This manual is designed for study the main technical characteristics, operating principle and rules of technical operation of chocolate melter 20 kg.

Before use carefully read the instructions below! 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. KADZAMA appreciates your purchase and wishes you a pleasant work experience.

Chocolate melter 20 kg is designed for heating and tempering chocolate.

4.1. Chocolate melter 20 kg 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. Chocolate melter must be connected to the power supply and operated only by trained personnel. 4.3. It is not allowed to operate the chocolate melter in the absence of electrical grounding («E» wire). 4.4. Chocolate melter should be used only for its intended purpose. 4.5. Use and store the chocolate melter in a place out of reach of children 4.6. Do not leave the chocolate melter switched on without...

4.7. Do not operate the chocolate melter with wet hands. 4.8. Do not allow liquids inside the chocolate melter through the ventilation. 4.9. Do not use the chocolate melter at ambient temperatures below 10°C and above 40°C, and relative humidity above 80%. 4.10. When transporting the chocolate melter 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 the chocolate melter is disconnected from the power supply! 4.12. Repair or disassembly of the chocolate melter may only be provided with the assistance...

5.5. Make sure that the power supply is correct and that the power source is properly grounded. Plug the equipment into a 220V. 1 — Current PV temperature value display (red); 1.1. In RUN mode (working): set temperature SV. 1.2. In settings mode: displays parameters. 2 — SV installation display (green); 2.1. In RUN mode (working): current PV temperature value. 2.2. In settings mode: display the set value of the selected parameter. 3 — Indicators of control and alarm outputs 1 and 2;

3.1. AL1/AL2: if alarm outputs 1 and 2 are enabled, these indicators are lit. 3.2. OUT: when the control output is on, this indicator is on; if the cyclic/phase operating mode of the TCR/PCC (Type of Current Regulation with Phase and Cyclic Control) output is enabled, this indicator lights up when the measured MV value is greater than 3.0%. 4 — Auto tuning indicator; In automatic setup mode, the AT indicator flashes once every 1 second. 5 — SET button (* in some cases can be called MODE); Used to enter settings mode, switch to RUN (working) mode, switch parameters and save set values. Used in...

8 — Units indicator (°C/°F); Displays the selected temperature units. 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. Turn on the chocolate melter with the ON / OFF button. The controller display must light up. 7.2. Temper the chocolate. There are many...

— Change the temperature value on the controller to fit the working temperature of the chocolate (33°C or the value recommended by the chocolate manufacturer); — Add 20-30% of chocolate pieces to the heated chocolate mass; IMPORTANT! The pieces must be tempered and the same size. The larger the pieces, the fewer you need. — Mix well until the pieces are completely dissolved. The pieces should melt completely at the moment the set working temperature is reached; IMPORTANT! If the pieces are dissolved at a temperature of 34°C and above, then there is a big chance that the chocolate won’t contain...

— Change the temperature value on the controller to fit the working temperature of the chocolate (33°C or the value recommended by the chocolate manufacturer); — Remove a bit of chocolate from the container and pour it on a marble or granite table; — Methodically mixing chocolate on a cold table surface, lower the temperature to 26-27°C. The look of the chocolate can also serve as an indicator of a successful result: the surface of the mass should change its gloss to matte, the chocolate becomes much thicker. — Collect the chocolate in a cup and return it to the tempering container. Mix thoroughly....

— At the end of the working day it is necessary to set the temperature on the controller to 36-37°C (depending on the temperature in the room); — Cover the container with a lid and leave it until the the next working day; — Set the working temperature to 33°C, mix the formed chocolate crust well with the warm chocolate on the bottom until smooth (the temperature should not be higher than 33°C); — Collect the probe and check the quality of the tempering; — Upon finishing the work, set the temperature to 36-37°C (depending on the room temperature). Recrystallization of chocolate is a process in...

continuously monitored with an external temperature measuring device (for example, a pyrometer). 7.4. Adding chocolate to the chocolate melter. It’s much more efficient to keep the chocolate melter filled at least half of the maximum load. This allows you to ensure stable and long-term work with chocolate. In order to add chocolate to the bowl and not out-temper it, it must be hot (37-45°C). It is also necessary to gradually and well mix the mass and control the temperature with a pyrometer (it should not exceed 33°C). If your chocolate melter does not start, follow these steps: — Check the power...