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Table of Contents
Related Manuals for ChocoVision REVOLATION 2
Summary of Contents for ChocoVision REVOLATION 2
- Page 1 REVOLATION 2...
- Page 2 Assembly PICTURE OF THE SCRAPER TO THE BAFFLE ASSEMBLY Attach the scraper to the baffle. When properly Place the Bowl in your machine and installed, the scraper should curve towards the rotate the until it locks into place front of the machine. Note that the scraper will not “lock”...
- Page 3 Assembly Fit the baffle into the bowl by rotating the baffle clockwise until the baffle connector pins engage into baffle lock.
- Page 4 Assembly Slide the baffle clip on to the baffle. This keeps the solid chocolate from climbing out of the bowl as it rotates...
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Page 5: The Control Panel
The Control Panel Heater Indicator—Forced hot air heater is on when illuminated Reset—Stops the machine and returns to the default settings Ready Mode Indicator—Chocolate is tempered and ready to use when illuminated Chocolate Type / Melt—Sets the machine for the desired chocolate type when pressed. Once released, the melt cycle will begin. - Page 6 Operating the Machine Load up to 1.5lbs at a time, Press the button that represents the type of chocolate that you are using (white, behind the baffle. milk or dark) and melt cycle will begin. Depending on how much chocolate you load up the machine with, the melting process can take up to ½...
- Page 7 Seeding You will hear three beeps and READY When the “Seed In/Temper” light is MODE INDICATOR illuminates. Remove flashing, add at least 4 oz of solid, remaining ‘Seed’ at this time, and press tempered chocolate (SEED) behind the the Seed In/ Seed Out button. Chocolate is baffle and press the illuminated Seed ready to use.
- Page 8 Dipping the Goodies...
- Page 9 Tips and Useful Hints The chocolate may thicken if It has moisture from dipping fresh fruits, or from high room humidity. The chocolate was left in the temper mode for too long. The “seed” chocolate was not removed when prompted, causing the tempered pool to thicken.
- Page 10 Tips and Useful Hints “SEED” chocolate. This is solid tempered chocolate that has the proper crystalline structure. To dramatically improve on tempering time, “seed chocolate is slowly added to untempered chocolate. There should ALWAYS be “SEED” to be taken out when the machine indicates that the chocolate is ready to be used.