Chocolate World CW24 User manual

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Lange Elzenstraat 123 • 2018 Antwerpen • Belgium • Tel. [phone]
Fax [phone] • www.chocolateworld.be • [email protected]
CW24
AUTOMATIC TEMPERING MACHINE
USE AND MAINTENANCE MANUAL/4

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CertifiCate of Conformity
Certificate of conformity according to EU Standards
Continuous CyCle tempering maChine
We, Chocolate World NV, Lange Elzenstraat 123, 2018 Antwerp, Belgium,
hereby declare that the mentioned product:
Type:CW24 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
Lange Elzenstraat 123 • 2018 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 8
•Technical Characteristics 9
•Frontpanel 9
•Installation 10
•Use of the CW24 Tempering machine 12
•Troubleshooting of small problems 13
•How to use 15
•Maintenance and cleaning of the tempering machine 15
• Option: Vibrating table 16
•Installation and use of the vibrating table 16
• Option: Dosing head 18
• Working with the dosing function 18
•Calibrating the weight 19
•Pictograms 19
•Disposal and destruction 19
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 CW24 is a continuous cycle tempering machine used for
processing chocolate. The tempering machine is composed
out of a tank with a capacity of 24 kg, where the chocolate is
melted by electrical heating systems.
A screw of Archimedes (circulation pump), made out of
stainless steel, pumps the chocolate along a heating
regulation/adjustment system to the top of the machine,
where the chocolate returns to the tank through the spout
of the machine.

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1
2
3
5
4
6
NUMBERS AND NAMES MACHINE PARTS
14
4
15
17
16
18
3
5
19
8
7
11
12
13
9
10
9
1 Control panel
2 Chocolate dosing spout
3 Rotating arm
4 Slider
5 Stainless steel tank
6 Housing
7 Wheels
8 Dosing pedal
9 Keyhole
10 Emergency stop
11 Vibrating motor
12 Main Switch
13 Cooling unit
14 Vibrating table
15 Scraper
16 Vibrating mat
17 Vibrating spring
18 Electrical connection vibrating table + heating
19 Plexiglass lid

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NUMBERS AND NAMES MACHINE PARTS
20 24 21 22
23
20 Coolant reservoir
21 Motor + gearbox
22 Water cooling motor pump
23 Sensor for tempering temperature
24 Print plate
25 Sensor for heating regulator
26 Column heater
27 Valve
34 Condenser
26
27
34
25

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NUMBERS AND NAMES MACHINE PARTS
28 Heating area
29 Tank cooling water
30 Cooling pump
31 Cooling water tap
32 Rotating arm motor
33 Sensor cooling tank
34 Condenser
35 Ventilator
36 Compressor
32
34
35
29 36
30
31
33
28

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POWER AND PRINT PLATE CONNECTIONS
37 Exit 220 Volts (vibrating table)
38 Heating chocolate pump
39 Cooling water pump
40 Heating melting tank
41 Refrigerator system
42 Chocolate pump
43 Rotating arm
44 Primary connection transformer 220V
45 3 Phase + entrance Neutral
46 Transformer 220V - 24V
47 Secondary connection
transformer 24V
48 Auxiliary exit 24V
49 Heating spout
50 Interrupter pedal
51 Communication wire
52 Safety contact
37
38
39
41
42
43
44
45
46
47
52
48
49
50
51
40

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1453
980
TECHNICAL CHARACTERISTICS
A Tank temperature indication display
B Chocolate temperature indication display (tempered chocolate)
C Heating button
D Rotation arm
E Presence of main voltage
F Pump button
G Tempering function button
H Increase and decrease of temperature in melting tank
I Reset button
L Dosing function button
M on/off button for auxiliary 220V (vibrating table + heating)
N on/off button for auxiliary 24V (vibrating table + heating)
O Increase and decrease tempering temperature.
• Tank capacity: 24 kg of chocolate
• Hourly production: up to 90 Kg
• Standard dosing function
• Power required Kw 4,1 (3 phase)
• Microprocessor technology featuring
digital temperature display
• Dosing pedal
• Heated vibrating table
• Weight machine: 190 kg
FRONTPANEL
A C D E F G B
IH M LN O
540 756
560

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INSTALLATION
• Remove all packaging from the machine and remove the vibrating table (14) from the back of the machine.
Take off the plexiglass lid (19) and make sure nothing prevents the arm from rotating.
• Clean the machine as described on p.15
• Connect the machine by plugging in the electrical plug and assure the voltage and hertz supplied by your
electrical supplier are the same as shown on the identication tag of the machine.
• Activation procedure
- Activate the main switch (12)
- Press the
RESET

C button to activate the heating system
- Press the RESET

I button to reset the machine
- Press the
RESET

D button to activate the rotating arm
Unpack the machine
Plug in
The led is turned on, so the machine
is plugged in correctly.
The vibrating table is at the back
of the machine
Switch on the main switch
in the back
Check the direction of
the mixing arm
Read the manual carefully
by pressing the black button
Correct direction, anti-clockwise

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• Is the rotating arm (3) turning anti-clockwise?
- If so, the machine is ready for use
- If not, switch off the rotating arm
RESET

D, heating
RESET

C and main switch (12)
• Remove the plug from the electrical socket
• Open the plug en swap the grey and black wire from position.
Never change the position of the blue and the yellow-green wire!
• Restart the activation procedure. The rotating arm (3) should now turn anticlockwise.
Remove the plug
Switch the black and gray wire
Close the plug
Open the plug
Plug in the machine
Pull cover away
and reconnect

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USE OF THE CW24 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 block the pump.
• Activate the main switch (12)
• Activate the heating system by pressing button
RESET

C
• Set the desired melting temperature by using the
RESET

RESET

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 12 kg of small chocolate pieces or melted chocolate in the melting tank (5).
• Cover the melting tank (5) with the plexiglass lid (19).
• The buttons C-D-F and G are working sequentially and therefore function in 1 direction only:
- At rst instance button C
RESET

has to be activated before D
RESET

, F
RESET

and eventually G
RESET

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 (19) and press button D
RESET

(activate rotating arm) and button F (activate pump).
After a couple of seconds the chocolate will ow through the dosing spout (2). 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 O
RESET

RESET

.
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 (2) 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.
• 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.

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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 followed by the rotating arm D.
• Remove the vibrating table (14) and put the plexiglass lid (19) 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 (14)
• Remove as much tempered chocolate from the machine through the spout (2) as possible. 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 followed by the rotating
arm D.
• Remove excess chocolate with a hand scraper through the grill on the bottom of the kettle. Switch on the
rotating arm D and the pump F to remove the last chocolate from the pumping system.
• When no more chocolate comes out of the spout, switch of the pump (F), then the rotating arm D and
eventually the heating C.
• 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 up the back panel of the machine by turning key 1 (53) clockwise in keyholes (9).
• After placing a suitable container under it, open the tap (27). Switch on heating C, pump F and mixing arm
D.
• Let the chocolate run out as much as possible. If no more chocolate comes out, switch off the pump F and
afterwards the rotating arm D. Close the valve (27) and 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.
53 Key 1

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Turn on the heating
Turn on the mixing arm
Turn on the tempering machine
by pushing the black button
Wait for chocolate to melt
Mixing arm should turn
anti clockwise
Cool down
Led is on
before activating the mixing arm
Turn on the chocolate ow
Machine is ready for tempering

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WARNING
The rotating arm (3) inside the melting tank is
a potential source of danger. Avoid at all times
to put hands, clothing or any other object in-
side the melting tank while the rotating arm is
moving.
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 rotating motions of the rotating arm and any other moving accesso-
ries. 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.
The machine is equipped with an emergency stop (10) which can be found on the right side of the machine. In
case of potential danger stop the machine from operating by pressing this emergency button (10). To activate
the machine again after the use of the emergency stop press the main switch (12) and follow the instructions
mentioned before.
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.
Further, clean every month the condensor (34) of the machine by using a vacuum cleaner.
Water makes chocolate solid hard! Do not use water to clean the pumping system!
Yearly check the level of the coolant. By removing the cap of the coolant reservoir (20) you can check the
level of the cooling liquid. If no coolant liquid is visible, you need to add coolant liquid until visible again. The
cooling liquid is composed by 80 % distilled water and 20 % organic glycol, available at a cooling company.

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INSTALLATION AND USE OF THE VIBRATING TABLE
Assemble the vibrating table (14) on the tempering machine by lining up the 4 springs with the 4 holders on
the machine.
Place the rubber mats (16) on the 2 sides of the vibrating table (14), 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 M.
The heating system of the vibrating table can be switched on/off by pressing button N.
OPTION: VIBRATING TABLE
60 Scraper
4 Sliders
60
4

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Install the vibrating table
at the bottom of the vibrating table
and internal heater
and ll the moulds
to your requirements
Switch off pump
Attach the 2 sliders
Connect the vibrating table with plug
at the back of the machine
Press pedal to stop ow temporarely
max 5 seconds
Use the scraper to clean the mould
Switch off mixing arm
Install the scraper
Switch on the vibrating table
Release pedal
Switch off tempering function
Wait untill t° is raised to 37°C

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OPTION: DOSING HEAD
54 Dosing head
55 Sieve
56 Dosing plate 3x8
57 Dosing plate 3x7
58 Heating sticks
59 Screws
54
55
58
56
57
59
WORKING WITH THE DOSING FUNCTION
• Press button L to activate the dosing system. On display A you will see the rst option of the 15 available
installed weights, originally the rst value is installed on 50 grams.
• By pressing the H buttons you can stroll through the 15 available values of the memory of your
tempering machine. In case you want to modify any of these 15 values, go to the position you want to
change using button H.
• Press button O to modify the weights. The changed value will be automatically stored.

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DISPOSAL AND DESTRUCTION
The coolant liquid needs to be disposed according to the local law and legislation.
All used materials are in a chemical point of view harmless and can be handed out to waste collecting
companies.
SERIAL NUMBER EXPLANATION
CALIBRATING THE WEIGHT
This operation should always be performed with tempered chocolate!
• Press button L (balance) to open the menu.
• Select program ‘SHI’ on display A, using arrow keys H. ‘SHI’ can be found in the menu after positions
CH0 - CH9. When selecting ‘SHI’ , value ‘100’ will simultaneously appear on display B.
• Catch one shot of chocolate in a suitable container.
• Weigh carefully the contents of this container on the scales, without taking the weight of the container
itself into consideration.
• Enter the measured weight on the right display B, using the arrow keys O.
• Return to display A and use arrow keys H to activate the program ‘SHM’. Value ‘850’ will simultaneously
appear on display B.
• Repeat step 3 to step 5.
• Press the arrow keys H to conrm.
After performing this operation your machine has adjusted the ratio between the volume and weight of the
chocolate.
Above operation should always be performed when changing the chocolate type/reference.
If desired, the pause time between two shot weights can be modied. To do so, change the “SHP” value.
PICTOGRAMS
Warning symbols have been placed on the machine. The rst symbol can be found above the melting tank
and warns for potential danger of the rotating arm.
Leds situated on the control panel warn you for moving parts and active functions.
Example: CW24 10 022 09
CW24 10 022 09
CW24: type of machine 10: year manufacture 022: sequence number 09: month of construction