Russ -
Given the time of year I generally do not recommend that you try and put a brand new machine with a different technology into production right now. The time you spend to get it integrated into your work flow can lead to production interruptions. You are right to worry about being down at the busiest time of year, but that should not be an issue for a brand new/demo/refurbished machine. Going forward, good preventive maintenance is the issue to keeping the machines in production at the busiest times of the year - something that many people neglect to do.
The challenge I see (and that you neglected to mention in your post) is that your chocolates are sweetened by honey. It's a challenge to temper honey-sweetened chocolate. FBM does have customers who do, but in general it takes larger machines - with longer tempering pipes and greater cooling capacity - to handle this kind of specialty chocolate because of the moisture in the honey, which inhibits crystal formation and spread.
As you may know, I represent FBM, in part because I believe that they are technically superior machines to Selmis. I don't think I have a machine in the US that is kitted out to handle honey-sweetened chocolate reliably. It would require testing and I don't think we could get that done in time to get you into production before Christmas. Because of the way I know that Selmis are built internally, I think that would be no more effective than FBM. The same is true of Gami, Bakon, Pomati and every other company that uses the tempering screw approach.
I'd like to say it was easy, but it's not. If you were working with conventional couverture I have at least one small demo machine (a PRIMA) here in the US (220V, 3-phase power) that I could get to you in a week or so. However, I could not in good faith recommend it for honey-sweetened chocolate without extensive testing.
I know of no measured depositors that attach to your Chocovision machines.
:: Clay
PS. Here's the link to the FBM web site where all of their chocolate machines are listed. The one being used for honey is the Maestria, outfitted with the craft chocolate upgrade and the pneumatic doser. The list price on that machine is about €31,000 which is a lot for 80kg/week of bar production.
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clay - http://www.thechocolatelife.com/clay/