Chocolate.
Tempering, enrobing, decorating, refining: Italian technology from Bilait and Gami, from the small workshop to production. Plus a chocolate fountain for the counter.
- Tempering
- Fountain
- Decoration
- Bean to bar
- Coating pans
In short
For chocolate in patisseries and ice cream parlours you usually need a tempering machine that melts, tempers and doses. Bilait builds them from 12 to 60 kg; Gami adds enrobing and dosing machines for production. For the counter there is the Aya K6 chocolate fountain.
- Tempering
- Bilait Adam, Gami Diva
- Counter
- Aya K6 chocolate fountain
- Decoration
- Chocohot Spray, guitar, Minijel
- Bean to bar
- Refiners R7 to R60
- Coating pans
- CP5 and CP25
Tempering
Bilait builds tempering machines in Italy for patisseries, chocolatiers and restaurants: melting, tempering and dosing chocolate in one machine, with touchscreen, foot pedal and heated vibrating table.
- Adam K12 12 kg tank, up to 55 kg per hour (according to Bilait)
- Adam K24 24 kg tank, up to 90 kg per hour (according to Bilait)
- Adam K60 60 kg tank, up to 200 kg per hour (according to the 2025 Bilait catalogue)
- Cleaning Removable screw
- Accessories Enrobing belt, for all Adam models
Chocolate fountain
The Aya K6 by Bilait is a chocolate fountain for the counter: fruit, waffles or ice cream are coated in front of your guests. In night mode the screw turns back and the chocolate runs into the tank; the next day you simply carry on.
- Tank 6 kg (according to Bilait)
- Power supply 1 kW, 230 V
- Night mode Chocolate stays in the tank
- Aya K6 Double The double version
Decoration and cutting
Tools for patisseries and chocolatiers: Chocohot Spray for chocolate and cocoa butter, for example for a velvet finish, guitars for even cuts, the tartlet machine for tart bases and Minijel for jelly and glaze.
- Chocohot Spray 1 l heated container; also as a Double with two containers
- Guitar Single or double, stainless steel
- Tartlet machine Tart bases of the same shape and thickness
- Minijel Sprays hot jelly and neutral glaze
- Flow A3 Desk Vacuum forming your own moulds in A3 format
From cocoa to bar
Refiners from Bilait with granite or Teflon rollers, for your own chocolate workshop. According to Bilait they also work for pistachio, hazelnut and almond pastes. For larger volumes there is the cooling tunnel.
- R7, R15, R60 Refining from workshop to manufactory
- Rollers Granite or Teflon, removable
- Also for Nut and pistachio pastes (according to Bilait)
- Cooling tunnel 4 to 12 m long, for labs and small industry
Gami for production
Gami builds machines for tempering, enrobing and dosing, for chocolatiers and production.
- Diva8, Diva12 Tempering, 8 or 12 kg, up to 50 or 60 kg per hour (according to Gami)
- One Shot Shell and filling in one step, up to 80 kg per hour (according to Gami)
- R400, R500 Enrobing machines with a 25 or 45 kg tank
Coating pans
Coating pans coat nuts, coffee beans, puffed rice and dried fruit with chocolate or sugar. The small CP5 suits specialities and test batches, the CP25 medium volumes.
- CP5 5 kg per batch
- CP25 25 kg per batch, 230 V, 2 kW
- Pan Stainless steel AISI 304, adjustable speed
- Air Blower with room air or warm air
Good to know
That depends on the volume. The Adam K12 fits a small workshop; the K24 and K60 are for larger volumes. We advise you by product, volume and space.
Yes. The Aya K6 is built for the counter: fruit, waffles or ice cream are coated in front of your guests.
Yes, the CP5 with 5 kg and the CP25 with 25 kg per batch, for nuts, coffee beans, puffed rice and dried fruit.
Yes, through our project Tipton (ECX coating technology). Enquiries from Europe come through us.
Price on request, depending on model and equipment.
Request a quote
Tell us what you are planning: business, space, expected guests. We will get back to you personally with a proposal.
