ChocoVision REVOLATION DELTA - Manual (Page 8)

2) Press "S" to select chocolate type among
DARK, MILK, or WHITE chocolate. The
machine will heat the bowl for a few minutes
and begin to rotate when the microprocessor
determines that the chocolate has reached
roughly 85°F.
3) After the bowl begins rotating, the chocolate
will heat-up until the desired melting point
(defaulted at 108°F). As the chocolate begins
to melt, it will collect in a pool in front of the
SCRAPER and cover the PROBE. Depending
upon the room conditions, it will take
approximately 45 minutes to melt 10 lbs. of
chocolate.
USING YOUR MACHINE
5) When you select your temper mode,
place at least 224 grams (8 oz) of solid,
tempered chocolate ('Seed') behind the
baffle, per 10 lb. batch. The machine will
start cooling down, which will take around
10-15 minutes, depending on the room
conditions.
6) Once the machine cools down and nears
the temper set point, the REMOVE SEED
auto alert signal will sound. Remove any
remaining solid seed chocolate from behind
the baffle and press the "T" button to acknow-
ledge.
Getting Started
1) Plug Machine into appropriate, grounded
circuit and turn on POWER SWITCH (located
in the back of the machine). Load chocolate
behind the baffle. (Solid block pieces work
best). You can load up to 10 lbs. of chocolate
at a time if you are using the HOPPER
assembly.
NOTE: If the chocolate you are using requires
higher melt or temper points, the Custom Heat
Setting can circumvent the factory defaults.
While in the desired mode (MELT or TEMPER),
press the UP ARROW or the DOWN
ARROW button. Incremental numeric
selections can be made with each keystroke
or a rapid scroll with the button pressed.
Desired temperature change is displayed
below the temperature bar.
4) When machine indicates (three beeps) that your
chocolate has reached its desired melt-point,
and is ready to be tempered, press the "T" button
to select between Quick, Normal and Extended
Tempering Modes (see below).
QUICK TEMPER: Similar to "Temper 1" on
the Revolation 1, 2 and X3210 models.
Chocolate will cool down directly to the
desired temper point.
NORMAL TEMPER: Also called "traditional
tempering,” and similar to "Temper 2" on the
Revolation 1, 2 and X3210 models.
Chocolate temperature will fall slightly below
the temper point, then come back up to the
temper point (this margin is known as the
“Delta").
EXTENDED TEMPER MODE (ETM): This
function allows chocolate to remain in perfect
temper in the bowl for extended periods of
time (up to 12 hours).
7) When the final stages of tempering are
complete, the machine will sound three long
beeps and the display will show "READY",
meaning your chocolate is in temper.
Preset Temper Points:
Milk Chocolate: 86°F
Dark Chocolate: 88.7°
White Chocolate: 87.6°F
Preset Melt Point: 108F
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