U S I N G Y O U R M A C H I N E ( S T A N D A R D F U N C T I O N ); T M ( E X T E N D E D T E M P E R M O D E ); F / C - ChocoVision Revolating Delta Owner's Manual

1) Plug Machine into appropriate, grounded
circuit and turn on POWER SWITCH. Load
chocolate behind the baffle. (Solid block
pieces work best). You can load up to
10 lbs. of chocolate at a time if you are
using the HOPPER assembly.
2) Press "S" to select chocolate among
DARK, MILK, or WHITE Chocolate. The
machine will enter a 30-minute heated bowl
pause period. You can skip this option by press-
ing the (Bowl Pause) Button. Holding down
the "S" button will increase the heated bowl pause
time by increments of 15 minutes.
3) After "Bowl Pause" is pressed, the bowl will start
turning and the chocolate will be heated up to the
desired melting point (default is 108F). As the
chocolate begins to melt it will collect in a pool
in front of the SCRAPER, near the PROBE.
Depending on the room conditions, it will take
approximately 45 minutes to melt 10 lbs. of
chocolate
NOTE: If the chocolate you are using
requires a higher melt temperature, press
the Up Arrow key to select desired
temperature.
4) When you have the desired amount
of chocolate melted, press the "T" button to
select between Quick, Normal and Extended
Tempering Modes.
QUICK TEMPER: Similar to "Temper 1" on
the Revolation X-3210 model. Chocolate
will cool down directly to the desired temper
set point.
NORMAL TEMPER: Also called "traditional
tempering, and similar to "Temper 2" on the
Revolation X-3210 model. Chocolate temp-
erature will fall slightly below the temper set
point (this margin is known as the "Delta"),
then will come back up to the temper set
point.
EXTENDED TEMPER MODE (ETM): This
function allows chocolate to remain at
temper in the bowl for extended periods of
time (up to 10 hours) without thickening by
means of intervaled bowl pauses and heat
increases.
USING YOUR MACHINE
Getting Started
5) When you select your temper mode,
place at least 224 grams (8 oz) of solid,
tempered chocolate ('Seed') behind the
baffle, per 10 lb. batch. The machine will
start cooling down, which will take around
10-15 minutes, depending on the room
conditions.
6) Once the machine cools down and nears
the temper set point, the REMOVE SEED
auto alert signal will sound. Remove any
remaining solid seed chocolate from behind
the baffle and press the "T" button to acknow-
ledge.
7) When the final stages of tempering are
complete, the machine will sound three long
beeps and the display will show "READY",
meaning your chocolate is in temper.
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