Safira X
Meet the future of tempering machines.
The birth of the Safira X marks the start of a new decade for chocolate tempering machines. Packed with incredible technology, it is the first tempering machine in its class in Brazil to bring together a complete enrobing station, a vibrating table and a dosing head for series molding.
Hourly capacity when working with pre-melted chocolate
Stainless steel bowl; operates with as little as 6 kg of chocolate
Tempers up to 12 kg per cycle by adding pre-melted chocolate
Works with three temperature points for superior-grade tempering
Weight calibration per chocolate; depositing head for molds up to 175×275 mm
ChocoSenseX™ unifies all controls and saves temperatures per chocolate
Only 0.5 kW in standby; night mode shuts down with 1 touch and saves energy
Up close
Your entire production. One machine.
The birth of the Safira X marks the start of a new decade for chocolate tempering machines. Packed with incredible technology, it is the first tempering machine in its class in Brazil to bring together a complete enrobing station, a vibrating table and a dosing head for series molding.
VONIN gem theme
Like a sapphire: the top of the line
The Safira X carries the name of the noblest stone as the top of the VONIN line — three workstations and the ChocoSenseX™ system brought together with a jewel’s brilliance.
Flow rate
The screw that delivers more chocolate
The continuous-capture screw moves more tempered chocolate per minute — the flow rate that keeps your production moving, from bonbon to bar.
No tools
Comes apart by hand, no tools
Every contact part comes off by hand through the knobs — assemble, disassemble and clean without a single tool.
What sets the Safira X apart
- 01
ChocoSenseX™ operating system
Faster and more capable than ever. The new ChocoSenseX™ paves a fresh path for how far a tempering machine can go, with an ultra-fast 7" touchscreen that unifies every control in one place.
- 02
Pro Mode: 3-stage tempering
With the exclusive Pro Mode, you take the quality of your temper to a higher level by working three temperature points, chocolatier precision at the touch of a button.
- 03
The full arsenal in a compact body
We completely rethought the engineering of a tempering machine to keep performance, quality and easy cleaning in a structure that fits perfectly into smaller spaces.
The COB-180V enrobing station
- 01
Complete coating, no tunnel
A complete enrobing station to coat products to perfection: an attached outfeed belt that dispenses with the cooling tunnel, a tail cutter to remove the chocolate string and a parchment paper feeder to lift products off with ease.
- 02
A professional finish at 180 mm
180 mm of usable width, an adjustable blower to remove excess chocolate and a vibration system to set the shell — shine and an even coat, from bonbons to bars and biscuits.
- 03
Its own frame, the same temper
It has its own stand that makes it simple to take apart and store, and it uses the chocolate already tempered by the machine, run by the same ChocoSenseX™ — one more workstation in the Safira X compact body.
The Safira X vibrating table
- 01
Molds without a single air bubble
It removes air bubbles for a perfect finish, even in molds full of detail, with two vibration platforms. To make any chocolate in molds: bars, bonbons, Easter eggs, figures — whatever your imagination allows.
- 02
More room to create, right on the machine
A larger working area to shape your creations right on the tempering machine, with no need for an extra bench — the Safira X also becomes your molding station.
- 03
Built for chocolate
A heated grid to prevent the chocolate from crystallizing as you work, and a scraper included to make spatula work and mold finishing easier.
The Safira X dosing head
- 01
Batch dosing, mold after mold
It supercharges series mold production with up to 48 nozzles dosing at once (depending on the mold), in molds up to 175x275 mm. An internal dispersion plate ensures homogeneity and an even spread of chocolate across the nozzles.
- 02
Always in temper
Resistance heating keeps the chocolate always tempered inside the head, dose after dose — more dosing control and consistency in every cavity.
- 03
Flexible for every mold
You can add extra bottom plates to work with different mold models and layouts. The head mounts on top of the vibrating table module.
Your entire production. One machine.
Coating station, vibrating table and weight-dosing extruder head — three workstations in a single body.
Features
- 7" display with a super-fast refresh rate
- Dosing with weight calibration for every type of chocolate
- 3-stage tempering (Pro Mode)
- Night mode: shuts down at the touch of 1 button and saves energy
- Every accessory in the line within a single compact machine
- Unified controls in one simple-to-operate system
- The easiest assembly and disassembly in its class
Dimensions & drawing
Technical drawing with measurements in millimeters.
Ready to start a project?
Tell us what you produce today and how far you want to go — we design the line to get you there.
Explore more equipment
Ruby 5
Temper beyond doubt.
Verified by temper meter, chosen by chocolatiers in Brazil and around the world.
Esmeralda 30
Build your line, piece by piece.
Enrobing (COB-200V), vibrating and dosing modules that clip onto the same tempering machine.
Diamond T50
One machine. Your entire production.
Melt, temper, deposit, enrobe and remove air bubbles — with coating, depositing and vibrating-table modules.