Professional Tempering Machine Comparison: Chocolate World, FBM, Pomati, Bilait and Pavoni

Choosing the right tempering machine is one of the most consequential equipment decisions for any chocolate professional. The wrong machine creates bottlenecks, inconsistent results, and operating costs that compound over years. This guide compares the professional tempering machines we distribute at Zucchero Canada — Pavoni Italia, Bilait, Pomati, Chocolate World, and FBM Boscolo — based on verified technical specifications, construction quality, and real production capabilities.

Note on Selmi: Selmi is an Italian brand referenced in the industry for comparison. Zucchero Canada does not distribute Selmi — if you are evaluating Selmi alongside our lineup, contact us for a direct technical comparison.

Quick reference: machines we carry

Brand / Model	Capacity	Output/h	Power	Voltage	Best for
Pavoni MiniTemper	3.5 kg	n/a batch	300W	110V standard	Artisan, multi-chocolate, 110V
Bilait Adam K6	6 kg	24 kg/h	1.5 kW	230V dedicated	Continuous, touchscreen, entry pro
Pomati T5	5 kg	15 kg/h	0.4 kW	110V/220V universal	Continuous, 110V, no electrician
Chocolate World CW12	12 kg	45 kg/h	3.1 kW	230V single-phase	Professional artisan, Belgian quality
Chocolate World CW24 DELIGHT	24 kg	90 kg/h	1.0 kW	220V single-phase	Scale-up, single-phase
Chocolate World CW40	40 kg	150+ kg/h	1.6 kW	400V 3-phase*	Semi-industrial, production line
FBM TAO KID	15 kg	varies	3 kW	230V	Bean-to-bar, refining + tempering

*CW40 ships standard 3-phase. Single-phase 220V conversion available on request.

Entry and artisan range (3.5–12 kg)

Pavoni MiniTemper 110V — $3,350 CAD

Technical profile: 3.5 kg capacity, 300W, standard 110V NEMA 5-15 outlet. Dimensions: 420 × 400 × 400 mm, 16 kg. Made in Italy by Pavoni Italia.

Key features: Five fully programmable presets (Pr1–Pr5), each with three customizable temperature stages — melt, crystallize, working. Interchangeable stainless steel bowl allows chocolate type switching without full disassembly. Standard North American outlet, no electrician or dedicated circuit required.

Best application: Artisan chocolatiers working with multiple chocolate types (dark, milk, white), home-based businesses, R&D kitchens, shared production spaces. The right starting machine for most new chocolate businesses in Canada.

Bilait Adam K6 — $9,899 CAD

Technical profile: 6 kg continuous cycle, 24 kg/h output, 1.5 kW, 230V single-phase (NEMA L6-15, 15A dedicated circuit required). Dimensions: 50 × 50 × 80 cm, 67 kg. Made in Italy by Bilait.

Key features: 4.3-inch touchscreen with programmable multi-chocolate profiles, dual-zone heating, integrated refrigeration, dual motors, heated vibrating table, remote control via app (teleassistance). Convertible to compact enrober with optional accessory. 18-month warranty.

Best application: Small professional production needing continuous tempering. Most commercial kitchens already have 230V available. Contact us to confirm electrical requirements before ordering.

Pomati T5 — $11,650 CAD

Technical profile: 5 kg continuous cycle, 15 kg/h output, 0.4 kW, 110V/220V universal (NEMA 5-15 or 6-15). Dimensions: 480 × 450 × 390 mm, 37 kg. Made in Italy by Pomati.

Key features: Double heating circuit (tank + Archimedes screw), backflow discharge for cleaning and color changes, programmable on/off timer, universal voltage (works on standard 110V outlet with no dedicated circuit).

Best application: Small professional production where 230V is not available. If you need continuous tempering and cannot install a dedicated circuit, the T5 is the direct solution.

Chocolate World CW12 (M1200)

Technical profile: 12 kg continuous, 45 kg/h output, 3.1 kW, 230V single-phase. 595 × 480 × 1435 mm, 121 kg. Made in Belgium by Chocolate World.

Key features: Microprocessor with digital display, heated vibrating table (595 × 480 mm) included as standard, foot pedal dosing included as standard, integrated compressor cooling, 2-year warranty. Compatible with M1300A enrobing line.

Energy efficiency: 0.058 kW per kg of capacity — best-in-class for the 12 kg range. 40–50% lower consumption than comparable machines.

Best application: Established artisan chocolatiers, bean-to-bar makers, and pastry shops requiring consistent professional-volume production. The vibrating table and dosing pedal are included — not paid upgrades.

Mid-production range (24 kg)

Chocolate World CW24 DELIGHT (M1250)

Technical profile: 24 kg continuous, 90 kg/h output, 1.0 kW, 220V single-phase. Made in Belgium.

Key features: Same microprocessor controller, dosing pedal, and heated vibrating table as CW12 — all standard. Doubles the CW12's capacity and throughput while staying on single-phase power. Designed for artisan chocolatiers scaling up without committing to 3-phase electrical installation.

Best application: Growing chocolate businesses with consistent wholesale orders or retail production. The growth machine from CW12 without the 3-phase electrician cost.

Semi-industrial range (40 kg+)

Chocolate World CW40 (M1500)

Technical profile: 40 kg continuous, 150+ kg/h output, 1.6 kW, 400V 3-phase standard (single-phase 220V on request). 190 kg. Made in Belgium.

Key features: Stainless steel Archimedes screw pump, microprocessor with digital display, heated vibrating table, dosing pedal, compatible with M1300A enrobing line and M1800 moulding line. Made-to-order (12–16 weeks).

Best application: Established operations supplying retail chains, restaurant networks, or serious wholesale accounts. The entry point for a full production line.

Bean-to-bar: FBM TAO KID

FBM TAO KID Ball Mill

Technical profile: 15 kg capacity, refining to 20–25 microns, 3 kW, touchscreen PLC, reversible screw pump, separate heating/cooling circuits. Made in Italy by FBM Boscolo.

Key features: Combines refining and tempering in one unit. Touchscreen PLC stores and recalls multiple recipes. Handles chocolate mass, gianduja, and nut pastes. Pair with the FBM Ninja Kid cracker/winnower for a complete entry bean-to-bar line.

Best application: Bean-to-bar producers developing single-origin product lines or custom couverture.

Energy efficiency comparison

Machine	Power	Capacity	kW per kg
Pomati T5	0.4 kW	5 kg	0.080
Pavoni MiniTemper	0.3 kW	3.5 kg	0.086
CW24 DELIGHT	1.0 kW	24 kg	0.042
CW12 (M1200)	3.1 kW	12 kg	0.258*
Bilait Adam K6	1.5 kW	6 kg	0.250

*CW12 includes integrated compressor cooling unit which accounts for the higher draw. Actual production running cost depends on duty cycle.

Electrical requirements summary

Machine	Voltage	Plug	Dedicated circuit?
Pavoni MiniTemper	110V	NEMA 5-15 (standard)	No
Pomati T5	110V/220V universal	NEMA 5-15 or 6-15	No (on 110V)
Bilait Adam K6	230V	NEMA L6-15	Yes — 230V dedicated
CW12	230V single-phase	NEMA 6-20	Yes — 230V dedicated
CW24 DELIGHT	220V single-phase	NEMA 6-20	Yes — 220V dedicated
CW40	400V 3-phase*	3-phase inlet	Yes — 3-phase or SP conversion

How to choose

Your situation	Recommended machine
Starting out, multiple chocolate types, 110V only	Pavoni MiniTemper
Continuous production, 110V only	Pomati T5
Continuous production, 230V available	Bilait Adam K6
Professional production, Belgian quality	CW12 or CW24 DELIGHT
Wholesale / retail scale production line	CW40
Bean-to-bar, custom couverture	FBM TAO KID

Not sure which machine fits your production volume or electrical setup? Contact our team — we work with chocolatiers and pastry chefs across Canada and can recommend the right machine for your specific situation.

Browse all tempering machines at Zucchero Canada