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GAMI T550 Automatic Chocolate Tempering & Enrobing Machine is a professional continuous tempering system with 55 kg stainless steel bowl, bain-marie melting and cooling via refrigerant compressor for precise temperature control. It includes a 400 mm enrobing belt with bottom coating unit, adjustable chocolate flow, removable auger for easy cleaning, flow-stopping pedal, and automatic start timer—ideal for consistent medium-scale chocolate production.
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| Dimensions | 1020 × 1040 × 1660 mm |
|---|---|
| Manufacturer | |
| Model | T550 |
| Capacity | 240 kg/h |
| Condition | new |
The GAMI T550 is a professional automatic chocolate tempering machine designed for continuous operation, ideal for medium-scale chocolate production. It combines bain-marie melting with air cooling via refrigerant compressor, ensuring precise and stable chocolate tempering. All temperatures are controlled through high-precision probes and a dedicated GAMI electronic control board, providing consistent results in every batch.
The machine features a 55 kg stainless steel bowl with integrated mixer that keeps chocolate and coatings smooth, fluid, and homogeneous. A removable auger allows fast and thorough cleaning, enabling quick changeovers between different types of chocolate.
For coating applications, the T550 comes with a complete enrobing system, including a 400 mm wire-mesh conveyor, dispenser, blower, wire-mesh beater, tail-cutting device, and bottom coating unit with feed roller and scraper. The conveyor has two sections: a loading area and a second section that carries products into the enrobing chamber.
The machine also includes a flow-stopping and dosing foot pedal and an automatic start timer. Optionally, a heated vibrating table can be added to improve surface finish for pralines, hollow shapes, and other chocolate products. With adjustable chocolate flow, the GAMI T550 ensures efficiency, precision, and flexibility for professional chocolatiers and pastry chefs.
Key features & technical data
✅ Automatic continuous tempering cycle from melting to coating
✅ Bain-marie heating system for gentle chocolate melting
✅ Air cooling with refrigerant compressor for stable tempering
✅ High-precision temperature control via probes and dedicated GAMI board
✅ 55 kg stainless steel bowl with integrated mixer for fluid and homogeneous chocolate
✅ Removable auger for fast cleaning and easy chocolate changeovers
✅ 400 mm wire-mesh enrobing conveyor, two-section design for loading and coating
✅ Complete enrobing system with dispenser, blower, mesh beater, tail-cutting device, and bottom coating unit
✅ Flow-stopping and dosing foot pedal for precise chocolate portioning
✅ Automatic start timer for scheduled operation
✅ Optional heated vibrating table for improved chocolate finish
✅ Adjustable chocolate flow for consistent coating
