"....and consider also a melting bowl that would be less narrow but more deep! I mean same bowl capacity but designed less wide (diameter) but deeper...chocolate would be better melted and heated .
Completly agree to what Al wrote."
"Dirke, small tempering machines with enrober are smaller capacity machines. And less expansive machines. Enrober width is 180 mm. Our competitor entrober, on bigger capacity machines, is 200 mm wide. What do you think? When you do enrobe is the…"
"Dirke, what about having a look at the conotnuous tempering machine from FBM?
FBM has been manufacturing machines since 1977, and over the last years has been producing small tempering and enrobing machines.
From the 7 kg bowl capacity tempering…"
unfortunatly I am not so experienced with batch tempering machines. I work in a company that can produce continuous tempering machines.
The main difference is that heating and cooling (in one word: tempering chocolate) are made contemporary,…"
the question is not which is the right tempering machine size but what are you planning to do. I mean: kind of product and/or productivity.
Every machine has its own price, for sure, but, if you want a continuous tempering machine you will…"
need some details more! What are you planning to produce?
5.5 are you reffering to bowl capacity?
We produce (bowl capacity) 4, 7, 12, 12+15, 25, 45, 60 kg tempering machines.
All (except the table top) can have an enrober.
What do you do…"
huhhh....strange question to do to a competitor!
FBM has been manufacturing machines since 1977. There are a lot of differences in the design/idea about the machines.
Maybe boring details for a non-technical person. But to sum up: we are…"