FOR SALE FULLY AUTOMATIC TEMPERING MACHINE 20KG CHOCOLUTION BAKON USA
Posted in: Classifieds
No, thank you.
No, thank you.
Letting the equipment supplier know is exactly where I am. I have the option and there are no additional costs to purchase one versus the other-which is a positive surprise.
At the place I will be using the equipment access to phase 3 power is available. I anticipate a move in 1-2 years because of location access to shipping options. If I go with 3 phase I will have to make certain the next locale has it.
The details are all an education to me. Is it a different motor that is installed choosing one type over the other or is it the wear and tear on the same motor that distinguishes the choice? If the motor is more robust in a 3 phase why is the single phase more (usually) expensive?
My wife and I closed our chocolate shop here in Michigan (Lindsay Truffler) a couple of years ago. we have a custom made humidity controlled chocolate cabinet that we kept all of our product in that we no longer, nor will ever use. It was $5000 new because of being custom but we will sell it for $500 plus the cost of freight wherever you need to get it shipped to. The dimensions are 36"w x 67"h x30" d. It's heavy and needs to stay upright during shipping. If you are interested, I would be glad to call some places and get some estimates on the shipping costs to your location.
Attached are some images - this is a great deal for a very nice piece of equipment.
If you'd like more pictures, or have any questions, please feel free to reach out to me.
Thanks much for your time,
Do you still have this for sale?
I'd like to ask you more about it. Please contact me at
Would you tell me about your experiences with your Compatta?
Please feel free to contact me at MizChocoBiz@gmail.com
We spoke over the weekend, I left a message at your 707 number this morning. Would like to speak with you further about the FBM?
Hello in California! I sent an email and left a message on your provided phone number. I am looking forward to hearing from you!
I am thinking of enrobers. I am not far from the starting line in my research and experience with these type of machines. There seems to be a pattern or perhaps even a consensus that generally European brands (Italian, German) appear to have the better equipment. I don't know about customer service but I hope that having a US market for their goods would logically require ongoing positive support. If the equipment is of high quality and reliability the good news should be that customer service will not be used as much.
What equipment is of interest to you traveling in the opposite direction?
I am wondering if prices have come down or show any type of pattern on importing machines applicable to
our chocolate businesses? Anyone had recent experiences or observations? Are there sources one can be confident in to
check this out?
Have you sold your Bakon tempering Equipment? If not I would be interested in photos and details.