Table Of Contents - STATICE TEMPERING Magic TEMPER 3K Technical Manual

Table of Contents

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Available languages
  • EN

Available languages

  • ENGLISH, page 16
Français
1.
Présentation de l'appareil ...........................................................................................................6
2.
Consignes d'installation et de maintenance .................................................................................8
2.1.
Consignes générales ............................................................................................................8
2.2.
Alimentation électrique .......................................................................................................8
2.3.
Manutention, mise en place ................................................................................................8
2.4.
Nettoyage............................................................................................................................8
2.5.
Couvercle « collé »............................................................................................................. 10
2.6.
Calibration ......................................................................................................................... 10
3.
Utilisation de l'appareil ............................................................................................................. 10
3.1.
Mise sous tension .............................................................................................................. 10
3.2.
Modification de la température de consigne...................................................................... 11
3.3.
Chargement du beurre de cacao ........................................................................................ 11
3.4.
Fusion................................................................................................................................ 11
3.5.
Menu................................................................................................................................. 13
4.
Composition .............................................................................................................................. 14
5.
Caractéristiques ........................................................................................................................ 14
English
1.
Presentation of the device ........................................................................................................ 17
2.
Instructions for installation and service ..................................................................................... 19
2.1.
General instructions .......................................................................................................... 19
2.2.
Power requirements .......................................................................................................... 19
2.3.
Handling and installation ................................................................................................... 19
2.4.
Cleaning ............................................................................................................................ 19
2.5.
« Stuck » lid ....................................................................................................................... 21
2.6.
Calibration ......................................................................................................................... 21
3.
How to use the device ............................................................................................................... 21
3.1.
Applying power ................................................................................................................. 21
3.2.
Changing the temperature set value .................................................................................. 22
3.3.
Placing solid cocoa butter .................................................................................................. 22
3.4.
Fusion................................................................................................................................ 22
3.5.
Menu................................................................................................................................. 24
4.
Composition .............................................................................................................................. 25
5.
Specifications ............................................................................................................................ 25
2

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