U S E & C A R E M A N U A L
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1. USE amp CARE MANUAL MINI REV Chocolate tempering system L C h o or oh isio Technology MEANS PRODUCTIVITY 14 CATHARINE STREET POUGHKEEPSIE NY 12601 TEL 845 473 4970 845 473 5453 FAX 845 473 8004 www chocovision com by ChocoVision INTRODUCTION Congratulations on your purchase of the new Mini Rev 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 peformed by anyone By combining the subtle nuance of precise temperature control with sophisticated computer controlled electronics the Revolation line of Chocolate Tempering Machines has proven itself a serious performer in this demanding environment We hope you will enjoy the use of your Mini Rev Chocolate Tempering Machine for many years to come It has been designed to provide the user with precision accuracy efficiency and unmatched reliability We take great pride in providing you with the highest quality product and superior service TABLE OF CONTENTS INTRODUCTION CONTENTS SAFETY TIPS YOUR MACHINE ASSEMBLY THE CONTROLS IMPORTANT SAFETY TIPS PLEASE READ AND UNDERSTAND THE FOLLOWING SAFETY MEASURES BEFORE USING YOUR MACHINE FOR2. 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 AVOID WATER SPLASHING ON TOP OR INTO THE MACHINE OR NEAR THE FAN AREAS NEVER USE EXTENSION CORDS TO POWER THE MACHINE TO AVOID SUFFOCATION KEEP ALL PACKING MATERIAL PLASTIC BAGS AND SMALL PARTS AWAY FROM CHILDREN POSITION MACHINE SUCH THAT THE INTAKE AND EXHAUST FANS ARE NOT OBSTRUCTED OR THAT ANY LOOSE OBJECTS CAN NOT BLOCK AIR FLOW UNPLUG MACHINE FROM POWER SOURCE WHEN NOT IN USE ALWAYS UNPLUG YOUR MACHINE BEFORE CLEANING NEVER USE SPRAY SOLVENTS OR CLEANING FLUIDS NEAR THE MACHINE TO AVOID ELECTRICAL SHOCK NEVER OPEN CASE NEVER ALLOW MELTED CHOCOLATE TO HARDEN IN THE BOWL WITH THE BAFFLE IN PLACE ACCIDENTAL STARTING OF THE MACHINE IN THIS CONDITION COULD CAUSE INTERNAL COMPONENT DAMAGE OR PRESENT ELECTRICAL HAZARDS YOUR MACHINE 17 1 CASE 2 OVERLAY 3 BOWL LOCK 4 EXHAUST AIR 5 CONTROL CLUSTER 6 INTAKE AIR 7 QUICK START INSTRUCTIONS 8 BAFFLE LOCK CONNECTOR 9 HEAT DUCT wee 10 BAFFLE LOCK 11 BOWL LOCK PINS 12 BOWL 13 SCRAPER 14 PROBE 15 BAFFLE CONNECTOR PINS 16 BAFFLE 17 BAFFLE CLIP ASSEM
3. BLY NOTE BEFORE USING YOUR MACHINE WASH ALL COMPONENTS THAT MAY COME IN CONTACT WITH CHOCOLATE USING A SOFT SPONGE OR CLOTH AND MILD SOAP Place the BOWL in your machine and rotate the BOWL 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 Fig 1 NOTE To avoid damage to your scraper it is recommended that your BOWL SCRAPER be primed for the first few uses To do so take a small piece of unmelted chocolate and simply rub it on the inside of the bowl This will insure a smooth initial start up Fit the BAFFLE into the BOWL by rotating the BAFFLE clockwise until the BAFFLE CONNECTOR PINS engage into BAFFLE LOCK CONNECTOR Fig 2 Slide the BAFFLE CLIP on to the BAFFLE Fig 1 This keeps the solid chocolate from climbing out of the bowl as it rotates THE CONTROLS READY MODE INDICATOR When illuminated the chocolate is tempered and ready to use SEED IN TEMPER Select to start the tempering cycle Add seed chocolate when flashing RESET Stops the machine and resets the controls USING YOUR MACHINE 1 Assemble and plug in your machine Load chocolate behind the baffle Solid block pieces work best You can load up to 1 5 Ibs of chocolate at a time 2 Hold down the S button to select the chocolate type The LED s will scroll from one chocolate type to another Relea
4. O I SEND MY MACHINE IF IT IS IN NEED OF REPAIR Your machine should be sent back to the original point of purchase Please call and get proper authorization before shipping your machine back CLEANING Back of stainless steel bowl FIG 1 FIG 2 FIG 3 Your machine includes a special CLEANING BRUSH for areas where chocolate collects and may be difficult to clean such as behind the lip of the stainless steel BOWL Fig 1 and crevices on the BAFFLE Fig 2 and the BAFFLE CLIP Fig 3 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 QUICK START 1 Place Chocolate behind Baffle 2 Hold down the S button to select CHOCOLATE type Release to start the MELT MODE 3 When flashing add seed chocolate behind baffle and press the S button READY light illuminates when chocolate is tempered and ready to use Remove remaining seed chocolate at this time www chocovision com ChocoVision Corporation 14 Catharine Street Poughkeepsie NY 12601 845 473 4970 FAX 845 473 8004 www chocovision com
5. e before it thickens Under most conditions with about 1 5 lbs you ll get about 2 3 hours Most people use up their chocolate by then and are into another batch If your chocolate starts to thicken don t panic simply press the R button and start over BEFORE YOU CALL FOR SERVICE MY MACHINE WON T START Make sure that the BAFFLE CONNECTOR PINS are fully engaged into the BAFFLE LOCK CONNECTOR and are making a good connection These contacts should be clean and free of chocolate at all times MY SCRAPER IS DAMAGED Make sure that you prime your bowl as described on page 4 ASSEMBLY attaching the scraper THE MELTED CHOCOLATE DOES NOT POOL IN FRONT OF THE BAFFLE Check the installation of the SCRAPER The SCRAPER should be curved forward against the BOWL and towards the front of the machine when properly installed into the BAFFLE page 4 THE CHOCOLATE THICKENS The chocolate may have picked up moisture from dipping fresh fruits or from high room humidity see above under TIPS amp HELPFUL HINTS The pool of chocolate was left in the TEMPER mode too long see above under TIPS amp HELPFUL HINTS The seed chocolate was not removed on time causing the tempered pool to thicken You can simply press the MELT button and start over See SPECIAL NOTE above THE CHOCOLATE CLIMBS OUT OF THE BOWL Make sure that the BAFFLE CLIP is properly installed onto the BAFFLE Solid block chocolate works best WHERE D
6. e 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 with the average humidity not above 50 Air conditioned environments work best Never allow water to mix with melted chocolate Never store chocolate in a refrigerated environment as condensation water may form on the chocolate surface when brought out at room temperature Always make sure that all items being dipped into the tempered chocolate like fruit are at room temperature and COMPLETELY dry including all utensils being used PRODUCT SIZE If you are producing solid thick products like molds thoroughly mix the tempered chocolate batch before you pour With a fan moving large volumes of air across the product helps in the cooling process SEED CHOCOLATE This is solid tempered chocolate that has the proper crystalline structure To dramatically improve on tempering time seed chocolate is slowly added to untempered chocolate therefore aiding in the proper crystal structure of the liquid pool SPECIAL NOTE Any liquid chocolate that is tempered and agitated is constantly seeding itself slowly over time This process happens with any tempering process therefore you will always have limited time to use your chocolat
7. se to start the MELT MODE Melted chocolate will collect in pool in front of the SCRAPER Depending on room conditions it will take around 10 12 minutes to melt 1 5 Ibs of chocolate Melted chocolate should never rise above the top of the SCRAPER NOTE Make sure that the LED is illuminated for the desired chocolate type If not simply press the R and start over Se Q CHOCOLATE TYPE LED indicators scroll from one chocolate type to another during depression of the S button SELECT BUTTON Sets the machine for the desired chocolate type when pressed and held down Once released the MELT cycle is started Select S again to begin the TEMPER cycle after the SEED IN light flashes FAULT LIGHT Secure BAFFLE and press the R button 3 When the SEED IN TEMPER light is flashing add at least 112 gms 4 oz of solid tempered chocolate See Seed chocolate on page 6 under TIPS amp HELPFUL HINTS behind the baffle and press the S button 4 When the machine finishes the final phase of tempering you will hear three beeps and READY MODE INDICATOR illuminates Remove remaining seed chocolate at this time The chocolate is now tempered and is ready to use This tempering cycle should take around 6 10 minutes TIPS amp 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 th
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