Comparing Chocolate Equipment Brands: Which Brand for Which Job

Short answer: there is no single best chocolate equipment brand; each European maker is strongest at one job. Martellato and Mol d'Art make melters, Pavoni Italia makes a compact 110 V batch tempering machine, Bilait builds a family of continuous tempering machines from 6 to 60 kg with matching enrobers and cooling, Chocolate World pairs continuous tempering (12 to 80 kg) with moulds, enrobing lines and automatic moulding, Pomati covers compact to energy-saving continuous machines plus dosing and panning, FBM Boscolo specialises in bean-to-bar, and KREA Swiss in chocolate spraying. Choose by the job, your daily volume and your power supply. Below is the comparison, with each maker's own figures.

Quick answer: which brand for which job

Your job	Brand to look at	Example	Price
Melt and hold chocolate on 110 V, you temper	Martellato	Digital Meltinchoc 6 L	$1,259.99 CAD
Automatic tempering of small batches on 110 V	Pavoni Italia	MiniTemper 110V	$3,350.00 CAD
Daily continuous tempering in a small lab, room to grow	Bilait	Adam K6	$10,990.00 CAD
The smallest tabletop continuous machine	Pomati	T5	$11,650.00 CAD
Moulds plus tempering, enrobing and moulding automation	Chocolate World	CW12	$20,299.00 CAD
Bean-to-bar, from cracking to conching	FBM Boscolo	KLEEGO 50	$23,899.00 CAD
Spraying chocolate and coloured cocoa butter on 120 V	KREA Swiss	chocSPRAYER	$1,250.00 CAD

The main categories of chocolate equipment

Before comparing brands, separate the jobs, because most brands are strongest in one or two of them.

• Melters melt and hold chocolate at a set temperature; the tempering (seeding) is your job.
• Batch tempering machines run the whole tempering cycle on one bowl of chocolate, then hold it.
• Continuous tempering machines keep a tank of chocolate in temper and lift it with an auger to a spout, so you can dose, mould and enrobe without stopping.
• Enrobers and cooling tunnels coat centres with a curtain of chocolate and set them under controlled cooling.
• Moulding equipment, from polycarbonate moulds and vibrating tables to automatic moulding lines.
• Bean-to-bar machines crack and winnow beans, grind and refine, conch and press cocoa butter.
• Spraying equipment for velvet finishes and coloured cocoa butter.

Tempering itself is the reason these machines exist: it guides cocoa butter into its one stable crystal form, form V, which gives gloss, snap and shelf life. Above about 34°C (93°F) those crystals are destroyed, and temperature swings destabilise them, so the value of a machine is how precisely it melts, cools and holds.

The brands, one by one

Martellato (Italy): melters and chocolate tools

Martellato's Meltinchoc dry melters are the entry point: our units run on 110 V, from the 1.7 L Deep Meltinchoc for dipping to analogue and digital models of 3.6 to 13.7 L. The digital version has three preset programs: it melts to 45°C (113°F), signals when to seed, then holds 31°C (88°F) for dark, 29°C (84°F) for milk and 28°C (82°F) for white chocolate. Martellato also makes the chocolate moulds, thermometers and scrapers that go around them. Martellato table-top melters come with a free spatula.

Best for: chocolatiers who temper by hand and want chocolate held steady on a standard outlet. View countertop melters →

Mol d'Art (Belgium): melting pots

Mol d'Art makes tabletop melting pots that melt and hold chocolate with dry heat, for kitchens that want a simple melter. View Mol d'Art.

Pavoni Italia (Italy): compact batch tempering on 110 V

The Pavoni MiniTemper is a small bench tempering machine that keeps chocolate tempered for hours with customisable programs. Pavoni's catalogue lists a 5 L / 3 kg bowl, 300 W and 16 kg; our 110 V / 60 Hz version has five programmable presets, each with three stages (melt, crystallise, harden), and interchangeable bowls for changing from dark to white chocolate. Pavoni also makes Tritan chocolate moulds, silicone moulds and coloured cocoa butter.

Best for: pastry kitchens and small chocolate shops that change chocolate often and work on 110 V. View the Pavoni MiniTemper 110V → $3,350.00 CAD

Bilait (Italy): continuous tempering that scales from 6 to 60 kg

Bilait's Adam line is one family of continuous tempering machines with a multifunction panel, automatic program and night mode, and accessories shared across the line. Figures from Bilait's 2026 catalogue:

Model	Tank	Output	Power at full capacity
Adam K6	6 kg capacity (6.5 kg tank)	20 kg in 4.5 hours, up to 45 kg a day	1.5 kW, 230 V, 50/60 Hz
Adam K12	12 kg	up to 55 kg/h	3 kW, 230/400 V
Adam K24	25 kg	up to 90 kg/h	3 kW, 230/400 V
Adam K60	60 kg	up to 200 kg/h	3.5 kW, 230/400 V

The Adam K6 adds a heated vibrating table, a stainless-steel auger, a stop-and-go pedal for dosing and a reversible pump that allows a complete cleaning in 10 minutes. Bilait's enrober (192 mm belt, 30 kg/h) is designed for the entire Adam line, K6 included, and the range continues with cooling tunnels, spray booths, panning machines and bean-to-bar refiners. Zucchero Canada is the exclusive Bilait distributor in Canada.

Best for: a workshop that wants to start compact and grow within one system. View the Bilait Adam K6 → $10,990.00 CAD View Bilait equipment →

Chocolate World (Belgium): moulds, tempering and moulding automation

Chocolate World is the Belgian maker of the polycarbonate moulds we stock, and it builds the machines around them. Its continuous CW machines publish their hourly output (figures from our product data):

Model	Tank	Output	Price
CW12	12 kg	up to 45 kg/h	$20,299.00 CAD
CW24 Delight	24 kg	up to 90 kg/h	from $23,099.00 CAD
CW40	40 kg	up to 150 kg/h	from $33,660.00 CAD
CW80	80 kg	up to 200 kg/h	$43,550.00 CAD

Each includes a heated vibrating table. The CW12 works with the 180 mm M1200A enrobing line; the CW24 to CW80 with the 200 mm M1300A line; and the CW40 and CW80 can feed the M1800 automatic moulding line, which produces up to 4 moulds a minute and pumps excess chocolate back to the tempering machine. For smaller productions there is the 3 kg Easy Temp, which tempers up to 12 kg of chocolate an hour: $6,775.00 CAD.

Best for: chocolatiers whose production is built on moulded bonbons and bars and who want moulds, tempering, enrobing and cooling from one maker. View Chocolate World →

Pomati (Italy): compact continuous machines, dosing and panning

Pomati calls its T5 the smallest desk tempering machine in continuous: a 5 kg tank, a double heating circuit for tank and auger, a removable auger for cleaning and changing chocolate, and a refrigerating unit with forced-air cooling, on 240 V single-phase (special voltages on request). Pomati presents it for pastry shops, ice cream parlours and food service. Above it sit the T8 (9 kg tank, heated vibrating table, optional tilting enrobing belt) and the SL line of 16, 30 and 50 kg continuous machines, which Pomati describes as consuming up to 35% less energy than comparable machines. Pomati also makes the VITTI dosing machine (12 kg heated hopper, up to 50 stored recipes) and the Bassina panning machine (16 kg drum).

Best for: a pastry shop that wants continuous tempering in the smallest footprint, or a lab adding dosing and panning. View the Pomati T5 → $11,650.00 CAD View Pomati →

FBM Boscolo (Italy): bean-to-bar

FBM covers each stage of making chocolate from the bean (figures from our product data):

• Crack and winnow: the Ninja Kid cracks 25–30 kg of cocoa beans an hour into nibs and separates the shells.
• Grind and refine: the Rumbo stone grinders refine nibs or liquor on granite millstones, with forced hot air up to 75°C (167°F).
• Melt and conch: the KLEEGO 50 combines a 50 kg melting tank with a 35 kg conche and pumps the chocolate straight into a tempering machine.
• Press: the STING press extracts 35–45% of the cocoa butter from nibs at about 1 kg an hour.

FBM also makes the Aura tabletop continuous tempering machine, rated at about 10 kg/h. Best for: bean-to-bar makers building a line from roasted beans to finished chocolate. View bean-to-bar machines →

KREA Swiss (Switzerland): spraying

The KREA chocSPRAYER is a warm-nozzle sprayer for velvet effects, coloured cocoa butter and glazes. It runs on 120 V / 60 Hz, needs no compressor and keeps pre-tempered chocolate workable for up to an hour in its insulated 700 ml container; it does not temper the chocolate. Best for: pastry chefs finishing entremets and bonbons. View KREA Swiss →

How to compare chocolate equipment brands for your business

Compare machines on the job you need done, not on the badge. These are the questions that decide it:

• How much chocolate do you work a day? A melter or batch machine suits a few kilos; continuous machines are rated by tank size and kilos per hour.
• What power do you have? The MiniTemper and Meltinchoc melters run on 110 V. The Pomati T5 datasheet specifies 240 V single-phase, Bilait lists the Adam K6 at 230 V, and larger machines such as the Chocolate World CW80 are three-phase. Check your panel before you choose.
• How often do you change chocolate? Interchangeable bowls (MiniTemper) or a removable auger (Pomati T5) make changes faster.
• Will you enrobe or automate moulding? Then choose a tempering machine that connects to the enrober, dosing head or moulding line you will add later.
• Are you making chocolate from the bean? That is a separate line: cracking, grinding, conching and pressing.
• Total cost, not price: add installation, energy, cleaning time and spare parts to the purchase price, and weigh them against the labour a machine saves you.

For the machine types in detail, read our guide to all types of chocolate tempering machines.

How AI can help your production

Paste the spec tables above into an AI assistant with your own numbers (kilos of chocolate per week, hours of production, the voltage available, your budget) and ask it to shortlist the machines that fit and show the trade-offs. Ask it to estimate how many hours each option would need to temper your weekly volume using the makers' kilos-per-hour figures, or to turn the maker's manual into a daily cleaning checklist. It is a fast way to arrive at a conversation with us with clear requirements.

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

Chocolate equipment at Zucchero Canada

Zucchero Canada (Canada Cacao Company Inc., Calgary) brings in European equipment from Bilait, Chocolate World, Pomati, Pavoni Italia, FBM Boscolo, Martellato, Mol d'Art and KREA Swiss, with Calgary-based support. We are the exclusive Bilait distributor in Canada and an authorized distributor of the other brands. Martellato melters are stocked in Calgary and ship across Canada; machines that are not in stock in Calgary are ordered for you from the maker.

• Local expertise and support for Canadian chocolate makers.
• Technical consultation to match equipment to specific production needs.
• Equipment demonstrations and hands-on testing opportunities.
• Installation assistance and training.
• Technical service and maintenance support.
• Ongoing support and troubleshooting.
• Access to specialty supplies that complement our equipment offerings.
• Free local pickup option for customers in their area.
• 15% off genuine spare parts for customers who bought their machine from Zucchero (code PARTS15).
• Free spatula with Martellato, Mol d'Art and Bilait table-top melters.
• Orders over 500 CAD get 5% off automatically at checkout. Machines are excluded from free shipping.

Planning a production line or comparing two machines? Contact us or call 587-774-8873 (toll free 877-741-8251).

View all chocolate tempering machines →

Bilait | Chocolate World | Pomati | Enrobing machines | Cooling tunnels | Types of tempering machines | Starting a chocolate business

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: Bilait, catalogue 2026 (Adam K6, K12, K24, K60, enrober); Pomati, T5 datasheet and T5 product page (pomati.it); Pavoni Italia, Machines catalogue 2022 (MiniTemper); Martellato, Digital Meltinchoc user manual; Chocolate World Equipment catalogue, Edition 9; KREA Swiss, "Tempering, what it really is and where it goes wrong" (kreaswiss.com); manufacturers' product data for Chocolate World, Pomati, FBM Boscolo, Martellato, Pavoni Italia and KREA Swiss machines.