Chocolate machinery
Chocolate machinery, made in Italy
Bilait tempering machines, melters, enrobing belts, cooling tunnels and refiners — the chocolate side of a printed product line, from the first counter-top machine to a complete workshop.
Chocolate that keeps pace with your printer
Printing on chocolate only pays off when the chocolate itself is right: tempered, glossy, stable and produced in the volume you sell. We supply Bilait's Italian-built machinery and size it to your production — so the printer never waits for the chocolate.
6 – 68 kg
Tank capacity across the Adam tempering range, from counter-top to workshop.
Up to 180 kg/h
Tempering output of the Adam K60 for high-volume artisan production.
Made in Italy
Stainless-steel construction, removable augers and Wi-Fi remote assistance.
The range
Every machine is matched to your volume, products and space. Ask us for the full technical sheets.
Compact continuous tempering
Fully automatic continuous tempering in a 50 × 50 cm footprint — ideal for pastry shops and restaurants starting with chocolate.
Tank: 6 kg · Output: up to 24 kg/h
Power: 230 V, 1 kW · Weight: 67 kg
Features: heated vibrating table, night mode, removable stainless-steel auger, auger reverse, Wi-Fi ready
For workshops with limited space
12 kg of capacity in a 40 × 66 cm footprint, for chocolatiers and pastry shops that don't compromise on quality.
Tank: 12 kg · Output: up to 55 kg/h
Power: 230 V, 1 kW · Weight: 112 kg
Features: separate mixer and auger motors, heated vibrating table, mould dosing 3×7 / 3×8
Built for fast changeovers
The auger lifts out from below, with a rear drain tap and auger reverse — switching between chocolates takes minutes.
Tank: 28 kg · Output: up to 90 kg/h
Power: 380/400 V, 1.5 kW · Weight: 155 kg
Features: heated vibrating table included, night mode, Wi-Fi ready
High-volume artisan production
The full-option tempering machine with Wi-Fi remote control, for workshops producing at scale.
Tank: 68 kg · Output: up to 180 kg/h
Power: 380/400 V, 2 kW (230 V on request) · Weight: 215 kg
Features: heated vibrating table, removable auger, auger reverse, remote control
Melting, dosing and fountain effect
A compact melter with a 6 kg bowl and dispensing spout. The removable stainless-steel auger makes switching chocolate type and colour quick. Also available as Aya K6 Doppia with two bowls.
Tank: 6 kg · Melting: about 1 hour from callets, seconds from stand-by
Power: 230 V, 1 kW · Weight: 40 kg
Package: Wi-Fi key, tablet with video manual, remote assistance
Enrobing for Adam machines
A conveyor that turns an Adam tempering machine into a compact enrobing line. A blower removes excess chocolate and finished products are laid out automatically on paper.
Size: 189 × 52 cm · Belt: 187 × 27 cm
Power: 230 V, 300 W · Weight: 65 kg
Adjustable: blower power and belt speed
Setting chocolate in line
A cooling tunnel with an intuitive control panel for belt speed and cooling temperature — for enrobed and moulded products at volume.
Length: 4, 6, 8, 10 or 12 m
Belt width: 220, 300 or 400 mm
Bean-to-bar refining
A refiner for cocoa, pistachio and other oil seeds — homogeneous, quiet and efficient, from small artisan batches to bean-to-bar production.
Capacity: 15 kg · Size: 40 × 40 × 50 cm
Power: 230 V, 0.4 kW · Temperature: +5 °C to +50 °C
Noise: under 75 dB(A)
Where it fits
From the first pralines to a full chocolate workshop.
Bars & bonbons
Mould bars, pralines and filled bonbons with precise dosing — a perfect base for printed designs.
Enrobed products
Cover biscuits, wafers and bars with an even layer of chocolate, ready for printing.
Chocolate boutiques
Consistent tempering for counters full of pralines and seasonal collections.
Bean-to-bar
Refine your own cocoa mass and nut pastes in house.
How we work with you
From the first conversation to a running production — in three steps.
1. Assess
We look at your products, volumes and space, and recommend the right setup — not the biggest one.
2. Test
Where possible we trial your own products before you invest, so you see real results.
3. Install & train
Delivery, installation, operator training and ongoing support — from one partner.
Which tempering machine is right for me?
It depends on how much chocolate you work per day. As a guide: Adam K6 up to about 24 kg/h, K12 up to 55 kg/h, K24 up to 90 kg/h and K60 up to 180 kg/h. We size it with you in the first conversation.
Can I combine tempering with printing?
Yes. Moulded bars, pralines and enrobed products are an ideal base for IMAGO printing — and the Vulpes Pro's activation system prepares the chocolate surface for photo-quality prints.
How easy are the machines to clean?
Removable stainless-steel augers, auger reverse and drain taps make changeovers between dark, milk and white chocolate fast.
Can I extend the machine later?
Yes. Add an enrobing belt, a vibrating table or a cooling tunnel as your production grows.
Do you offer installation and training?
Yes — delivery, installation, operator training and ongoing support are part of every project.
Can I see the machines before buying?
Yes. Book a demo and we will arrange a presentation or a trial with your own products.
Let’s talk about your product
Book a free consultation and see how the right setup fits your operation — before anyone talks about an order.