Need assistance with making bars
There is a lot of melting and tempering machines with a depositor head in the market. I still have few more questions to help you better:
1 - Based on the quantity, I am assuming you are selling your bars directly to your customers (individuals/online customers or smaller specialty retailer) and not via retail stores (major retailer), correct?
If you intend to sell your bars via retail stores you may need a volumetric controled pump and custom depositor for your mold - major retailers usually require weight accuracy and those custom depositors could run you expensive)
2 - Do you MAKE your chocolate (bean to bar) or Purchase Blocks/Discs from 3rd party Chocolate maker and what is the typical batch of chocolate you make/melt on a daily basis (How many Kg) (based on your answer I am assuming you melt 3rd party blocks/discs - correct me If I am wrong)?
3 - What is your budget (range) for the equipment?
PS - A 600 bars daily batch, seems a large quantity of bars to be produced via Microwave Melting/Manual Tempering
updated by @tonny: 11/09/15 05:55:56PM
Are you open to buy new or used? My recommendation is to look for a "used table top fully automatic with depositor":
With a 4K budget you may be able to get a used table top full automatic tempering machine with depositor (Brand new range will be between 5 to 10K)
Here are few examples:
http://www.tcfsales.com/products/659-fbm-AURA-Table-Top-Auto-Tempering-Machine/ (For more information contact Clay Gordon via ChocolateLife)
SEMI AUTO (with depositor)
SEMI AUTO (Mini Wheel)