CHOCOVISION C116DRIPFEEDMELTER Drip Feed Melter User Manual

CHOCOVISION C116DRIPFEEDMELTER Drip Feed Melter

SPECIFICATIONS

• ELECTRICAL: 120V , 6 AMP
• TEMPERATURE RANGE : 80°F TO l 30°F
• PAN DIMENSIONS : 19-l/2″xl-5/8″x3-7/8″
• MACHINE DIMENSIONS: 23-5/8″xl 3-3/8″xl 5-1 /4″
• CONSTRUCTION : FOOD GRADE

Starting the Unit

• Always use on a flat surface with each side at least six inches from a wall.
• Make certain that the inner tray is in place.
• Plug the unit into a wall socket
• Switch the power on (you will see the Power Indicator light come on)
• Set the thermostat dial to the desired temperature (between 80°-130°F). Once the desired temperature is reached, a yellow indicator light will come on and the heater will shut off.
• Once the chocolate drops below the desired temperature point, the heater will turn back on, indicated by the yellow light turning back on and the unit will continue to heat once more until the chocolate has once again reached its desired temperature.
• Chocolate melts best between 108°F-122° F. 35 lbs of chocolate should take between 2-4 hours to melt and does so best with the lid in place.

Using the Unit as a Chocolate Melter

• Chocolate melts best with low, indirect, even heat. If heated too quickly or hot, chocolate can burn. Most chocolates achieve the best results melting slowly at between 110°F-115°F.
• Unevenly melted and/or burnt chocolate will hinder the tempering process.
• Set the thermostat dial to your desired temperature and allow the chocolate to slowly and evenly melt to that point. Stir sporadically.
• Keep the lid in place at all times when not tempering or dispensing chocolate from the unit.

Continual Tempering by Feeding Chocolate from Choco Melter into Revelation Machine

• Have melted chocolate at 90°F in your Chaco Melter.
• Temper chocolate as normal in a Revolution Series chocolate tempering machine.
• With the Green “Ready” light on, raise the temperature to 90.2°F on your Revolution machine.
• When the pool of chocolate is half empty, add the melted, 90° F chocolate behind the baffle to fill the machine.
• Wait for a few (about 7) minutes until the chocolate in front of the baffle is smooth and shiny.
• Add 10% more un-melted chocolate behind the baffle.
• Dip your items as normal.
• Make sure you always have unmelted chocolate behind the baffle.

Using the Unit as a Manual Chocolate Temperer

All couverture chocolate needs to be tempered in order to create and maintain a proper glossy shine and hard, “snapping” texture. Chocolate must be temper managed the crystallization of cocoa butter in chocolate through temperate manipulation. One must create the proper temperature parameters for the chocolate in order to create stable crystals, and therefore, properly tempered chocolate. The ideal room conditions for tempering (and storing) chocolate a 64° F -69°F and less than 50% room humidity.

• Factory Temper: set the thermostat dial to between 88°F-90° F. Alla the chocolate to melt (may take 8-10 hours for the full 50 lbs.) and th, thoroughly for liquid tempered chocolate.
• Seed Temper:
  • Place the desired amount of chocolate into the unit and set th thermostat dial to between 104° F-l18°F. Wait for all the chocolate melt and stir frequently. This may take a few hours.
  • Lower the temperature to 89°F for dark chocolate and 87°F fo white chocolate.

OVERVIEW

Testing for Proper Temper

• Dip a knife or spatula into the chocolate and let set and/or let a few d fall onto a piece of parchment paper. If five minutes pass without
  solidification, more tempering is required. Tempered chocolate should solid with a shiny gloss, and a firm snap, and not leave a mark on the paper knife) when removed.

• If the chocolate is tempered, keep the temperature set between 89°F depending upon room conditions.

• Stir regularly.

• Maintain ideal room conditions (see above).

• If over time, the chocolate begins to thicken and come out of temper, increase the temperature to 1-2°F and stir.

When Finished/Cleaning and Maintenance

• Turn the machine off and the thermostat dial all the way to the left.
• Clean the surface with a moist towel.
• Do not use corrosive detergent.
• Do not rinse directly for fear or damaging electrical components.

Warranty

• One year parts and labor.

1. Add 10-15% more solid chocolate (Callets, chips or blocks) as “seed chocolate.” This seed chocolate is already tempered (any chocolate you buy already will be) and, once added to the melted mass, helps act as a stabilizer in order to create more crystals.
2. Stir the seed chocolate into the pool to spread the crystals. If seed melts in right away, add more and continue stirring.
3. Continue to stir until chocolate becomes slightly thickened.

SET UP AND OPERATION

1. ATTACH THE RIGHT AND LEFT SUPPORTS TO THE HEATER HOUSING USING THE FOUR WING SCREWS PROVIDED.
2. ATTACH THE SUPPORT STRAP TO THE SUPPORTS USING TWO WING SCREWS.
3. REMOVE THE PLUG AND SET IT ASIDE FOR REUSE.
4. POSITION THE MELTER AROUND THE TEMPERING MACHINE SO THAT THE DISPENSING VALVE IS OVER THE BACK SIDE OF THE BAFFLE.
5. MOVE THE VALVE ACTUATOR TO THE CLOSED POSITION.
6. WITH THE VALVE ON THE INNER PAN IN THE CLOSED POSITION PLACE THE PAN ONTO THE HEATER HOUSING.
7. MOVE THE VALVE ACTUATOR TO OPEN, THEN BACK TO CLOSED, TO MAKE SURE THE VALVE IS ENGAGED.
8. CLOSE THE VALVE AND REINSTALL THE PLUG BEFORE REMOVING THE INNER PAN.

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