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Selmi S.r.l.

Via Statale, 151, 12069 St. Vittoria d'Alba
Italy
Telephone +39 0172 479273
Fax +39 0172 477814
info@selmi-group.it

Hall map

interpack 2020 hall map (Hall 1): stand B33

Fairground map

interpack 2020 fairground map: Hall 1

Our range of products

Product categories

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionery, gum)
  • 03.02  Single machines / equipment for the production of confectionery (Chocolate confectionery, sugar confectionery, gum)
  • 03.02.54  Single machines /equipment for the production of confectionery / Praline forming machines

Our products

Product category: Single machines /equipment for the production of confectionery / Praline forming machines

R200 LEGEND - Chocolate coating machines

Chocolate coating belt for tempering machines
 
Three section coating belt installed on a tilting trolley.
Dripping of chocolate aided by mechanical vibration.
Air blower with adjustable air flow to control the dripping of the chocolate.
Electronically controlled coating speed.
Partial coating of the product base (optional extra).
The support paper is set in motion or halted via mechanical controls.

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Product category: Single machines /equipment for the production of confectionery / Praline forming machines

AUTOMATIC TRUFFLE - Chocolate coating machines

Coating machine for truffles in two sections
 
This two section coating belt features mechanical vibrations to aid the dripping of chocolate and a dual veil chocolate coating hopper.

The Automatic Truffle contains within it a blower to aid the dripping of excess chocolate which can be attached to the coating belt. The machine functions by jointly vibrating a canalized tank that has the task of transporting and rolling the truffles which were previously coated with chocolate from the tempering machine. The main advantage of this machine is the neatness of the clean work in the truffling process.

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Product category: Single machines /equipment for the production of confectionery / Praline forming machines

COMFIT - Chocolate coating pan. Dragee machine

Panning equipment: artisanal method for coating with chocolate and sugar cocoa bean, dried fruit, nuts, coffee, candy
 
The coating pan is made entirely of AISI 304 steel and is equipped with an electronic speed control to optimise the coating of different types and sizes of products.

The introduction of air into the rotating tank cavity is controlled by a cooling system aimed at speeding up the enlargement of the dragees via the introduction of chocolate. In the following phase a resistance is used to smoothen and polish the product and clean the machine.

The thermoregulator on the control panel enables the adjustment of the temperature to suit the required processing.

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Product category: Single machines /equipment for the production of confectionery / Praline forming machines

SPIDER - Chocolate cooling and covering tunnels

Circular chocolate cooling tunnel®patent
 
Technical specifications tunnel for moulds with vertical spirals.
The main characteristics of this machine are the compact dimensions, functionality and high production rate.
Selmi has created an innovative movement of the moulds that allows for their maximum exposure to the cooling flux.
The system is covered by an international patent.

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Product category: Single machines /equipment for the production of confectionery / Praline forming machines

MICRON 25 - Ball refiners

Ball refiner for spreadable cream, ice cream paste and chocolate production
 
The Micron ball refiner was designed for the production of spreadable creams, anhydrous pastes for ice creams, pralinated products and cream sweets. The machine is equipped with a refrigerator with the purpose of regulating, within the set limits, the excess heat caused by the friction generated between the spheres. Thus doing we preserve unaltered the organoleptic qualities of the product.

The circulation of the product during refinement is maintained by a dual purpose volumetric pump.

The refining cylinder is also regulated to maintain a warm temperature to prevent the fatty residues between the balls from solidifying during pauses in the working cycle.

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About us

Company details

SELMI & THE PASSION FOR CHOCOLATE
machinery for the processing of chocolate
 
Renato Selmi starts back in 1965 with the processing of hazelnut paste, to then move on to chocolate tempering and enrobing machines, in which he specialises.

The evolution happens in 1987, the year in which Paolo Semi joins his father in the business. From that moment, the combination of technology, knowledge of the raw material and the constant strive for efficiency and perfection, have allowed the company to become the undisputed leader on a national and international level for the production of machinery for the processing of artisanal chocolate and for the roasting of coffee, nuts.

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Company data

Target groups
  • Food
  • Confectionery products