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ChocoVision REVOLATION DELTA Owner'S Manual Download Page 15

15

 

New

 

Scrapers

 

for

 

Revolation

 

Series

 

Units

 

ChocoVision’s

 

e

ff

orts

 

to

 

improve

 

our

 

tempering

 

machines

 

continues

 

with

 

new,

 

double

‐

notched

 

ba

ffl

es

 

and

 

scrapers

 

for

 

the

 

Revolation

 

Series

 

machines.

 

 

    

 

Notice

 

two

 

corresponding

 

notches

 

on

 

the

 

new

 

ba

ffl

e

 

and

 

scrapers,

 

which

 

keep

 

the

 

scraper

 

more

 

fi

rmly

 

in

‐

place

 

than

 

before.

 

This

 

change

 

is

 

in

 

e

ff

ect

 

for

 

both

 

standard

 

and

 

holey

 

ba

ffl

es.

 

To

 

insert

 

the

 

scraper

 

into

 

the

 

ba

ffl

e:

 

 

1.

 

Line

‐

up

 

the

 

‘bottom’

 

notch

 

on

 

the

 

scraper

 

with

 

that

 

on

 

the

 

baffle

 

and

 

set

 

in

 

place.

 

2.

Line

‐

up

 

the ‘top’

 

notch

 

on

 

the

 

scraper

 

with

 

that

 

on

 

the

 

baffle

 

and

 

set

 

in

 

place

 

as

 

well.

 

3.

 

Scraper

 

will

 

now

 

remain

 

in

‐

place

 

without

 

being

 

held,

 

install

 

baffle

 

into

 

the

 

machine.

 

NEW

 

SCRAPERS

 

WILL

 

FIT

 

INTO

 

OLD

‐

STYLE

 

BAFFLES,

 

BUT

 

OLD

 

SCRAPERS

 

WILL

 

NOT

 

FIT

 

INTO

 

NEW

 

BAFFLES

 

 

If

 

you

 

have

 

any

 

questions

 

regarding

 

our

 

new

 

ba

ffl

es/scrapers

 

or

 

anything

 

else,

 

please

 

direct

 

them

 

to

 

our

 

Customer

 

Service

 

Department

 

on

 

01273

 

777002

 

or

 

[email protected]

 

 

11.

 

My

 

bowl

 

doesn’t

 

start

 

rotating

 

when

 

I

 

select

 

a

 

chocolate

 

type?

 

 

After

 

selecting

 

your

 

chocolate

 

type,

 

the

 

heater

 

will

 

be

 

activated,

 

but

 

as

 

a

 

safety

 

measure

 

the

 

bowl

 

will

 

not

 

start

 

to

 

rotate

 

until

 

the

 

temperature

 

sensing

 

probe

 

on

 

the

 

grey

 

baffle

 

senses

 

30°C

 

(shown

 

on

 

the

 

display).

 

 

12.

 

How

 

do

 

I

 

use

 

this

 

machine

 

for

 

raw/bean

 

to

 

bar

 

chocolate?

 

 

Ideally

 

ChocoVision

 

machines

 

work

 

best

 

by

 

adding

 

"seed"

 

(previously

 

tempered)

 

chocolate

 

at

 

the

 

appropriate

 

point

 

of

 

the

 

process.

 

 

I

 

appreciate

 

that

 

first

 

time

 

out

 

previously

 

tempered

 

seed

 

chocolate

 

will

 

not

 

be

 

to

 

hand

 ‐ 

however

 

I

 

strongly

 

recommend

 

that

 

you

 

create

 

some

 

tempered

 

seed

 

chocolate

 

as

 

follows

 

and

 

reserve

 

some

 

for

 

subsequent

 

runs

 

as

 

per

 

the

 

standard

 

settings

 

on

 

the

 

machine

 

as

 

this

 

will

 

give

 

you

 

the

 

best

 

results.

 

Summary of Contents for REVOLATION DELTA

Page 1: ...OWNER S MANUAL Revolation Delta CHOCOLATE TEMPERING SYSTEM Vantage House PO Box 179 Hove BN3 4XB TEL 01273 777 002 www vantagehouse com ...

Page 2: ... s most demanding pastry chefs and confectioners the Revolation Delta can be fully programmed to accommodate the most precise temperature cycles Its revolutionary PROGRAM MODE allows for up to 26 specific temper cycles to be saved to memory and utilised by the chocolatier at any time Additional features new to the Delta include EXTENDED TEMPER MODE which keeps chocolate in perfect temper for over ...

Page 3: ...VIEW 5 ASSEMBLY 6 CONTROLS 7 USING YOUR MACHINE STANDARD FUNCTIONS 8 9 TIPS 10 CLEANING 12 FREQUENTLY ASKED QUESTIONS 13 16 TROUBLESHOOTING 17 25 ADVANCED FUNCTIONS ETM EXTENDED TEMPER MODE 9 HEAT CONTROLS 9 FAHRENHEIT CELSIUS 11 OVERNIGHT MODE 11 PROGRAMMABLE MODE 11 BOWL PAUSE 11 MANUAL MODE 11 ...

Page 4: ...on top of or into the machine or near the fan areas Never use extension cords to power the machine To avoid suffocation keep all packaging material plastic bags and small parts away from children Position machine so that intake and exhaust fans are not obstructed minimum of 16cm clearance Please also be mindful of loose objects that may block air flow Unplug machine from power source when not in u...

Page 5: ...e 7 Baffle Mounts 2 8 Power Switch 9 Keypad 10 Display Window 11 Bowl Locaters 12 Bowl Rim 13 Bowl 14 Scraper 15 Baffle 16 Baffle Clip 17 Probe 18 Probe Contacts Baffle 19 Baffle Knobs 20 Dust Cover 21 Dust Cover Lid 22 Hopper Optional NOTE When using the Hopper Dust Cover Lid cannot be used ...

Page 6: ...achine 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 correctly an error message EEE will appear in the display window and the machine will not start Dust cover Lid and Hopper assembly Slide the hopper assembly into the dust cover openi...

Page 7: ...ncrease the amount of time the bowl is paused Programming Mode Press this button upon machine start up to enter Programming mode You can select between recipes A through Z and specify your own dark milk and white chocolate settings Continue pressing P to switch from Recipe Temper Point Temper Delta and Melt Point Use the up and down arrow keys to select recipe and desired temperature These recipes...

Page 8: ...ur chocolate has reached its set melt point you can add more chocolate up to this point up to 90 of the maximum capacity and all is melted and ready to be tempered press the T button to select between Quick Normal and Extended Tempering Modes see fig 1 page 9 5 When you select your temper mode place at least 450 grams of solid broken block or buttons tempered chocolate Seed behind the baffle per 4...

Page 9: ...late will cool down towards the final set temper point with the crystal structure of the tempering chocolate being introduced through a combination of the seed chocolate added and the cooling of the chocolate Normal Temper Similar to Temper 2 on the Revolation 1 2 and X3210 models Chocolate temperature will continue to fall further after the seed out beeps to help introduce the crystal structure t...

Page 10: ...in the machine to drop below the thermistor 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 a few minutes You should then replenish bowl with more chocolate press Reset and begin the melting process again Avoid placing machine directly under or ne...

Page 11: ...d recipes or to simply choose your own melting delta or temper set point Once the desired temperatureis set it can be recalled at a later time over and over 1 To enter Programming Mode press the P button while machine is in its start up state 2 Select a recipe A through Z or DARK MILK or WHITE using the UP and DOWN ARROW buttons 3 Advance to the other menu items TEMPERPOINT TEMPER DELTA and MELT P...

Page 12: ...ting the probe and rendering it inaccurate Always unplug your machine before cleaning Never use spray solvents or cleaning fluids near the machine When machine is done for the day the outside metal case should be wiped down with a wet cloth or sponge with a mild soap NEVER use steel wool or any other type of abrasive to clean your machine or any of its components Use the special baffle cleaning br...

Page 13: ...ted the crystals of fatty acids separate The objective of tempering is to entice those separated fat crystals of cocoa butter back into a stable form Proper tempering gives chocolate a smooth and glossy finish has a crisp snap and won t melt as easily as un tempered chocolate to the touch 4 What is seed chocolate The seed is tempered chocolate chunks or wafers that should be set aside and placed b...

Page 14: ...idity can cause or make your chocolate susceptible to sugar bloom A room that is too hot cold or humid will interfere with your chocolate setting up properly Ideal working conditions are 66 70 Fahrenheit OR 18 5 21 Celsius Humidity below 50 8 How does the storage of my raw chocolate affect tempering Your chocolate can come out of temper if not stored properly Ideally chocolate should be wrapped th...

Page 15: ...BAFFLES If you have any questions regarding our new baffles scrapers or anything else please direct them to our Customer Service Department on 01273 777002 or customerservice vantagehouse com 11 My bowl doesn t start rotating when I select a chocolate type After selecting your chocolate type the heater will be activated but as a safety measure the bowl will not start to rotate until the temperature ...

Page 16: ...ered chocolate possibly more viscous than if it had been tempered using available seed chocolate which you can then use part of for future batches Of course each of these subsequent batches will be normally tempered chocolate and you could keep a little aside as necessary to maintain your stock of seed chocolate as time goes on Helpful Tip 1 Should you like to use a specific set of temperatures no...

Page 17: ...one hour and then incrementally to even 33 C over a period of 3 4 hours with the chocolate remaining in temper and staying fluid over the extended period At present only the ChocoVision Delta and ChocoVision 3Z machines feature an Extended Temper mode which counteracts this Extended Temper mode works by making note of the time at the completion of the temper cycle and then increasing the temperatu...

Page 18: ...not exceeding 60 C with a small amount of washing up liquid and remove any traces of chocolate DO NOT SCOUR OR USE ANY ABRASIVE MATERIAL ON THE MOULD Rinse the moulds in hot water ensure this is no hotter than 60 C Rinse for a second time in clean hot water again ensure this is no hotter than 60 C with a splash of vinegar Leave the moulds to air dry set on edge so that cavities are open to the air...

Page 19: ...19 No Yes Yes No No Yes Yes Please go to page 20 ...

Page 20: ...20 I don t have another baffle Yes No Yes No Please go to page 21 ...

Page 21: ...21 No Yes No Yes Yes No Please go to page 22 ...

Page 22: ...22 Yes N No o Yes Yes No ...

Page 23: ...hocolate please see the temper test on page 24 does your chocolate pass fail this test Your baffle may be faulty or you may be using hard to temper chocolate please fill out the baffle test on page 25 and email the results to customerservice vantagehouse com ...

Page 24: ...on method is to dip a long clean flexible palette knife into the sample scrape the back of the blade clean leaving the sample on the top of the blade and immediately REFRIGERATE at 5 to 15 C After a MINIMUM of ten minutes but 15 to 20 minutes is better in a domestic fridge remove the palette knife from the fridge and flex the blade The chocolate sample should separate easily from the blade The rev...

Page 25: ...aut 811 Belcolade C501 etc What type of baffle are you using solid slotted Have you tested to see if this problem occurs with both types of baffle With a separate accurate thermometer not infrared please take a reading of the temperature of your product at the following 3 stages before pressing any buttons to advance Your thermometer should be placed in the product and near to the metal probe on t...

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