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Selmi EX Professional Chocolate Tempering Machine is a used tempering equipment listing available for GBP 8000. Browse specifications, request seller details, and find similar equipment on Machinery Masters.
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Selmi EX Professional Chocolate Tempering Machine
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Price: £ 8,000
1 x Selmi Professional Chocolate Tempering Machine.
The Selmi Color Ex is a compact chocolate tempering machine designed for tempering and dosing dark, milk and white chocolate. Features include volumetric dosing, adjustable temperature control, recipe storage, an integrated agitator and stainless steel construction.
Manufacturer – Selmi S.r.l.
Model – Color EX.
Date of manufacture – 2025.
Condition – Very good used condition.
Power – Single phase.
Capacity – 12kg
Installed power: 1 kW
Rating: IP65
Dimensions: 380mm long x 850mm wide x 1,470mm high
Weight: 137 kg
Somerset, United Kingdom5,707 km away
Stock Number
MM6462
Machinery Masters View
Typical context for this category of equipment. Always confirm specifics with the seller.
Applications & Use Cases
- Small to medium-scale chocolate production in artisan workshops and patisseries.
- Enrobing and moulding of chocolates, truffles, and confectionery items.
- Producing chocolate decorations and intricate designs.
- Integrating into existing production lines for precise temperature control of chocolate.
Typical Specifications
- Typical capacity
- For this class of equipment, capacities commonly range from 12 kg to 24 kg.
- Power supply
- Units of this type typically operate on a single-phase 230V, 50Hz electrical supply.
- Footprint
- Commonly, these machines have a compact design, suitable for countertop or small-space installation.
- Heating method
- Units typically employ a bain-marie or dry heating system for gentle and consistent chocolate melting.
- Cooling method
- Integrated refrigeration systems are commonly used to achieve precise tempering temperatures.
- Construction material
- Typically, food-grade stainless steel is used for all contact parts and the main chassis.
Frequently Asked Questions
- Its primary function is to melt chocolate and then cool it to specific temperatures to stabilise the cocoa butter crystals. This process ensures the chocolate has a glossy finish, a firm snap, and prevents blooming.
Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.