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CHOCOVISION REV V 7
USING YOUR MACHINE
1. Plug the machine into an appropriate,
grounded circuit and turn on the POWER
SWITCH (located on the side of the machine).
Load chocolate behind the baffle. A minimum
of one pound of chocolate is needed for the
unit to function properly*.
2.
Select your chocolate type by pressing the
button. The machine will heat the bowl
for several minutes and begin rotation when
the microprocessor determines that the
chocolate has reached roughly 85°F.
3.
After the bowl begins rotating, the chocolate
will create a pool in front of the SCRAPER
and cover the PROBE on the BAFFLE.
The chocolate will heat until the desired
melting point (default:108°F) is reached.
4.
When the machine indicates (two beeps) that
your chocolate has reached the desired melt
point, and is ready to be tempered, press the
(temper mode) button to select between
Quick, Normal and Extended Temper Modes
(see below).
5. When you select your temper mode, place more
solid “SEED” chocolate behind the baffle. The
ration of melted chocolate in the pool to unmelted
“seed” chocolate should be 10:1, or at least 10%
of the total melted batch. The machine will then
begin cooling the chocolate toward the temper
point.
6. Once the chocolate cools down near 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
button to acknowledge you have done so.
7.
When the final stages of tempering are complete
the machine will sound three long beeps and the
display will show “READY” meaning that your
chocolate is in temper.
Quick Temper: Chocolate will cool down
directly from the melt to the temper point.
Normal Temper: Also called “traditional
tempering.” The temperature of the chocolate
will fall slightly below the temper point and then
slowly rise back to it. This margin between is
known as the “Delta”
Extended Temper Mode (ETM):
This function allows the chocolate to remain in
perfect temper for extended periods of time
(up to 12 hours).
NOTE: If the chocolate you are using requires
higher melt or temper points, the Custom Heat
Setting can circumvent the factory defaults. While
in the desired mode (Melt or Temper), press the
UP ARROW or the DOWN ARROW button.
Incremental numeric selections can be made with
each keystroke or a rapid scroll with the button
held. Desired temperature change is displayed
below the temperature bar.
Preset Melt Point: 108°F
Preset Temper Points:
Milk Chocolate: 86.6°F
Dark Chocolate: 88.7°F
White Chocolate: 87.7°F
GETTING STARTED
S
* For best performance more than one pound
of chocolate should be loaded; otherwise,
usage of chocolate will bring it below the
minimum quantity required for the machine to
function properly.
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