SOLD F/S - Used GAMI T400d Tempering Machine + TR300-4 Enrobing/Cooling Tunnel - Oakland

Kristian Salvesen
05/18/17 14:16:01
8 posts

Gami T400e Continuous Tempering machine with 25kg capacity. Machine is equipped with flow-stopping foot pedal, programmable dosing system and heated vibrating table.

Tempering machine is combined with a
Gami TR300-4 Cooling Tunnel with an enrobing attachment.
Cooling Tunnel length is 4 meters
Belt Width is 300mm

Power supply for both machines are: 208V/3-Phase 20Amps

Machines are from 2007

updated by @kristian-salvesen: 06/29/23 16:49:02
05/18/17 22:11:51
20 posts

I'm also in Oakland. Can I come see this?

05/19/17 08:15:05
1 posts

I'm local and interested. Can you contact me at drwallingjr @ with pricing and viewing info.

Kristian Salvesen
05/19/17 10:34:46
8 posts

@paul2 email me at kristian @ and we can set up a time for you to come see it.

05/21/17 17:04:15
5 posts

What is the price for units?

Kristian Salvesen
05/23/17 09:39:10
8 posts

@johnnyd The price is $25,000 OBO for both together


Member Marketplace


kapil jain
kapil jain
kapil jain
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details


@colorchocolate • 7 years ago


Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo


- See more at:

- See more at:

Clay Gordon
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
The 4 Chocolatiers
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.