ChocoMa 2T70 User manual

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
1
Operating manual for melting and tempering
Machines type 2T70 & 2T130

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
2
Content
Introduction.................................................................................................................................... 3
Safety ............................................................................................................................................. 3
Electrical connection .................................................................................................................. 4
Connection of water.................................................................................................................... 4
Start of the machine.................................................................................................................... 4
Safety thermostat........................................................................................................................ 5
Safety switch in lid..................................................................................................................... 5
Operation........................................................................................................................................ 6
Heating thermostat...................................................................................................................... 7
Cooling thermostat...................................................................................................................... 7
Operating instructions.................................................................................................................... 8
Set-points.................................................................................................................................... 8
Melting........................................................................................................................................ 9
Tempering................................................................................................................................... 9
Daily use................................................................................................................................... 10
Automatic cut of....................................................................................................................... 10
The effect of the water temperature on the tempering.............................................................. 10
Cleaning and maintenance........................................................................................................... 11
Cleaning.................................................................................................................................... 11
Maintenance and repair............................................................................................................. 11
Appendix 1: Wire diagram ....................................................................................................... 12
Appendix 2: Spare part list....................................................................................................... 13
Appendix 3: Water connections................................................................................................ 14

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
3
Introduction
This tempering machine model 2T70 / 2T130 with is manufactured by
Chocoma Aps.
Havremarken 4 E
3650 Oelstykke
Denmark
Tlf: [phone]
www.chocoma.com
This machine was manufactured in conformity with the provisions in the COUNCIL
DIRECTIVE of June 14th. 1989 on mutual approximation of the laws of the Member States on
the safety of machines (89/392/EEC as amended by directive 97/368/EEC) with special
reference to Annex 1 of the Directive on essential safety and health requirements in relation to
the construction and manufacture of machines.
This manual must be read in full, before the machine is electrically connected and put in
operation
This melting and tempering machine designed for melting 75 kg. of chocolate (type 2T70) or
175 kg. of chocolate (type 2T130) to a temperature of app. 45 0C. Afterwards the chocolate will
be cooled to app. 29 0C, and finally re-heated to a temperature of app. 32 0C ready for use.
Alternatively, the chocolate is already melted to a temperature of app. 45 0C immediately before
it is filled into the tempering machine, and then only needs to be tempered.
The above-mentioned temperatures levels must be considered as examples – the exact
temperatures are determined by the operator.
Safety
This manual must be read in full, before the tempering machine is connected and put in
operation. The manual must be accessible and close to the machine, so present and future
operators have free access to it.
It is the responsibility of the owner of the machine, that the operators fully understand the
content and guide lines of the manual. If it is not fully understood, the supplier of the machine
must be contacted to get a full and complete understanding.
This machine is designed for melting and tempering chocolate or compound and must ONLY be
used for this purpose. If the machine is used for other purposes, the manufacture and distributor
disclaim the responsibility for any damages and injuries and financial losses related to this.
Service and repair must be done by a skilled technician, and original spare parts must be used

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
4
only. If non-original spare parts are used, the manufacturer and distributor disclaim the
responsibility for any damages and injuries and financial losses related to this.
Electrical connection
The tempering machine is supplied with a cable without plug. The cable and wires
must only be connected to the electrical power supply by an authorized and skilled
person according to the following colour code:
Phase 1: Brown
Phase 2: Gray
Phase 3: Black
Neutral (0): Blue
Earth/ground: Green / yellow
The agitator has to run clock wise.
Total power consumption:
Type 2T70: 3,0 kW/h
Type 2T130: 4,0 kW/h
See appendix 4 for electric diagram.
Connection of water.
In the bottom of the machine are connections for water supply (3/8 “) and
discharge (3/4 “). The water outlet must NOT be closed. An internal solenoid valve
controls the water flow and thus the cooling of the chocolate.
The water jacket must always remain full. To prevent accidental draining, there is
only one drain plug at the bottom of the machine. In case of the water jacket is
drained, the heating elements must not be turned on.
Start of the machine
The temperer is controlled by an automatic system. It is important to follow this
start-up procedure. If the water jacket is emptied, the procedure must be followed
as well.
1. Open the water supply to the machine
2. Switch on the main switch (position 5 on the operating panel on a
subsequent page).
After a few seconds the 2 thermostat displays will settle. The left-hand
thermostat will show 00. If not, then adjust to this value.
The right-hand thermostat will display the temperature of the machine. If
this is below 15-degree C, switch off the machine. Switch on when the
temperature of the machine has exceeded 15-degree C.
The yellow light should not light up. If it does, switch off immediately the
main switch. If the yellow light doesn’t light up, then continue. Check-up

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
5
that the right-hand thermostat is adjusted to 00. If not, then adjust to this
value.
3. Make sure that the lid on the top of the machine is placed in the right
position (activates the safety switch). Press black button 2c. The solenoid
valve will open, and the water will flow into the water jacket. The stirrer
will start automatically (make sure that the scraper blades face forward).
Once the direction is ascertained the stirrer must be stopped by pressing
button 4c (if the direction isn’t correct, change 2 phases in the connecting
cable). It will last 5-10 minutes to fill the water jacket. When there is water
in the outlet, the filling is completed.
Switch off the main switch “5” – and switch it on again (this stops the
water filling as the automatics isn’t fully implemented yet).
4. Further on in the manual are instructions for the thermostats. Please be
familiar with them prior to filling chocolate into the temperer.
5. The machine is now ready for operation, once the thermostats are
programmed.
NOTE: In case of the water jacket is drained, the heating elements must not
be turned on.
Safety thermostat
The tempering machine has two kinds of thermostats: operation thermostats which
controls melting and tempering of the chocolate, and a safety thermostat which
prevents the chocolate from being over heated.
In the event of a thermostat malfunction the power supply to the heating element
will be disconnected by the safety thermostat when the chocolate reaches a
temperature of app. 55 0C.
When the temperature of the chocolate has fallen to app. 40 0C – 45 0C the safety
thermostat will re-connect the power supply to the heating element and
consequently keep the chocolate liquid.
If the temperature of the chocolate gets higher than the melting set point, a skilled
technician must inspect the function of the safety thermostat.
Safety switch in lid
The machine has a build-in safety switch in the lid. If the lid is removed during
machine operation, the rotation of the stirrer will stop. The machine is started again
by putting back the lid and then push the button 4a.
In the electrical diagram, appendix 4, the lid safety switch is named “LC”.

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
6
Operation
The machine is controlled from the operation panel. The crucial components are the combined
thermostats and thermometers. According to temperature values setted by the user of the
machine, these units control the heating and cooling process. In practice there are three
temperature levels:
·Melting temperature, e.g. 45 0C
·Cooling temperature, e.g. 29 0C
·Finished chocolate temperature, e.g. 32 0C
1b – light indicator, shines green when heating system is turned on
1c – light indicator, shines yellow when heating elements are heating
2b – light indicator, shines blue when
cooling system is turned on
2c – push for start of tempering
2a – cooling
thermostat
2d – push for manual water inlet
1a – heating
thermostat
4a – push,
start stirring
4c – push,
stop stirring
4d – light indicator,
shines red when
stirring motor is over
loaded
4b – light indicator, shines
green when stirrer is turned on

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
7
Heating thermostat
The heating thermostat controls the temperature of the
chocolate. The required temperature of the chocolate (set-point)
is shown with the smaller green figures. The actual temperature
is shown with the bigger red figures.
When the actual temperature (red figures) is lower than the
required temperature (green figures), then the heating elements
will remain turned on and the temperature of the water in the
water jacket will increase until the actual temperature =
required temperature.
The set-point temperature is set by using the arrow keys “up /
down” to increase or decrease the set point
.
Cooling thermostat
The cooling thermostat controls the flow of cooling water during the cooling process based on
the actual temperature of the chocolate. The required temperature of the chocolate (set-point) is
shown with the smaller green figures. The actual temperature is shown with the bigger red
figures. If the actual temperature (red figures) is higher than the required temperature (green
figures), then then the valve for water flow will be open, and cooling water will pass thru the
water jacket and thereby reduce the temperature of the chocolate.
The set-point temperature is set by using the arrow keys “up / down” to increase or decrease the
set point

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
8
Operating instructions
The temperatures given in the following sections may be varied according to the type of
chocolate being used. However, we recommend that these temperatures are used in the
beginning until the machine has been through the tempering program several times and the ope-
ration procedures are familiar for the operator.
Afterwards when “fine-tuning” takes place, then be adviced by the chocolate supplier the exact
temperatures for melting, cooling and re-heating for the specific used chocolate.
Set-points
The tempering process is controlled by the thermostats. Once a sensor registers the temperature
of the chocolate is equal to a set point, the thermostat reacts accordingly, and the supply of
power to the heating elements starts or stops – or – the supply of cooling water starts or stops.
From a control system point of view, it is an on / off process. However, the actual temperature
of the chocolate will not change instantly as the change takes place in the thermostat. There will
be a time delay.
If the cooling temperature is set at 28 0C, then the water supply will be stopped when the sensor
placed in the middle of the vessel register a chocolate temperature of 28 0C. The water in the
water jacket is still much colder than 28 0C. The entire vessel will still be cooled furthermore,
before the water in the water jacket and the chocolate in the vessel have a uniform temperature.
Depending of the temperature of the cooling water, this “delayed” cooling may be as much as
1,0 to 3,0-degree C.
In practise it means that if cooling temperature of 28 0C is needed, then the thermostat is, as a
start, set at e.g. 30 0C. When the chocolate temperature gets close to 30 0C, watch the display at
the cooling thermostat. Note the lowest temperature during the entire cooling process. The
difference between this temperature and the set point has to be kept in mind for further
adjustment of the cooling set point. Example:
·If the lowest temperature turns out to be 27,5 0C, that is, 0,5 0C too low, then the set
point is increased by 0,5 0C to 30,5 0C. Next time the actual cooling temperature will be
28 0C.
·If the lowest temperature turns out to be 28,3 0C, that is, 0,3 0C too high, then the set
point is decreased by 0,3 0C to 29,7 0C. Next time the actual cooling temperature will be
28 0C.
The colder the cooling water is, the higher the difference will be. Please have in mind, that if the
temperature of the cooling water may varies (summer / winter) it may affect the tempering
process slightly.
As the pressure and temperature of the water varies, as well as type and quality of chocolate,
there is no predetemined standard settings. It is a “try and error” procedure. Please focus on one
temperature level at the time and make a gradual change of e.g. 0,3-0,5 degree at the time.
If the re-heating temperature is set at 31 0C, for the same reason, the temperature may for a short
period of time be 0,5-degree C higher that the set point – but the temperature will stabilize at the

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
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set point temperature.
Melting
The melting procedure is as follows:
1. Ensure the stirrer has stopped. (auto cut-out by removal of lid.)
2. Fill the vessel with chocolate, at least 2/3 full.
3. Set heating thermostat 1a to 45°C.
4. When the chocolate is partly liquid, the stirrer may be started at 4a
5. When the stirrer has been operating a few minutes, the increasing temperature of the
chocolate can be read on thermometer pos. 3 on the panel.
Finally, the temperature of the chocolate will reach the melting setting level i.e. approx. 45°C.
Tempering
During the tempering process the stirrer must be turning. If the lid is opened during the
tempering process, the rotation of the stirrer will stop. Press button 2c and the stirrer will start
again.
When the chocolate is totally melted at the temperature 45 0C, and tempering is required, the
procedure is as follows:
1. Set Heating Thermostat 1a to 31°C.
2. Set cooling thermostat 2a to 32°C (Water cooling temperature will be 12-16°C.)
3. Press black button 2c.
4. The following will take place:
·The stirrer will start.
·The heating will stop.
·The solenoid valve opens for the cooling water.
·The temperature of the chocolate will be reduced.
·The magnetic valve closes when chocolate reaches 32°C.
·The heating starts, yellow light 1c turns on.
The chocolate temperature will drop further to approx. 280C- 29°C. Then the temperature will
raise and set at 31°C at which point it is ready to use.
It may register a heat overshoot on 0,5 °C. Please note this if any change is made to the
thermostatic programme.

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
10
Daily use
The daily operation of the machine will be as follows:
·Adjust heating thermostat 1a to 45°C.
·Fill with solid chocolate or buttons.
·To increase the speed of the Melting Process, the stirrer can be put on, however it is
advisable to ensure that the chocolate has at least partly melted, to avoid jamming the
stirrer blades. At a minimum temperature of 45 °C tempering can be started.
·Adjust heating thermostat 1a to 31°C.
·Press black button 2c and the chocolate will be ready to use after 45 minutes.
The tempered chocolate is drained through the valve at the bottom of the machine. To prevent
clogging this valve is separately heated.
As long as the tempered chocolate remains in the machine, the stirrer must be in operation
When the chocolate needs to be re-tempered, or new chocolate needs to be melted again, the
temperature setting on the left-hand heating thermostat 1a is increased to 45°C.
Automatic cut of
In case of an electrical failure, or if the stirrer motor is overloaded, the motor will will
automatically be cut-out and a red warning light, 4d, will turn on for app. 1 minute. As long as
this light is on, the motor cannot start.
The stirrer is protected from abrupt overloading by a tapered shear-pin in the motor shaft. This
can easily be replaced, and a spare shear-pin is delivered with your new machine.
The effect of the water temperature on the tempering
Variations in temperature and pressure of the cooling water may affect the tempering result. The
ideal temperature of the cooling water is 15°C, however a range between 12 °C and 20 °C is
acceptable. A flow of 9 litres per minute at a pressure of 2 bar is reasonable.
When the cooling temperature drops below 12°C, it can cause the over-production of crystals.
The chocolate will “over temper” and result in a lumpy thick chocolate with a low tolerance in
working temperature variation.
When the cooling temperature is more than 20°C, the cooling will take a proportionally longer
time. It can also affect the temper of the chocolate, reducing the 'snap' quality and shine of the
finished chocolate.
In most cases adjustment to the flow of cooling water will take care of any differences.

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
11
Cleaning and maintenance
The tempering machine requires a minimum cleaning and maintenance
Cleaning
The outside surface is wiped with a damp cloth containing in a mild solution of detergent.
The inside of the vessel must only be washed with clean hot water. The use of soap may affect
the taste of the next batch of chocolate.
Maintenance and repair
For every 10.000 hours of operation, or every second year, service must be made to motor and
gearbox.
Motor
·Fill half of bearing cage with special bearing grease.
·Clean for dust and dirt.
Gear box
·The gear box is filled with food grade oil, ISO VG 220. Model 2T70 = 400 ccm, model
2T130 = 700 ccm.
·Change gear oil. Synthetic oil will double period of life (don’t mix synthetic and mineral
oil!).
·Clean for dust and dirt.
The need for maintenance and repair will be very limited when operation is carried out in
accordance with this manual.
The plug has to be disconnected from the plug switch before cleaning,
maintenance and servi
ce and repair is made
Service and repair must only be done by skilled personal,
and only original spare parts must be used
.

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
12
Appendix 1: Wire diagram
Stirrer
Main heating element
Solenoid valve
Heating discharge drain
LC

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
13
Appendix 2: Spare part list
Diagram /
symbol Description Type Part no.
1b
Control lamp, green
101
1c
Control la
mp, yellow
102
2b
Control lamp, green
103
2c
Push button, black
104
2d
Pu
s
h button, blue
105
4a
Push button, green
106
4b
Control lamp, green
107
4c
Push button, red
108
4d
Control lamp, red
109
5
Main switch, on / off
110
T1
Heating ther
mostat
111
S1
Heating thermostat sensor
112
T2 Cooling thermostat / chocolate
termometer
113
S2
Cooling thermostat sensor
114
Mag. ¼” solenoid valve for cooling
water
115
M
Gear & motor unit for 2T70
116
M
Gear & motor unit for 2T13
117
C1
Re
lay for motor
118
T1
Thermo relay for motor
119
C2
Heating relay
120
D1
C
o
ntrol relay
121
Heating element, drain
122
Main heating element, 2T70
123
Main heating element, 2T130
124
T3
Safety thermostat
125
LC
Lid safety contact
126

Operating manual for melting and
tempering machines, type 2T70 & 2T130
Version 2019-1
14
Appendix 3: Water connections
Important - Important – Important
·The water outlet tap MUST not be closed. It MUST always stay open.
·The inner diameter of the connecting tubes have to be at least 18 mm (3/4”).