Vantage House & FBM

Vantage House is the UK & Ireland agent for FBM srl of Italy.  This company supplies high quality chocolate and bakery machines, all stainless steel tempering, moulding and enrobing machines, continuous temperers and an excellent range of biscuit depositors.

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Prima Continuous Tempering & Moulding Machine

Produces 20Kg of perfectly tempered chocolate per hour.  Small dimensions, high output and keen pricing make it particularly suitable for small workshops.

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Compatta Continuous Tempering & Moulding Machine

Produces 40Kg of perfectly tempered chocolate per hour.

Available with Enrobing attachment and Mould Dosing / Depositing options to deposit measured amounts directly into your moulds. Its small dimensions and great versatility make it ideal for small workshops.

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Produces 90Kg of perfectly tempered chocolate per hour. For tempering chocolate and compound, and for the production of praline shells, hollow figures, Easter eggs and other novelties. The enrobing section folds away easily and is very compact - ideal for use in a shop or limited space area.

Supplied complete with Measured Depositing feature.
Options include "dosing plates" to deposit measured amounts directly into the cavities in your moulds and automatic mould transport system.

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Produces 90Kg of perfectly tempered chocolate per hour. For tempering chocolate and compound, and for the production of praline shells, hollow figures, Easter eggs and other novelties. The enrobing sections attach easily and the result is very compact - ideal for use in a shop or limited space area.

Supplied complete with Measured Depositing feature.
Options include "dosing plates" to deposit measured amounts directly into the cavities in your moulds and automatic mould transport system.
Also for total or partial chocolate coating of biscuits, cakes, nuts, centres etc.

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Produces 120Kg of perfectly tempered chocolate per hour. For tempering chocolate and compound, and for the production of praline shells, hollow figures, Easter eggs and other novelty items.  

Supplied complete with Measured Depositing feature.
Options include "dosing plates" to deposit measured amounts directly into the cavities in your moulds.

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Produces 120Kg of perfectly tempered chocolate per hour. For tempering chocolate and compound, and for the production of praline shells, hollow figures, Easter eggs and other novelty items.  

Supplied with Enrobing attachment and Mould Dosing / Depositing options to deposit measured amounts directly into your moulds. Also for total or partial chocolate coating of biscuits, cakes, nuts, centres etc.

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Cooling tunnel for all chocolate coated products.

Belt Width: 320 mm 
Cooling length: 6 m
Total length: 7.25 m

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Cooling tunnel for all chocolate coated products.

Belt Width: 600 mm
Cooling length: 10 m
Total length: 12.5 m

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Cooling tunnel for all chocolate coated products.

These tunnels are all made to customer specification, and the length can be varied according the the customer's requirements.

All units are to the same high specification as the standard FBM cooling tunnels.

Belt width: 600, 800, 1000, or 1250 mm

30 Strokes per minute. Drop depositor for a wide range of confectionery and bakery products with option of two interchangeable heads.

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30 Strokes per minute. Drop depositor for a wide range of confectionery and bakery products with option of two interchangeable heads.

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30 Strokes per minute. Drop depositor for a wide range of confectionery and bakery products with option of two interchangeable heads.

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30 Strokes per minute. Drop depositor for a wide range of confectionery and bakery products. Single Head.

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27 Strokes per minute. Output: 40-45Kg per hour. This machine is suited for dropping dense, medium-dense and whipped type dough, macaroons, petit fours, lady fingers, almond pastries, cream puffs and other dough traditionally dropped by hand using squeeze sacks.

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