ChocoVision REVOLATION X3210 - Manual (Page 7)

T I P S & H E L P F U L H I N T S
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.), 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.
TEMPERATURE / THICKNESS. You can manually adjust the viscosity of your tempered chocolate by adjusting
the temperature setting in the READY mode. Increasing the heat will make the chocolate thinner, and decreasing
the heat will make the chocolate thicker. To do so, press and hold the buttons marked
Each stroke of these buttons raises and lowers the temperature in .01 F. steps. Button illumination is accompanied
with heat adjustment for quick view convenience. To check the custom temperature adjustment, press the
illuminated HEAT button once and your adjustment will appear in the LED display. Once released the display
reverts to the actual temperature reading.
+ HEAT or - HEAT.
BEFORE YOU CALL FOR SERVICE.........
? MY MACHINE WON'T START. Make sure that your contacts on your BAFFLE and CASE
are making good connection. These contacts should be clean and free of chocolate.
? 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.
? THE CHOCOLATE THICKENS. The chocolate may have picked up moisture from dipping
fresh fruits, or from high room humidity (see above under TIPS & HELPFUL HINTS). The
pool of chocolate was left in the TEMPER mode too long. (see above under TIPS &
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.
? THE CHOCOLATE CLIMBS OUT OF THE BOWL. Make sure that the BAFFLE CLIP is
properly installed onto the BAFFLE. Solid block chocolate works best.
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