Testimonials
That Chocolate, Sydney, February 2018.
I just wanted to drop you a line to say the moulds are FANTASTIC! Everyone is so excited about this product. I can't wait to see how it goes. Thanks for awesome service and communication once again Andrew!
Emma, Founder, That Chocolate
I just wanted to drop you a line to say the moulds are FANTASTIC! Everyone is so excited about this product. I can't wait to see how it goes. Thanks for awesome service and communication once again Andrew!
Emma, Founder, That Chocolate
Wildcrafted, Melbourne, September 2015.
Elliot Automation have been a fantastic company to deal with as we upscaled one of our smaller chocolate tempering units to a larger Selmi unit. The advice the team at Elliot Automation offered was excellent when purchasing the machine and once the machine had arrived the prompt installation and service was professional.Wildcrafted highly recommends their company.
Jason, Wildcrafted.
Elliot Automation have been a fantastic company to deal with as we upscaled one of our smaller chocolate tempering units to a larger Selmi unit. The advice the team at Elliot Automation offered was excellent when purchasing the machine and once the machine had arrived the prompt installation and service was professional.Wildcrafted highly recommends their company.
Jason, Wildcrafted.
Wellington Chocolate Factory, Wellington NZ, March 2015
Thanks Brian. The machine is running like a dream. ( In relation to a recently installed Selmi PLUS tempering and R200 enrobing machine).
Rochelle, Wellington Chocolate Factory.
Thanks Brian. The machine is running like a dream. ( In relation to a recently installed Selmi PLUS tempering and R200 enrobing machine).
Rochelle, Wellington Chocolate Factory.
SWEETNESS The Patisserie, Epping, NSW.
Just wanted to tell you also what a landmark difference having a continuous tempering machine is making in our kitchen. Genuinely, having chocolate on tap is changing chocolate production as we know and importantly, enabling us to much more responsive to how we use chocolate at what time of day. In the past, if we wanted to use chocolate we would need to start the melting/tempering process no later than 3:30pm and the warmer the day, the more problematic and drawn out the process. Now, we can decide very late in the day that we want to use chocolate in/on a product and it’s simple. Big kudos to both Elliott Automation and Selmi.
Gena, SWEETNESS The Patisserie
Just wanted to tell you also what a landmark difference having a continuous tempering machine is making in our kitchen. Genuinely, having chocolate on tap is changing chocolate production as we know and importantly, enabling us to much more responsive to how we use chocolate at what time of day. In the past, if we wanted to use chocolate we would need to start the melting/tempering process no later than 3:30pm and the warmer the day, the more problematic and drawn out the process. Now, we can decide very late in the day that we want to use chocolate in/on a product and it’s simple. Big kudos to both Elliott Automation and Selmi.
Gena, SWEETNESS The Patisserie