OPERATING INSTRUCTIONS
Contents
1. gt le d 2h See ee High Paone Deep Fryers Vitamix Blenders Manufactured Imported in Australia by ROBAND AUSTRALIA PTY LTD Authorised Distributor Agent Page 162. LWE OSV LSS SLOG 909 155 58 LW 09155 JUDI 9227 LSS 12 CHOC2 Model Aiquiassy 6BEOSW M315 qing 800088 SS HY Z L X MSE 91 ZVOODW MOOOL 4 9EOODH Buoy LOOOSN Pulus 180003 VOL dwp p109 090024 1494 JAN 1004 7600Sd BW HESLAN 6 2000 F 05 0 50 10081 261053 00 05 SUII 0211 Olid 907003 011 aquy JOlld 81003 laqo sees Wg 9002 YZY 155 O4UOD LOLZSS Apog 9 8 ZW 127 155 SAUD SSUSS ALO 1 el m 2 13 APPENDIX Residual Current Devices 5 Also known as Earth Leakage Protection systems an RCD is a protective device that automatically disconnects the active conductors of a circuit when an earth leakage current reaches a predetermined value Although RCD s are mandatory in domestic installations and in the final Sub circuits of residential type areas the Australian Standards quote
3. 2 the Surfaces on these Chocolate Tempering Bain Maries will get hot Always be careful when near an operating Chocolate Tempering Bain Marie and ensure that any risk to unwary customers or staff is minimised with additional signage if necessary Due to the obvious heat hazard Roband recommends that these units be kept out of reach of children Do not allow children to play with these units These Chocolate Tempering Bain Maries are for use with food placed in pans The performance of these units cannot be guaranteed for applications outside of its design intention The machine should be disconnected from all power and allowed to cool aza before cleaning Roband will accept no liability if Non authorised personnel have tampered with the machine The instructions in this manual have not been followed correctly Non original spare parts are used The machine is not cleaned correctly with the right product There is any damage to the unit The machine has been modified in any way 9 9 4 PACKAGING All care is taken when packing and Roband ensures that every unit is functional and undamaged at the time of packaging The Package of these Chocolate Tempering Bain Maries should include 1 Chocolate Tempering Bain Marie appropriate model 2 Appropriate number of pans depending on model ordered 3 This manual 4 Packaging Materials Any damage to the machine as a result of freight m
4. directly at our head office Roband Australia Pty Ltd 11 Inman Road CROMER NSW 2099 Australia Telephone 61 2 9971 1788 Facsimile 61 2 9971 1336 E mail sales roband com au Website www roband com au Copyright 2004 Roband Australia Pty Ltd All rights reserved No part of this work may be reproduced or copied in any form or by any means electronic or mechanical including photocopying or posting to a website without the written permission of the publisher The material contained within this document is intended entirely for instructional purposes Page 2 CONTENTS INTRO DUC TOWN 4 GENERAL PRECAUTIONS a 4 PACKAGING E 5 GOMPLIANGE a aad 5 CR a 5 ACSS Advance Control Safety 5 INSTALLA TION 6 OPERATION 7 GENERAL SAFE W 1 sesicctsevcevenswusesanasdeaweseuaesateununesneandentonessuundensnneebenwnsaneneeene 8 CLEANING CARE amp MAINTENANCE _ 9 10 SPECIFICATION croce E 10 CIRCUIT DIAGRAM 2 5 11 Mod
5. NSTALLATION Remove all the packaging materials and tape as well as any protective plastic from the machine Clean off any glue residue left over from the protective plastic Place the Chocolate Tempering Bain Marie on a firm level surface in the required position Adjust the feet if necessary to level the unit if the surface is slightly uneven As a precaution it is recommended that all non metal bench top surfaces be protected from heat with some form of insulation A piece of masonite sheet metal laminate or similar material would be sufficient for this task Before connecting the Bain Marie to the power supply ensure that all the controls in the OFF position For all models plug the unit into a standard single phase 10Amp power point Always ensure the power cable is not in contact with hot parts of the Chocolate Tempering Bain Marie when in use and have any damaged power cord replaced immediately Page 6 OPERATION To turn ON the Bain Marie rotate the on off switch to the ON position The Bain Marie tank element is controlled by a thermostat located on the right side of the control panel These units are designed to temper chocolate and to be used wet Although we recommend that these units should be operated wet they can also be operated dry ROBAND FOOD SERVICE EQUIPMENT CAVITY TEMPERATURE CHOC1 amp CHOC2 CONTROL PANEL DISPLAY For wet operation fill the tank wi
6. ROBAND MANUFACTURED BY ROBAND AUSTRALIA PTY LTD OPERATING INSTRUCTIONS BAIN MARIES Models CHOC1 V2 CHOC2 V4 Special Features Slim Line Thermometer Ultra Durable Stainless Steel Elements On Off Switch that Electrically Isolates the Unit from Mains Power Advanced Control Safety Systems Accurate Thermostat Control These instructions cover the models of Bain Maries listed above Although there are slight variances between models the installation operation care and maintenance procedure 15 the same for all ROBAND US TRA LIA PYD Roband Australia is a wholly Australian owned company which has been manufacturing quality commercial catering equipment for the food service industry for more than 45 years Roband products are engineered and manufactured to the highest standards to provide functionality reliability and durability and our quality products are exported world wide Included in the comprehensive Robande range are Toasters Fryers Milkshake Mixers Rotisseries Food Display Cabinets and much more Roband Australia also acts as the Australian agents for Vitamix Blenders NOAW Meat Slicers and RYNO Stainless Benching amp warmers In addition to a vast range of machines Roband Australia has its own line of commercial cookware and cutlery under the Robinox brand name For a complete set of brochures please contact your nearest authorised dealer or contact Roband
7. company This company reserves the right to reject a claim for warranty if it is not completely Satisfied with the circumstances under which it occurred and any costs incurred for false claims or faults due to incorrect usage etc are the responsibility of the claimant Under no circumstances shall Roband Australia Pty Ltd or any subsidiary company or Agent be liable for loss of profit or damage to other equipment and property Generally authorised service agents are located in all areas which have authorised distribution dealers For the name of your nearest Australian authorised service agent please contact ROBAND AUSTRALIA PTY LTD Warranty Number 1800 268 848 Phone 02 9971 1788 Fax 02 9971 1336 All other countries please contact your selling agent Please complete the following details and keep this card in a safe place NAME ADDRESS MODEL No SERIAL No DATE PURCHASED NAME OF DEALER PLEASE RETAIN THIS SECTION FOR YOUR RECORDS DO NOT POST ROBAND AUSTRALIA PTY LTD Page 15 ALSO AVAILABLE FROM YOUR ROBAND DISTRIBUTOR amp Food Warmers i SS ae eee 5 m en Mae eal 4 4 re p rer i rer ee e 908 Ee ly ee Iri ret H e T Se mep F S g mR
8. e CHOC TC CHOC 11 EXPLODED DIAGRAM aisccarisecaciccidescenasesvacndbencancaicanevactdencceneesccntceesnaiasates 12 vode CHOC 12 Model 13 Cee eee sure ee 15 Page 3 INTRODUCTION Congratulations on your purchase of this quality product With proper care and management your new purchase will give you years of trouble free service By reading these instructions carefully you can ensure that this machine is used and maintained properly helping your new investment to perform well for you now and to continue performing in the many years to come GENERAL PRECAUTIONS This machine must only be operated by qualified person s who are fully versed in the operating and safety instructions described in this manual servicepersons should be instructed to familiarise themselves with any and all safety instructions described in this manual prior to commencement of any maintenance or service In the case of new personnel training is to be provided in advance These machines should not be operated by persons including children with reduced physical sensory or mental capabilities or lack of experience or knowledge unless they have been given supervision or instruction concerning the safe use of the appliance by a person responsible for their Safety These machines are heating units and as with any commercial heating unit
9. ged power cord is replaced before further use These cords should be replaced by qualified service persons only Do not clean this unit with the use of a water jet Keep out of reach of children Electricity is dangerous and can cause serious injuries and fatalities A sure that only qualified people service this machine Page 8 CLEANING CARE 8 MAINTENANCE Attention to regular care and maintenance will ensure long and trouble free operation of your bain marie Although scheduled servicing is not required we do recommend you adopt a program of regular maintenance to ensure that the Bain marie is clean and functional and to avoid inadvertently damaging the unit When the Bain Marie is being operated wet it must be stressed that clean fresh water should be used at all times The addition of a slice of lemon or lemon drops to the water daily will help to prolong the life of the element Ensure the power is off and the bain marie is cool before attempting to clean any part of the machine It is recommended that the water be allowed to cool before draining the tank The tank and element can then be wiped clean To clean the Bain Marie use hot soapy water with a clean sponge or cloth We recommend this be done daily to prolong the life of the element and tank Do not use a metal scourer In some areas hard water may cause a residue to build up on the surface of the tank and element This should removed to prevent any cor
10. l repairs Any repair person s should be instructed to read the Safety warnings within this manual before commencing work on these units steel cutting processes such as those used in the construction of this machine may result in sharp edges Whilst any such edges are removed to the best of our ability it is always wise to take care when contacting any edge Particular care should be taken to avoid contact with any steel edge and warnings should be given in regards to the danger of such contact to any repair or maintenance person s prior to commencement of any servicing Do not remove any cover panels that may be on the machine This unit can get very hot ensure everyone is aware that the machine is operating and take care to avoid contact with hot surfaces Use gloves or some other form of protection when handling the Bain Marie National Standards exist outlining the positioning spacing and ventilation requirements when installing new appliances These Standards should be consulted and new equipment should be installed accordingly In any Situation where specifications allow a distance of less than 100mm we would still recommend that a well ventilated air gap of not less than 100mm be maintained If the machine is near particularly heat sensitive materials common sense should be employed in determining sufficient distancing Always ensure the power cable is not in contact with hot parts of the machine when in use Ensure that any dama
11. ld you call for service SPECIFICATION Power Width Model PowerSource sting mm mm met 220 240 Volts 545 650 CHOC 1 5 Watts 220 240 Volts 840 1000 CHOC 2 AC 50 60Hz Watts Constant research and development may necessitate specification changes at any time Page 10 CIRCUIT DIAGRAM Model CHOC1 amp CHOC2 240V gt ISOLATING SWITCH PILOT ELEMENT PILOT TS Thermostat This circuit diagram has been provided for reference and to assist qualified service and repair agents only Under no circumstances should a person not suitably qualified attempt repairs to any electrical equipment Page 11 EXPLODED DIAGRAM CHOC1 Model qing 8000858 MOOZ SV LODH fst DID LOOOSN 1 MSIS 88808 3208 Puw 1 00 1 JS o VOL P100 0920024 255 18S JAN 1004 76008 Eo ee 1 QW 6ZZOOW 3 08 0 5001 00081 Z6 LOS 58 of 9 E SUI LUI S ZZGOOW L OZ LL USSID 0 9202023 OZ LL 7981023 1 Wg 9002
12. or approximately 30 60 minutes after which time the elements should have dried out and the machine should function normally lf you are unable to locate a circuit without RCD please contact your Supplier or if you prefer you can contact Roband and send the unit to one of our offices where we can run the machine on a Suitable circuit free of charge a return freight charge may apply Page 14 ROBAND Gams Warranty Every care is taken to ensure that no defective equipment leaves our factory and all goods manufactured by us are guaranteed against faulty workmanship and materials for a period of 12 months from the date of purchase Glass lamps and Teflon are not included in this warranty Generally all goods claimed under this warranty must be returned to the factory or an authorised service agent freight prepaid for inspection Any part deemed to be defective will be replaced however no claims will be entertained for parts damaged in transport misused or modified in any way without our approval For machines that are not considered to be portable e g food bars rotisseries large hotplates and some bain maries on site warranty service will be provided in capital city metropolitan areas only In all other locations the customer is responsible for all travelling time service call costs and payment for this will be required prior to the commencement of the repair The labour costs to actually repair the fault will be met by this
13. rosion to the tank and or element failure Although every care is taken during manufacture to remove all sharp edges care should be taken when cleaning to avoid injury Particular care should be taken when cleaning under the rim of the tank to avoid contact with possible sharp edges Do not immerse the bain marie in water or allow the ingress of water ventilation holes or controls Do not clean this unit with the use of a water jet CAUTION Although every care is taken during manufacture to remove all sharp edges care should be taken when cleaning and handling the bain marie to avoid injury CAUTION Some cleaning agents can damage stainless steel usually through prolonged use For this reason we recommend cleaning with soapy water Any damage to the unit through lack of adequate cleaning or the use of harsh or improper cleaning agents is entirely the fault of the user Page 9 TROUBLESHOOTING If the Bain Marie does not heat up check the following points before calling for service v The Bain Marie is plugged in correctly and the power is switched v The on off switch has been rotated to the position v The power point is not faulty v The energy regulator thermostat are in the correct relative position v The energy regulator thermostat knob is not loose or broken rendering the switch inoperable v Check Appendix on page 14 of this manual on RCD S Only after all these points have been checked shou
14. th fresh clean water to a level such that the base of the pan is in contact with the water when it is in place Once the pan is in position follow the instructions below and allow time for the water to heat to the set temperature During operation the water may need to be refilled from time to time Rotate the thermostat knob to set the desired operating temperature Experience will dictate the best temperature for the particular chocolate bring prepared For good results with couverture chocolate we recommend the following procedure 1 Heat the chocolate slowly to 40 43 2 Allow the chocolate to cool to approximately 28 C 3 Re heat the chocolate to 32 C for use Recommendations from chocolate suppliers should take precedence over those in this instruction manual It is important to keep the temperature of the chocolate below 50 C and to continually stir while it is being worked It is important to note that the thermostat only controls the temperature of the water in the tank not of the chocolate There will be a temperature differential of approximately 1 C 5 C between the set temperature and that of the chocolate temperature Always take the temperature of the chocolate with a thermometer to ensure accurate tempering Page 7 HAZARD SAFETY GENERAL SAFETY This machine contains no user serviceable parts Roband Australia one of our agents or a similarly qualified person s should carry out any and al
15. that the requirement of an RCD does not apply to a socket outlet for the connection of fixed electric cooking appliances such as ranges ovens or hotplates In installations that are neither Domestic nor Residential type AS NZS 3000 2 5 3 3 states that RCD s are needed only in situations where equipment may represent an increased risk of electric shock to the user and there are many special comments related to the use of heating elements AS NZS3000 2 5 2 gives the following warnings that should have been taken into consideration when an RCD circuit was installed To avoid unwanted tripping due to leakage currents and transient disturbances care should be taken to ensure that the sum of the leakage currents of electrical equipment on the load side of an RCD is less than 1 3 of its rated residual current To Avoid excessive leakage current causing unwanted tripping where socket outlets are protected by one RCD having a rated residual current not greater than 30mA consideration should be given to the number of socket outlets protected and the nature of electrical equipment likely to be connected to the socket outlets Tubular elements Such as those used in this unit reaching temperatures greater than 110 C are subject to moisture absorption and therefore earth leakage current generation Should the installation and use of this unit trip an RCD the unit will need to be run on a circuit without an RCD as mentioned above f
16. ust be reported to the Freight Company and to the agent responsible for the dispatch of said unit within three 3 days of receipt No claims will be accepted or entertained after this period 1 eA CCTWY D N 6 B 2 COMPLIANCE C TICK Robande products have been designed and manufactured to comply with any and all specifications set out by the Australian Communications Authority ACA in regards to Electromagnetic Compatibility As testament to such compliance these units bear the C Tick symbol For further information contact the Australian Communications Authority PO Box 13112 Law Courts Melbourne VIC 8010 ACSS ADVANCE CONTROL SAFETY SYSTEM The ACSS framework is stringent and specific set of voluntary requirements aimed at the electrical safety reliability and longevity of equipment used in the foodservice industry The ACSS framework has been developed as both a guide to the engineering and development of products as well as a guarantee to consumers that Roband equipment bearing this mark not only meets the requirements of the Australian Standards they exceed them A unit bearing the ACSS mark is your guarantee that you are purchasing a machine built to far exceed the Australian standards The unit has been designed to be safer particularly from an electrical aspect and last longer than similar units on the market today Page 5 I
Download Pdf Manuals
Related Search