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Summary of Contents for Gobel Premier Chocolate Refiner 507
- Page 1 USER GUIDE c h o c o l a t e Machine Manual Premier Chocolate Refiner...
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Page 2: Important Safety Precautions
IMPORTANT SAFETY PRECAUTIONS THIS MANUAL HAS BEEN PREPARED FOR A QUALIFIED TECHNICIAN WHO WILL DO THE FOLLOWING: (1) INSTALL THE EQUIPMENT (2) PERFORM THE INITIAL START-UP AND (3) ADJUST THE EQUIPMENT COVERED IN THIS MANUAL. W A R N I N G ! Improper installation, adjustment, alteration,... -
Page 3: Table Of Contents
TABLE OF CONTENTS PREMIER CHOCOLATE REFINER OVERVIEW System Features Technical Specifications and Dimensions 2. TECHNICAL SPECIFICATIONS 3. SAFETY INSTRUCTIONS AND PRECAUTIONS General Safety Electrical Safety 4. PART IDENTIFICATION The Tilting Mechanism 5.MACHINE SETUP 6. FIRST-USE CLEANING 7. CHOCOLATE REFINING Important Notes on Batch Sizes Production Steps Recipe Pointers Sweeteners... - Page 4 Ingredients Vegan Cashew and Strawberry Spread Ingredients Non-Dairy Hazelnut Spread Ingredients Freshly Ground Tahini Ingredients Omega Spread Ingredients 9. TROUBLESHOOTING and FAQs 10. SERVICE, MAINTENANCE and REPAIRS 11. WARRANTY INFORMATION What are the limits of Sivanesan Company (lnd)’s liability? Obtain Warranty Service NOTE: Due to continuous product improvement, design changes are made from time to time.
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Page 5: Premier Chocolate Refiner Overview
• Amps: 2.0 / 1.1 1. PREMIER CHOCOLATE REFINER • Capacity: Approximately OVERVIEW 8 lbs/3,5 kg for Premier Chocolate Introducing the Premier Chocolate Refiner·and 1 0lbs/4,0kg for Refiner: a space-efficient chocolate the Tilting Premier Chocolate Refiner. melanger that is plug-and-play ready. •... -
Page 6: Technical Specifications
2. TECHNICAL SPECIFICATIONS Model Premier Chocolate Tilting Premier Chocolate Refiner Refiner Model No. 507 Model No. 508 Power 11 0V AC, 50/60 Hz 11 0V AC, 50/60 Hz 208-230V AC, 50/60 Hz 208-230V AC, 50/60 Hz Single-Phase, 200 Watts Single-Phase, 200 Watts Approximate Refining 2.216 to 8 lbs / 1 kg to 2.216 to 10 lbs / 1 kg to... -
Page 7: Electrical Safety
near a hot gas or electric recommended by Sivanesan furnace. Group of Companies. This may b. Place the appliance on a hard, cause personal injuries and/or flat, level, and stable surface. damage to the unit. c. For the Premier Chocolate m. -
Page 8: Part Identification
e. Be sure to disconnect the unit during cleaning and ensure no water enters the motor compartment while cleaning the machine. f. Do not allow power cord to hang loose, and make sure that it is straight towards the outlet and away from spinning drum. -
Page 9: Machine Setup
REMEMBER: Your Refiner can be tilted on which to place the Refiner. in the forward direction only as shown c. It is recommended that the here. ambient temperature of your work area not be below 64°F/18°C otherwise the chocolate might solidify in the drum during production. -
Page 10: First-Use Cleaning
A 10mm wrench (spanner) is needed If deflector blades touch the drum at to make the adjustments. Before any point, re-start the process. operating the machine, make sure If deflector blades touch the drum, the deflector blades are facing in the metal scrapings will result and will ruin correct direction so they will direct the the chocolate batch. -
Page 11: Chocolate Refining
Caution: Please note that this i. Do not dry run the stones as cleaning run is done to collect any it could result in permanent stone dust residue therefore damage to the stones and the the product used must be thrown bowl. -
Page 12: Production Steps
(120-140°F/50-60°C) for about Production Steps 30 minutes. This will allow the a. Plug the unit into appropriate Premier Chocolate Refiner to power outlet. work more easily. b. Immediately check to be sure Caution: Under no circumstances, that the top lock is not applying should the temperature be allowed to maximum pressure on the roller reach 170°F/75°C. - Page 13 o. Pour the chocolate into airtight Note: Chocolate can become storage containers or proceed over-refined, leading to a sticky, directly to tempering and unpleasant feeling on the finish molding. palate. j. After the batch is finished, turn Cleaning and Sanitizing off the power.
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Page 14: Recipe Pointers
Malt powder holds enough moisture Alternatively, the sanitizer can be to cause the batch of chocolate applied with a spray bottle. The to seize. Any additional ingredient sanitizer does not require rinsing containing water or alcohol is to when used at the be avoided such as honey, syrups, recommended dilution. -
Page 15: Milk Powders And Other Ingredients
Milk Powders and Other Ingredients Sivanesan Company (Ind). is not If making a milk chocolate product, liable for the shelf life of products always be sure to use powdered milk. made according to recipes provided Using liquid milk, cream, condensed in this manual. -
Page 16: Traditional Dairy-Free Giandujotti Bar
Traditional Dairy-Free Giandujotti 2. Once all the cocoa nibs have been placed in the Premier This traditional recipe from the north Chocolate Refiner, let run for 3 of Italy makes a firm, yet creamy hours minimum. hazelnut chocolate bar. 3. At this point, add the sugar Great for those looking for the 100g - roughly ½... -
Page 17: Dark Milk 55
Yield: Approx. 1kg/2.2lbs of 70% dairy- 3. Once all the cocoa nibs have free Gianduja chocolate, equal to 10 been placed in the Premier x 100g bars. Chocolate Refiner , let run for 3 hours minimum. Storage: Up to 6 months in a cool, 4. -
Page 18: Espresso Macchiato Chocolate
Ingredients: NOTE: To further shorten the ▻▷ 250 g processing time, warm the nibs in the ▻▷ 250 g 2 ¼ cups Domori cocoa nibs oven at 215°F/100°C for 5-10 minutes ▻▷ 210 g 1 cup + 1 tbls Cocoa butter and pulse-crush in batches in a 1 cup Granulated white... -
Page 19: White Chocolate
Directions: 5. Let run for at least 10-15 hours. 6. Once the desired consistency 1. Melt the cocoa butter in a bain of the chocolate has been marie. For best results, never reached, proceed with removing heat cocoa butter above the contents of the drum to 140°F/60°C. -
Page 20: Vegan Golden Milk Chocolate
chocolate and let run covered *Coconut shreds are desiccated for an additional 30 minutes. coconut, while coconut flour is 8. Once the desired consistency the remaining pulp left from the of the chocolate has been extraction of coconut milk. Therefore reached, proceed with removing coconut flour will be too high in fiber the contents of the drum to... -
Page 21: Ingredients
for approximately 1 minute, to Ingredients: ▻▷ 300 g obtain a fine flour and pour into 2 ½ cups Lightly roasted ▻▷ 50 g cashews Premier Chocolate Refiner, let ¼ cup Granulated white run for about 6 hours. ▻▷ 30 g cane sugar 7. -
Page 22: Non-Dairy Hazelnut Spread
Directions: 8. Cut the vanilla beans lengthwise and scrape the 1. Roast the hazelnuts by seeds out (never use vanilla placing them in a thin layer in a extract as any liquid will cause convection oven at 265°F/140°C your spread to seize), add to the for about 30 minutes. -
Page 23: Freshly Ground Tahini
seeds, 100g - roughly ½ cup paste. When all of the cocoa at a time, making sure it is fully powder has blended in, let run incorporated before adding for an additional half an hour. more. If necessary, gently 7. Proceed with removing the increase the temperature using contents of the drum. -
Page 24: Troubleshooting And Faqs
8. Let process for 3 more hours. Directions: 9. Once the spread has reached 1. Lightly roast the almonds by the desired consistency, placing them in a thin layer in a proceed with removing the convection oven at 265°F/130°C contents of the drum. For for about 15 minutes. - Page 25 Should this not work, the mixture can To restart the process, use a heat be used in baking. gun to warm the stones, drum and/ or outside wall of the drum, holding Q: My machine is making a strange the heat gun 8-10 inches away from scraping sound from time to time, is the stones.
- Page 26 > Machine overload: too much product could have been poured into the machine and this could overwhelm the wheels and prevent them from spinning. Slowly adding the ingredients and allowing the wheels to catch up will resolve the issue. > Seizing: if an ingredient containing too much moisture has been added, the chocolate will seize, increasing thickness.
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Page 27: Service, Maintenance And Repairs
of equal or greater value. This is your 10. SERVICE, MAINTENANCE and exclusive warranty. Do NOT attempt REPAIRS to repair or adjust any electrical or The Gearbox, the motor and the mechanical functions on this product. control panel do not require regular Doing so will void this warranty. -
Page 28: What Are The Limits Of Sivanesan Company (Lnd)'S Liability
What are the limits of Sivanesan This warranty gives you specific legal Company (Ind)’s liability? rights, and you may also have other rights that vary from province to Sivanesan Company (Ind) shall province, state to state or jurisdiction not be liable for any incidental or to jurisdictions. - Page 29 NOTES...
- Page 32 c h o c o l a t e PARTS AND LABOR WARRANTY GODEL CHOCOLATE / JCG Marketing Group, Inc. warrants to the original Purchaser-User its product as per the following schedule: All Non-Consumable Parts: One year from date of delivery. One year from date of delivery.
- Page 33 Model/Serial Number Location EXCLUSIONS FROM WARRANTY The GODEL CHOCOLATE data 1. Improper usage or overloading of plate which includes the model the machine. number and serial number, as well as important electrical and technical 2. Lack of maintenance. information, is located on the left side of the equipment.
- Page 34 MAIN: Km. 19 East Service Road, Brgy. SMDP , Parañaque City 1700 TELFAX: +63 2 869 3754 / +63 2 869 3755 / +63 2 869 3756 STORE: DAVAO OFFICE & SHOWROOM Maya Road, Ecoland Phase 2, Brgy. Bucana Matina, Davao City 8000 Philippines.
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