8
9
ENGLISH
ENGLISH
INDEX
1.0
2.0
3.0
4.0
5.0
6.0
7.0
8.0
9.0
WARNINGS FOR EMERGENCY
DESCRIPTION OF PRODUCT
STRUCTURE AND PRINCIPLES OPERATED
TECHNICAL CHARACTERISTICS
FIELD AND LIMITS OF EMPLOYMENT
PACKAGING , STORING AND TRANSPORT
DIVESTITURE/DISMANTLING
WAY OF EMPLOYMENT
CLEANING
Before using the
Mini
Meltinchoc the customer must read with attention the instructions
for the use and adoveall the parts put in evidence with the symbols.
The equipment introduces mainly two types of risks:
- thermal risk, which had to the action heating, necessary in order to make fluid the chocolate
- electrical risk which had to use the current electrical to 230V/50-60 Hz in order to obtain the
thermal effect and for the thermostatic control.
Informations for reading
Be careful!
During the operation the inner parts of the plastic bathtub and the steel bathtub, can catch
up dangerous temperatures.
Verify daily that:
- the connection cable electrical worker is in good state and doesn’t present da-
magings of the insulator
- the external covering insulator doesn’t present damages of mechanical or ther-
mal origin
Do not turn on the unit without the aluminum basin with chocolate.
Remove the basin preferably only after the equipment becomes cool, otherwise
use oven gloves and place the tank where the sides and bottom can not be acci-
dentally touched with the hands or arms.
1.0 WARNINGS FOR THE SECURITY
PRECAUTIONS FOR THE THERMAL RISK
PRECAUTIONS FOR THE ELECTRICAL RISK
ENGLISH
Tips for the tempering
of chocolate with the
Mini
Meltinchoc
Set the maximum temperature on the
Mini
Meltinchoc and melt the 70%
of the chocolate, stirring frequently.
When the chocolate is completely melted and has reached a temperature
of 40-45° C lower at 30° C the thermostat of the
Mini
Meltinchoc and add
the remaining 30% of chocolate at room temperature.
Stir to mix and cool down to the temperature of “tempering” recommen-
ded by the manufacturer of the chocolate (the temperature of tempering
is indicatively 31 ° C for dark chocolate, 30° C for milk chocolate and 29° C
for white chocolate).
This technique is called “tempering for insemination” and it’s useful to sta-
bilize the crystals of cocoa butter.
For a precise tempering, it is recommend to measure the temperature
with a digital thermometer for chocolate (Martellato
thermometer cod. 50T001).
The well-tempered chocolate can be easily removed from the moulds and
looks attractive, shiny and it’s crisp, on the contrary if the chocolate is not
tempered, it is difficult to unmould and besides being opaque and soft, it
may have whitish veins.
Martellato recommend:
Digital thermometer for chocolate,
measures in both Celsius and Fahrenheit.
Items not included in the box.
Cod.
50T001
10 steel forks set with plastic handle.
Cod.
CHOCOFORK
