Not only Clima. Also Climatico!

by Umberto - Saturday, May 23, 2015

Not only Clima. Also Climatico!

Clima and Climatico ... Our vertical tunnel (Clima) presented earlier this year is a great success so that was chosen in these few months in almost all the 5 continents! But we can not forget to speak also about the success that continues to have our Climatico, our cooling belt horizontal tunnel, which has not, as most of the tunnels in the market, a simple inner tube that pushes cold air directly on the chocolate. Climatico has 2 separate tubes so as to prevent that the minimum part of humidity that is generated by the refrigeration unit reaches the product and cause damage. Not happy with this, we have included a series of flaps that reuse the cold air in the channel for passage of the chocolate to try to save energy. In addition, only with a switch you can open the covers and cleaning is a simple game!

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Automation for chocolate: melt, temper, chocolate dose, powder crops dose and crystallize!

by Umberto - Wednesday, May 13, 2015

Automation for chocolate: melt, temper, chocolate dose, powder crops dose and crystallize!

It is ready to start up a new line for England consists of a tank to melt the chocolate, a Mastria to temper and dose tablets, a station for granulating the basis of chocolate bars and a Clima 100 for crystallization. This automation is dedicated to the production of chocolate!

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Yeah, Clima 50!

by Umberto - Wednesday, April 1, 2015

Yeah, Clima 50!

In Beirut, one of the most prestigious and famous chocolate maker of all the Middle East, has chosen Clima 50, the vertical cooling tunnel for chocolate designed by Fbm, for the production of chocolate bars. Compact, very efficient and highly automated, Clima 50 really deserves all the success that is getting!

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From the UK: 140 hours every week!

by Umberto - Thursday, January 29, 2015

From the UK: 140 hours every week!

We get other good news from the UK: a great producer of chocolate drops using Fbm Maestria is going on with others Maestria! He tell to us an huge use of our tempering machines that is quite impressed also if he is not the only one that love to "squeeze" our machines. He works with Maestria, tempering dosing  machines, almost for 24 hours in a day for 6 days a week without any break! When you say continuos tempering system,  then, you must know how to do!

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Clima. It 's just a show ...

by Umberto - Wednesday, January 28, 2015

Clima. It 's just a show ...

After testing continuously for weeks our new Clima, vertical tunnel for chocolate molds, we are extremely satisfied and happy with the productivity and reliability achieved. Ideal for manufacturers of tablets that do not have much space, Clima has a ventilation system imposing but at the same time "sweet", made up to 6 units for fan and 8 lifts synchronized transport. Now we say to everybodies that to produce 300, 600 or even 750 bars of chocolate per hour it is not a must to have only a very long horizontal tunnel that remains, however, the ideal cooling tunnel for the crystallization of the coatings with chocolate.

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Here is Clima 100!

by Umberto - Friday, January 2, 2015

Here is Clima 100!

The first new machine that we present in this 2015 is Clima 100, our vertical tunnel for chocolate molds, bigger brother of Clima 50. Here are the first 2 images of Clima 100 ended some weeks ago. Good production and not so high cost for a kind of system that industry competitors offer with a very big costs. Ideal for those working chocolate molds and wants to industrialize and optimize the production.

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The lift for... the chocolate bar ...

by Umberto - Saturday, November 22, 2014

Yeah, after a lot of projects for differents models and sizes of cooling tunnel for chocolate, we decided to build the vertical tunnel that allows you to crystallize the chocolate on the mold in half time compared to standard cooling tunnel and with a substantial space savings.

The models are two: one for 50 molds and one for 100. The official presentation will be at the Sigep of Rimini, our next event.

This choice comes from the knowledge and the love we have for the world of "from beans to bars" chocolate makers that require often in a little space to "industrialize" the production to fight against the commercial market with the best weapons possible.


 

Maestria and automatic mould loader...

by Umberto - Wednesday, October 22, 2014

 The Lithuanian chocolate bars of Naive!


 

Kleego 100 +!

by Umberto - Tuesday, September 23, 2014

Here is the first test of less than 4 hours made in Fbm with a mixture of cocoa and xylitol granular sugar!


 

Big One: memories of summer.

by Umberto - Saturday, September 20, 2014

The summer is ending and we post the video of the Big One delivered in France during this season.

This tunnel is the third given to this important customer in last years, although it has had some innovations on the materials and in the transport of the molds that made it even more efficient than the previous two.

Unfortunately the confidentiality required by the customer will not let us publish images of the test and production but the end result you can still imagine ...


 
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