Choc Edge Choc Creator V2.0 Plus, Руководство пользователя

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Choc Edge
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2.1.2 Switch on the Melting Pot appliance and set the temperature between 45-50°C. Pour the
chocolate callets into the pot. (See Figure 2.1.2 below)
2.1.3 Heat the chocolate for a few minutes while stirring intermittently, and lower the
temperature to 32°C when all the chocolate callets have melted. Immediately after lowering
the temperature, add a small amount of fresh chocolate callets and stir the mixture well in
order to ensure the chocolate is evenly heated. The chocolate is ready to use when it is
completely smooth. (See Figure 2.1.3 below)
2.1.4 Attach the green nozzle from the provided tool box onto the end of the syringe, making sure
that the syringe piston is all the way down and there is no air inside the syringe. Start slowly
loading the melted chocolate into the syringe at a slow and steady pace. Try not to let any
air get into the syringe. (See Figure 2.1.4 below)
Note: Try not to let any air get into the syringe when loading as this will affect the printing quality.
During the loading process, a squeaking noise indicates that air is getting into the syringe, so the
piston should be gently pushed down until a small amount of chocolate is purged to help remove
the air. After successfully removing any air, loading can continue. Hold the syringe facing
downwards after the loading process and gently push the piston until chocolate starts coming out
–
This is to make sure there is no air in the tip of the syringe. Wipe off any excess chocolate.
Figure 2.1.2
Figure 2.1.3