Frigomat AGG.2014 Series, Use And Maintenance Manual

Page: 26 / 96

25 - ENGLISH
6.4.3 CHOCOLATE CYCLE
- Simultaneously press the STOP and SEMI-
AUTOMATIC key to select the semi-
automatic cycle, optimised for mounting the
chocolate pieces (Fig. 1).
- The LEDs of the UP ( ▲ ), Confirm ( ◄► ) and
DOWN (
▼
) keys start flashing, the Chocolate
LED switches on and the numbers relative to
the set of temperature to be configured,
between 20 and 61
℃
, appear on the display:
press the “UP (
▲
)” and “DOWN (
▼
)” keys to
increase or decrease this value (Fig. 2). Once
the wanted value is reached, press the
CONFIRM (
◄►
) key to memorise the made
programming (Fig. 3).
In the CHOCOLATE cycle the thermostat
control temperature of the bain-marie fluid
(glycol) is programmed at 66°C.
The maximum heating temperature of the
product cannot the set on values above 61°C.
- After programming of the temperature set to
be reached, select the standby time
necessary to guarantee the complete melting
of the full product mass in time.
The LEDs of the UP (
▲
), Confirm (
◄►
) and
DOWN (
▼
) keys switch on and the numbers
relative to the set of time to be configured,
between 0' and 10' hours, appear on the
display: press the “UP (
▲
)” and “DOWN (
▼
)”
keys to increase or decrease this value (Fig.
4). Once the wanted value is reached, press
the CONFIRM (
◄►
) key to memorise the
made programming and start the processing
cycle (Fig. 3).
Fig.1
Fig.2
Fig.3
Fig.4