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drum. N ever dry run the machine.
g. The roller stone pressure setting is key in refining chocolate. To adjust the pressure,
turn the end tension control knobs until they slightly resist turning. You will feel a little
back pressure pushing against the knobs. These are the basic settings needed to refine
chocolate. As the chocolate is refined, the tension will decrease over time, and active
adjustment of the tension knobs over time will be necessary for optimal refinement.
You may need to check the tension knobs 2-3 times a day to adjust the tension
accordingly.
⚠ Caution: Do not put too much tension on the stones. This will
result in the plastic parts inside the rollers and the rollers
themselves wearing out quickly.
h. To help ensure a cohesive mass, it is recommended to add additional heat to the
chocolate during the first 30 minutes of processing, especially if you notice that the
mixture cools too much and starts to thicken. A standard heat gun works very well for
adding heat to the machine. Be sure that the temperature stays below 150°F/65°C.
You can also preheat all of your ingredients in a warm oven (140°F/60°C) for about 30
minutes. This will allow the DCM Melanger 20 M ark 2 to work more easily.
⚠ Caution: D o not direct the heat gun towards any plastic parts or
towards the chocolate as the product may burn. Handle with
caution and follow producer's safety instructions and
guidelines for use.
i.
Continue to gradually add the necessary ingredients to the machine. Slowly increase
the speed of the machine as desired and add the rest of the ingredients.
⚠ For First Use : D o not run the DCM Melanger 20 M ark 2 above
the speed of 60 for the first 48 hours to allow proper break-in
of the machine.
j.
The first hour of production, while ingredients are being added, requires constant and
active supervision to ensure ingredients are being refined correctly.
k. 30-40 minutes after adding the last ingredients, the chocolate should be flowing easily
over and under the rollers like a smooth paste. If not, please visit the Troubleshooting
section.
l.
Minimum refining time will vary depending on the ingredients used. If cocoa nibs are
used, the minimum refining time to achieve a smooth chocolate is 12/24 hours. Note:
Chocolate can become over-refined, leading to a sticky, unpleasant feeling on the
palate.
m. After the batch is finished, turn the main speed potentiometer on the controller to 0 to
stop the rotation of the drum.
n. Turn off the power to the controller.
o. Release the tilt stop latch on the side and gently tilt the machine to empty the drum.
Tilt slowly to prevent spillage.
Version 1 : 16 April 2018
U ser Manual Model: DCM - 20
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