Automatic tempering machine 30 kg

This manual is designed for study the main technical characteristics, operating principle and rules of technical operation of an automatic tempering machine. Improper use of the equipment can be a source of danger. By starting work with the device you confirm that you are fully acquainted with this manual and understood the rules of operation of the device. Automatic tempering machine is designed for tempering chocolate.

Automatic tempering machine — 1 pc. 4.1. Automatic tempering machine (hereinafter ATM) is an electric appliance with a certain danger potential. When connecting the device to the electric grid, take all necessary precautions to avoid electric shock. 4.2. An ATM must be connected to the power supply and operated only by trained personnel. 4.3. It is not allowed to operate an ATM in the absence of electrical grounding («E» wire). 4.4. An ATM should be used only for its intended purpose.

4.5. Use and store an ATM in a place out of reach of children 4.6. Do not leave an ATM switched on without supervision for a long time. 4.7. Do not operate an ATM with wet hands. 4.8. Do not allow liquids inside an ATM. 4.9. Do not use an ATM at ambient temperatures below 10°C and above 40°C, and relative humidity above 80%. 4.10. When transporting an ATM at sub zero temperatures, prior to first use it should be kept at room temperature for at least 1 hour. 4.11. Any maintenance should be carried out when an ATM is disconnected from the power supply! 4.12. Repair or disassembly of an ATM may...

6 — Before start 6.1. Remove the packaging. 6.2. Set an ATM on a flat hard surface, providing easy access to controls. 6.3. Make sure that the distance between the body and the nearest objects is at least 10 cm. 6.4. Connect the power cable to the device and plug it in. — when connecting, make sure that the phases in the socket are not reversed with zero (with a direct test screwdriver or multimeter). In case of error (Err) on the display, it is necessary to reverse the phases «L1» and «L2» without touching «N» according to the labels on the socket.

IMPORTANT! For correct equipment operation it is necessary to maintain a room temperature from 18°C to 25°C. Otherwise, the heating system will show a result higher, than the permissible one (we also draw your attention to the fact that deviation from temperature standards in the room can affect the quality of the product, since in most cases its properties also depend on the environment). 7.1. Remove the protective grid from the tank and put the chocolate in it. Cover the tank. 7.2. Check the state of the emergency stop button (it must not be pushed). The power button on the left side of the...

7.5. Press the Pump button (E) to start product circulation. The product will flow from the nozzle. 7.6. After starting the mixing and circulation, you can start the tempering process by pressing the Temper button (F). When the temperature on the display (G) reaches the set level, you will hear a signal indicating the product is ready for use. The outlet temperature can be changed using the Outlet temperature control buttons (H2). Recommended temperatures: These values are for guidance only and should be changed according to the cocoa butter rate in the product. During tempering, no solid product...

(change step is 1). When the dosing function is activated and the pedal is pressed, the machine will interrupt the feeding, after which the product will be deposited in accordance with the set dose. Constantly pressing and holding the pedal activates fixed pause and release cycles. Setting the pause time between depositing cycles is described in paragraph 7.9. of this manual (parameter dJ) and must be carried out on a machine with an untempered product (approx. 45°C). 7.8. Since the specific gravity may vary for each specific product, it is advisable to calibrate the dosage for each new product...

(light weight, instead of «170» may be another number) Keeping the pedal pressed, collect the chocolate poured out by the machine in 1 cycle using a container of known weight (place the previously empty container on the scale and press «Container» or a similar button). Weigh the chocolate unloaded by the machine in 1 cycle and enter the net weight (in grams) of the collected sample on the display (A) by pressing the H1(+/-) buttons. Press the H2(+) button, it should display: (greater weight, instead of «310» may be another number) Keep the pedal pressed and collect the chocolate poured out by...

After calibration, it is recommended to turn on the tempering mode again by pressing the «Start tempering» button (F), wait until the chocolate reaches the set temperature (if it has warmed up significantly during calibration) and check/more precisely adjust the specific dose: — Press the button «Dispenser settings» (L); — Select the dose value of interest from the saved ones (by pressing the H1 buttons), or change any unnecessary value (as described above in paragraph 7.7. of this manual) — Press and hold the pedal, collect the sample to be weighed. If the net weight of the collected sample...

machine, used by the firmware to control the amount of feed during dispensing). This convention is necessary because it is impossible to specify the specific gravity of all possible products that can be used in the machine. Thus, the situation in which the dose value is set, for example, «91», and the machine dispenses 100 grams, is the norm, and not an error or breakdown. 7.9. The automatic tempering machine has a «deep settings mode», the default values of which are suitable for 90% of the machine’s operation and do not require modification or control. It is recommended to perform the actions...

Parameters that can be changed in the «deep settings mode»:

8.1. During the operation keep an ATM clean. 8.2. It is allowed to wipe the body with a damp cloth, after disconnecting an ATM from the power supply. 8.3. If the power supply is lost during the operating cycle, restart the ATM. 8.4. If user wants to leave chocolate in the tank at the end of the working cycle , it is recommended to do the following: — if tempering is started: press the (F) button to stop it; — wait a few minutes until the temperature of the product in the nozzle rises to about 36°C; — press the following buttons in sequence: (E)^(C)^(B) to switch an ATM to the «Standby» mode (indicator...