I missed Nick's mention of 90gr molds and so your math is correct ... but only by assuming you can get every single gram of chocolate out of the machine. In my experience, that is simply not possible, and it is misleading to suggest that it is. This is a situation where your being preciseis misleading. 125 molds, maybe. 130 molds I could even get down with, but exactly 133 molds, sorry.
You explained why someone would not want to empty the bowl - the dosing becomes less accurate as the bowl empties. But there is another, and far better, reason not to empty the bowl that has to do with throughput. Even if Selmi does make an accessory to keep the bowl pressure more constant.
Also, in my experience talking with many owners of Selmi machines, the tempering is rarely perfectand often starts to suffer when the bowl starts emptying during normal production. This is because there is a very small mass of chocolate in the bottom of bowl near the melt point and you are dumping tempered chocolate into the bowl (which can be 10C or more cooler) and there is no chance to melt out all the crystals before it goes through the tempering pipe again. This can lead very quickly to over crystallization. I understand the mechanics and physics of these continuous tempering machines quite well.
And yes, the augers can be removed from FBM machines and they can be washed with water.
And still, Tom, you misunderstand. I can have biases. I don't have to be perfectly neutral about everything (or anything!). I get to have opinions and I get to express them freely. One of the reasons TheChocolateLife now counts nearly 7,500 members in over 140 countries is that I do have opinions, and I do express them. People want to know what I think. Here's one - there's nothing magic in the air or water (or equipment or cocoa beans) that automagically makes chocolate made in Belgium better than chocolate made anywhere else -- just because it comes from Belgium. It's just marketing hype.I think that the small batch bean-to-bar craft chocolate movement is making a lot of the really interesting chocolate in the world right now.
I don't keep it a secret that I sell equipment. I started to sell equipment in part to cover the costs of hosting the site and because I wanted to get out of the business of shipping chocolate bars. It's right up front on the home page of the site that I sell equipment, and what I equipment I sell. There is no hidden agenda and the site does not exist just to sell equipment. I sell Chocovision tempering machines, I've sold Bakon melters, I've sold CocoaTown grinders. I've even sold a couple of Selmi Pluses (through Tomric). More importantly (for me and for ChocolateLife members), FBM worked with me to create a program that made it possible for me offermeaningful discounts on continuous tempering equipment to ChocolateLife members around the world.
And, rest assured, I do my very best to make sure ChocolateLife members are educated about equipment purchases large and small.
clay - http://www.thechocolatelife.com/clay/