Greetings Fellow Chocophiles,
I have recently begun the process of purchasing a Spectra 40 Stone Melanger - http://www.santhausa.com/Spectra%2040%20Melanger%20Speed%20Controll...
Is there anybody out there on the Chocolate Life who has experience using this equipment, or who knows anyone who has?
I am receiving an extremely low level of customer service, and the warranty is very limited on the product, as well as there being no facility in the United States (where I am) to service the melangeur in the event of mechanical problems. On top of this, I have been told I will have to wait several months for the Spectra 40 to ship directly from the manufacturer in India.
With an investment of this nature, my business simply cannot afford for this type of equipment to be anything other than top-notch for many years to come, if not decades. Any advice or information regarding the Spectra 40 Melanger specifically, or Santha in general, is greatly appreciated.
Soon you will be able to visit our new facility in Orange County, Ca. There you will be able to learn everything you need to know about making chocolate, truly from Bean to Bar. The Qzina Institute will open in September, together with the Stephane Treand Art of Pastry School. We will have numerous machines to test, along with a big variety of beans, and other ingredients. We also carry molds, small and large tempering machines, melters, tools, flavors, powders, and all kinds of ingredients for Chocolate, Dessert, and Pastry Professionals. The Institute will have Small Melangers from both Cocoatown and Alchemy, roasters, winnowers, grinders, and even larger (mid size) equipment for more serious production. We are working on having commercial roller refiners and conches for 2012. The idea is to teach customers and enthusiasts everything from how to source the beans, to various production methods, and from there our in house Chocolatier and Pastry Chef Francois Mellet, with assistance from MOF (Best Craftsman of France) Stephane Treand, can teach you how to make incredible top quality truffles, fillings, cakes, pastries, and chocolates. We are not a school, but more of an R&D institute for the industry. We will also display machinery in our showroom from a host of top manufactures, including enrobers, mills, small processing equipment, etc. We also stock most of the top chocolates of the world, from Callebaut to Valhona to Guittard, and many many more, for those wanting to suppliment production. We also have refined liquor, cacao butter, nibs, on and on. Contact us for more information. We are just outfitting our new building now, and hope to be ready in Sept or October. This is a facility like no other in the United States, located minutes from Newport Beach Airport, Irvine Spectrum Mall, and Disneyland (for those who want a side trip), half way between L.A. and San Diego.