Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

Fbm and vertical tunnels. We are always at the forefront of technology and in fact we were the first in this segment of the market for tunnels for bars dedicated to chocolate craftsmen. After Clima 100 and Clima 50, this year we also presented Micro Clima with capacity of forty molds. In addition to the proven technology, Micro Clima has leds for ignition, activation of the 4 lifts and of course for cooling. #chocolateforall.

Big hollow molds? High and heavy cakes? Just know it and Climatico can also be made for the "big sizes" ... When customers want customizations, we have fun! #chocolateforall

Fbm is the best "technological tailor" to "dress" all those who work chocolate and the compound. Thus, when the cake maker uses a substitute that is not spoiled by negative temperatures but, on the contrary, requires them to achieve greater productivity, Fbm manages to design a customized overcoat line with a cooling tunnel that reaches temperatures below zero and speeds up the process or production. Another demonstration of how good it is for us to go beyond the standard together with our most demanding customers! #chocolateforall

Keeping constant the two (three for the bigger tempering machines!) separate temperatures of heating and cooling after even ten hours is something that can hardly be found around. This is our continuous tempering. The chocolate does not thicken in the center of the bowl because we have separate circuits that operate independently. This is also a difference between Fbm and the others...

Always with the same concept of Quadro 10, the bowl of 50 is supported by major production components, maintaining the same peculiarities. Once again, Fbm wants to offer everyone the opportunity to work with chocolate in the most suitable way for each processing. Besides the continuous tempering machines, there are also the static tempering machines that Fbm has been producing for some time. #chocolateforall.

The Fbm tempering machines are not only continuous but can also be static. Here we have some that are about to arrive in faraway Australia. Quadro is a batch tempering machine that is ideal for the tempering of chocolate of small production capacities or with complex ingredients for a continuous tempering machine. Inclusions in large quantities, disintegrating ingredients for the same chocolate and the solution is called Quadro.

And so that our technology is also appreciated here in France. Micro Clima, our third model of vertical cooling tunnel for chocolate moulds, is something that is also striking under the Eiffel Tower!

Fbm was the first company in the world to produce the vertical tunnel several years ago. After Clima 50, we have produced Clima 100 that now facilitates the production of dozens of chocolate bars producers, and not only, in the world. Now, with Micro Clima, we are starting to produce the third standard vertical tunnel model. This model has been designed for all those who need a minimum of automation in their laboratory. It is also suitable for our One-Shot dosing machine, Duplica, and has a capacity of 40 molds. Double fan, high speed translation system from one tower to the other and LED function signaling. It will be presented at the next Sigep that begins the day after tomorrow and will still be a cutting-edge innovation in the sector that will facilitate the production of all chocolate makers who want to try the technology. #chocolateforall.

Fbm is always at the forefront of our sector. Among the many things, vertical cooling tunnels for molds have seen us historically in front of everyone. We were the first to make the vertical tunnel almost 5 years ago. Then we produced the second model and now ... stay tuned!

All those who enter the room where there is Fluxo, can not get out without taking away some chocolate. Designed to do a favor to a Customer and Friend, we have now had to include it in our standard production. Unlike all the others, this works with real chocolate and the scent that emanates, in addition to the visual show, is evident. Compared to all other fountains on the world market, Fluxo is the only one that has a heating system in both the recovery tanks and the dosing system and also in the same vertical casting walls. Using chocolate instead of wax or ice-cream variegates rather dissimilar to chocolate offers something tangible and real for those who have the possibility and the space to offer Fluxo in their shop. Of course it is something that allows large chains and important local shops of international level, but it is precisely for this reason that the choice to create a plant dedicated to real chocolate is the winning weapon of our new creation.