Omar -
I think the better way to answer the question is, "You don't get what you don't pay for." While Pomati machines may be more budget-friendly than Selmi's (and FBM is in between) you need to ask why that is the case. What are the reasons for the differences in pricing?
Having looked closely at a T5 on a trip to Europe a while ago, one question I know to ask is about build quality. What are the materials used and how does the machine feel? This is far more important than how does the machine look. Many people buy the machine thinking that the looks are important ... but when the machine is in the kitchen and covered with chocolate during a long work day, looks actually are not that important!
Build quality also applies to what is inside the machine - the workmanship and materials and approach to the art and science of tempering. Here, the small details make a large difference. For example, where are the temperature sensors located? I can tell you that you want the sensor measuring the temperature of the tempered chocolate as close to the point that the chocolate is being used as possible. If the sensor is halfway up the cooling/tempering auger the machine is not measuring the temperature accurately.
Another example: I recently learned the importance of the relative size of the core of the screw pump auger to the size of the tempering pipe. If the diameter of the core is wide (compared with the diameter of the pipe) then the machine can do a better job of developing crystals in the chocolate because there is more contact between the chocolate and the cooled surface of the pipe. However, this reduces the volume of flow of chocolate. You can increase the flow by reducing the diameter of the core of the auger, but this reduces the quality of crystal formation - which is what tempering chocolate is all about.
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clay - http://www.thechocolatelife.com/clay/