T5 Chocolate tempering machine
Technologia Pomati
Chocolate tempering machines
The basic tabletop model has found versatile application in chocolate production.
Easy and straightforward to use, the chocolate tempering machine, model T5, is an essential tool in pastry shops, ice cream parlors, and gastronomy.
Direct tempering ensures the smoothness of the chocolate, while optimal crystallization results in a final product of exceptional and unique quality.
T5 Chocolate Sharpener
Explore artwork that captures the subtle connections and meaningful gaps that define the human experience.
Artisanal Ice Cream Production
Organic ceramics
Ribot 10/18/30/60 l
Multi-functional devices
We offer versatile equipment for confectionery and ice cream production such as Ribot.
It combines a pasteurizer and freezer in one unit. Ribot operates in the range of -16 to +115°C and features interchangeable paddles, making it ideal for producing creams, pastes, fillings, and ice creams.
