From what I have heard - when you buy Pomati you don't get what you don't pay for. They are inexpensive -- and there are reasons. If you take a close look at the materials and quality of component selection you might be surprised at what you (don't) see.
That said ... in general, the rule of thumb you can use is that the maximum hourly production rate for a continuous tempering machine is roughly 3x the capacity of the working bowl. This assumes that you replace the chocolate you take out of the bowl in a way that does not interrupt the tempering cycle at any time. So, with a 5k working bowl you could expect to get up to 15kg/hr tempering capacity. This is a theoretical figure based mostly on the the rate of flow of chocolate. If you were to empty the bowl by one-third and then put unmelted chocolate pieces into the bowl it could take easily take 15-30 minutes for the machine to come back into temper.
Next, how long it takes to go from melted state to being in temper depends on the rate of flow as well as the difference between the melting point set in the bowl and the temper set point. So - it's going to take longer when the melt point is 50C and and the tempering point is 29C than when the melt point is 46C and the temper point is 32C. There are other things to take into consideration including the heating and cooling capacity of the respective systems. Looking at the wattage, the T5's heating and cooling capacity is not all that high, which leads me to believe it might take longer than with other company's models. But, rule of thumb from melted to tempered suggests that it should be 15-20 minutes.
Reviewing some of Anna's challenges with getting her T5 to work consistently there are two issues I can see without having to open the T5 up:
1) The length of the tempering pipe looks to be very short. This means that the chocolate is not in the pipe for very long. This can lead to inconsistent and incomplete crystal creation and mixing. This is, IMO, a critical design flaw when coupled with what appears to be a low-capacity cooling system.
2) The temperature probe is in the wrong place, so it's measuring the temperature of the chocolate in the wrong place. This is going to affect the feedback loop that governs the tempering cycle (and not in a good way, IMO).
All that said. The T5 is inexpensive. It might work for you, but it might not.
clay - http://www.thechocolatelife.com/clay/