Related Manuals for ChocoVision Revolation Delta X3210
Summary of Contents for ChocoVision Revolation Delta X3210
- Page 1 OWNER’S MANUAL Revolation Delta CHOCOLATE TEMPERING SYSTEM 14 CATHARINE STREET POUGHKEEPSIE, NY 12601 TEL: (845) 473.4970 (845) 479.5453 FAX: (845) 473.8004...
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Page 2: Introduction
MANUAL MODE, which allows for the processing of non-cocoa-based chocolates, and has a dynamic new tempera- ture display (C or F). As with all ChocoVision’s temperers, it can be oper- ated in a simple, three-keystroke manner. -
Page 3: Table Of Contents
T A B L E O F C O N T E N T S INTRODUCTION.................1 TABLE OF CONTENTS...............2 SAFETY TIPS..................3 YOUR MACHINE (EXPLODED VIEW)..........4 ASSEMBLY...................5 CONTROLS..................6 USING YOUR MACHINE (STANDARD FUNCTIONS).....7 TIPS.......................9 FREQUENTLY ASKED QUESTIONS..........10 CLEANING..................12 ADVANCED FUNCTIONS ETM ( )............7 EXTENDED TEMPER MODE FARANHEIT / CELSIUS..............8... -
Page 4: Safety Tips
IMPORTANT SAFETY TIPS P L E A S E R E A D A N D U N D E R S TA N D T H E F O L L O W I N G S A F E T Y M E A S U R E S B E F O R E U S I N G Y O U R M A C H I N E -For personal safety, Appliance must always be plugged into a properly grounded electrical circuit. -
Page 5: Your Machine (Exploded View)
Y O U R M A C H I N E OPTIONAL 1. MAIN CASE 2. BOWL COUPLER 3. HEAT OUTLET 4. EXHAUST FAN 5. INTAKE FAN 6. PROBE CONTACTS (CASE) 7. BAFFLE MOUNTS (2) 8. POWER SWITCH 9. KEYPAD 10. -
Page 6: Assembly
A S S E M B L Y BEFORE USING YOUR MACHINE, WASH ALL COMPONENTS THAT MAY COME INTO CONTACT WITH CHOCOLATE USING A SOFT SPONGE OR CLOTH AND MILD SOAP. - L o w e r t h e B O W L i n t o y o u r m a c h i n e a n d r o t a t e i t u n t i l i t f i t s i n t o p l a c e ( F i g . -
Page 7: Controls
THE CONTROLS SELECT CHOCOLATE TYPE: Upon machine start-up, press the “S” button to select dark, milk or white chocolate. This Button may be held down to increase the length of heated bowl pause as well. TEMPER MODE: After chocolate has reached its melt-point, add seed and press the "T"... -
Page 8: Using Your Machine (Standard Functions)
USING YOUR MACHINE Getting Started 1) Plug Machine into appropriate, grounded 5) When you select your temper mode, circuit and turn on POWER SWITCH (located place at least 224 grams (8 oz) of solid, in the back of the machine). Load chocolate tempered chocolate ('Seed') behind the behind the baffle. -
Page 9: Faranheit / Celsius
USING YOUR MACHINE Advanced Functions Faranheit / Celsius Each stroke of the ARROW DOWN button toggles digital display between Fahrenheit and Celsius. Bowl Pause This function allows the user to quickly pause the bowl rotattion for a period of 90 seconds while in the TEMPER MODE. -
Page 10: Tips
HINTS & TIPS - Place your machine away from any water source where splashing can occur, getting water on or into unit. NEVER ALLOW WATER TO MIX WITH CHOCOLATE. Contact with water can cause chocolate to seize, rendering it unable to be re-tempered. - Contact strips on baffle as well as corresponding contact “riser”... -
Page 11: Frequently Asked Questions
FAQ’s 1. What is “pure” chocolate? What is “compound” chocolate? “Pure,” unsweetened chocolate is produced from the seed of the tropical cacao tree, and contains primarily cocoa solids and cocoa butter in varying proportions. Most consumed chocolate is sweetened with suagr. Milk chocolate contains sugar and some form of either condensed or powdered milk. - Page 12 FAQ’s (cont.) 5. How does climate affect chocolate tempering? If your work area is overly hot or cold, there is a good chance that it will have a negative effect on your finished chocolate products. As stated, relative room humidity can cause or make your chocolate succeptable to sugar bloom.
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Page 13: Cleaning
CLEANING YOUR MACHINE - Always unplug your machine before cleaning. Never use spray solvents or cleaining fluids near the machine. - When machine is done for the day, the outside, metal case should be wiped-down with a wet rag or sponge with a mild soap.