CHOCOVISION
3Z
7
USING YOUR MACHINE
1. Plug the machine into an appropriate, grounded
circuit and turn on the POWER SWITCH (located on
the side of the machine). Load chocolate behind the
baffle. A minimum of ten pounds of melted chocolate
is needed for the unit to function properly.
2. Select your chocolate type by pressing either the
(white)
(milk) or
(dark) chocolate
button. The machine will heat the bowl for several
minutes, and begin rotation when the microprocessor
determines that the chocolate has reached roughly 85°F.
3. After the bowl begins rotating, the chocolate will
create a pool in front of the SCRAPER and cover
the PROBE on the BAFFLE. The chocolate will heat
until the desired melting point (defaulted at 108°F)
is reached.
4. When the machine indicates (two beeps) that your
chocolate has reached the desired melt point, and
is ready to be tempered, press the
(temper
mode) button to select between Quick, Normal and
Extended Temper Modes (see below).
5. When you select your temper mode, place more
solid “SEED” chocolate behind the baffle. The ratio
of melted chocolate in the pool to unmelted “seed”
chocolate should be 10:1, or at least 10% of the total
of the total melted batch. The machine will then begin
cooling the chocolate toward the temper point.
6. Once the chocolate cools down near the temper
set point, the REMOVE SEED auto alert signal will
sound. Remove any remaining solid seed chocolate
from behind the baffle and press the
button to
acknowledge you have done so.
7. When the final stages of tempering are complete, the
machine will sound three long beeps and the display
will show “READY,” meaning that your chocolate is
in temper.
Quick Temper:
Chocolate will cool down
directly from the melt to the temper point.
Normal Temper:
Also called “traditional
tempering.” The temperature of the chocolate will fall
slightly below the temper point and then slowly rise back
to it. This margin between is known as the “Delta”
Extended Temper Mode (ETM)
:
This function allows the chocolate to remain in perfect
temper for extended periods of time (up to 12 hours).
NOTE:
If the chocolate you are using requires higher
melt or temper points, the Custom Heat Setting can
circumvent the factory defaults. While in the desired
(Melt or Temper) mode, press the UP ARROW
or
the DOWN ARROW
button. Incremental numeric
selections can be made with each keystroke or a rapid
scroll with the button held. Desired temperature change
is displayed below the temperature bar.
Preset Melt Point: 108°F
Preset Temper Points:
Milk Chocolate: 86.6°F
Dark Chocolate: 88.7°F
White Chocolate: 87.7°F
GETTING STARTED
