Martellato DigitalMeltinchoc MCD101, Handbook Of Use And Maintenance

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DPLMCD - ENGLISH DPLMCD - ENGLISH
3.0 STRUCTURE AND OPERATING PRINCIPLES
The appliance comprises a plastic moulded housing designed to accommodate the stainless steel
container. The housing bottom, heated by an electrical heating element, transmits the heat to the
metal container.
The current of the heater is controlled by a (digital) controller circuit.
The temperature the chocolate must reach is set adjusting the set-point on the display, using the
keypad and digital display.
4.0 TECHNICAL SPECIFICATIONS
DigitalMeltinchoc MCD101 MCD102 MCD103 MCD104
Dimensions [cm] 24x40x13,5 33x40x13,5 39,5x45x13,5 39,5x62x13,5
Capacity [l] 3,6 6 9 13,7
Pan EN 631-1 Gastronorm1/3 Gastronorm1/2 Gastronorm2/3 Gastronorm1/1
Rated voltage [V
AC
] 230 230 230 230
Power [W] 50 100 150 200
Rated current [A] 0,22 0,43 0,65 0,87
Rated frequency [Hz] 50 / 60 50 / 60 50 / 60 50 / 60
Appliance class Class II Class II Class II Class II
Protection rating IP20 IP20 IP20 IP20
Weight [kg] 2,84 3,722 4,100 5,700
Pan material AISI 304 AISI 304 AISI 304 AISI 304
5.0 APPLICATION
OPERATING LIMITS
The appliance has been placed on the market solely for professional use, for the purpose of melting
chocolate and holding it in a fluid state.
Electricity supply 230V
AC
/ 50-60 Hz
Room temperature range during operation 0 - 40°C
Room temperature range when not in use -5°C to 40 °C
Relative humidity max. 75%
Operator qualifications generic
6.0 DIRECTIONS FOR USE
Plug the unit into a 230V
AC
single-phase power socket
Press the switch and check that the display lights up
28° 29°
31°
28° 29°
31°
Using the arrows, select one of the pre-set programs (dark, milk or whi-
te) or select manual mode;
SET
When the program of the chocolate used has been selected, press set
to start melting it
A symbol on the display and a sound indicator every 10 minutes will
warn the operator that he/she must stir the chocolate
SET
Once the chocolate has been stirred , press the arrows to confirm the
operation and proceed.
+ +
SET
When the chocolate has reached the temperature of 45°C (or the one
you set), a symbol will show that it is time to proceed with the seeding
of the chocolate, adding some more.
After seeding, press Set, so that the temperature starts lowering
reaching the degrees required for tempering
(31°C Dark chocolate - 29°C Milk chocolate - 28°C White chocolate).
If you are are in Manual mode, the tempering temperature must be set
manually.
When the tempering temperature, visible on the display, is reached, the
melter will keep it constant for the whole time.
For a greater consistency, we advice you to stir the chocolate during use.
Switch the melter off after each melting cycle.