Guitar Cutter.. Which one to Purchase ?
Posted in: Opinion
If you go to tcfsales.com you can see the Dedy products. We have one and like it a lot. Not cheap but good.
We have one and Dianne uses it often. The one issue is cooling like Edward mentioned. We too had gotten a number of requests and we cannot keep them in the shop. It's a good stop gap solution to see if they really want the product enough to warrant a bigger unit.
I have a welding buddy who says he can put one together with alum. but I have to say, the one Clay shows is very interesting. The only downside I see is the required footprint. It's a manual version of what SG is selling for 6500.00. The wheels are turning......
Thank you for your great response. I've been away from the site for a few days hand dipping. LOL. Your last paragraph is exactly where we are at out shop. We currently have three Hilliards (Papa bear, Momma Bear and Baby Bear or Little Dipper) and have worked through the tempering issues with them. Jim @ Hilliards has been a great help with that. We too are dreaming of a Selmi under the Christmas Tree but don't expect one. We are hanging in there with production, but are at the point where we need an enrober to get to the next level. As I mentioned we looked at the Perfect Enrober in Philly, we looked at the Hilliard's 6" coater and at other options. We don't have the capital to just order a Selmi, but we need to look at all options to bridge the gap. That is why your response was so helpful. We know that any machine takes time to learn and tweak to fit our needs. We are doing molded, truffles, hard ganaches, etc, so we need a well rounded machine. I had also heard the negative comments about the wheel and over-crystalization so it was good to hear that with a little practice and patience it works fine.
You gave me much info so now I have another potential option. Will see if there are any used enrobers out there. Wish us luck.
Again, many thanks for all of your time .
I'm dreaming of a Selmi with Enrober. Our business is growing to the point that it may shift from a dream to a necessity. The question I have for you is about your Perfect Enrober. We looked at it in Philly last year. You mentioned that it is a good entry level enrober. Why? BTW.We are currently using Hillard's and hand dipping.
We just opened our shop in March of 2010 and one of the reasons why was because we needed to find a facility with a grease trap (County Code).
We have been told by another chef to run a pan of boiling hot water down the drain once every few days. Hope it helps.
Not sure if I'll be of much help, but here are my thoughts. We opened our shop in March and are currently using 3 Hilliard machines. We bought them used and sent them back to be refurbished last year. They are doing a fine job, but they are not a Selmi. We have looked at and drooled over the Selmi for sometime now and once we can afford one we will purchase it. We have heard from several other chocolatier's that the Selmi keeps temper extremely well, can switch chocolate relatively easily and has a small footprint. The enrober is what we are really looking for because the production boost of the Selmiversus the Hilliard system is like night and day. Also the enrober is a quick dis-connect and can be stored in a small space in the upright position. I have not used a JKV but I have heard that they are harder to clean and that the wheel can sometime be problematic. Again, that is second hand info. Last, the Selmi has very good service and support where we have heard not so good reports on JKV. That's my two cents worth. Like you, would love to hear from others.
Just saw thisdiscussion and had to contact you.
My wife and I have just opened our chocolate shop in Arizona and were looking to bring in some cocoa pods for display. If possible could you relay the info on the company you used. I don't see any contact information on Jeff's response.
Any suggestions from you will also be great as you just went through the process.