Quick Start Guide
Pomati T5 Tempering Machine
Step-by-step setup, first use, tempering, cleaning and care for the Pomati T5 tabletop tempering machine — with Canadian technical support in your timezone.
Overview — setup, tempering & care
AT A GLANCE
5 kg
Tank capacity
Melt and temper up to 5 kg of couverture per batch.
0.4 kW
Power
Single-phase 100-240V, 50/60 Hz — runs on a standard outlet.
48 × 45 × 39 cm
Footprint
480 × 450 × 390 mm (W × D × H). Compact countertop machine for any lab.
HOW IT WORKS
Continuous temper in a tabletop footprint.
The Pomati T5 melts and tempers up to 5 kg of couverture directly in a stainless Archimedes screw. A double heating circuit — one for the tank, one for the screw — and high-precision thermostats keep the chocolate perfectly in temper: glossy, with a clean snap, batch after batch.
Set your temperatures once and the machine holds them while you work — no marble, no seeding. Tempered chocolate flows from the processing pipe ready to mold, dip or enrobe, all from a compact countertop machine built for confectionery, pastry, gelato and HORECA labs.
BEFORE YOU BEGIN
What you'll need.
01
Power & outlet
A properly grounded single-phase outlet (100-240V, 50/60 Hz). Plug straight into a standard socket — never use an extension cord.
02
Space & surface
A stable, flat, level surface with room for one operator standing at the front of the machine.
03
In the box
Machine, processing pipe with fixing ring nut, removable worktop, power cord, and the rear jack connector plug.
04
Have ready
Chocolate in small pieces (callets) or pre-melted to start, plus your supplier's tempering temperatures. Allow a 2-hour pre-heating before the first batch.
STEP BY STEP
Setup, first use & care.
Everything you need for confident daily tempering — from first melt to end-of-day cleaning.
Before you begin
Inspect the machine
Carefully inspect your Pomati T5 for any shipping damage before first use. Check the control panel, the stirrer inside the tank, the processing pipe, the removable worktop and all connections.
Remove all packaging. The T5 is designed for a single operator standing at the front of the machine. A safety microswitch stops the stirrer automatically whenever the worktop is removed.
Professional use only
Professional use only. Never operate the machine with damaged parts.
Set-up questions?Talk to our Canadian technical team — we're in your timezone.
Installation
Install & first commissioning
Fit the processing pipe into its seat and screw on the fixing ring nut (A). Insert the plug (B) into the jack connector (C) on the rear of the machine and enable the main 0-1 switch (D).
Assemble the worktop on the tank, making sure the pin (E) fits into the hole (F), then plug the power cord into a properly grounded socket.
Pre-heat for 2 hours
A 2-hour pre-heating is recommended at each start to bring the tank and screw to a stable working temperature and optimize machine operation.
Grounded line only
Disconnect power before any installation. Plug only into a line with efficient earthing — if in doubt, do not connect the machine.
First use
Set your temperatures
Press ENTER to set the tank melting temperature; the value flashes and you adjust it with the up and down arrows, confirming with ENTER twice. Set the Archimedes screw temperature the same way.
Press the cooling (tempering) key — a snowflake appears — then ENTER twice to set the tempering temperature with the arrows. Typical set points are 30-31°C for dark, 29-30°C for milk and 28-29°C for white chocolate; always follow your couverture supplier's recommendations. Return the machine to heating when done.
Follow your supplier
Pomati leaves working temperatures to the operator — set them to match the chocolate you are using.
Operation
Melt & start the stirrer
Load the chocolate into the heated tank — small pieces or pre-melted — and cover with the worktop. Wait until it is completely melted and has reached the set heating temperature before going further.
Press the stirrer key and wait for chocolate to flow from the processing pipe. Under good conditions, let it flow for at least 10 minutes to stabilize before tempering.
The stirrer has a safety delay
The stirrer only engages once the set heating temperature is reached and the worktop is correctly assembled, so it may not start the instant you press the key.
Melt fully first
Never start the stirrer before the chocolate mass is fully melted and at the correct heating temperature.
Operation
Start the tempering cycle
Press the tempering key — it works only in combination with the stirrer. The machine takes roughly 15 to 20 minutes to reach the tempering temperature you set; a LED confirms the cycle is running.
Once the temperature is reached, wait another 5 minutes for the mass to stabilize. Check the output temperature on the processing-pipe probe, then dose into molds, dip or enrobe.
Check before you cast
If the output temperature is not yet close to your set point, keep the chocolate flowing and re-check after 10-15 minutes before casting.
End of day
Stop & discharge
Return the machine to the heating cycle, wait about 10 minutes, then stop the stirrer. The motor is programmed to switch off automatically after a 10-minute pre-heating.
To empty or change chocolate, collect what flows from the processing pipe, then place a container under the rear discharge pipe, remove the cap and hold the Archimedes screw reverse button down until the machine is empty. Refit the cap when done.
Keep it warm during pauses
Do not unplug the machine during stop periods — keeping the power on holds the chocolate at the right temperature. If it hardens inside, it takes hours to melt again.
Maintenance
Cleaning & maintenance
With the machine still warm, remove the stirrer by turning it clockwise and wipe the inside of the tank with a soft cloth; rinse the stirrer thoroughly. Wash all parts with hot water only, never above 60°C, and never use detergents, which can contaminate the chocolate.
For a change to white chocolate or at season end, also remove the worktop, processing pipe, probe and Archimedes screw to clean them. After cleaning, run the machine at 50°C for about 12 hours with the screw removed so any residual moisture evaporates.
No sharp tools · pros only
Disconnect power before deep cleaning. Never use screwdrivers or sharp tools — they damage the machine and void the warranty. Maintenance by trained staff only.
Maintenance questions?Talk to our Canadian technical team — we're in your timezone.
WHAT YOU CAN MAKE
From bonbons to bars, in small batches.
One continuously tempered 5 kg tank — every chocolate format your shop sells, at tabletop scale.
Molded bonbons & pralines
Cast glossy shells with a clean release and even walls. Tempered chocolate flows straight from the pipe, ready to fill your molds tray after tray.
Tablets & bars
Pour tablets and bars with a mirror shine and a crisp snap — the same perfect temper from the first piece to the last.
Hand-dipping & enrobing
Coat ganaches, fruit and nuts by hand with a steady stream of tempered chocolate — ideal for truffles and pralines.
Small-batch & R&D
Perfect for development, seasonal runs and patisserie service. Pair the T5 with Zucchero couverture and professional molds to get started.
PLEASE READ FIRST
This guide doesn't replace your manual.
This Quick Start Guide is a simplified overview to help you set up and begin using your Pomati T5 quickly and safely. It is not a substitute for the manufacturer's user manual. For complete operating instructions, safety information, specifications, and maintenance, always read and follow the full manual supplied with your machine. Zucchero Canada accepts no liability for damage, injury, or loss arising from use of the equipment without reference to the official manual.
Frequently asked questions.
Melt your chocolate fully in the heated tank, then set your tempering temperature to roughly 30-31°C for dark, 29-30°C for milk and 28-29°C for white chocolate — always following your couverture supplier's recommended working temperatures. The Pomati T5 keeps the chocolate moving in the Archimedes screw, so it stays in temper throughout the day.
The heated tank holds up to 5 kg. Start with chocolate in small pieces (callets) or pre-melted, and top it up during production for a steady flow through the processing pipe. The T5 is a compact tabletop machine built for confectionery, pastry, gelato and HORECA labs.
Inspect the machine for shipping damage, fit the processing pipe and screw on its fixing ring nut, and assemble the worktop so its pin seats into the hole. Connect the rear jack and the main 0-1 switch, then plug into a properly grounded single-phase outlet (100-240V) — never an extension cord. Allow a 2-hour pre-heating before your first batch.
No part of the T5 is dishwasher safe. With the machine still warm, remove the stirrer by turning it clockwise and wipe the tank with a soft cloth. Wash removable parts with hot water only, never above 60°C, and never use detergents, which can contaminate the chocolate. Never use screwdrivers or sharp tools — this voids the warranty. After a deep clean, run the machine at 50°C for about 12 hours with the screw removed so any residual moisture evaporates.
Set your heating and tempering temperatures, melt the chocolate fully, then start the stirrer and let it flow for at least 10 minutes to stabilize before tempering. To stop, return the machine to heating, wait about 10 minutes, then switch off the stirrer. To empty the machine, collect the chocolate from the processing pipe and hold the Archimedes screw reverse to clear the discharge pipe.
Yes. Zucchero Canada supplies and supports Pomati tempering machines across Canada, with hands-on technical help in your timezone. If you purchased your T5 from us, you also receive a 15% discount on genuine spare parts for that machine, for as long as you own it and while our parts program is offered. Email sales@zuccherocanada.ca or call +1 (587) 774-8873.
Zucchero Canada — Technical Support
Need help with your Pomati T5?
Email sales@zuccherocanada.ca · Phone +1 (587) 774-8873 · Toll-free +1 (877) 741-8251