Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
10
Daily use
The daily operation of the machine will be as follows:
·
Adjust heating thermostat 1a to 45°C.
·
Fill with solid chocolate or buttons.
·
To increase the speed of the Melting Process, the stirrer can be put on, however it is
advisable to ensure that the chocolate has at least partly melted, to avoid jamming the
stirrer blades. At a minimum temperature of 45 °C tempering can be started.
·
Adjust heating thermostat 1a to 31°C.
·
Press black button 2c and the chocolate will be ready to use after 45 minutes.
The tempered chocolate is drained through the valve at the bottom of the machine. To prevent
clogging this valve is separately heated.
As long as the tempered chocolate remains in the machine, the stirrer must be in operation
When the chocolate needs to be re-tempered, or new chocolate needs to be melted again, the
temperature setting on the left-hand heating thermostat 1a is increased to 45°C.
Automatic cut of
In case of an electrical failure, or if the stirrer motor is overloaded, the motor will will
automatically be cut-out and a red warning light, 4d, will turn on for app. 1 minute. As long as
this light is on, the motor cannot start.
The stirrer is protected from abrupt overloading by a tapered shear-pin in the motor shaft. This
can easily be replaced, and a spare shear-pin is delivered with your new machine.
The effect of the water temperature on the tempering
Variations in temperature and pressure of the cooling water may affect the tempering result. The
ideal temperature of the cooling water is 15°C, however a range between 12 °C and 20 °C is
acceptable. A flow of 9 litres per minute at a pressure of 2 bar is reasonable.
When the cooling temperature drops below 12°C, it can cause the over-production of crystals.
The chocolate will “over temper” and result in a lumpy thick chocolate with a low tolerance in
working temperature variation.
When the cooling temperature is more than 20°C, the cooling will take a proportionally longer
time. It can also affect the temper of the chocolate, reducing the 'snap' quality and shine of the
finished chocolate.
In most cases adjustment to the flow of cooling water will take care of any differences.
