Chocolate World CW12 User manual

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Smallandlaan 4 unit 2 • 2660 Hoboken, Antwerpen • Belgium • Tel. [phone]
Fax [phone] • www.chocolateworld.be • [email protected]
CW12
AUTOMATIC TEMPERING MACHINE
USE AND MAINTENANCE MANUAL/3

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CertifiCate of Conformity
Certificate of conformity according to EU Standards
Continuous CyCle tempering maChine
We, Chocolate World NV, Smallandlaan 4 unit 2, 2660 Hoboken, Antwerpen, Belgium,
hereby declare that the mentioned product:
Type:CW12 Serial nr
Year of construction:
Date:
Qualies for the following guidelines:
• 2006/42/EG
Guidelines related to the security of the machine.
• 2004/108/EG
Electromagnetic compatibility guidelines.
• 2006/95/EG
Low Voltage directive.
• 1935/2004/EG
On materials and articles intended to come into contact with food.
• 2023/2006/EG
On good manufacturing practice for materials and articles intended to come into contact with food.
• 10/2011/EU
On plastic materials and articles intended to come into contact with food.
Filip Buelens
President
Smallandlaan 4 unit 2 • 2660 Hoboken, Antwerpen • Belgium • Tel. [phone]
Fax [phone] • www.chocolateworld.be • [email protected]

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•Description 4
•Conditions of warranty 4
•Numbers and names machine parts 5
•Power and print plate connections 6
•Technical Characteristics 8
•Frontpanel 8
•Installation 9
•Use of the CW12 Tempering machine 10
•Troubleshooting of small problems 11
•How to use 11
•Maintenance and cleaning of the tempering machine 12
•Installation and use of the vibrating table 12
INDEX

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DESCRIPTION
CONDITIONS OF WARRANTY
The machine is under warranty for 24 months starting from the date of delivery. The warranty is applied on
material defects and on workmanship defects. The warranty covers the repair or replacement of the part
when recognized as being defective. Any modications made to the machine by the buyer or by third party,
which includes exposure of the machine to electrical tension which is 10 % different as the suggested tension
on the machine, results in automatic destruction of the warranty.
The CW12 is a continuous cycle tempering machine used for
processing chocolate. The tempering machine is composed
out of a tank with a capacity of 12 kg, where the chocolate is
melted by electrical heating systems.
A spiral plate pumps the chocolate along a heating regula-
tion/adjustment system to the top of the machine, where the
chocolate returns to the tank through the spout of the ma-
chine.

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1
2
3
4
5
6
NUMBERS AND NAMES MACHINE PARTS
12
14
13
4
16
8
7
10
9
15
11
9
1 Control panel
2 Main Switch
3 Chocolate dosing spout
4 Spiral plate
5 Stainless steel tank
6 Housing
7 Wheels
8 Dosing pedal
9Keyhole
10 Vibrating motor
11 Cooling unit
12 Vibrating table
13 Vibrating mat
14 Vibrating spring
15 Electrical connection vibrating table
16 Plexiglass lid
40 Key

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NUMBERS AND NAMES MACHINE PARTS
17 18
17 Sensor for tempering temperature
18 Print plate
19 Condenser
20 Heating area
21 Valve
22 Motor spiral plate
23 Ventilator
24 Compressor
19
20
24
23
22
21

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POWER AND PRINT PLATE CONNECTIONS
25 Exit 220 Volts (vibrating table)
26 Heating chocolate pump
27 Drive cooling gas
28 Heating melting tank
29 Refrigerator system
30 Spiral plate
31 Primary connection transformer 220V
32 230V Mono 50-60 Hz
33 Transformer 220V - 24V
34 Secondary connection
transformer 24V
35 Auxiliary exit 24V
36 Heating spout
37 Interrupter pedal
38 Communication wire
39 Safety contact
25
26
27
29
30
31
32
33
34
35
36
37
38
28
39

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TECHNICAL CHARACTERISTICS
A Tank temperature indication display
B Chocolate temperature indication display (tempered chocolate)
C ON/OFF button
D Heating button
E Presence of main voltage
F Pump button
G Tempering function button
H Increase and decrease of temperature in melting tank
I Reset button
J Button for auxiliary 220V (vibrating table)
K Increase and decrease tempering temperature
• Tank capacity: 12 kg of chocolate
• Hourly production: up to 45 Kg
• Power required 230V Mono 50-60Hz 3,1 Kw
• Microprocessor technology featuring
digital temperature display
• Dosing pedal
• Heated vibrating table
• Weight machine: 121 kg
FRONTPANEL
A C D E F G B
IH J K
1453
980
450 520
470

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INSTALLATION
• Remove all packaging from the machine and remove the vibrating table (12) from the back of the machine.
Take off the plexiglass lid (16) and make sure nothing prevents the spiral plate from rotating.
• Clean the machine as described on p.12
Plug in
Unpack the machine
Switch on the ON/OFF button
Turn on the chocolate ow
Switch on the main switch by
turning the main switch to the right
The vibrating table is at the back
of the machine
Turn on the heating
Cool down
The led is switched on, so the
machine is plugged in correctly.
Wait for chocolate to melt
Machine is ready for tempering
Read the manual carefully

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USE OF THE CW12 TEMPERING MACHINE
For correct use of the machine, respect following instructions:
The machine is not made for chocolate mixed with an additional product.
Color powder is not a problem.
Remark: nuts, beans etc, will stick together and the spiral plate will crush the nuts.
• Activate the main switch (2)
• Activate the ON/OFF button C
• Activate the heating system by pressing button D
• Set the desired melting temperature by using the arrow buttons H
• Set temperature can be read off on display A.
• We advise you to avoid setting the temperature above 50 degrees Celsius so you do not affect the organo-
leptic quality of the chocolate. For correct melting temperatures, we suggest to follow the recommenda-
tions of your chocolate supplier.
• Add ±5 kg of small chocolate pieces or melted chocolate in the melting tank (5).
• Cover the melting tank (5) with the plexiglass lid (16).
• The buttons C-D-F and G are working sequentially and therefore function in 1 direction only:
- At rst instance button C has to be activated before D, F
and eventually G
can be operated.
- To switch off the machine, rst press button G, then F, next D en nally button C.
• When the chocolate is completely melted, remove the covering lid (16) and press button F (activate pump).
After a couple of seconds the chocolate will ow through the dosing spout (3). The actual temperature of the
chocolate which is owing out of the spout can be read off display B.
• Set the appropriate tempering temperature for the chocolate you are using by pressing the arrow
buttons K .
The optimal temperature for dark chocolate is between 30 and 31 C°. For milk chocolate optimal tempera-
ture lies between 29 and 30 degrees Celsius and for white chocolate between 28 and 29 degrees Celsius.
Note: these values are not binding and purely for indicative purposes. We suggest you to follow the
recommendations of your chocolate supplier. When the chocolate has reached the desired temperature,
you will be notied by a beep signal.
• When you press the dosing pedal (8), the ow of the chocolate coming out of the spout (3) will stop. This
allows you, when placing a mould underneath the spout (2), to control the amount of chocolate being dosed,
and will prevent overowing of the chocolate while using the moulds. When you release the dosing pedal (8),
the normal ow starts again.
Note: when using the dosing pedal (8) you stop the pumping system, but not the cooling system. There-
fore the time of pressing the dosing pedal (8) should only be a couple of seconds to avoid overcristallisa-
tion of the chocolate in the cooling cylinder. In case the dosing pedal (8) is pressed too long, you will be
notied by a beep signal.

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• If necessary it’s possible to add melted chocolate to the tank (5) during the tempering process. However
do consider that it will take a few minutes before the desired tempering temperature, which you can see
in display B, will be reached again.
Switching off the machine after daily production:
• Press button G to switch off the tempering function.
• Wait a couple of minutes, and allow the temperature seen on display B to become equal to the tempera-
ture seen on display A. Then switch off the pump F.
• Remove the vibrating table (12) and put the plexiglass lid (16) on the tank (5).
Note: The cooling system, which can be heard by the ventilator, works completely independantly and can
not be operated by the user. It will switch off automatically.
Switching off the machine for a longer time (+7 days)
• If necessary , remove the vibrating table (12)
• Remove as much tempered chocolate as possible from the machine through the spout (3). We suggest to
pour the tempered chocolate in a suitable block mould and to store it in a dry and cool place.
• Press button G to switch off the tempering function. Then switch off the pump F.
• Remove the spiral plate by unscrewing the screw at the bottom of the melting tank to remove the last bit
of chocolate out of the pumping system.
• Put the plexiglass lid (19) on the tank (5).
Note: If you choose not to remove the chocolate from the machine, do consider it will harden and
therefore it will take several hours to melt the chocolate again afterwards.
Emptying the machine and pumping system (for maintenance use only)
• Follow steps 1-6 mentioned under ‘switching off the machine for a longer time (+7 days)
• Then open the front panel of the machine by using the turning knobs.
• After placing a suitable container under it, open the tap (21).
• Let the chocolate run out as much as possible. If no more chocolate comes out, close the back panel again.
TROUBLESHOOTING OF SMALL PROBLEMS
• When switching on electricity again after an electrical breakdown, the machine will put itself automatically
in safety mode. During 10-15 minutes you can not operate the machine as this is the time required to make
the chocolate liquid again, hardened by the cooling capacity inside the pumping system.
• In case the machine has been without electricity for just a few seconds, you can simply press the reset
button I to switch off the safety mode, so you can immediately resume normal production.
• In case a motor is being blocked by an object, preventing the motor to operate smoothly (eg: too much
hardened chocolate or metal clips), the machine will also turn into safety mode. This mode is indicated by
a red LED E in the middle of the front panel. If such situation occures, switch off the machine by using the
main switch button (12), remove the object, and repeat the activation procedure earlier explained in this
manual.

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HOW TO USE
The staff operating the machine must be trained and have obtained the basic knowledge for operating the
tempering machine. They must follow all instructions as mentioned in this user manual. Maintenance staff
must be qualied and aware of the instructions mentioned in this user manual.
Always be careful for the moving accessories. Prevent others to come too close to the machine while it’s
operating.
When the machine is not used, always cover the melting tank by placing the lid over the tank.
For maintenance operations regarding the structural parts of the machine always disconnect the machine
from the main power supply. Always reassemble the machine completely as in its original condition before
reconnecting again to the main power supply.
MAINTENANCE AND CLEANING OF THE TEMPERING MACHINE
To clean the exterior of the machine rst use a cloth soaked in warm water to remove any excess of chocolate.
To polish the machine use a soft cotton cloth drained in an alcohol solution.
Do not use any kind of aggressive soaps or abrasives exceeding PH7: neutral value. The interior of the tank
is best cleaned with a wet clean cotton towel.
If neccesary, the pump system can be cleaned by ushing it with chocolate that you won’t be using for
consumption afterwards.
Additionally, clean the condensor (19) of the machine every month by using a vacuum cleaner.
INSTALLATION AND USE OF THE VIBRATING TABLE
Assemble the vibrating table (12) on the tempering machine by lining up the 4 springs with the 4 holders on
the machine.
Place the rubber mats on the 2 sides of the vibrating table (12), to avoid excessive noise while vibrating
moulds.
Insert the 2 vibrating table plugs in the sockets on the backside of the machine.
The vibrating function of the vibrating table can be switched on/off by pressing button J.
SERIAL NUMBER EXPLANATION
Made in Belgium
Smallandlaan 4 unit 2
2660 Hoboken, Antwerp
Tel. [phone]
Fax [phone]
www.chocolateworld.be
Example: CW12 10 022 09
CW12 10 022 09
CW12: type of machine 10: year manufacture 022: sequence number 09: month of construction