Thanks for the referral Clay!

Virgilio -

Thanks for letting me know about the use of pumps, I did not know this about the smaller machines. I did take a quick look at the Selmi site and it looks like the Plus is not on offer any more (the Plus EX is). There is no indication what the One uses to transport the chocolate.

(but they are still not tabletop machines)

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@DiscoverChoc

updated by @clay: 04/19/17 08:47:21

Clay, not to contradict you but the Selmi plus I have uses a pump not an auger.

The Plus EX models are augers. Anyway... just wanted to help.

Virgilio -

Tony specifically mentioned that he was NOT interested in an auger-based machine, which the Selmis are.

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@DiscoverChoc

Brian or Sean at Tomric can guide you with a small selmi one or plus machine. I have one with a depositing head to fill our praline molds but when needed I adjusted it to use flexible tube and deposit onto our bar molds.

Call me if you wish to discuss it.

438-837-0836

Virgil

chocoStyle.ca

Peppy Pumper

(site requires latest version of Flash Player which I did not download):

http://wahlpumps.wix.com/metering-pumps#!peppy-pumper

Contact Dave Wahl ( wahlnuts (at) msn (dot) com

There are a bunch of videos on YouTube - and Dave can talk to you about creating something for your custom mold configuration.

:: Clay

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@DiscoverChoc

updated by @clay: 04/19/17 08:46:56

Hello, I am looking for a practical easy to clean tabletop chocolate depositor station with accurate dosage with the option to mount a custom depositor head that fit my custom molds. My ideal machine will be something similar to the below machine from Selmi:

http://shop.tomric.com/Product/A-1365/Selmi_Mold_Filling_Injection_Machine.aspx

I would like to use the depositing station for chocolate bars and and not for filling. (I am not interested in an auger based machine) with a big tank like to regular selmi machine. I need something very practical to clean and change chocolate types many times a day. I would like it to have a hopper or small tank around 10 kg or 20 lbs.

I contacted Tomric to purchase the Selmi machine as this looks like to perfect solution to me; however, Tomric mentioned to me that this is not suitable for chocolate and it could knock off the temper as this is only suitable for praline and ganache that have heating range (close to  35 -37 C or high 90's or 100 degree F) which is higher than chocolate tempering and if I disabled the heat switch the chocolate will crystallize and block the depositor head.

Does anyone happen to know about/worked with similar product or I have to go completely custom?

Thanks! 

updated by @tonny: 04/07/25 13:00:14