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3.0 STRUCTURE AND OPERATING PRINCIPLES
The appliance comprises a plastic moulded housing designed to accommodate the stainless steel
container. The housing bottom, heated by an electrical heating element, transmits the heat to the
metal container.
The current of the heater is controlled by a (digital) controller circuit.
The temperature the chocolate must reach is set adjusting the set-point on the display, using the
keypad and digital display.
4.0 TECHNICAL SPECIFICATIONS
DigitalMeltinchoc
MCD101
Dimensions [cm]
24x40x13,5
Capacity [l]
3,6
Pan EN 631-1
Gastronorm1/3 Gastronorm1/2 Gastronorm2/3 Gastronorm1/1
Rated voltage [V
]
230
AC
Power [W]
50
Rated current [A]
0,22
Rated frequency [Hz]
50 / 60
Appliance class
Class II
Protection rating
IP20
Weight [kg]
2,84
Pan material
AISI 304
5.0 APPLICATION
The appliance has been placed on the market solely for professional use, for the purpose of melting
chocolate and holding it in a fluid state.
OPERATING LIMITS
Electricity supply
Room temperature range during operation
Room temperature range when not in use
Relative humidity
Operator qualifications
12
MCD102
MCD103
33x40x13,5
39,5x45x13,5
6
9
230
230
100
150
0,43
0,65
50 / 60
50 / 60
Class II
Class II
IP20
IP20
3,722
4,100
AISI 304
AISI 304
230V
/ 50-60 Hz
AC
0 - 40°C
-5°C to 40 °C
max. 75%
generic
DPLMCD - ENGLISH
MCD104
28°
28°
39,5x62x13,5
13,7
31°
31°
230
200
0,87
50 / 60
Class II
IP20
5,700
AISI 304
+
+
6.0 DIRECTIONS FOR USE
Plug the unit into a 230V
single-phase power socket
AC
Press the switch and check that the display lights up
29°
29°
Using the arrows, select one of the pre-set programs (dark, milk or whi-
te) or select manual mode;
When the program of the chocolate used has been selected, press set
SET
to start melting it
A symbol on the display and a sound indicator every 10 minutes will
warn the operator that he/she must stir the chocolate
Once the chocolate has been stirred , press the arrows to confirm the
SET
operation and proceed.
When the chocolate has reached the temperature of 45°C (or the one
SET
you set), a symbol will show that it is time to proceed with the seeding
of the chocolate, adding some more.
After seeding, press Set, so that the temperature starts lowering
reaching the degrees required for tempering
(31°C Dark chocolate - 29°C Milk chocolate - 28°C White chocolate).
If you are are in Manual mode, the tempering temperature must be set
manually.
When the tempering temperature, visible on the display, is reached, the
melter will keep it constant for the whole time.
For a greater consistency, we advice you to stir the chocolate during use.
Switch the melter off after each melting cycle.
DPLMCD - ENGLISH
13
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