OPERATION SEQUENCE
1) Activate the door-locking device (main switch) located on the rear casing of the
machine.
2) If default data are not those required by the user, modify the melting settings; be
careful not to set the temperature too high, otherwise the organoleptic properties of
the chocolate may alter.
To change the settings, press the regulation button and then increase or decrease
the value using the up or down arrows.
3) Introduce small blocks of chocolate into the tank which has a capacity of 8 Kg
approx.
4) Press the (K114) push-button to start the melting cycle in the tank and activate
heating of the recirculation zone.
5) Press the (K112) push-button to start the mixer; the LED will flash indicating that the
mixer is enabled; the mixer will start to operate only after the chocolate in the tank
has reached the temperature set on the thermo-regulator of the tank which will be
confirmed by the LED being permanently on.
6) Press the (K111) push-button to enable recirculation which will start only after the
chocolate has reached the temperature set on the thermo-regulator (1). The LED
will flash indicating that recirculation is active and will remain permanently lit after
the preset temperature has been reached that is when the auger will start to
operate. IT IS RECOMMENDED TO START CHOCOLATE RECIRCULATION ONLY
WHEN MELTING IS ABOUT TO END.
7) After starting chocolate recirculation, it is very important to wait until the chocolate
inside the tank has completely melted and the relevant temperatures on the
thermo-regulators on the panel show the same values; from this moment, the
chocolate is ready to be tempered.
8) Press the (K103) push-button to start the tempering cycle. A special sound indicating
that the tempering temperature (±2°C) has been reached will be produced and
after a few seconds tempering can be started.
9) In order to save time, we recommend not to use all of the chocolate in the tank
completely while tempering, but to rather add small quantities of chocolate
previously melted in the tank.
10) When the cycle is completed, deactivate the tempering function (K103) and wait
until the temperatures show the same values; then switch off the auger, the mixer
and the resistors.
11) Remove the chocolate exit spout to let the chocolate come out more easily from the
conduit.
12) Deactivate the door-locking device located on the rear casing of the machine.
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