If, after Sigep and after the first month of Chocolab, pastries and chocolatiers have realized how is revolutionary this new way to have a machine capable of diferent productions of chocolate without engaging with "extra" for electricpower, raw material and, first of all, money, we must also remember to thank realities as pubs, hotels, bakeries that since September, when we presented give us satisfaction with Aura our table tempering machine.
Compared to Mini 4, our old table tempering , Aura has a so beautiful design that most of the costumers put it in front of the public ,it is very easy to use , it has a smaller sizes, it is carefull to energy saving, which in this area many people seem to forget , and works in a sublime way so that one customer of mine, this morning, told me that he tempered the chocolate also when in the tank has only 2 fingers of chocolate.
So what could we say? Thanks Aura