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

9 min readFeb 12, 2026Updated Oct 15, 2026

Short answer: choose a professional tempering machine by the kilos of tempered chocolate you need per day and the power supply you have, not by brand. On a 110 V outlet the Pavoni MiniTemper (3 kg) and the Pomati T5 (5 kg, continuous) are the entry points; the Bilait Adam K6 (6 kg, up to 24 kg/h) is the compact machine for daily production; the Chocolate World CW12 (12 kg, 45 kg/h) and CW24 Delight (24 kg, 90 kg/h) and the Pomati SL line (16 to 50 kg) cover artisan to semi-industrial volumes; the CW40 and CW80 anchor a production line. The tables below put every machine we sell side by side with the makers' own figures.

Quick answer: which machine for which production

Your situation	Machine	Price
Starting out, several chocolates a day, standard 110 V outlet	Pavoni MiniTemper 110 V	$3,350.00 CAD
Continuous flow on a tabletop, 110 V	Pomati T5	$11,650.00 CAD
Daily production in a small shop, 230 V, room to add an enrober later	Bilait Adam K6	$10,990.00 CAD
Artisan workshop moulding and dosing all day, single-phase	Chocolate World CW12	$20,299.00 CAD
Growing wholesale volume, 24 kg tank	Chocolate World CW24 Delight	from $23,099.00 CAD
Production line with enrober or moulding line	Chocolate World CW40	from $33,660.00 CAD

View all chocolate tempering machines →

How to read this comparison

Three numbers decide the fit: tank capacity, hourly output and power supply. They are not the same thing, so compare them separately.

Tank capacity is how much chocolate the machine holds at once. It sets how long you can work before topping up.
Hourly output is how much tempered chocolate a continuous machine delivers per hour. Chocolate World publishes it for the CW12 (45 kg/h), CW24 Delight (90 kg/h) and CW40 (150 kg/h); Bilait gives up to 24 kg/h for the Adam K6, and also states that it tempers 20 kg of solid chocolate drops in 4.5 hours. Where a maker does not publish an output, the table says so.
Batch or continuous. The MiniTemper works in batches: Pavoni describes it as a small bench machine that keeps chocolate tempered for hours with customisable programs. The continuous machines (Pomati T5 and up, Bilait, Chocolate World CW range) circulate chocolate with a screw or auger so you can dose and refill while you work.
Power supply. Check voltage and phase before you choose. Some machines run on a standard 110 V outlet in their North American version, others need 220–230 V single-phase or three-phase.

Full comparison: every tempering machine we sell

Figures come from each maker's datasheet, catalogue or website. Where the maker does not publish a figure we either leave the cell empty or show our own product data, marked with an asterisk.

Machine	Tank	Output	Power	Electrical (version we sell)	Price
Pavoni MiniTemper	3 kg (5 L)	Batch	300 W	110 V / 60 Hz	$3,350.00 CAD
Chocolate World Easy Temp	3 kg	Not published	Not published	230 V single-phase	$6,775.00 CAD
FBM Aura	4 kg bowl*	About 10 kg/h*	0.75 kW*	220 V / 60 Hz*	$11,999.00 CAD
Pomati T5	5 kg	Up to 15 kg/h*	0.4 kW	110 V / 60 Hz*	$11,650.00 CAD
Bilait Adam K6	6 kg	Up to 24 kg/h	1.5 kW at full capacity	230 V single-phase	$10,990.00 CAD
Pomati T8	9 kg	Not published	0.7 kW*	220 V / 60 Hz single-phase*	$19,890.00 CAD
Chocolate World CW12	12 kg	45 kg/h	0.7 kW	220 V single-phase	$20,299.00 CAD
Pomati SL16	16 kg	Not published	1 kW	Single- or three-phase*	$22,899.00 CAD
Chocolate World CW24 Delight	24 kg	90 kg/h	1 kW	Three-phase or single-phase 220 V	from $23,099.00 CAD
Pomati SL30	30 kg	Not published	1.6 kW	Single- or three-phase*	$31,550.00 CAD
Chocolate World CW40	40 kg	150 kg/h	1 kW	Three-phase or single-phase 220 V	from $33,660.00 CAD
Pomati SL50	50 kg	Not published	2 kW	Single- or three-phase*	$39,999.00 CAD
Chocolate World CW80	80 kg	On request	1 kW	Three-phase	$43,550.00 CAD

* Zucchero Canada product data for the version we sell; the maker does not publish this figure, or publishes it for a different voltage. Power is the maker's rated power, not your running cost.

Tabletop machines, 3 to 6 kg: five different jobs

All five fit on a bench, but each one solves a different problem. Pick by how you work, not by tank size alone.

Pavoni MiniTemper: the 110 V starting point

A small bench machine with a 5 L (3 kg) bowl and 300 W, in a 110 V / 60 Hz North American version. It has five programmable presets, each with three stages (melt, crystallise, harden), set between 20 and 60°C (68–140°F) in 0.5°C steps. Interchangeable bowls let you switch chocolates without stopping: an extra MiniTemper bowl costs $299.00 CAD. Best for a new business, an R&D bench or a pastry kitchen that tempers small batches of several chocolates.

Chocolate World Easy Temp: 3 kg for bean-to-bar and two-component chocolate

Chocolate World's tabletop machine holds 3 kg, is air-cooled, has a stainless-steel housing and runs on 230 V single-phase. The maker positions it for bean-to-bar and two-component chocolate. Best as a second machine for a special chocolate, or for a maker producing its own couverture in small runs.

FBM Aura: compact continuous tempering with induction heating

The Aura is a tabletop continuous machine with CPU control, thermoelectric induction heating and gas-cooled refrigeration; automatic auger reversal makes changing chocolate types easier. Our product data gives a 4 kg bowl and about 10 kg/h. Best for moulded chocolates, bars and filled pralines where you want continuous flow in the smallest footprint.

Pomati T5: continuous on a standard outlet

Pomati calls the T5 "the smallest desk tempering machine in continuous". It has a 5 kg heated tank, a double heating circuit for tank and Archimedean screw, a removable screw for cleaning and chocolate changes, backflow to discharge the chocolate, programmable on/off and an air-cooled refrigerating unit. Pomati's datasheet lists 240 V with special voltages on request; the version we sell is 110 V / 60 Hz. Best when you want continuous dosing but have no 220–230 V line at the bench.

Bilait Adam K6: the compact production machine

Bilait calls the K6 the most compact machine in its category, for workshops, pastry shops and restaurants starting with chocolate or adding capacity. It tempers 20 kg of solid chocolate drops in 4.5 hours, up to 45 kg a day, manages any type of chocolate automatically and has a night cycle to save energy. Included: heated vibrating table, removable stainless-steel auger and stop & go pedal for dosing; the reversible pump allows a complete cleaning in 10 minutes. Optional: automatic dispensers, an enrober built for the whole Adam line, and a cooling tunnel. It runs on 230 V single-phase. Best when chocolate is a daily product and you plan to enrobe later.

View tabletop tempering machines →

Artisan and small production, 9 to 30 kg

This is where tempering stops being a task and becomes a station. Look at hourly output, dosing and how the machine connects to an enrober.

Pomati T8 (9 kg): continuous machine for small chocolate and pastry laboratories, removable Archimedean screw, double heating circuit, air-cooled refrigeration and heated vibrating table, in a 220 V / 60 Hz version, with an optional 180 mm tilting enrobing belt.
Chocolate World CW12 (12 kg, 45 kg/h): Chocolate World's most compact fully automatic machine, single-phase 220 V, 0.7 kW, with standard dosing function, dosing pedal, heated vibrating table and microprocessor display; suited to bean-to-bar and two-component chocolate. It pairs with the M1200A 180 mm enrobing line.
Pomati SL16 (16 kg, 1 kW): first size of the SL line, with a removable stainless-steel Archimedean screw and a touch-screen panel that reverses the screw to bring the chocolate back into the tank at the end of the process. Pomati states the SL line uses 35% less energy than the average of machines on the market.
Chocolate World CW24 Delight (24 kg, 90 kg/h, 1 kW): the simplified CW24, with the same 24 kg tank and output, standard dosing, pedal and heated vibrating table. Sold in three-phase or single-phase 220 V.
Pomati SL30 (30 kg, 1.6 kW): tank heating designed to work like a bain-marie for even melting without overheating, and a heated vibrating table.

View small-production tempering machines →

Professional and semi-industrial, 40 to 80 kg

At this size the tempering machine feeds a line. Chocolate World's CW40 (40 kg, 150 kg/h, 1 kW) and CW80 (80 kg, output on request) are three-phase machines with dosing, pedal, heated vibrating table and an optional 3-way valve; the CW40 can also be supplied single-phase. They connect to the M1300A enrobing line and the M1800 moulding line. Pomati's SL50 (50 kg, 2 kW) adds partial exclusion of the tank heaters for further energy savings and a night mode that keeps the chocolate ready for the next shift.

View professional tempering machines →

Power supply: check before you choose

The power supply is often the deciding factor, and it is cheaper to plan for it than to rewire after delivery.

Supply you have	Machines that fit (versions we sell)
Standard 110 V outlet	Pavoni MiniTemper, Pomati T5
220–230 V single-phase	Chocolate World Easy Temp, FBM Aura, Bilait Adam K6, Pomati T8, CW12; CW24 Delight and CW40 in their single-phase versions
Three-phase	CW24 Delight, CW40, CW80; Pomati SL16, SL30 and SL50 come in single- or three-phase configurations

For the larger machines we confirm your electrical supply with you before the machine ships. Have an electrician look at your panel if you are unsure.

The operations view: size for your peak day

Size the machine for your busiest production day, not your average one. Work out how many kilos of tempered chocolate that day needs and compare it with the maker's output: the Bilait figure of 20 kg in 4.5 hours, or Chocolate World's 45, 90 or 150 kg per hour. Then add the time you lose around the machine: cleaning (Bilait states 10 minutes for the K6 with its reversible pump), changing chocolate (removable screws, interchangeable bowls, auger reversal) and dosing (pedals and dispensers). A machine that is slightly larger than your peak day keeps one person moulding instead of waiting. Our article on why an automatic tempering machine is worth it walks through the payback calculation step by step.

How AI can help your production

Paste the comparison table into an AI assistant with your weekly production plan and ask it to calculate how many hours each machine would run on your busiest day and where the bottleneck sits. Ask it to draft a daily start-up and shutdown checklist for the machine you choose, a temperature log for each chocolate you use, and a weekly cleaning schedule. It can also compare quotes for electrical work against the price difference between a 110 V and a 230 V machine.

AI organises the information; tasting and the final decision stay with your chef.

Tempering machines at Zucchero Canada

We are the exclusive distributor of Bilait in Canada and an authorized distributor of Pavoni Italia, Pomati, Chocolate World and FBM Boscolo, so you can compare machines from five makers with one team. Machines ship across Canada. Customers who bought their machine from Zucchero get 15% off genuine spare parts with code PARTS15, and orders over CAD 500 get 5% off automatically at checkout.

Planning a production line, several machines or an enrober? Our B2B team can help you match capacity, power supply and layout: contact us, write to sales@zuccherocanada.ca or call 587-774-8873 (toll free 877-741-8251).

View chocolate enrobing machines →

This article is for information only. Every business is different: draw your own conclusions based on your own expectations, budget and goals, and talk to qualified experts before you decide or invest.

Sources: Pavoni Italia, Machines catalogue 2022 ("Minitemper"); Chocolate World, machinery pages CW12 (M1200), CW24 Delight (M1250), CW40 (M1500), CW80 (M1450) and Easy Temp (M1705), chocolateworld.be; Pomati, T5 datasheet and T8, SL16, SL30 and SL50 pages, pomati.it; Bilait, catalogue 2026 ("Adam K6", accessories) and Adam K6 page, bilait.it; Zucchero Canada product data for the North American versions we sell.

Good to know

Frequently asked questions

Which professional chocolate tempering machine runs on a standard 110 V outlet?

Of the machines we sell, the Pavoni MiniTemper (3 kg, batch, 300 W) and the Pomati T5 (5 kg, continuous, 0.4 kW) come in a 110 V / 60 Hz North American version. The Bilait Adam K6, Chocolate World CW12, Easy Temp, FBM Aura and Pomati T8 need 220–230 V single-phase; the larger Chocolate World and Pomati SL machines are single- or three-phase.

How much chocolate can a tempering machine temper per hour?

It depends on the machine. Chocolate World publishes 45 kg/h for the CW12, 90 kg/h for the CW24 Delight and 150 kg/h for the CW40. Bilait gives up to 24 kg/h for the Adam K6 and states it tempers 20 kg of chocolate drops in 4.5 hours, up to 45 kg a day. Batch machines like the Pavoni MiniTemper are rated by bowl size (3 kg) rather than hourly output.

What is the difference between a batch and a continuous tempering machine?

A batch machine such as the Pavoni MiniTemper melts, crystallises and holds one bowl of chocolate following a program. A continuous machine such as the Pomati T5, Bilait Adam K6 or Chocolate World CW range circulates the chocolate with a screw or auger, so you can dose, mould and top up while it keeps tempering.

Which tempering machine should I choose to add an enrober later?

Choose a machine with a matching enrober: Bilait offers an enrober for the whole Adam line, including the Adam K6; Chocolate World's CW12 pairs with the M1200A 180 mm enrobing line and the CW24 and CW40 with the M1300A 200 mm line; the Pomati T8 takes an optional 180 mm tilting enrobing belt.

Do tempering machines ship free, and are there discounts?

Machines are excluded from our free shipping on orders of CAD 300 or more, so they pay the actual carrier rate. Orders over CAD 500 get 5% off automatically at checkout, and customers who bought their machine from Zucchero get 15% off genuine spare parts with code PARTS15. For several machines or a production line, contact our B2B team.