Javier -
I was not far from you last week -- in and around Piura and Lima.
Any "batch" tempering machine, like the Chocovision (including X3210 or Delta) need seed chocolate. This means that in order to temper properly you need already-tempered chocolate. If you are making chocolate bean-to-bar this means that you probably have to table temper the chocolate by hand for at least the first batch.
As you are already tempering by hand, this should not be an issue for you.
As for the difference between the two, it's really a question of how much you need to produce in a day, you match the working bowl capacity to your production. Chocovision offers a baffle that takes the Delta from about 4.25kg to about 8kg, and they also make a larger machine - at about 15kg and I hear there are even larger machines being worked on. With a Rev Delta and the holey baffle you should be able to temper 25kg per day or so.
Hilliards say The Little Dipper can do a max of about 12kg per day.
The difference in capacity could make it easy to choose one over the other.
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
@DiscoverChoc
