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Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type


I am sure, this question might have been discussed many number of times. However, every customer has got it's own requirement.

Our 1st concern is: Machine should be Good in Working, Should be Easy to Handle, Operate, Clean and Should give best results.

Our 2nd important concern is: Machine should have longer durability for all parts. There should be a good Technical Support when required, Quick and Reasonably Priced parts. I don't know if i should focus on this or not.

Our 3rd concern is: Machine Accessories.

Budget $10000

We would like to know which machine we should go with:

Selmi One / Color Ex

FBM Compatta

Gami T260

Selmi Plus or Selmi Plus Ex (Only because of enrobber attachment)

Wheel Machines (say Mol D'art or Bacon USA or any other)

I have mentioned Selmi Plus only because of enrobber attachment. Otherwise i believe above mentioned FBM and Gami support enrobber attachments for the above models

I am simply confuse as which machine i should go with. We believe at a cost of $10000 we can only get automatic tempering machine with a capacity of around 10-15kg. Further some machine may not offer enrobber attachment which may be required in the future.

I have mentioned Selmi Plus and Ex above because they offer enrobber attachments from this machine onwards. In case, users recommend this, we can think of increasing the budget or the other way out is to buy small machine initially and then to go with a bigger capacity one once the business is established and good operations are there.

Looking for urgent replies from users.

Company owners / Distributors please don't participate in this forum.

Tags: chocolate, machine, machines, tempering

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Still waiting for replies from chocolatier.

As far as my research goes, i believe only price is the factor between all these machines without taking into consideration the accessories. Rest all these machines are the same.

I am inclined towards FBM as it can support accessories. However, Selmi and Pomati looks more professional but they can't support enrober. However, enrober is not my requirement initially. So don't know whether i should buy FBM which supports enrober or buy a second machine later to get enrober equipment.

Hi Sam, 

it seems that i'm on CHocolate life at the same time as you!

That Selmi machine are more..."beautiful" no doubts about it! the design is incredible!

Not sure about Pomati, never worked with..

Definitely they use the same concept, but the technology behind is complex and each of them have their own style. I have read in this forum that if a Selmi breaks (seldom)  it is a lot of "computerized" things to change... The Fbm is more user friendly for maintenance, it is more mechanical orientated rather than sensor etc. (i apologize if i say something not 100%  true, as i haven't taken a part a one would allow me) 

Still all of them are made in Italy so i'm glad ( as italian)  if you choose one of them.

I can only talk about experience:

When we bought the Unica from FBM, we got it with pneumatic depositor (the most amazing invention!) and with  "the shower" accessory  that allows you to do one mold (3 bars) in one single shot, but also chocolate drops and chocolate sticks.

Shipping is a big expense, i suggest you to consider if in less than 2-3 years you will need the enrober or not: things in business can change fast!

Like you, we thought that the enrober was not necessary at that time, but 2 months later i had to decline a biiiig contract because i couldn't do "enrobing" work!

Now we are in process of ordering another Unica and a Compatta BOTH with enrober, makes our life easier and we can increase our range of product to satisfy more clients. 

We are going to do a product that has 2 coatings (dark and white) and we can (with the 2 enrober) finish the product in half of the time: out of the white..straight into the dark... No waiting time! 

My opinion: the 3 companies make excellent machinery, I have chosen FBM for many reason. you should get what you think will make you happy working with it every day...

Cheers, keep us updated! 

What kind of maintenance is required for FBM machine? For how long have you been using?

Haven't seen replies from people using Selmi or Pomati..

"Definitely they use the same concept, but the technology behind is complex and each of them have their own style. I have read in this forum that if a Selmi breaks (seldom)  it is a lot of "computerized" things to change..."

This makes those machines more superior than FBM machines.


i had a look at this tread: the only other person that has reply to you has been someone that want to sell you their machine without telling you why they want to get rid of it.

Usually the sale reps of all the company would have put their long emails about how good their product is!

Maybe others do not take the time to help you with your decision....

i'm here to put my 2 cents of experience with a machine i use, it is  just a genuine comment as what i believe this forum is about: sharing information and help each other.

We had bought the FBM just a year ago. After 6 months of perfect working condition i started to get "itchy" and  in collaboration with the Engineering dept. of FBM i have modified certain  parameter of the machine just because i'm a crazy guy that like to bring a machine over the limit.... i like racing and because i do not have time to do track racing with my motor bike, i race everything else ;-)


every now and then i blow with compressed air the elements, the cooling system and check that all the electrical connection are tight (if you understand engineering a bit you will know that electricity "vibrate" and heat expand /contract cabling so something, sometimes could get loose) 

I check once a month that the cooling liquid is on level; i put a protective sheet on the computer board so it doesn't get dirty. That's all.

I guess if you have a car you do check tires and oil every now and then, no?

Compare to the others, i believe that replacing a -easy to find- temperature prob. is way easier to replace a computer transistor or an electronic board..

The concept is the same tempering concept for every one: a melting pot; a spiral that brings the chocolate up, a cooling system and a control system.... HOW they do it is very different. i can only tell you that the FBM ones suit me 110% otherwise i would be very stupid to buy another 2 and planning to buy their cooling  tunnel (Custom made to my specs) as well in 1 years time. 

Then as i said,  you can buy a red Ferrari and be happy, i would choose a 911..... 


every now and then i blow with compressed air the elements, the cooling system and check that all the electrical connection are tight (if you understand engineering a bit you will know that electricity "vibrate" and heat expand /contract cabling so something, sometimes could get loose)

I had asked these questions with Pomati and Selmi and they wrote - Machine is maintenance free and infact Pomati even wrote, they have never got any complaint related to machine break down

C'mon Sam,
you have asked the sale reps NOT a Chocolatier that has bought the machine... Compare apples with apples before you make assumptions.
Of course someone that want to SELL will never say something you do not want to hear! Ask them if you can shower with the machine and they will say YES, of course!!
i'm not making money out of it, so you rather should ask FBM importer in your country...
You are taking my word and twisting it, by JUST using parts of the discussion making it sound bad and giving FBM a bad name, this is not fair to a excellent and world leading company and to me that has taken the time to respond to your request of help.
It also defeat the point of The ChocolateLife forum about transparency and real
-chocolate-life experiences.
If you believe that machinery (mechanical equipment) are maintenance free, do so. i believe in Father Christmas.
I never complained about FBM neither.
i can call them now and they will answer the phone. 2 years have past and i still haven't received a quote from Selmi.
But this is my story. not yours..

On the other hand i will not post any other comment to any request of yours.
There is a non written rule to say in this forum (but i guess is the same in real life), at least, "thank you for helping me taking a decision and/or sharing your experience about something". So far you have done the opposite.
Good bye and i wish you the best success with WHATEVER machine you buy.

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

Hi Tom,

my apologies in regards to the discussion, it wasn't meant at all as offensive but merely as a "joke".

We (Tom and i) have been in contact because we want to buy one of Selmi machines and i wouldn't contact you if would think that sale rep are all bad. You are actually the first one from Selmi contacting me so fast!

Just to go back into the topic to clarify with Tom (not with Sam): the OP asked chocolatiers to give their opinion and then he was using my story, my experience to make FBM sound a poor machine. I found it frustrating from Sam to twist peoples word.  So far, i have been the only chocolate maker to answer to his request of help, and i never seen  a thank you for participating, rather turning my words around.

I participate to Chocolatelife forum because i give and learn things not to accuse or being accused.

I find my self very good with  FBM, but as i said to Sam: Selmi, Pomati, Gami FBM: i can only be happy because are machines of Italian technology.

I hope it clarify that i have anything against any business,



I don't see comments from anyone about any other machines...

Before things go on much further, I want to ask people to take a step back.

The original poster (OP, Sam) asked for input from users of various continuous tempering machines about their experiences. Antonino has done a good job of responding on topic to the question. Sam did not ask for people to offer to sell him used machines and specifically asked that manufacturers or reps get involved in the conversation.

In reading the conversation, it seems clear to me that there are definite misunderstandings about what's being said and some things are being taken too literally - things that are clearly jokes to someone whose first language is English (i.e., the shower reference with respect to what sales people will say to make a sale) are not obvious to someone whose first language is not.

Sam - Antonino makes many legitimate points as someone who works with a specific brand of continuous tempering machine on a daily basis. Preventive maintenance is something that many people overlook. Spending a few minutes once a month checking electrical connections, cleaning things off, covering the electronics board to protect them from dust or chocolate, and checking fluid levels is a real good thing to do on any piece of machinery - especially one you depend on. You do it for your car to extend its life and to reduce the possibility of problems. Doing the same thing for a tempering machine is just a good sense, not an indication that there is something "wrong" with a particular brand of machine. Some cars recommend oil changes every 5000km, others every 8000km, others every 15000km. Some people change the oil every 5000km no matter what the manufacturer says.

Antonino was not entirely clear when he says they all use the same technology. The continuous tempering machines in this class all use basically the same approach to crystallization; using temperature and shear force to induce the desired crystal formation. The differences in the machines is in the details about how they implement the approaches as well as fit and finish of materials and construction.

One company may prefer to take a more mechanical approach (as Antonino says it would be easier for him in South Africa to find a replacement temperature probe than it would for him to try to replace a circuit board so he tends to like FBM's machines). But that says a lot about his attitude towards equipment in general. Some people are more natural tinkerers and want to know how something works and know that they can fix things. They feel better and more in control. Some people will never open the hood of their car or change their oil (or add windscreen wiper fluid) - they just don't even want to know how. They will always call in an expert repair tech no matter how trivial the problem is. One is not necessarily better than the other - they are both different approaches.

There is also the case of local pre-sales support and after purchase support. Antonino expressed his experiences with getting that support from South Africa. Those experiences will be different in Italy, Belgium, the US, and elsewhere.

The one thing I will say about this subject is that I am fielding a lot of calls and e-mails from craft chocolate makers who own Selmis who are having problems with them. Specifically, the issue is with chocolate makers who do not add cocoa butter or lecithin to their chocolates. Their experience is that the pump mechanisms in the Semis (Colors and Pluses, can't talk about Tops) are underpowered and they are having problems getting consistent doses out of the measured depositors. I don't know if this is a problem with other makers' machines but it is certainly something I am looking into.

One more comment. While it's nice to have good industrial design, beauty is only skin deep. You need to look inside at the parts that will be doing the actual work. What is the horsepower of the pumps and motors, for example? Ideally, you want something that is over-engineered and that is operating at less than rated capacity rather than something that is always operating at design limits. And that applies to all machinery, not just tempering machines.

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,


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...

What about this

" Their experience is that the pump mechanisms in the Semis (Colors and Pluses, can't talk about Tops) are underpowered and they are having problems getting consistent doses out of the measured depositors. I don't know if this is a problem with other makers' machines but it is certainly something I am looking into.?"


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