Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
9
set point temperature.
Melting
The melting procedure is as follows:
1.
Ensure the stirrer has stopped. (auto cut-out by removal of lid.)
2.
Fill the vessel with chocolate, at least 2/3 full.
3.
Set heating thermostat 1a to 45°C.
4.
When the chocolate is partly liquid, the stirrer may be started at 4a
5.
When the stirrer has been operating a few minutes, the increasing temperature of the
chocolate can be read on thermometer pos. 3 on the panel.
Finally, the temperature of the chocolate will reach the melting setting level i.e. approx. 45°C.
Tempering
During the tempering process the stirrer must be turning. If the lid is opened during the
tempering process, the rotation of the stirrer will stop. Press button 2c and the stirrer will start
again.
When the chocolate is totally melted at the temperature 45
0
C, and tempering is required, the
procedure is as follows:
1.
Set Heating Thermostat 1a to 31°C.
2.
Set cooling thermostat 2a to 32°C (Water cooling temperature will be 12-16°C.)
3.
Press black button 2c.
4.
The following will take place:
·
The stirrer will start.
·
The heating will stop.
·
The solenoid valve opens for the cooling water.
·
The temperature of the chocolate will be reduced.
·
The magnetic valve closes when chocolate reaches 32°C.
·
The heating starts, yellow light 1c turns on.
The chocolate temperature will drop further to approx. 28
0
C- 29°C. Then the temperature will
raise and set at 31°C at which point it is ready to use.
It may register a heat overshoot on 0,5 °C. Please note this if any change is made to the
thermostatic programme.