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CHOCOVISION 

3Z

 

   

9

HINTS & TIPS

 

Place your machine away from any 

water source where splashing can occur 

and possibly get water into your unit. 

NEVER ALLOW WATER TO MIX WITH 

CHOCOLATE. Contact with water can 

cause chocolate to seize, rendering it 

unable to be re-tempered. 

 

Contact strips on baffles, as well as 

corresponding “riser” strips on your 

machine should at all times be free 

of chocolate or any other debris; if 

not, your machine may have difficulty 

starting-up or working properly. 

 

Baffle scraper will not be in place for 

use until the baffle knobs are screwed-

down into position with baffle in place. 

When properly installed, the scraper 

blade will bend forward toward the 

front of your machine (the side with the 

temperature probe). See figure 3 on 

page 5. 

 

Do not allow the level of chocolate in 

your machine to drop below the thermis-

ter /probe (silver “bump”) on the baffle. 

This probe measures the temperature 

of the chocolate and reports it to the 

microprocessor. If the chocolate falls 

below this point during use, chocolate 

may be usable for only up to a few 

minutes. You should then replenish the 

bowl with more chocolate, press  

   

“R,” and begin the melting process once 

more. SPECIFIC FOR THE 3Z: KEEP AT OR 

ABOVE 10 LBS OF LIQUID CHOCOLATE 

FOR OPTIMUM TEMPERATURE READOUT. 

 

Avoid placing machine directly under or 

next to an air conditioning vent which 

can create uneven heat distribution and 

lead to bloom. 

 

It is recommended to utilize the DUST 

COVER assembly at all times other than 

when in Temper Mode (cooling) or using 

the chocolate. 

 

DO NOT WASH BAFFLE IN DISHWASHER. 

ALWAYS HAND WASH WITH SOAP AND 

LUKEWARM WATER.

MANUAL MODE

MANUAL MODE allows the user to set a desired temperature, and the machine will heat-up or cool-down until that 
temperature is reached. This feature is typically used to melt compound (non cocoa-butter-based) chocolates. 
1.  To run the MANUAL MODE cycle, press the  

   P BUTTON to enter PROGRAMMING MODE while the machine is 

in its startup state.  Once in PROGRAMMING MODE, notice that the first recipe is titled MANUAL. Select MANUAL 
and press one of the chocolate type button  

 

 

   to begin the MANUAL cycle.

2.  Press the  

   P BUTTON while MANUAL is highlighted in order to change the default melt point.  Once the melt 

point is flashing, use the  

   UP AND  

   DOWN ARROWS to toggle to your desired melt point. Select a 

chocolate type button to begin the melting process, or press the  

   RESET BUTTON to store that temperature 

and exit the menu.

Summary of Contents for Revolation 3Z

Page 1: ...OWNER S MANUAL Revolation 3Z CHOCOLATE TEMPERING SYSTEM 14 CATHARINE STREET POUGHKEEPSIE NY 12601 TEL 800 324 6252 845 473 4970 FAX 845 473 8004 043012 ...

Page 2: ......

Page 3: ...inery from ChocoVision The Revolation 3Z can produce 30 lbs of perfectly tempered chocolate 45 lbs with optional Holey Baffle at a time Our patented microprocessor control card monitors the temperature of the chocolate within 1 10th of a degree The 3Z s user friendly display screen makes monitoring and controlling your chocolate simple As always our unit uses forced hot air as its heat source NO L...

Page 4: ...NG 3 YOUR MACHINE EXPLODED VIEW 4 ASSEMBLY 5 CONTROLS 6 USING YOUR MACHINE STANDARD FUNCTIONS 7 8 HINTS TIPS 9 FREQUENTLY ASKED QUESTIONS 10 11 ADVANCED FUNCTIONS ETM EXTENDED TEMPER MODE 7 HEAT CONTROLS 7 FAHRENHEIT CELSIUS 8 BOWL PAUSE 8 OVERNIGHT MODE 8 PROGRAMMING MODE 8 MANUAL MODE 8 ...

Page 5: ...learance Please also be mindful of loose objects that may block air flow Unplug machine from power source when not in use Always unplug your machine before clean ing Do not use spray solvents or cleaning fluids near the machine To avoid electrical shock never open the metal case Machine s stainless steel bowl plastic scraper and knobs are removable and dishwasher safe Removable baffle is to be han...

Page 6: ...T FAN 5 INTAKE FAN 2 6 PROBE CONTACTS CASE 7 BAFFLE MOUNTS 2 8 POWER SWITCH 9 KEYPAD 10 DISPLAY WINDOW 11 BOWL RING 12 BOWL 13 SCRAPER 14 BAFFLE 15 BAFFLE CLIP 16 PROBE 17 PROBE CONTACTS BAFFLE 18 BAFFLE KNOBS 2 19 DUST COVER 1 2 3 4 5 6 7 7 5 8 9 10 11 12 13 14 15 16 17 18 18 19 ...

Page 7: ...CRAPER should curve toward the front of the machine Fit the BAFFLE into the BOWL making certain that the contact strips on the BAFFLE and the machine s BAFFLE MOUNTS are aligned Thread the BAFFLE KNOBS onto both BAFFLE MOUNTS Fig 3 If the BAFFLE is not installed properly an error message INSTALL BAFFLE will appear on the display screen and the machine will not start DUST COVER ASSEMBLY DUST COVER ...

Page 8: ...reached its melt point add seed and press the button to select either QUICK NORMAL or EXTENDED TEMPER mode When prompted to remove seed you will press the button once more to continue see p 7 OVERNIGHT MODE STANDBY MODE Allows users to keep melted chocolate in bowl for extended periods of time Once selected the heater cycles from 112 F to 85 F and bowl rotation cycles on and off PROGRAMMING MODE P...

Page 9: ...ine will then begin cooling the chocolate toward the temper point 6 Once the chocolate cools down near the temper set point the REMOVE SEED auto alert signal will sound Remove any remaining solid seed chocolate from behind the baffle and press the button to acknowledge you have done so 7 When the final stages of tempering are complete the machine will sound three long beeps and the display will sh...

Page 10: ...button while the machine is in its startup phase 2 Select a recipe A through Z or DARK WHITE MILK or MANUAL MODE using the ARROW UP and ARROW DOWN buttons 3 Advance to each menu item TEMPER POINT TEMPER DELTA and MELT POINT by once again pressing the P button 4 Us the UP and DOWN ARROW to adjust the desired temperature settings for TEMPER POINT TEMPER DELTA and MELT POINT 5 To run a recipe remain ...

Page 11: ...colate press R and begin the melting process once more SPECIFIC FOR THE 3Z KEEP AT OR ABOVE 10 LBS OF LIQUID CHOCOLATE FOR OPTIMUM TEMPERATURE READOUT Avoid placing machine directly under or next to an air conditioning vent which can create uneven heat distribution and lead to bloom It is recommended to utilize the DUST COVER assembly at all times other than when in Temper Mode cooling or using th...

Page 12: ...t melt as easily as untempered chocolate to the touch 3 What is seed chocolate The seed is tempered chocolate chunks or wafers that should be set aside and placed behind the baffle at the beginning of the temper cycle your machine will beep three times to indicate that your chocolate has hit its melt point and is ready for tempering seed ing These pieces of seed chocolate act like magnets attracti...

Page 13: ...f any items that exude a pungent odor Stored under perfect conditions unsweetened and dark chocolate will last for up to 18 months milk and white chocolate for 8 to 12 months 7 Why may my chocolate have thickened Due to constant bowl rotation and agitation of the choc olate the viscosity will increase A typical 10 Lb batch of dark chocolate depending on room conditions will stay in perfect temper ...

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