you explain please the exact difference between a basic model and a fast chocolate changing model? And between Selmi and the other ones?
And my other concern about Selmi and FBM, that it seems their UK teem don't keep any stock (need to wait for the machine about 3-4 weeks, so I guess they don't keep parts neither) and I'm afraid if something happens with the machine I have to wait for a spare part for ages. Pomati is the only one, who have the machnines in stock.
Gami and Sephra seems to offer budget friendly machines too, or even Chocolate World has a good one, just they don't have any service team here. So I don't dare purchase from them.
There are a lot's of things to consider. I would really appreciate all your help and advices on this. Thank you very much in advance!