ChocoVision REVOLATION DELTA - Manual (Page 10)

HINTS & TIPS
- Place your machine away from any water source where splashing can
occur, getting water on or into unit. NEVER ALLOW WATER TO MIX
WITH CHOCOLATE. Contact with water can cause chocolate to seize,
rendering it unable to be re-tempered.
- Contact strips on baffle as well as corresponding contact “riser” strips on
your machine should at all times be free of chocolate or any other debris,
if not, your machine may have difficulty starting or working properly.
- Baffle scraper will not be in place for use until the baffle knobs are
screwed-down into position with the baffle in place. When properly
installed, the scraper blade will bend forward toward the front of your
machine (the side with the temperature probe). See Figure 3 on page 5.
- Do not allow the level of chocolate in the machine to drop below the
thermister/probe (silver “bump”) on the baffle. This probe measures the
the temperature of the chocolate and reports it to the microprocessor. If the
chocolate falls below this point during use, chocolate may be usuable for
a few minutes. You should then replenish bowl with more chocolate, press
Reset, and begin the melting process again.
- Avoid placing machine directly under or next to an air conditioning
vent which can create uneven heat distribution and lead to bloom.
- It is recommended to utilize the lid and cover assembly at all times
other than when in temper mode (cooling) or using the chocolate.
Lid and cover assembly are helpful in expediting the melting process,
keeping debris out of the chocolate and maintaining consistant temper.
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