Martellato Guitar Cutter - Changing Strings
Posted in: Tech Help, Tips, Tricks, & Techniques
Will you share your source for the flexible plastic guitar sheets?
Going with an FBM would also get you Clay's expertise, as continuous enrobers must be by nature finicky machines. I do believe that the increased mass of a larger bowl helps to keep bowl temp at the target, especially as less chocolate is typically added to top off. I realize other factors are also in play, from agitation to even where the thermocoupler is located and the temp in the enrobing area.
On the other hand a capacity of 30 kilos is a lot of chocolate for a boutique operation and it's best to keep the bowl on a continuous machine full. It seems that a nice working belt width requires a larger top of the line machine. FBM may be different, and Clay's familiarity with the entire line also means choosing a machine sized to your particular operation.
I would sell my NovaChoc TE3, it has the 10-inch wide enrobing belt as well as a vibrating table. It was Jacques Torres’ machine, used before he went with the larger Sollich line. I’m in it $17,500 plus freight.
This is a continuous temperer, like the Selmi. The TE3 is the current model in the NovaChoc lineup. http://www.novachoc.fr/static/media/uploads/products/TE3%20ang_1.pdf
The Hilliard and Perfect machine mentioned are batch temperers, “quirky”. The continuous tempering makes all the difference, which is why everyone moves to the European machines.
The European machines use three phase refrigeration units for proper crystallization. A phase converter to change your 220v single to three phase runs about $1,200.