OWNER’S MANUAL Revolation Delta CHOCOLATE TEMPERING SYSTEM 14 CATHARINE STREET POUGHKEEPSIE, NY 12601 TEL: (845) 473.4970 (845) 479.5453 FAX: (845) 473.
INTRODUCTION ChocoVision Corp. REVOLATION DELTA Microprocessor Controlled Chocolate Tempering Machine FOR PROFESSIONAL/LABORATORY/COMMERCIAL USE Thank you for purchasing the Revolation Delta Chocolate Tempering Machine by ChocoVision Corp. This unit is a fully-automatic, microprocessor-controlled system designed for professional chocolatiers, pastry chefs, caterers, restaurateurs and candy shops.
TABLE OF CONTENTS INTRODUCTION.................................................................................1 TABLE OF CONTENTS.......................................................................2 SAFETY TIPS.......................................................................................3 YOUR MACHINE (EXPLODED VIEW)..............................................4 ASSEMBLY...........................................................................................5 CONTROLS........................
IMPORTANT SAFETY TIPS P L E A S E R E A D A N D U N D E R S TA N D T H E FOLLOWING SAFETY MEASURES BEFORE USING YOUR MACHINE -For personal safety, Appliance must always be plugged into a properly grounded electrical circuit. -Do not cut or remove the third (ground) prong from the power plug or attempt to use a grounding adaptor. -Never immerse the machine in water (see cleaning instructions page 11). -Always locate the machine away from any water source.
YOUR MACHINE 22 OPTIONAL 21 20 19 18 17 16 15 14 13 11 12 7 3 6 5 8 1. MAIN CASE 2. BOWL COUPLER 3. HEAT OUTLET 4. EXHAUST FAN 5. INTAKE FAN 6. PROBE CONTACTS (CASE) 7. BAFFLE MOUNTS (2) 8. POWER SWITCH 9. KEYPAD 10. DISPLAY WINDOW 11. BOWL LOCATORS 12. BOWL RING 13. BOWL 14. SCRAPER 15. BAFFLE 16. BAFFLE CLIP 17. PROBE 18. PROBE CONTACTS (BAFFLE) 19. BAFFLE KNOBS (2) 20. DUST COVER 21. DUST COVER LID 22.
ASSEMBLY BEFORE USING YOUR MACHINE, WASH ALL COMPONENTS THAT MAY COME INTO CONTACT WITH CHOCOLATE USING A SOFT SPONGE OR CLOTH AND MILD SOAP. - Lower the BOWL into your machine and rotate it until it fits into place (Fig. 1). - Place the SCRAPER into corresponding slot on the BAFFLE (Fig. 2). Scraper will not stay in p l a c e u n t i l e n t i r e b a ff l e i s s c r e w e d - d o w n i n t o position. When properly installed, the scraper should curve towards the front of the machine.
THE CONTROLS SELECT CHOCOLATE TYPE: Upon machine start-up, press the “S” button to select dark, milk or white chocolate. This Button may be held down to increase the length of heated bowl pause as well. TEMPER MODE: After chocolate has reached its melt-point, add seed and press the "T" button to select either Quick, Normal, or Extended Temper Mode. When prompted to “remove seed,” you will press this “T” button again to continue.
USING YOUR MACHINE Getting Started 1) Plug Machine into appropriate, grounded circuit and turn on POWER SWITCH (located in the back of the machine). 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. 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.
USING YOUR MACHINE Advanced Functions Faranheit / Celsius Each stroke of the ARROW DOWN button toggles digital display between Fahrenheit and Celsius. Bowl Pause This function allows the user to quickly pause the bowl rotattion for a period of 90 seconds while in the TEMPER MODE. Press the PAUSE button. The bowl rotation stops and countdown begins. Bowl resumes spinning when either the 90 second countdown is complete, or when the PAUSE button is pressed agian.
HINTS & TIPS - Place your machine away from any water source where splashing can occur, getting water on or into unit. NEVER ALLOW WATER TO MIX WITH CHOCOLATE. Contact with water can cause chocolate to seize, rendering it unable to be re-tempered. - Contact strips on baffle as well as corresponding contact “riser” strips on your machine should at all times be free of chocolate or any other debris, if not, your machine may have difficulty starting or working properly.
FAQ’s 1. What is “pure” chocolate? What is “compound” chocolate? “Pure,” unsweetened chocolate is produced from the seed of the tropical cacao tree, and contains primarily cocoa solids and cocoa butter in varying proportions. Most consumed chocolate is sweetened with suagr. Milk chocolate contains sugar and some form of either condensed or powdered milk. “White chocolate” contains cocoa butter, sugar and milk but no cocoa solids (thus is not truly chocolate).
FAQ’s (cont.) 5. How does climate affect chocolate tempering? If your work area is overly hot or cold, there is a good chance that it will have a negative effect on your finished chocolate products. As stated, relative room humidity can cause or make your chocolate succeptable to sugar bloom. A room that is either too hot, cold or humid will interfere with your chocolate setting-up properly. Ideal working conditions are: - 66-70° Fahrenheit OR 18.5-21° Celsius -Humidity below 50% 6.
CLEANING YOUR MACHINE - Always unplug your machine before cleaning. Never use spray solvents or cleaining fluids near the machine. - When machine is done for the day, the outside, metal case should be wiped-down with a wet rag or sponge with a mild soap. NEVER use steel wool or any other type of abbrasive to clean your machine or any of its components.
