Hi Dirke,
I don't want to enter in sales talk, that's not why I replied to your message.
Just a good advice is to test well the machine for several hours and days and then you can decide which machine is good for your needs (and your future needs). As said speak also with other people and not only the people that the supplier suggest 
All the best
Tom
Hi Dirke,
you can consider a small tempering machine with a small enrober, but what will you do with the machine when you grow your business? Their enrobing quality is not 100% and it limits your growth.
You also need to look at a tempering machine that gives enough chocolate to make a nice double curtain for perfect enrobing.
A second hand can be an option for budget sake, but you can also look into the Tomrics summer sale that has the newest generation of tempering machinery on a very good price. Ask also to Tomrics references on the market, they have put a big number of tempering machinery on the USA market and have a lot of knowledge.
Good luck !
Tom
Hi Ash,
I'm not going to give you too much information.
Just ask people that use machines of a certain brand (not the people the factories tell you to go) and then you will find out which is the best deal (machine)
Good luck !
Tom
Hi Clay and Nick,
First of all my calculation is quiet good. I see that Nicks moulds are 90 gram so I calculated 12000 gram divided by 90 and this is 133,33, sorry I missed the 0,33
why wouldn't you want to empty the bowl? The tempering is perfect, also when the bowl is almost empty. It is correct that you cannot dose exactly the same quantity of chocolate because the tempering screw is not completely filled with chocolate during the transport. The dosing is only perfectly accurate when you have a completely filled bowl and the pressure on the chocolate is perfectly the same all the time. We can have a special accessory where you can perfectly dose nomatter how much chocolate is in the tank, but therefore people can contact me.
I must disagree that you can work also with other automatic tempering machines with inclusions. what will you do with the nuts allergy? The EX systems is possible to open completely and wash the machine completely with water. Kindly confirm if this is also possible to wash the machines with water that you represent Clay.
Working with inclusions was possible with our previous range of machinery, but we did not recommend because really if you cannot open the machine, you cannot wash the machine with water to remove all the inclusions out of the internal system.
I do not want to fight with you Clay, I know you represent another brand and you talk for your business, like everybody does, that's normal but I just think that the people should be informed well before they buy a machine that is a big investment for our customers. I thought from the beginning that this site was the goal. To inform the people very well about all around the chocolate....
Many regards
Tom
Hi Nick,
A color EX is 9900 euro and it has a dosing system and vibrating table, that's not 20.000$
you can mix the inclusions in the machines tank and create 133 tablets per batch in no time. (if you have enough moulds)
If you dose too much chocolate, you can just scrape off the excess of chocolate and let it flow back in the tank.
Tempering screw can be easily removed and the complete system can be washed with water.
regards
Tom
Hi Clay,
I'm sorry, I did not realise that this information was not on the website. in the new generation of the tempering machinery we can put inclusions upto 2-3 mm. we can add 20% inclusions in the tank.
We now also have an automatic moulding line for this so people can create bars, napolitains etc with inclusions. I think that this is big news for the market to share. No more mixing chocolate by hand with the inclusions in a bowl, just put them in the tempering machine and dose....
Regards to you Clay, good to hear you are well !
Tom
Hi Nick,
Our complete range of tempering machines has been upgraded to the 'New Generation' where you can work with inclusions in the chocolate.
http://www.selmi-chocolate.it/eng/tempering/plus-ex.html
Regards
Tom
Hi Sam,
Did you expect a reply on this, because I really don't want to write too much because everybody has to see for themselves but everybody needs to have the correct information I think... It's very clear. The motors are secured until a safe value. If you are using chocolate that is overkristallising because you set a temperature that is too low, the machine will go in security to safe your machine/motor but also to safe you a lot of time for remelting the chocolate and retempering... If customers are standardly working with thicker chocolate, we will talk the customer through how to set more power on the motor and then you can work perfectly.
About the dosing we have created a wonderful system which you can get the information from Tomric, after all we have to say that the machineries are tempering machinery with a dosing function and not a dosing machine that works 100% accurate. Now we have the option to do it 100% accurate, so we put a dosing system as an option on the tempering machine and this works perfectly !
I'm here when people ask me or you can contact me by mail.
Very best regards to all and keep up the work with chocolate...
Tom
haha, now I understand what a joke is ... before leaving this discussion because probably I'm not allowed to answer this, I would like to make you understand that there IS A BIG difference in tempering. There is the tempering with a gas system that is or cold or not cold and a tempering with the water cooling that we apply in our machinery. This system is more expensive because we use a tank with water, we cool this water with a fridge system and we pump around the water in a double jacket around the screw that transports the chocolate. Everybody can visit our company to have a look into this system, our factory is open for visits of our customers and potential customers. We are very open to make the people understand before they invest an important amount of money from their businesses, (Money where people have to work hard for and we understand this very well) If you want to try the machine in the shower before you buy it, you can but I tell you before that this will not work We have hundreds of machines running in the USA and thousands of machinery running worldwide. If you need references, just let me know which country and we will give you the list of references or the person in contact to give you the references.
Thanks all,
Tom
PS : I'm also sorry for my poor English, I'm just a Belgian that is used to speak dutch and french and a little german...
After our contact the last days, this is not nice to read Antonino.... and we will never say that you can shower with a machine, com'on... we are a serious company. sorry that I got into this discussion Sam after your request not to enter this discussion, but we are very transparent and honest.
Tom, export manager from Selmi SRL
Dear All, sorry for my late in the reply, I unfortunately do not have the time to follow this great initiative of Clay every day.
Thanks for loving the Selmi machines... We are happy to build the equipment for the professionals and with new machinery and new innovations all the time we try to make a difference.
About the Selmi One you will see that the tank is rather small. Physically it is possible to put the dosing head on the Selmi One, we have several customers that do this, but the outside nozzles will drip in the corners of the vibrating table, which is not really a problem.
The only real problem is when you want to make shells and turn the mould around to let the excess of chocolate drip out of the mould, because then the chocolate from the dosing head will drip on the back of the mould because there is not enough space. It is not an option to push the pedal to stop the flow of chocolate so long, because inside the machine there is a tempering screw with around the screw cold water that turn for the tempering. If you push your pedal too long, the chocolate in the screw stops and the cold water will cool the chocoalte too much and your nozzle will block. It is also a fact that everytime you push the pedal of the machine you reduce the tempering capacity of the machine because in this way in fact you stop the tempering because for the tempering you need a flow...
For this reason we have on our bigger machines special valves. We are now introducing with Tomric the special 3 way valve with long nozzle to be able to fill spinning moulds and to dose 100% correctly. The standard machines have a dosing system, but we have to be clear that this machine is a tempering machine and not a dosing machine, so it's not 100% accurate... in fact it is but the more chocolate you use from your tank, the less pressure on the chocolate so the weight can differ during the work. With the 3 way valve this problem is solved.
Anyway, now I'm giving probably too much information, you know where to find me if you need anything.
I enclose a picture of the machinery that are ready to be shipped tomorrow in our factory, weekly pick up date of the machinery is on Friday [ Moderator Note: Photo deleted because a photo of boxes of equipment ready to ship is not relevant to the discussion. ]
All the best regards
Tom
To Richard,
Sorry and correct me if I am wrong but I think that Pomati is not the only brand that you represented in the past, isn't it ? It's important to stay credible in the brands (in this case tempering machines) that you represent and it's impossible to change flags regularly.
Good luck
Tom
Dear Devika,
Would it be possible to send me again the mail to t.bauweraerts@selmi-group.it. We have sometimes the problem that mails get into our spam account frequently.
Sorry for the inconvenience caused.
Tom
Dear All,
I notice that Clay has become a reseller for certain machines. A pity because I thought that the creator of 'The Chocolate Life' (which is great) should not take any sides and should only advise correctly on machinery. We invite you to learn about the difference between FBM and Selmi. We invite you in our factory to come and have a look to our machinery that we make. You can also visit our website on www.selmi-group.it where we recently added some videos on other machinery that we make. OUr standard range has always been 4 types of tempering machinery and now we have the EX models. With these models you can was the archimedian screw completely because you can easily take it out. Also the other parts can be washed completely, so no chocolate stays in the system.
If you see a system of removable screw, please ask the seller to do a demonstration on this how easy it is. It is easy to make a removable screw, but with some other brands you need to be a technician to put it back.
I understand that sometimes people do not believe me, because I am the export responsable of the Selmi factory, but I ask them always before to buy, to test first all the features of the machinery very well.
The purchase of machinery in the chocolate business is very important and we are very well aware of this. We are making a lot of tempering machines yearly and we have in the US a great reseller that can give the service after sales locally and they also offer training sessions on the Selmi equipment.
I also want to make the people aware about the small machinery and the enrobing belt. How many chocolates you cover with an enrobing belt on a tempering machine of 7 or 8 kgs and another question is the space where the chocolates are covered and the time before they go on a belt is really short. where is the excess chocolate going in this short period. We think for this investment it's better to work by hand and safe money for a machine that helps you to earn money.
check it out and let me know if you have any further questions.
Regards
Tom Bauweraerts (t.bauweraerts@selmi-group.it)
Wish I could go to Hawaii !!!!
Best regards,
Thanks
Tom
Hi Melanie, hope you are well. We now have a new machine, the Micron, to make chocopaste, hazelnutpaste, pistachepaste etc etc, we can do wonderful things with this machine. It's a ball mill refiner. The video is on our website since a few days. I will be coming to the Philadelphia Candy show in Atlantic City to present all the Selmi machinery at the Tomric booth. Hope to see you there i
We are looking and already have a good success with Hazelnuts, but the machine is a prototype and not yet ready for sales.
Keep looking to our website www.selmi-group.it or join : https://www.facebook.com/SelmiChocolateMachinery
to follow all our news.
If you want to use inclusions, this works with the Selmi EX models with removable screw. We can add pieces up to 2 mm and can mix and do the moulding of tables, eggs, etc. We hope to be on the next Philadelphia Candy show to show you this.
regards and thanks for the comments! Tom
Dear Antonino,
I happed to see your message in this forum. I don't think that you can compare the FBM machines with the Selmi machinery. The tempering in the FBM machine is done totally different than in the FBM machine, which will result in different result after a while work. If you make the investment for an automatic tempering machine, please think twice because we speak about a lot of money. You can send a mail to me on t.bauweraerts@selmi-group.it as I am the export manager of Selmi and I hope to be able to change your mind on this and to let you understand that Selmi is very good and reliable with a very good service worldwide. Thanks, Tom
