Tempering machine Selmi, Pomati, ChocolateWorld, Kadzama,...

[Vojta]

Hello
What continuous tempering machine should I buy?

It is very difficult to find non biased info. Sales persons just dont know. And I dont know chocolatiers who had experience with multiple machines (and can fairly compare)...

 

Personally I worked with Selmi and Pomati, here are my findings.

 

Pomati big plus for ease of emptying with an emptying spout + reverse pumping function (also prevents chocolate to harden inside).

Small pluses, I guess: Night mode can be set with active agitation intervals. You can set the cooling point temperature by yourself (for example 26, 27 °C On the other hand with Selmi you cant set it neither see it).

Big minus: Scraper is not heated (enough) and can not be attached under an angle.

Frustrating minus: Touch display is a step back

Minus (that Selmi might suffer from too?): when I left moulds on the heated vibrating plate for a long time, it melted the chocolate. The whole table gets heated, not just the metal bars.

 

Selmi lacks everything said about Pomati above. Howeve has heated adjustable scraper, buttons. Newer Selmis have removable and washable Archimedes screw. Didn't try it, not sure if it's any useful.

 

I don't have enough experience to value my findings in the long run and would appreciate a little discussion. Also can not compare the longevity, tempering quality etc. In my chocolate bubble everyone uses Selmi though.

 

Bonus Q: for what capacity should I go? 20-30 kg or larger?

Edited Wednesday at 06:50 PM by Vojta
extra info (log)

[pastrygirl]

I have a 12 kg Selmi Color EX, it's 3 years old & I've been really happy with it.  The heater on my vibrating table bars isn't working so I just let the chocolate harden then chip it off later, but when it was working, I wasn't leaving it on the whole time.  It's not necessary while molding.  I do have the removable screw and water cleaning kit but haven't done a cleaning. 

 

As for capacity, Selmis work better when they are fuller because the heater is around the sides of the bowl, not at the bottom.  How many kg of chocolate do you go through in a day?  Are you mostly shelling bonbons or making bars that will use more chocolate at once?

 

My one issue is that the small machine has a small bowl/work area.  I'd probably still drip chocolate on the floor with a larger bowl but I tell myself that I wouldn't