OWNER'S MANUAL Revolation X3210 CHOCOLATE TEMPERING SYSTEM R P.O. BOX 5201 POUGHKEEPSIE, NY 12602 TEL (845) 473-4970 (845) 473-5453 FAX (845) 473-8004 e vo la ti o n X By ChocoVision TM www.chocovision.
INTRODUCTION Congratulations on your purchase of the new Revolation X3210 Chocolate Tempering Machine by ChocoVision The ChocoVision line of "Revolation Chocolate Makers" has been widely accepted among the homemakers, hobbyists, restaurants, hotels,coffee shops, bakeries, and even highly accomplished pastry chefs.For the first time ever, the complicated process of properly tempering chocolate can be easily performed by anyone.
IMPORTANT SAFETY TIPS PLEASE READ AND UNDERSTAND THE FOLLOWING SAFETY MEASURES BEFORE USING YOUR MACHINE -FOR PERSONAL SAFETY, THIS 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 ON PAGE 7.) -ALWAYS LOCATE THE MACHINE AWAY FROM ANY WATER SOURCE.
YOUR MACHINE 22 21 20 19 18 17 16 15 14 13 11 12 7 6 3 5 8 4 SIN SAT ION By Ch an dré 10 -3- 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 NOTE: BEFORE USING YOUR MACHINE, WASH ALL COMPONENTS THAT MAY COME IN CONTACT WITH CHOCOLATE. USE A SOFT SPONGE OR CLOTH AND MILD SOAP. * Install the removable BOWL RING onto the lip of the bowl opening in your machine. * Place the BOWL in your machine and rotate it until it drops into place. * Attach the SCRAPER to the BAFFLE (Fig. 1). When properly installed, the SCRAPER should curve towards the front of the machine.
THE CONTROLS USING YOUR MACHINE 4 -5-
TIPS & HELPFUL HINTS TEMPERING LARGE QUANTITIES. You can replenish the pool of chocolate by adding pre-melted batches behind the baffle while in the TEMPER mode. We recommend that the pre- melted chocolate temperature does not exceed 34 C. (94 F). Set the machine to the MELT mode if you do not plan on using your tempered chocolate for extended periods of time (over two hours). Re-temper when chocolate is needed again. WORK AREA. The ideal average room temperature should be between 20-22 C. (68-72 F.
CLEANING Back of stainless steel bowl FIG. 1 FIG. 2 Your machine includes a special CLEANING BRUSH for areas where chocolate collects and may be difficult to clean, such as the inside of the BOWL RING, behind the lip of the stainless steel BOWL (Fig. 1), and crevices on the BAFFLE (Fig.2). Never use steel wool or any other type of abrasive to clean your machine, or any components included with your machine. Only use a sponge or a soft cloth with mild soap to wipe down the outside CASE.
