Operation
27
Operating Instructions - Dedy Chocolate Enrobing Machine 220 mm and 320 mm
Tip:
Paper in your belt width is always available from Dedy!
Using the machine with moulds
•
Undo the two knurled screws and then remove the mesh conveyor
(Fig. 8).
•
Remove the heating unit connector
(Fig. 7; No. 16)
.
•
Remove the rubber belt from the evener cylinder
(Fig. 6; No. 12)
.
•
Remove the fan funnel and fan hose
(8)
.
•
Check whether the moulds are at room temperature.
A mould temperature of between 26 and 27 °C is ideal in order to achieve the
perfect shine and to avoid white streaks.
If cold moulds are used, dull patches can appear on the surface of the chocolate
and the desired sheen is not achieved.
However, the moulds must never be hotter than the chocolate!
•
Temper the chocolate (see separate instructions).
•
Start the chocolate wheel by setting the “Chocolate wheel” switch
(Fig. 7; No. 4)
to “ON”.
•
Select a low speed setting on the “Chocolate wheel” potentiometer
(5)
.
•
Hold the moulds under the chocolate spout
(Fig. 20)
.
•
Fill the clean, preheated moulds to the required level.
Fig. 20: Filling the moulds under the chocolate spout
Tip:
Chocolate moulds need to be agitated after
fi
lling in order to remove any air
bubbles from the chocolate.
The easiest way to do this is on the Dedy vibrating table.
Alternatively, the moulds can be shaken by hand by banging the handle of a
palette knife against the moulds.
