Stainless steel Pomati SL 30 tempering machine on casters with touch screen, spout, heated vibrating table and side worktops. This is a studio view of the Pomati SL 30 Chocolate Tempering Machine used for chocolate tempering, dosing and molding.
Chef in gloves working at the vibrating table of a Pomati SL Series tempering machine in a chocolate lab. This shows the worktop and grate layout shared across the Pomati SL Series (SL 50 shown).
Gloved finger using the touch screen on a Pomati SL Series tempering machine showing tank and auger temperatures and setpoints. This shows the control panel shared across the Pomati SL Series (SL 50 shown).
Tempered chocolate flowing from the spout of a Pomati SL Series tempering machine below its touch screen. This shows the dispensing layout shared across the Pomati SL Series (SL 50 shown).
Close-up of a polished stainless steel spout dispensing a steady stream of chocolate. This is the spout of a Pomati SL Series tempering machine, a dispensing design shared across the SL Series.
Close-up of stainless steel grate bars over a tank of melted chocolate. This is the drain grate above the product tank of a Pomati SL Series tempering machine, a layout shared across the SL Series.
Gloved hands holding a chocolate bar mold under the spout above the drain grate of a Pomati SL Series tempering machine. This shows mold filling on the Pomati SL Series.
Chocolate pouring from a spout into a clear mold held in gloved hands. This shows mold filling with a Pomati SL Series tempering machine.
Chocolate flowing into a row of bar molds in front of a stainless steel grate. This shows bar molds being filled at a Pomati SL Series tempering machine.
Operator's foot pressing the dosing pedal beneath a stainless steel Pomati SL Series tempering machine with locking casters. This shows the dosing pedal shared across the Pomati SL Series.
Three glossy dark chocolate bars with square pyramid segments on a white board. These are tempered chocolate bars molded with chocolate from a Pomati SL Series tempering machine.
Stainless steel Pomati SL 30 tempering machine on casters with touch screen, spout, heated vibrating table and side worktops. This is a studio view of the Pomati SL 30 Chocolate Tempering Machine used for chocolate tempering, dosing and molding. Chef in gloves working at the vibrating table of a Pomati SL Series tempering machine in a chocolate lab. This shows the worktop and grate layout shared across the Pomati SL Series (SL 50 shown). Gloved finger using the touch screen on a Pomati SL Series tempering machine showing tank and auger temperatures and setpoints. This shows the control panel shared across the Pomati SL Series (SL 50 shown). Tempered chocolate flowing from the spout of a Pomati SL Series tempering machine below its touch screen. This shows the dispensing layout shared across the Pomati SL Series (SL 50 shown). Close-up of a polished stainless steel spout dispensing a steady stream of chocolate. This is the spout of a Pomati SL Series tempering machine, a dispensing design shared across the SL Series. Close-up of stainless steel grate bars over a tank of melted chocolate. This is the drain grate above the product tank of a Pomati SL Series tempering machine, a layout shared across the SL Series. Gloved hands holding a chocolate bar mold under the spout above the drain grate of a Pomati SL Series tempering machine. This shows mold filling on the Pomati SL Series. Chocolate pouring from a spout into a clear mold held in gloved hands. This shows mold filling with a Pomati SL Series tempering machine. Chocolate flowing into a row of bar molds in front of a stainless steel grate. This shows bar molds being filled at a Pomati SL Series tempering machine. Operator's foot pressing the dosing pedal beneath a stainless steel Pomati SL Series tempering machine with locking casters. This shows the dosing pedal shared across the Pomati SL Series. Three glossy dark chocolate bars with square pyramid segments on a white board. These are tempered chocolate bars molded with chocolate from a Pomati SL Series tempering machine.

Pomati | SL 30 Chocolate Tempering Machine

A 30 kg automatic auger tempering machine with multi-zone tank heating, touch screen control, pedal dosing, a heated vibrating table and night mode.

Manufacturer: Pomati
Model: SL 30
Equipment Type: Chocolate tempering machine (SL Series)
Tank Capacity: 66.1 lb | 30 kg
Primary Workflow: Melting, tempering and dispensing chocolate through a removable stainless steel auger
Tank Heating: Multi-zone, with the upper portion of the tank switchable from the touch screen
Dosing: Pedal dosing with automatic timed or manual dosing
Work Area: Heated vibrating table
Operating Modes: Heating, tempering and night mode, with an intermediate temperature stage
Electrical: 220V | 3 ph | 60 Hz (1 ph available upon request)
Options: Enrobing belt (CNSL, 180 or 250 mm), decorator, dosing plate, pneumatic valve, heating lamp, plexiglass enclosure, truffle table and truffle belt

The Pomati SL 30 Chocolate Tempering Machine is a 30 kg automatic tempering machine that keeps tempered chocolate ready at the spout whenever production needs it. Sitting between the SL 16 and the SL 50 in Pomati’s SL line, it melts, tempers and dispenses chocolate from one stainless steel station on casters, with a touch screen control panel that keeps tank and auger temperatures in view throughout the day.

Its 30 kg tank has multi-zone heating and feeds a removable stainless steel auger that delivers a steady flow of chocolate for molding bars, dosing and coating. Its heating elements simulate bain-marie heating, so the chocolate melts evenly without being worked at temperatures that are too high. Pedal dosing with a programmable timer handles repeatable portions, and the heated vibrating table helps settle chocolate in molds and drain excess back into the tank. For enrobing and repeatable deposits, the SL 30 connects directly to the CNSL enrobing belt and a pneumatic dosing plate.

Pomati Chocolate Technology logo

Why Bakers Choose the Pomati SL 30 Chocolate Tempering Machine

The Pomati SL 30 Chocolate Tempering Machine keeps tempered chocolate on hand all day instead of in short hand-tempered batches. With a 30 kg tank, a removable auger and pedal-controlled dosing, it gives chocolatiers, pastry shops and bakeries a dedicated station for molding, filling and coating, and frees up the cook and the bench that hand tempering would take.

The touch screen shows tank and auger temperatures and setpoints at a glance, the upper portion of the multi-zone tank can be switched off from the options menu, an intermediate temperature stage can be added to the tempering phase, and night mode holds the chocolate at the end of the shift with optional cyclic stirring. The heated vibrating table and reversible auger keep molding and changeovers at the machine, and the stainless steel build is made for daily use.

As production grows, the SL 30 connects directly to the CNSL enrobing belt for coating and to a pneumatic dosing plate, and takes accessories such as a heating lamp, decorator and plexiglass enclosure. Pomati also rates the SL line at 35% lower energy consumption than the average of existing machines on the market.

FUNCTION BENEFIT FOR PROFESSIONAL BAKERS
30 KG TANK Holds 30 kg (66.1 lb) of chocolate for melting and tempering Longer molding and dosing runs with fewer top-ups
MULTI-ZONE TANK HEATING Heats the tank in zones; the upper portion can be switched off from the options menu Even melting without overheating the chocolate
HYGIENIC DESIGN: REMOVABLE ARCHIMEDEAN SCREW Moves chocolate from the tank to the spout and comes out for cleaning Steady flow at the spout, and easier cleaning and chocolate changes
HYGIENIC DESIGN: REVERSAL FOR DISCHARGING CHOCOLATE Reverses rotation from the touch screen to return chocolate to the tank Less chocolate left in the auger at the end of the process
PROGRAMMABLE TOUCH SCREEN CONTROL PANEL Shows and sets tank and auger temperatures; controls motors, dosing, table and night mode One place to set and monitor the whole station
INTERMEDIATE TEMPERATURE STAGE Adds a set intermediate step to the tempering phase An extra tempering step, set at the panel, for chocolates that need it
NIGHT MODE Holds chocolate at a night setpoint with optional cyclic stirring Holds chocolate between shifts, so the next day starts closer to production
PEDAL DOSING Runs automatic timed doses or manual dosing by foot Hands stay on the mold, and timed portions are repeatable
HEATED VIBRATING TABLE Vibrates and warms the work area under the spout Settles chocolate in molds at the machine and drains excess back to the tank
INDEPENDENT AUGER HEATING Heats the auger with its own element and probe Chocolate stays at working temperature on its way to the spout
INTERNAL COOLING SYSTEM Cools the chocolate during tempering Tempering built into the machine instead of by hand on a bench
STAINLESS STEEL CONSTRUCTION Recycled food-grade AISI 304 stainless steel structure (per Pomati) A durable build for daily chocolate production
DIRECT ACCESSORY CONNECTIONS Connects the CNSL enrobing belt and a pneumatic dosing plate Adds enrobing and dosing to the same station as production grows

At a Glance
Temper, dose and mold from one 30 kg station, with room to add enrobing and dosing accessories.

Typical Applications

The Pomati SL 30 Chocolate Tempering Machine melts chocolate in its 30 kg tank, tempers it with the refrigeration unit and delivers it through a heated auger and spout, so the operator works directly at the machine. It suits a chocolatier’s production bench, a pastry kitchen’s chocolate station or a bakery adding chocolate work to its product mix, anywhere tempered chocolate is needed through the day.

With dosing on a pedal and the heated vibrating table right under the spout, the operator fills molds and coats by hand at the machine, and the SL 30 can move into enrobing with the optional CNSL belt.

Chocolate Bars & Tablets
Fill bar molds from the spout, then settle the chocolate on the vibrating table before cooling.

Molded Chocolates
Work molds over the drain grate so excess chocolate returns to the tank.

Timed Dosing
Use pedal dosing with the programmable timer for repeatable portions, or manual dosing for free-form work.

Enrobing & Coating
Coat products with the optional CNSL enrobing belt (180 or 250 mm), connected directly to the machine.

Truffles & Decorated Products
Add the truffle belt, truffle table or decorator for finishing work.

At a Glance
Mold bars and shells and run timed doses at the machine, then add enrobing, truffle work or decorating with the options.

How Does It Work?

The Pomati SL 30 Chocolate Tempering Machine melts and tempers chocolate in its tank, then moves it through a heated auger to the spout, where the operator doses with a pedal and works on the heated vibrating table. Everything is set from the touch screen control panel.

1. Load and melt the chocolate
Chocolate goes into the product tank and the machine heats the tank and auger. On first start-up, the motors start once the tank and auger reach 38°C (100.4°F).

2. Set temperatures on the touch screen
The main screen shows the detected temperature and the setpoint for the tank on one side and the auger on the other. Setpoints are changed by touch, and the upper portion of the tank can be turned off or on from the options menu.

3. Temper the chocolate
With the auger running, the operator starts the tempering phase, and the refrigerated cooling jacket around the Archimedean screw housing gradually brings the chocolate temperature down. Once the chocolate is tempered, the SL 30 automatically keeps it in temper during production. An intermediate temperature stage can be set and activated from the options menu.

4. Dose with the pedal
In automatic mode, one press of the pedal pauses the flow for 2 seconds, doses for the time set on the panel, pauses for 2 seconds again and then resumes continuous flow. In manual mode, the flow stops while the pedal is pressed and restarts when it’s released.

5. Work molds on the vibrating table
The heated vibrating table has its own heating and vibration controls. Excess chocolate drains through the grate back into the tank.

6. Hold the chocolate with night mode
At the end of the shift, night mode brings the chocolate to the night setpoint, reverses the auger automatically and can run cyclic stirring at intervals the user sets.

7. Return chocolate to the tank and change over
Reversing the auger brings the product back into the tank, and the auger comes out for cleaning and chocolate changes.

At a Glance
Melt and temper in the multi-zone tank, dose from the heated auger with the pedal, and hold chocolate overnight in night mode.

Features & Technology

The Pomati SL 30 Chocolate Tempering Machine runs melting in a multi-zone tank, tempering with internal cooling, pedal dosing and a heated vibrating table from one programmable touch screen, in a stainless steel build with direct connections for enrobing and dosing accessories.

✓ Melting
Quickly and easily melt chocolate in the 30 kg tank, with the tank and auger heated to working temperature before tempering begins.

✓ Multi-Zone Tank Heating
The chocolate tank has multi-zone heating, and the upper portion of the tank can be turned off or on from the options menu. The heating elements simulate bain-marie heating, so the chocolate melts evenly without being worked at temperatures that are too high.

✓ Hygienic Design
Includes reversal for discharging chocolate back into the tank and a removable stainless steel auger for easy cleaning and chocolate changing.

✓ Programmable Touch Screen Control Panel
The touch screen shows detected temperatures and setpoints for the tank and auger, and lets operators program tempering, dosing, the vibrating table and night mode.

✓ Accuracy
Separate temperature probes and setpoints for the tank and the auger, with independent auger heating, give precise control over chocolate temperature from the tank to the spout.

✓ Internal Cooling System
An integrated refrigeration unit cools a jacket around the Archimedean screw housing, bringing the chocolate down during tempering for enhanced temperature control.

✓ Intermediate Temperature Stage
Tempering can include an intermediate temperature stage, set and activated from the options menu.

✓ Night Mode
Night mode holds the chocolate at a set temperature to maintain its properties, with optional cyclic stirring by time and interval.

✓ Pedal Dosing
Dose chocolate by foot pedal control, with automatic timed doses from a programmable timer or manual dosing.

✓ Heated Vibrating Table
Built-in heated vibrating table for easier production and molding, with separate heating and vibration controls.

✓ Stainless Steel Construction
Durable recycled food-grade AISI 304 stainless steel structure (per Pomati) for easy cleaning and longevity.

✓ Lower Energy Consumption
Pomati rates the SL line at 35% lower energy consumption than the average of existing machines on the market.

✓ Direct Accessory Connections
The SL 30 connects directly to the CNSL enrobing belt and a pneumatic dosing plate, and the belt’s speed and blower power run from the same touch screen.

At a Glance
Multi-zone melting, tempering, pedal dosing, night mode and a heated vibrating table, all run from one touch screen on a 30 kg stainless steel station.

Available Options

The Pomati SL 30 Chocolate Tempering Machine takes Pomati accessories that add enrobing, truffle work, decorating and more precise dosing to the same station.

Pomati SL Series tempering machine fitted with the CNSL enrobing belt, paper exit roll and blower hose. This shows the SL Series (SL 50 shown) with the optional CNSL enrobing belt that connects directly to SL Series tempering machines.

✚ Enrobing Belt (CNSL)
The CNSL enrobing belt (Pomati also calls it the coating trolley) connects directly to SL Series machines; the SL 30 takes the 180 mm and 250 mm widths. It has a loading belt with start/stop, an enrobing belt with product vibration, an exit belt supplied by a paper roll, a double veil hopper for partial or total enrobing, an adjustable-speed blower and a motorized tail cutter. Belt speed is adjustable from 0 to 2 m/min, and products up to 160 mm high pass through. A belt heating lamp and a plexiglass belt cover are optional for the SL 30. The belt tilts and folds vertically to save space, and works with cooling tunnels for a continuous enrobing line.

✚ Decorator
Drizzles chocolate onto product, available in 180 or 250 mm widths for the SL 30.

✚ Dosing Plate
Built to your mold specifications, and connects directly to the SL 30.

✚ Pneumatic Valve
Facilitates more accurate depositing (requires air connection). With the valve enabled, the pedal runs a dosing cycle with pneumatic exchange.

✚ Heating Lamp
Our available heating lamp provides a higher level of control over your production process.

✚ Plexiglass Enclosure
Covers the main production zone.

✚ Truffle Table
Rotating table that streamlines truffle production.

✚ Truffle Belt
A belt for truffle production.

At a Glance
Options for the Pomati SL 30 Chocolate Tempering Machine include the CNSL enrobing belt (180 or 250 mm), decorator, dosing plate, pneumatic valve, heating lamp, plexiglass enclosure, truffle table and truffle belt.

Technical Specifications

The Pomati SL 30 Chocolate Tempering Machine pairs a 30 kg tank with a 1.6 kW power rating and a North American 220V | 3 ph | 60 Hz configuration (1 ph available upon request). The overall width of 29.1″ (740 mm) includes the vibrating table and side worktops; the machine body itself is 20.2″ (512 mm) wide.

Front, side and top dimension drawing of the Pomati SL 30 chocolate tempering machine showing 20.2 in (512 mm) body width, 30.1 in (765 mm) depth, 56.4 in (1432 mm) height and 29.1 in (740 mm) overall width across the vibrating table and side worktops.
SL 30
ELECTRICAL SPECIFICATIONS 220V | 3 ph | 60 Hz | 1.6 kW (1 ph available upon request)
TANK CAPACITY 66.1 lb. | 30 kg
PRODUCTION RATE Approx. 99 kg/hour | 218 lb/hour (Estimate)
CERTIFICATIONS BEAG
WARRANTY 1 year parts | 90 days labor
STANDARD DIMENSIONS (L X W X H) 29.1 x 30.1 x 56.4" | 740 x 765 x 1432 mm
NET WEIGHT 335 lb. | 152 kg
SHIPPING DIMENSIONS (L X W X H) 36.6 x 28.7 x 63.0" | 930 x 730 x 1600 mm
SHIPPING WEIGHT 386 lb. | 175 kg

Operating Environment
Pomati specifies working conditions of 0°C to +55°C (32°F to 131°F) and 10% to 90% humidity (non-condensing), sheltered from rain. Leave 800 to 1000 mm from walls and other obstructions, plus 1000 to 1200 mm of operator space.

At a Glance
The Pomati SL 30 Chocolate Tempering Machine combines a 30 kg tank, 1.6 kW power rating and 220V | 3 ph | 60 Hz North American configuration (1 ph available upon request) in a 740 x 765 x 1432 mm footprint.

On the Production Floor

On the production floor, the Pomati SL 30 Chocolate Tempering Machine works as a dedicated chocolate station. The operator stands at the front, sets temperatures on the touch screen, fills molds from the spout with the pedal and settles them on the vibrating table, all without leaving the machine. The Shorts above show the SL Series in use, from night mode at the end of the shift to chocolate bar production on the SL 30 itself.

In kitchens where chocolate work competes for bench space and staff time, the SL 30 replaces small hand-tempered batches. It keeps tempered chocolate ready at the spout through the shift and holds it overnight in night mode, so the next day starts closer to production. Casters let the machine move for cleaning or layout changes.

As the product mix grows, the same station takes the CNSL enrobing belt for coating, a dosing plate for repeatable deposits, or truffle and decorating accessories, so the team keeps working on a machine it already knows.

At a Glance
One operator tempers, doses and molds at the machine all shift, with room to add enrobing and finishing work.

FAQ

What is the Pomati SL 30 Chocolate Tempering Machine?

The Pomati SL 30 is a chocolate tempering machine from Pomati’s SL line. It melts, tempers and dispenses chocolate from a 30 kg tank with multi-zone heating through a removable stainless steel auger, with touch screen control, pedal dosing and a heated vibrating table.

How much chocolate does the SL 30 hold?

The SL 30 has a 30 kg (66.1 lb) tank.

How does the SL 30 dispense chocolate?

A heated auger moves chocolate from the tank to the spout. The dosing pedal runs either automatic timed doses (set on the touch screen) or manual dosing, where the flow stops while the pedal is pressed. A pneumatic valve and dosing plate are available as options.

What does night mode do?

Night mode brings the chocolate to a set night temperature to maintain its properties, reverses the auger automatically and can run cyclic stirring at user-set times and intervals.

Can the SL 30 heat only part of the tank?

Yes. The tank has multi-zone heating, and the upper portion of the tank can be turned off or on from the touch screen’s options menu.

Can the SL 30 temper with an intermediate stage?

Yes. An intermediate temperature stage can be set and activated from the touch screen’s options menu.

Can the SL 30 enrobe products?

Yes, with the optional CNSL enrobing belt. The SL 30 takes the 180 mm and 250 mm belts, which connect directly to the machine and are controlled from the same touch screen.

How is the SL 30 cleaned and changed over?

Reversing the auger brings chocolate back into the tank, and the auger is removable for cleaning and changing chocolate. Pomati’s manual calls for cleaning panels and controls with soft, dry cloths and no solvents. Follow the manual’s maintenance procedures, and leave any electrical or refrigeration work to a qualified technician.

What are the SL 30’s electrical requirements?

The North American configuration is 220V | 3 ph | 60 Hz (1 ph available upon request), with a 1.6 kW power rating. Installation should be handled by a qualified electrician, matching the voltage on the machine’s plate.

How much space does the SL 30 need?

The machine measures 740 x 765 x 1432 mm overall, including the vibrating table and side worktops. Pomati recommends leaving 800 to 1000 mm from walls and other obstructions, plus 1000 to 1200 mm of operator space.

What support does Erika provide with the SL 30?

Erika covers the SL 30 with a warranty of 1 year on parts and 90 days on labor, and we keep Pomati spare parts in stock in the US. Training is available at installation, at our Baker’s Lab in West Caldwell, NJ, or by video, and installation and startup can be arranged as part of your consultation. You can also see a Pomati chocolate setup in action at the Baker’s Lab before you decide. For parts, troubleshooting or repair requests, visit our Parts, Service & Technical Support page.

Who is the SL 30 a good fit for?

Chocolatiers, pastry shops and bakeries that need tempered chocolate available through the day for molding, filling and coating, and want the option to add enrobing, dosing or truffle accessories later.

At a Glance
The Pomati SL 30 Chocolate Tempering Machine is a 30 kg automatic auger tempering machine with multi-zone tank heating, touch screen control, pedal dosing, a heated vibrating table and night mode, built to grow into enrobing and dosing work.

MEDIA

About the Pomati SL 30 Chocolate Tempering Machine

The Pomati SL 30 Chocolate Tempering Machine is the 30 kg model in Pomati’s SL line of chocolate tempering machines. It gives chocolatiers, pastry shops and bakeries one station for tempering, pedal dosing and molding, with room to add enrobing and dosing accessories as production grows.

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