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SIGEP 2008: FBM AND TRADITIONAL QUALITIES
Hundred of contacts and the knowledge that people begins to understand the difference among the Fbm machinery and those of the Italian competitors: a tempering machine that owns continuous tempering process, bain marie bowl, removable screw pump in order to change the type of chocolate all in one solution; a machine that succeeds to stabilize crystals of the chocolate, in the way the history of Fbm standard, still is not at the horizon.
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SIAB 2007: INTERNATIONAL ATTITUDE
The eighth edition of the fair has confirmed its international attitude with the visit from professionals from Europe and non European Countries. More than 260 visitors had visited the FBM booth, their origins were: Australia, United States, Greece, Polonia, Slovenia, France, Switzerland, Spain, Russia
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INTERSICOP 2007: NEW SPANISH COURSE
FBM participates to Madrid fair, the first of a new Spanish course. A new agreement was found with a brand new spanish dealer specialized in the sale of machinery. Tecfood will help FBM in the widening of the Iberian market and in the keeping of a huge customer market built up over 15 years of activity in the country.
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SIGEP 2007: 30 YEARS ANIVERSARY
FBM celebrates its 30 years aniversary.
The extremely positive result confirms the appreciation of the findustry towards the job carried out from the company during its 30 years activity, and iunderlines the confidence towards the programmed strategies for the future.
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IPACKIMA 2006: NEW PNEUMATIC DOSING SYSTEM
The new solution of dosing system for the tempering machines is been introduced: a pneumatic dosing device with doubled chocolate exit.
With a 6 bar air compressor is possible to manage a dosing job for hollow moulds and tablets/pralines moulds.
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SIGEP 2006: AUTOMATIC BELT FOR LOADING MOULDS
Great interest for the technological level of the machines; the opinions and attentions have expressed a deep appreciation to the differences that exist on the market among FBM and the other producers. It has been introduced the first loaded moulds belt in order to automate this type of working. Suitable on all the tempering machines that are electronically controlled.
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EUROPAIN 2005: MAESTRIA, ELEVATOR 80
The industry of the chocolate, raw materials and machinery, has been collected in a common space as destination of a gastronomic path. During the event the feeling of a new interest for chocolate has been very strong. The topic word had been : personalizations of the product and this took a good result for FBM.
FBM has introduced three innovationes: Maestria, Elevator and "Duo" head for dropping machines.
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SIGEP 2005: NEW PRIMA, COMPATTA, MAESTRIA
The three new tempering machines PRIMA, COMPATTA and MAESTRIA allow the customers to have something more if compared with the other products on the market.
So equal and so different from the previous versions, they are marking the development and accuracy in the details maintaining the continuous tempering and the bain-marie heating features.
It has been studied the first electronic enrobing belt.
Installed on MAESTRIA, its use has become more simple and it is now possible for the user to “pay less attention” to the enrobing phase.
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SIAB 2004: ENROBING WITH COMPATTA, DROP MACHINE WITH MULTIPLE HEADS
FBM presented the new machine with multiple heads for wire cut biscuits with the possibility to choose different kind of fillings.
The small tempering machine Compatta (10 kg bowl capacity) has been equipped with a simple and versatile enrobing belt.
For the middle size of Its production range, UNICA, FBM studied a drive belt with chains for the production of praline and tablets.
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SIGEP 2004: RECORD OF VISITORS TO THE FBM STAND
The new tempering machine Unica was officially presented on the Italian market.
High quality standards are reached thanks to the demountable screw, to the enrobing belt divided in three sections, to the vertically adjustable blower.
The trademark Smart n’go enter the world of the small pastry shops with small depositors working with compressed air and with the chocolate fountain.
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IBA 2003: INTERNATIONAL PRESENTATION OF THE TEMPERING MACHINE UNICA
The new machine keeps the continuous tempering process and the versatility of the accessories meant for MTR 18 but improve the aesthetic factor and some structural particulars. Demountable screw, washable enrobing belt divided in three sections improve the standards.
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SIGEP 2003: AFTER THE EVOLUZIONE, HERE COMES THE SINTESI DROP MACHINE
In the 2003 edition of the SIGEP exhibition, FBM presented the natural development of the table drop machine Evoluzione 400.
The wire cut system has been added and, in a machine of such a small size, have been included all the features proper of the bigger drop machines.
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EUROPAIN 2002: COOLING TUNNER SHORTER
FBM will also take part to this edition of Europain, and will show the last innovation: a cooling tunnel TF300 in new model shorter than the original one, same quality but less a meter length.
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SIGEP 2002: DOSING DEVICE FOR MTR18
As every year, FBM took part with big success at the last edition of SIGEP, by showing the new creation: the dosing device for tempering machine MTR18, a timer included in the CPU schedule which controls the valve of opening/closing of chocolate.
As last year, FBM lend its machines to the Italian Championship.
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IBIE 2001: DROP MACHINE REL RP for AMERICAN TRAYS
FBM has shown itself to the American market as the only Italian factory directly present at the IBIE exhibition in Las Vegas.
The tragic events happened in the USA have been the only matter which has stopped the success of this important exhibition.
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SIAB 2001: PRIMA AND MIA: FBM FOR CATERING
 Introducing PRIMA, the first FBM table tempering machine, dedicated to the ones approaching chocolate for the first time and to hotels or other structures using a few chocolate, and MIA, the chocolate-making machine for bar, catering and restaurants, conceived with the mind of a firm which really knows chocolate.
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SIGEP 2001: INTRODUCING A NEW PRODUCTION CENTRE
The world-wide success of FBM machines compels the firm to double its productions of chocolate processing machinery and of the model EVOLUZIONE 400, which, from now on, are being produced in the new factory nearby Milan.
In the old production centre in San Giovanni Lupatoto (Verona), the company is keeping on with the manufacturing of industrial plants and the other biscuit drop machines.
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IBA 2000: MTR 60: THE MTR MACHINE ALSO FOR THE BIG PRODUCERS
With a stronger and stronger presence among the industrial oriented machines, FBM now introduces the machine MTR 60, with a winning technology already tested in the smaller “sister” machines MTR, but with industrial productions.
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INTERSICOP 2000: PUMP HEAD FOR EVOLUZIONE 400
EVOLUZIONE 400, featuring this new accessory in aluminium, becomes a machines good also for liquid dough.
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IPACKIMA 2000: COOLING TUNNEL WITH ELECTRONIC CONTROL
FBM gives more strength to its industrial machines, introducing the electronic control also in its cooling tunnels for chocolate; the same technology tested on the tempering machines is now available also for the cooling tunnel.
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SIGEP 2000: ELECTRONIC TEMPERING MACHINES
The hi-tech boom of the year 1999 is confirmed again with something still unseen in Italy: the tempering machines MTR now features the electronic control, which improves the easiness of use by the customers. FBM is astonished by the formation of month-long waiting list to have the machines.
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SIAB 1999: EVOLUZIONE 400 AND COMPATTA: A WORLD-FAMOUS QUALITATIVE HEAP
During this exhibition, FBM officially introduced two machines which were to be a world-wide success. EVOLUZIONE 400 is the first table drop machine for biscuits, small, versatile and hi-tech, born by long market researches, manufacturing studies, design and testing, lasted almost two years for an incomparable success. COMPATTA is, then, the new version of the well established MTS 10, with new dimension to be fit to any craft-shop: the confirmation of a great success.
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BTA 1999: MEASURING DEVICE FOR MTS 10
Now, also the smallest FBM tempering machine MTS 10 (featuring 10 kg capacity) can be equipped with the measuring device, with a double way valve, as already tested with the machine MTRD 30.
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EUROPAIN 1999: THE LINE CTM
FBM introduces a line for the production of the “chocolate kiss”, a real meeting point of mechanical and electronic hi-tech. The line starts from the machine CTM (piston drop machine for cream and similar products) reaching the exit of a second cooling tunnel for the crystallisation of the finished product.
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SIGEP 1999: THE DECORATOR
Introducing the accessory which still was missing from the machines MTR: the Decorator, which creates straight and zigzag lines over any product.
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TUNISIA 1998: BOTTOM COATING DEVICE FOR CAKES AND COOKIES
Introducing the bottom coating device, which allows to coat with a thin layer of chocolate the bottom surface of any product, without touching the sides and the upper part of it..
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IBA 1998: MTR 30 'SWISS LINE', A QUEEN MACHINE FOR THE NOBLE ART OF CHOCOLATE MAKING
Introducing MTR 30 "Swiss Line", a tempering machine dedicated to the very exigent Swiss market, complete with four speed variation systems and a considerable set of accessories.
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SIGEP 1998: THE NEW PROPERTY, THE NEW AMBITIOUS AIMS
Introducing the new management and property of the firm, with a new distribution web organisation; the customers could know the new President and the new technical and trade managers, as well as the opening of the new Italian and foreign trade department.
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SIAB 1997: DIGITAL AND MODULAR TEMPERING MACHINES
 Introducing the new digital thermoregulators for the tempering machines and the complex MTRD 30 + TK 100 for the production of the Easter eggs and other hollow products.
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