I have seen the IMSA equipment in operation during the Salon del Cacao y Chocolate in Lima in 2015 as well as at a customer site in Lima in 2014. I can't recommend it. It looks good and the prices are decent, but there are some serious build quality issues, especially with the cracker/winnower.
Going with the requirement for no DIY ...
I can second Sebastian's recommendation of a Binder oven, especially at the scale you are going to be working at and for the intended purpose. I know for a fact that a Binder FD53 is used for making both the liquor and chocolate samples for the International Cocoa of Excellence Awards. If your budget stretches I would go for the next size up though it's not necessary. There are no special installation issues with this oven that you'd need to consider when using a drum roaster.
As for grinding and refining, at the scale you're talking about I don't see why you need a multi-step process of disc grinder, ball mill, and roll-refiner. Though otherwise expensive, you can get a 12kg/batch melangeur from Kudvic for under US$10,000 with clear lid and their automatic temperature control system.
[ Premier Chocolate Refiners (not the basic grinder) could be used instead of the Kudvic. The batch size is much smaller (about 2kg) but they are very cheap (less than $300 each) and so you could buy a dozen of them and be processing several different recipes at the same time. ]
These melangeurs are not conches, but with some added hot air flow they do a creditable job that is acceptable for your use case scenarios. I have a non-DIY recommendation for airflow for the Premier refiners.
For small batch cracking and winnowing I would recommend the machines from CPS (Commodity Processing Systems) in the UK. There are two winnower sizes, get the large one. Expect to spend about £3000 ($5000) before shipping.
Again at such a small scale and for chocolate for which there is no seed, I can recommend The Chocolate Wave. It's under US$7000 before shipping and can temper 2-3kg of chocolate in a couple of minutes. While you will need to learn how to temper properly (which us a good thing in any event), it's going to be a lot faster in use than a small-batch tempering machine from Chocovision.
I cannot recommend the Pomati T5 for tempering own-made chocolate. The entire cooling system is just too small (compressor capacity and length of the tempering auger) for consistent tempering results for chocolate that is even slightly more viscous than couverture.
While a temper meter like the Tricor is not a bad recommendation, if I recall correctly from talking with their tech guys (and Sebastian please correct me if I am wrong on this), is that it requires having a sample of properly tempered chocolate to compare against. So it's kind of a chicken and egg situation. You can't measure proper temper unless you have properly tempered chocolate to begin with. They do make a machine to measure rheology and that might be interesting.
I also have connections with a refrigeration supply company in the UK (Angel) that offers a 20-pan temperature and humidity–controlled fridge specifically for crystallizing and holding chocolate. It's about £4000 ($6500) before shipping from the UK.
I can help you get quotations and order machines from Kudvic, Chocolate Wave, and Angel Refrigeration. I don't have a connection at Binder or CPS but I can get them for you if you need.
clay - http://www.thechocolatelife.com/clay/
updated by @clay: 04/04/16 01:08:45PM