10
use of the Cw60 tempering mAChine
For correct use of the machine, respect following instructions:
The machine is not made for chocolate mixed with an additional product.
Color powder is not a problem.
Remark: nuts, beans etc, will collect in one way and the pump will block complete.
• Activate the main switch (12)
• Activate the heating system by pressing button
RESET
(C)
• Install the desired melting temperature by using the
RESET
arrow buttons (H)
• Installed temperature can be read off on display A.
• We advise you to avoid setting the temperature above 50 degrees Celsius so you do not affect the organo-
leptic quality of the chocolate. For correct melting temperatures, we suggest following the recommenda-
tions of your chocolate supplier.
• Add 12 kg of small chocolate pieces or melted chocolate in the melting tank (5).
• Cover the melting tank (5) with the plexiglass lid (19).
• The buttons C-D-F and G are working sequentially and therefore function in 1 direction only:
- At first instance button C has to be activated before D, F and eventually G can be operated.
- To switch off the machine, first press button G, then F, next D en finally button C.
• When the chocolate is completely melted, remove the covering lid (19) and press button (D)
(activate rotating arm) and button (F) (activate pump)
After a couple of seconds the chocolate will flow through the dosing spout. The actual temperature of the
chocolate which is flowing out of the spout can be read off display B.
• Install the appropriate tempering temperature for the chocolate you are using by pressing the arrow
buttons (O). The optimal temperature for dark chocolate is between 30 and 31 degrees Celsius. For milk
chocolate optimal temperature lies between 29 and 30 degrees Celsius and for white chocolate between
28 and 29 degrees Celsius.
Note: these values are not binding and purely for indicative purposes. We suggest you to follow the
recommendations of your chocolate supplier. When the chocolate has reached the desired temperature,
you will be notified by a sound signal.
• When you press the dosing pedal, the flow of the chocolate coming out of the spout will stop. This allows
you, when placing a mould underneath the spout, to control the amount of chocolate being dosed, and
will prevent overflowing of the chocolate while using the moulds. When you release the dosing pedal, the
normal flow starts again.
Note: when using the dosing pedal you stop the pumping system, but not the cooling system. Therefore
the time of pressing the dosing pedal should only be a couple of second to avoid overcristallisation of the
chocolate in the cooling cilinder. In case the dosing pedal is pressed too long, you will be notified by a
sound signal.
• If necessary it’s possible to add melted chocolate to the tank during the tempering process. However do
consider that it will take a few minutes before the desired tempering temperature, which you can see in
display B, will be reached again
