SELMI TOP EX, Руководство пользователя и обслуживания

Страница: 25 / 55

Operation section
User and service manual
– TOP EX – Continuous tempering machine
23
5.3. Using the machine
Attention
The machine must not be used by non
authorised and non trained personnel. The
operators who carry out consented activities on
the machine must receive adequate instructions
regarding personal protection equipment which
will eliminate all risks associated with the
various activities carried out.
5.3.1 Loading of chocolate and start of processing
Remove the tank protection grill and put the chocolate
(solid or flakes) in the tank. Re-cover the tank with the
grill. Press the black button on the main switch to
switch on the machine; the led light (D) will switch on,
indicating that the machine is powered up and is on
STAND-BY.
Press the PREWARM button (B); the two side
screens will display the tank and nozzle
temperatures;
the machine will start up,
activating the resistances.
When the temperature displayed on the left hand side
screen reaches the preset level, the machine will
produce a sound to signal that the mixer can be
activated.
Press the MIXER button (C) and the mixer will
start mixing the chocolate in the tank
Note
The mixer motor will not operate if the detected
temperature is lower than the preset one. The
recommended temperature to set on display (A)
is approximately 45°C.
The temperature of the product inside the tank
can be increased or decreased by
pressing the H1 + and H1
– buttons
By pressi
ng the “PUMP MOTOR” button (E)
the pump motor will start operating and the
chocolate will start to flow through the nozzle.
5.3.2 Using the temper function
After having turned on both the mixer motor
and the pump motor, the temper process can
be started by
pressing the “Temper function”
button (F)
When the temperature displayed on the right hand side
screen will reach the preset level, the machine will emit
a sound, indicating that the processing can begin.
The chocolate tempering temperature can
be increased or decreased by pressing
the
H2 + and H2
– buttons
The recommended temper temperatures to be preset
are shown in the following table:
chocolate Dark Milk White
Tempering
temperature 30-31°C 29-30°C 28-29°C
Attention
These reference values are generic and need to
be modified according to the quantity of cocoa
butter contained in the product that is being
processed.
Note
No solid product can be added in the tank during
the tempering process. If more product is
needed, it can only be added in liquid form
(45°C) during this phase of the process.