pcm
Novice
Posts: 75
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Post by pcm on May 31, 2011 17:38:20 GMT -5
Hi, I am thinking of dropping some cash on a tempering machine and would love some input. I am hoping to process 100lbs per week and put that into bars and blocks. I am looking at the Selmi Color, Cacaocucina has one, packint has one, I saw another american company that made one but I can't remember who they were. This is such a huge investment, I would really love some input from anyone who has it to give. Thank you, pcm
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Post by cheebs on May 31, 2011 19:25:15 GMT -5
Are bars and blocks your only requirement? No shell moulding or other precision stuff? If so, a Selmi seems like massive overkill. A 50-lb Savage with dosing pump would run you new ~$9k.
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pcm
Novice
Posts: 75
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Post by pcm on May 31, 2011 22:57:26 GMT -5
That is who I was thinking of, Savage Bros. Are they nice machines? Thanks
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Post by cheebs on May 31, 2011 23:49:04 GMT -5
That is who I was thinking of, Savage Bros. Are they nice machines? Thanks Yes, extremely dependable and the dosing pump is great for doing bar runs. I own one and will soon be getting another. As the business grows the plan is to have three, one for each chocolate type. Only consideration is it needs a water source and drain.
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Post by oaxacalote on Jun 1, 2011 5:30:29 GMT -5
Timely question, we're looking at tempering units, as well. Can the dosing pump handle inclusions such as nibs?
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Post by cheebs on Jun 1, 2011 8:54:18 GMT -5
Timely question, we're looking at tempering units, as well. Can the dosing pump handle inclusions such as nibs? I don't see why not as long as they're small enough to pass through all the openings. For inclusion bars we put the nibs or other inclusions at the bottom of the mold and then pour the chocolate over the inclusions with a syringe in a serpentine pattern so all inclusions are touching the chocolate. Then we vibrate until the largest possible amount of bubbles is eliminated. Works good so far, but as volume grows we'll try mixing them in and shooting them from the Savage.
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Post by itsallaroundyou on Jun 1, 2011 11:07:14 GMT -5
I'm pretty sure Savage makes equipment for filling pies, etc, so I'm sure they make something to accommodate inclusions in chocolate.
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Post by oaxacalote on Jun 2, 2011 0:29:18 GMT -5
We use some unique inclusions. Currently we're batch tempering and stirring in, then pouring from pastry bags. But we'll need a solution that can scale up soon. Syringes sound like an elegant but time consuming solution - not sure we can get away with doing that in terms of cost. Saw recently that the Selmi requires inclusions to be <2mm. I'll contact Savage to see what their specs are. Thanks for the tips, choco-compañeros!
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Post by ChocolateFish on Jun 3, 2011 4:49:51 GMT -5
<a bit late but>
Exactly what model of the Savage bro's are you guys using?
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Post by cheebs on Jun 3, 2011 13:26:29 GMT -5
<a bit late but> Exactly what model of the Savage bro's are you guys using? Their 50-lb tempering kettle. Mine has the metered dosing pump attachment.
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Post by mephisto on Jun 11, 2011 15:46:42 GMT -5
Has anybody tried doing batches as small as 10 lbs in the savage?
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Post by marieecprgcoord on Oct 30, 2011 19:51:33 GMT -5
Our Ecole Chocolat graduates have been posting their experiences with their tempering machines in our Tempering Machine forum which is also open to the public. We thought you might like to know about the existence of this very specific forum. Our graduates find useful information here about various Tempering Machines to help them make decisions about purchasing equipment. Also we’d love to have you share your experiences by simply logging in using the instructions on the Forum header. We never use that login list for anything other than the forum so there are no worries that you will receive any other information from us. Check it out at www.ecolechocolat.com see the link to the Chocolate Tempering Machine Forum under Resources in the top of the right column menu. Marie, Program Coordinator Ecole Chocolat
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Post by Brad on Oct 31, 2011 2:26:28 GMT -5
I have several types of tempering machines, including 2 of the Savage 50lb machines. You can't temper small amounts in the savage machines because the thermocouple that measures chocolate temperature is about 1/3 up the side of the machine. It does a great job, and we pour our bars right from the guillotine valve. We've made tens of thousands of them perfectly in the past 3 years without the dosing pump. With a little practice you can pour exactly the amount of chocolate you need without having to scrape the molds.
I also own several Pavoni Mini-Temper machines, 6 ACMC tempering machines, and a Rev II. The Rev II sucks. The ACMC motors all burned out TWICE. I have purchased new motors for all of the ACMC machines from a third party, and while they are a bit noisier, they don't blow up like the ones ACMC uses.
The Pavoni Mini Tempers work well, but have also had motor issues with them too.
The only machines that have been rock solid 24/7 for 3 years are the Savage machines, but they aren't really for working with chocolate such as the others are.
IMPORTANT NOTE: I read somewhere that incandescent light bulbs will not be produced anymore after next year. Both the ACMC and Pavoni Mini Tempers rely on these bulbs as a heat source. I wonder what they're going to do to retrofit old machines when the bulbs can't be purchased any longer in North America.
Cheers Brad
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Post by cocoaffee on Oct 31, 2011 21:36:49 GMT -5
can any one provide more information or review of the chcocolate electronique temper? compared to rev 2 Thankyou
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Post by Brad on Nov 1, 2011 1:41:09 GMT -5
I went and took a look. All it looks like is a Rev II, rebranded for sale in Europe. Everything seems identical.
The biggest challenge with the Rev II, is that the lowest "cooling temperature" doesn't go low enough in dry climates for adequate crystalization. I always had to "fool" the computer on my Rev II, hand temper to the temperature I needed, and then use the machine to heat it up, and keep the temperature at a steady working number.
Personally I would buy one if I were playing with chocolate as a hobby at home, but NEVER for any type of venture that I hope to make money at. EVER EVER EVER....
Hope that helps. Brad
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