ROBAND CHOC1, Руководство по эксплуатации

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OPERATION
To turn “ON” the CHOC Machine rotate the on/off switch to the “ON” position. The
Bain Marie tank element is controlled by a thermostat, located on the right side of the
control panel. These units are designed to temper chocolate and must be used wet.
CHOC1 & CHOC2 CONTROL PANEL DISPLAY
THESE UNITS ARE SUITABLE FOR WET OPERATION ONLY.
Fill the tank with fresh clean water to a level such that the base of the pan is in
contact with the water when it is in place. Once the pan is in position follow the
instructions below and allow time for the water to heat to the set temperature.
During operation the water in the inside tank may need to be refilled at irregular
intervals due to evaporation. The Water level should be checked and adjusted at
least every 3 hours. Care should be taken when adjusting water levels.
Rotate the thermostat knob to set the desired operating temperature. Experience
will dictate the best temperature for the particular chocolate being prepared. For
good results with couverture chocolate we recommend the following procedure.
1. Heat the chocolate slowly to 40-43

C.
2. Allow the chocolate to cool to approximately 28

C.
3. Re-heat the chocolate to 32

C for use. (Recommendations from chocolate
suppliers should take precedence over those in this instruction manual.)
It is important to keep the temperature of the chocolate below 50

C and to
continually stir while it is being worked. The unit should never be operated for
long periods unattended. Water levels in the Bain Marie should be checked every 3
hours.
It is important to note that the thermostat only controls the temperature of the water in
the tank, not of the chocolate. There will be a temperature differential of
approximately 1

C - 5

C between the set temperature and that of the chocolate
temperature, therefore always take the temperature of the chocolate with a
thermometer to ensure accurate tempering.