MiniTemper vs Pomati T5 vs Adam K6 vs Easy Temp: Which Tempering Machine Is Right for You?

Short answer: choose the Pavoni MiniTemper (3 kg bowl, customisable programs) for small, varied batches, or the Pomati T5 (5 kg tank, continuous, with an Archimedean screw) when you need chocolate in temper for the whole shift. The Bilait Adam K6 (6 kg; 20 kg in 4.5 hours and up to 45 kg a day according to Bilait) is the step into daily production, and the Chocolate World Easy Temp (3 kg, air-cooled) is the compact option from the Belgian maker. Each maker's standard model runs on 220–240 V; Pavoni makes the MiniTemper in 110 V / 60 Hz on demand and Pomati offers special voltages on request, so confirm the electrical version with us before you order. Below: the makers' specifications side by side, and which machine fits which kitchen.

Quick answer: which machine for which kitchen

Your situation	Machine	Maker's standard voltage	Price
Small, varied batches; R&D; dark, milk and white on the same day	Pavoni MiniTemper	220–240 V (110 V / 60 Hz on demand)	$3,350.00
Chocolate held in temper all shift, in continuous operation	Pomati T5	240 V single-phase (special voltages on request)	$11,650.00
Compact 3 kg machine for bean-to-bar or two-component chocolate	Chocolate World Easy Temp	230 V	$6,775.00
Daily moulding and dosing, with an enrober option later	Bilait Adam K6	230 V	$10,990.00

Side-by-side specifications

The figures below come from each maker's catalogue, datasheet or website; where a maker does not publish a figure, the table says so.

Spec	Pavoni MiniTemper	Pomati T5	Chocolate World Easy Temp	Bilait Adam K6
Maker based in	Italy	Italy	Belgium	Italy
Capacity	3 kg (5 L bowl)	5 kg tank	3 kg tank	6 kg (6.5 kg tank)
Output	Not published; keeps chocolate tempered for hours	Not published	Not published	20 kg in 4.5 h; up to 45 kg a day
How it works	Bowl machine; customisable programs	Continuous; removable Archimedean screw; heating on tank and screw	3-step operation	Auger and reversible pump; automatic program and night cycle
Cooling	Not published	Air-cooled refrigerating unit	Air-cooled	Not published
Power	300 W	0.4 kW	Not published	1.5 kW
Electrical (maker's standard)	220/240 V, 50 Hz; 110 V / 60 Hz on demand	240 V single-phase, 50 Hz; special voltages on request	230 V single-phase, 50/60 Hz	230 V, 50/60 Hz
Dimensions	400 × 400 × 420 mm (h)	480 × 450 × 390 mm (h)	510 × 510 × 260 mm	500 × 470 × 728 mm
Weight	16 kg	Not published	18 kg	67 kg
Included or optional	Interchangeable bowl; extra bowl sold separately	Optional vibrating table	Stainless-steel housing	Heated vibrating table and stop & go pedal included; enrober optional
Price (CAD)	$3,350.00	$11,650.00	$6,775.00	$10,990.00

Pavoni MiniTemper: programmable small-batch tempering

The MiniTemper is the simplest way to automate tempering on a small bench: you load the bowl, choose a program and work from it. Pavoni rates it at 5 L / 3 kg and 300 W, and describes it as a small bench machine that keeps chocolate tempered for hours with customisable programs.

• Build: body and bowl in AISI 304 stainless steel, with a transparent PET lid that helps hold the temperature (Pavoni).
• Changing chocolate: the bowl is interchangeable, so dark, milk and white can each have their own. An extra stainless-steel bowl costs $299.00 CAD.
• Electrical: Pavoni's standard model is 220/240 V, 50 Hz; 220/240 V at 60 Hz and 110 V at 60 Hz are made on demand. A 110 V / 60 Hz build may differ from the standard specifications, so confirm with us which electrical version you are ordering.

Best for: chocolatiers starting out, pastry kitchens and R&D benches that temper a few kilograms at a time and switch chocolates often.

View the Pavoni MiniTemper → $3,350.00 CAD

Pomati T5: continuous tempering in a small footprint

The T5 keeps chocolate moving and in temper while you work, which is what a batch bowl cannot do. Pomati calls it the smallest bench tempering machine in continuous operation and builds it for pastry shops, ice cream parlours and HORECA kitchens.

• Design: 5 kg heated tank, double heating circuit (tank and Archimedean screw), high-precision thermostats and an air-cooled refrigerating unit.
• Changing chocolate: the screw is removable for cleaning and for changing chocolate, and it runs in reverse to discharge the chocolate.
• Scheduling: programmable switch-on and switch-off.
• Electrical: Pomati's standard T5 is 240 V single-phase, 50 Hz, 0.4 kW, with special voltages on request. A 110 V / 60 Hz build may differ, so confirm the electrical version with us before you order.
• Option: the Pomati T5 vibrating table removes air bubbles from moulds: $1,650.00 CAD.

Best for: growing operations that mould or dip for hours at a time and want continuous tempering in a small footprint.

View the Pomati T5 → $11,650.00 CAD

Chocolate World Easy Temp: the compact 230 V option

The Easy Temp is the 3 kg tempering machine from Chocolate World, the Belgian mould and machine maker, and at 260 mm high it is the lowest machine in this comparison. Chocolate World lists a 3 kg tank, air cooling, a stainless-steel housing, 18 kg and 230 V single-phase 50/60 Hz, and says it is suited for bean-to-bar as well as two-component chocolate. Operation takes three short steps. Confirm the electrical version with us before you order.

Best for: small bean-to-bar makers and boutique kitchens with a 230 V outlet that want a compact, air-cooled machine.

View the Chocolate World Easy Temp → $6,775.00 CAD

Bilait Adam K6: daily production on a benchtop

The Adam K6 is the machine in this group built for daily production: Bilait states it tempers 20 kg of chocolate in 4.5 hours and up to 45 kg a day, and describes it as the most compact machine in its category, for small workshops, pastry shops and restaurants starting to work with chocolate.

• Included: heated vibrating table, removable stainless-steel auger and a stop & go pedal for controlled dosing.
• Control: multifunction panel with an automatic program and a night mode to save energy.
• Cleaning: the reversible pump allows a complete cleaning in 10 minutes, according to Bilait.
• Growth: Bilait offers an enrober for the whole Adam line, plus automatic dispensers and a cooling tunnel, as accessories.
• Electrical: 230 V, 50/60 Hz, 1.5 kW at full capacity, according to Bilait. Confirm the electrical version and plug with us before you order.

Best for: chocolate shops and pastry labs with a 230 V outlet that mould every day and plan to add dosing or enrobing.

View the Bilait Adam K6 → $10,990.00 CAD

110 V or 230 V: check your outlet first

Your outlet decides half of the choice. The makers publish these standard voltages: Pavoni MiniTemper 220/240 V (110 V / 60 Hz on demand), Pomati T5 240 V single-phase (special voltages on request), Chocolate World Easy Temp 230 V single-phase and Bilait Adam K6 230 V. A North American 110 V / 60 Hz build may differ from the maker's standard specifications, so confirm the electrical version of the machine with Zucchero before you order.

If your kitchen has no 230 V receptacle where the machine will stand, have a licensed electrician check it before you order. Contact us before ordering and we will confirm the electrical requirements of the machine you choose.

Changing chocolates and cleaning

How a machine empties decides how fast you can switch from dark to milk or white:

Machine	Changeover
Pavoni MiniTemper	Swap the interchangeable bowl; keep one bowl per chocolate
Pomati T5	Reverse the screw to discharge, then remove it for cleaning
Bilait Adam K6	Reversible pump, complete cleaning in 10 minutes (Bilait); removable auger

For daily care of any machine, see our guide to maintaining and cleaning chocolate equipment.

How AI can help your production

List your products with their pieces per day and grams of chocolate per piece, and ask an AI assistant to total the kilograms of tempered chocolate you use per day and per hour of work. Compare that figure with the makers' numbers above: a 3 kg bowl for the MiniTemper, a 5 kg tank for the T5, 20 kg in 4.5 hours and up to 45 kg a day for the Adam K6. Ask it to plan the order of your runs (white, then milk, then dark) to cut changeovers, and to draft a one-page start-up and cleaning procedure for the machine you choose. That turns the purchase decision into a calculation instead of a guess.

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

Tempering machines at Zucchero Canada

We are an authorized distributor of Pavoni Italia, Pomati and Chocolate World, and the exclusive Bilait distributor in Canada. We ship these machines across Canada from Calgary. Each brand has a different job in this line-up: the MiniTemper for small programmable batches, the T5 for continuous work in a small footprint, the Easy Temp for compact 230 V work and bean-to-bar, and the Adam K6 for daily production with dosing and enrobing ahead.

Customers who buy their machine from us get 15% off genuine spare parts with the code PARTS15.

View tabletop tempering machines →

Equipping a chocolate shop, hotel or production kitchen? Contact our team or call 587-774-8873 (toll free 877-741-8251) and we will help you match capacity, voltage and workflow.

All tempering machines | Tabletop tempering machines | Best tempering machines for home use | Why use a tempering machine | Melter vs temperer

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, Minitemper product page (pavonitalia.com) and Machines catalogue 2022; Pomati, T5 tempering machine datasheet and T5 product page (pomati.it); Chocolate World, M1705 Easy Temp product page and flyer (chocolateworld.be); Bilait, General catalogue 2026 (Adam K6); Zucchero Canada product data (prices and accessories).