What other qualities are you looking for? At the moment it seems price is the most important factor in your decision.
One thing to consider is that I do not think it's possible to put an enrobing belt on a Selmi machine smaller than one with a 25kg working bowl. Which is ridiculous in a way because with enrobing you only need a few kilos of chocolate per hour so the capacity of the working bowl and tempering throughput are wasted on a 25kg bowl. I think I know why Selmi does this, but it's a bad trade-off if you're also not able to use the capacity of the machine fully in dosing.
As someone who's been selling machines (mostly FBM but I have sold and researched many others), I can tell you that every machine has its plusses and minuses - no machine is perfect. There are things you are going to love about your machine and things you are going to hate, no matter whose machine you buy.
One place I recommend you focus is on how much chocolate you need per hour and per day for your depositing requirements. Related to this is how many different types/recipes of chocolates you'll be running through the machine. You do not want to be cleaning your machine on a daily basis – no matter how easy the manufacturer will tell you it is. Removing the auger is only one very small part of the cleaning process so focusing on that metric can be really deceiving. The inner workings of the machine have to be completely dry before it can be put back together, so it's more important to know exactly what it takes to actually clean the machine, dry it, and put it back together than it does to focus on how much time it doesn't take to remove the auger.