T I P S & H E L P F U L H I N T S
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TEMPERING LARGE QUANTITIES. You can replenish the pool of chocolate by adding pre-melted batches behind
the baffle while in the TEMPER mode. We recommend that the pre- melted chocolate temperature does not exceed
34 C. (94 F). Set the machine to the MELT mode if you do not plan on using your tempered chocolate for extended
periods of time (over two hours). Re-temper when chocolate is needed again.
WORK AREA. The ideal average room temperature should be between 20-22 C. (68-72 F.), with the average
humidity not above 50 %. Air conditioned environments work best. Never allow water to mix with melted
chocolate. Never store chocolate in a refrigerated environment, as condensation (water) may form on the
chocolate surface when brought out at room temperature. Always make sure that all items being dipped into the
tempered chocolate (like fruit), are at room temperature, and COMPLETELY dry, including all utensils being used.
PRODUCT SIZE. If you are producing solid thick products, like molds, thoroughly mix the tempered chocolate
batch before you pour. With a fan, moving large volumes of air across the product helps in the cooling process.
BEFORE YOU CALL FOR SERVICE.........
'SEED' CHOCOLATE.
This is solid tempered chocolate that has the proper crystalline structure. To dramatically
improve on tempering time, 'seed' chocolate is slowly added to untempered chocolate, therefore aiding in the
proper crystal structure of the liquid pool.
? MY MACHINE WON'T START. Make sure that the BAFFLE CONNECTOR PINS are
fully engaged into the BAFFLE LOCK (CONNECTOR), and are making a good connection.
These contacts should be clean and free of chocolate at all times.
? THE MELTED CHOCOLATE DOES NOT POOL IN FRONT OF THE BAFFLE. Check the
installation of the SCRAPER. The SCRAPER should be curved forward (against the BOWL,
and towards the front of the machine) when properly installed into the BAFFLE (page 4).
? THE CHOCOLATE THICKENS. The chocolate may have picked up moisture from dipping
fresh fruits, or from high room humidity (see above under TIPS & HELPFUL HINTS). The
pool of chocolate was left in the TEMPER mode too long. (see above under TIPS &
HELPFUL HINTS). The 'seed' chocolate was not removed on time, causing the tempered
pool to thicken. You can simply press the MELT button and start over. See 'SPECIAL NOTE'
above.
? THE CHOCOLATE CLIMBS OUT OF THE BOWL. Make sure that the BAFFLE CLIP is
properly installed onto the BAFFLE. Solid block chocolate works best.
? WHERE DO I SEND MY MACHINE IF IT IS IN NEED OF REPAIR. Your machine should be
sent back to the original point of purchase. Please call and get proper authorization before
shipping your machine back.
? MY SCRAPER IS DAMAGED. Make sure that you "prime" your bowl as described on
page 4 - ASSEMBLY - attaching the scraper.
SPECIAL NOTE:
Any liquid chocolate that is tempered and agitated is
constantly seeding itself slowly over time. This process happens with any
tempering process therefore you will always have limited time to use your
chocolate before it thickens. Under most conditions, with about 1.5 lbs.
you'll get about 2-3 hours. Most people use up their chocolate by then and
are into another batch. If your chocolate starts to thicken don't panic,
simply press the 'R' button and start over.
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