ChocoVision Revolation 3Z User manual

OWNER’S MANUAL
Revolation 3Z
CHOCOLATE TEMPERING SYSTEM
14 CATHARINE STREET · POUGHKEEPSIE, NY 12601
TEL [phone] [phone] FAX [phone]
043012

CHOCOVISION 3Z 1
INTRODUCTION
CHOCOVISION CORP.
REVOLATION 3Z
Microprocessor Controlled Chocolate Tempering Machine
FOR PROFESSIONAL/LABORATORY/COMMERCIAL USE
Thank you for purchasing the Revolation 3Z Chocolate Tempering Machine
by ChocoVision Corp.
This fully-automatic, microprocessor-controlled system was designed for professional chocolatiers, pastry chefs,
caterers, restaurateurs and candy shops owners
With the latest and most sophistcated in
microprocessor technology, ChocoVision has
once again created a remarkable addition
to the world-renowned Revolation Series
of chocolate tempering machines. The
Revolation 3Z represents the next level of
production machinery from ChocoVision.
The Revolation 3Z can produce 30 lbs.
of perfectly tempered chocolate (45 lbs.
with optional Holey Bafe*) at a time.
Our patented microprocessor control card
monitors the temperature of the chocolate within
1/10th of a degree. The 3Z’s user-friendly display
screen makes monitoring and controlling your
chocolate simple.
As always, our unit uses forced hot air as its heat
source. NO LIGHTBULBS. NO HOT WATER BATHS.
*The tempering capacity of the 3Z can be
increased up to 50% with the addition of
our Holey Bafe. This optional accessory
expands the machine’s capacity by allowing
melted chocolate to ow on both sides of
the bowl with a specially louvered bafe.
The Revolation Series of chocolate tempering
machines are available directly from
ChocoVision or designated dealers.
For information about product availability
contact: [email protected]

2CHOCOVISION 3Z
TABLE OF CONTENTS
INTRODUCTION .....................................................................................1
TABLE OF CONTENTS ............................................................................2
SAFETY TIPS & CLEANING ....................................................................3
YOUR MACHINE (EXPLODED VIEW) .......................................................4
ASSEMBLY .............................................................................................5
CONTROLS ............................................................................................6
USING YOUR MACHINE (STANDARD FUNCTIONS) .............................7-8
HINTS & TIPS .........................................................................................9
FREQUENTLY ASKED QUESTIONS ..................................................10-11
ADVANCED FUNCTIONS
ETM (EXTENDED TEMPER MODE) ........................................................7
HEAT CONTROLS .............................................................................7
FAHRENHEIT / CELSIUS ....................................................................8
BOWL PAUSE .................................................................................. 8
OVERNIGHT MODE ...........................................................................8
PROGRAMMING MODE .................................................................... 8
MANUAL MODE ............................................................................... 8

CHOCOVISION 3Z 3
IMPORTANT SAFETY TIPS
CLEANING
PLEASE READ AND UNDERSTAND THE FOLLOWING
SAFETY MEASURES BEFORE USING YOUR MACHINE
• For personal safety, Appliance must
always be plugged into a properly
grounded electrical circuit.
• Do not cut or remove the third (ground)
prong from the power plug or attempt to
use a grounding adaptor.
• Never immerse the machine in water
(see cleaning instructions below).
• Always place the machine away from any
water source. Avoid water splashing on
top of, or into the machine or near the fan
areas.
• Never use extension cords to power
the machine.
• To avoid suffocation, keep all packing
material (Plastic bags and small parts)
away from children.
• Position machine so that the intake and
exhaust fans are not obstructed (minimum
of 6" clearance). Please also be mindful of
loose objects that may block air ow.
• Unplug machine from power source when
not in use.
• Always unplug your machine before clean-
ing. Do not use spray solvents or cleaning
uids near the machine.
• To avoid electrical shock, never open the
metal case.
• Machine’s stainless steel bowl, plastic
scraper and knobs are removable and
dishwasher-safe.
• Removable bafeis to be hand-washed
in lukewarm water. Soap is not harmful
but not required.
• Always unplug your machine before
cleaning. Never use spray solvents or
cleaning uids near the machine.
• When machine is done for the day; the
outside metal casing should be wiped-
down with a wet rag or sponge using a
mild soap.
• NEVER use steel wool or any other type
of abrasive to clean your machine or any
of its components.
• Use the special bafecleaning brush
for areas where chocolate collects and
may be difcult to clean, such as the
inside of the bowl ring and crevices on
the bafe.

4CHOCOVISION 3Z
YOUR MACHINE
1. MAIN CASE
2. BOWL COUPLER
3. HEAT OUTLET
4. EXHAUST FAN
5. INTAKE FAN (2)
6. PROBE CONTACTS (CASE)
7. BAFFLE MOUNTS (2)
8. POWER SWITCH
9. KEYPAD
10. DISPLAY WINDOW
11. BOWL RING
12. BOWL
13. SCRAPER
14 BAFFLE
15. BAFFLE CLIP
16 PROBE
17. PROBE CONTACTS (BAFFLE)
18. BAFFLE KNOBS (2)
19. DUST COVER
1.
2.
3.
4.
5.
6.
7.
7.
5.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
18.
19.

CHOCOVISION 3Z 5
ASSEMBLY
BEFORE USING YOUR MACHINE,
WASH ALL COMPONENTS THAT
MAY COME INTO CONTACT
WITH CHOCOLATE USING A
SOFT SPONGE OR CLOTH AND
MILD SOAP.
MACHINE ASSEMBLY
Lower the BOWL into your machine and rotate it until it
ts into place (Fig 1).
Place the SCRAPER into corresponding slot on the
BAFFLE (Fig 2). SCRAPER will not stay in place until
entire BAFFLE is screwed-down into position. When
properly installed the SCRAPER should curve toward the
front of the machine.
Fit the BAFFLE into the BOWL making certain that the
contact “strips” on the BAFFLE and the machine’s
BAFFLE MOUNTS are aligned. Thread the BAFFLE
KNOBS onto both BAFFLE MOUNTS (Fig 3). If the
BAFFLE is not installed properly, an error message
(INSTALL BAFFLE) will appear on the display screen and
the machine will not start.
DUST COVER ASSEMBLY
DUST COVER will expedite the melt process by trap-
ping heat while keeping debris from contaminating
the chocolate. Place DUST COVER on top of the bowl
(Fig 4) once lled with solid or pre-melted chocolate
(max 30 lbs).
FIG. 1
FIG. 2
FIG.3
FIG.4
1. MAIN CASE
2. BOWL COUPLER
3. HEAT OUTLET
4. EXHAUST FAN
5. INTAKE FAN (2)
6. PROBE CONTACTS (CASE)
7. BAFFLE MOUNTS (2)
8. POWER SWITCH
9. KEYPAD
10. DISPLAY WINDOW
11. BOWL RING
12. BOWL
13. SCRAPER
14 BAFFLE
15. BAFFLE CLIP
16 PROBE
17. PROBE CONTACTS (BAFFLE)
18. BAFFLE KNOBS (2)
19. DUST COVER

6CHOCOVISION 3Z
THE CONTROLS
LED DISPLAY
CHOCOLATE TYPE/ MELT
Sets the machine for the desired chocolate type
when pressed. Once released, the MELT cycle
is started
°F/°C
Switches the display from Fahrenheit to Celsius
readout. Make selection before selecting
chocolate type.
+ /–HEAT
Raises and lowers default temperatures by 1°F
increments in MELT MODE, and .10°F in the
TEMPER MODES. The increment of adjustment
will be displayed on the screen along with (an
arrow pointing to) the desired temperature.
Once reset, the defaults return.
TEMPER MODE
After chocolate has reached its melt-point, add
seed and press the button to select either
QUICK, NORMAL or EXTENDED TEMPER mode.
When prompted to “remove seed,” you will press
the button once more to continue. (see p.7)
OVERNIGHT MODE/
STANDBY MODE
Allows users to keep melted chocolate in bowl
for extended periods of time. Once selected,
the heater cycles from 112°F to 85°F and bowl
rotation cycles on and off.
PROGRAMMING MODE
Press at machine start-up to select between
“dark,” “milk,” “white” “Manual Mode,” and
recipes “A” through “Z” in order to specify and
store your own Melt, Temper and Delta settings.
You will also have access to the machine’s timer.
RESET
Stops the machine and returns to default screen.
BOWL PAUSE
Stops bowl rotation for 90 seconds. The display
shows the 90 second countdown.

CHOCOVISION 3Z 7
USING YOUR MACHINE
1. Plug the machine into an appropriate, grounded
circuit and turn on the POWER SWITCH (located on
the side of the machine). Load chocolate behind the
bafe. A minimum of ten pounds of melted chocolate
is needed for the unit to function properly.
2. Select your chocolate type by pressing either the
(white) (milk) or (dark) chocolate
button. The machine will heat the bowl for several
minutes, and begin rotation when the microprocessor
determines that the chocolate has reached roughly 85°F.
3. After the bowl begins rotating, the chocolate will
create a pool in front of the SCRAPER and cover
the PROBE on the BAFFLE. The chocolate will heat
until the desired melting point (defaulted at 108°F)
is reached.
4. When the machine indicates (two beeps) that your
chocolate has reached the desired melt point, and
is ready to be tempered, press the (temper
mode) button to select between Quick, Normal and
Extended Temper Modes (see below).
5. When you select your temper mode, place more
solid “SEED” chocolate behind the bafe. The ratio
of melted chocolate in the pool to unmelted “seed”
chocolate should be 10:1, or at least 10% of the total
of the total melted batch. The machine will then begin
cooling the chocolate toward the temper point.
6. Once the chocolate cools down near the temper
set point, the REMOVE SEED auto alert signal will
sound. Remove any remaining solid seed chocolate
from behind the bafe and press the button to
acknowledge you have done so.
7. When the nal stages of tempering are complete, the
machine will sound three long beeps and the display
will show “READY,” meaning that your chocolate is
in temper.
Quick Temper: Chocolate will cool down
directly from the melt to the temper point.
Normal Temper: Also called “traditional
tempering.” The temperature of the chocolate will fall
slightly below the temper point and then slowly rise back
to it. This margin between is known as the “Delta”
Extended Temper Mode (ETM):
This function allows the chocolate to remain in perfect
temper for extended periods of time (up to 12 hours).
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
(Melt or Temper) mode, 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 held. Desired temperature change
is displayed below the temperature bar.
Preset Melt Point: 108°F
Preset Temper Points:
Milk Chocolate: 86.6°F
Dark Chocolate: 88.7°F
White Chocolate: 87.7°F
GETTING STARTED

8CHOCOVISION 3Z
USING YOUR MACHINE
ADVANCED FUNCTIONS
FAHRENHEIT / CELSIUS
Each stroke of the ARROW DOWN button toggles between Fahrenheit and Celsius
BOWL PAUSE
This function allows the user to quickly pause the bowl for a period of 90 seconds while in the TEMPER MODE. Press
the BOWL PAUSE button. The bowl rotation stops and countdown (from 90) begins. The bowl resumes spin-
ning when either the 90 second countdown is complete, or when the BOWL PAUSE button is pressed again.
OVERNIGHT MODE
This feature was developed for users that would like to leave melted chocolate in the machine overnight, saving on
additional melting and cleanup time. This function can be activated at any time by pressing the OVERNIGHT
button. The machine goes through a series of bowl pauses and temperature swings.
NOTE: The chocolate is NOT KEPT IN TEMPER in Overnight Mode. You must go through
the temper process (detailed on page 7) after the machine has been on OVERNIGHT MODE. To deactivate
OVERNIGHT MODE, press the RESET button.
PROGRAMMING MODE
This allows the user to save custom temperatures for special blend recipes or to simply choose custom melting/delta
or temper points. Once this desired temperature is set, it can be recalled over and again.
1. To enter the Programming Mode, press the “P” button while the machine is in its startup phase.
2. Select a recipe “A” through “Z” (or DARK, WHITE, MILK or MANUAL MODE) using the ARROW UP and
ARROW DOWN buttons.
3. Advance to each menu item (TEMPER POINT, TEMPER DELTA and MELT POINT) by once again pressing the
“P” button.
4. Us the UP and DOWN ARROW to adjust the desired temperature settings for TEMPER POINT,
TEMPER DELTA and MELT POINT.
5. To run a recipe, remain in Programming Mode and select the desired recipe using the UP and DOWN
ARROW buttons to toggle between them. Press any of the Melt buttons W, M, or D to begin
the cycle.
6. Press the RESET BUTTON any time to save changes and exit Programming Mode.
Note: Changing the recipe settings for “DARK,” “MILK” or “WHITE” in Programming Mode WILL change the
machine’s default settings for that chocolate type.
Machine Timer: While in the Programming Mode, the user can elect to have the machine begin its melt cycle up to 72
hours from the time of setting it. This feature is similar to a coffee maker’s timer; your melting process will begin at
the instructed time, allowing you to begin working with melted chocolate that just needs to go through a temper cycle.
This can save up to 2 hours of waiting for the chocolate to melt.
To access the machine’s timer, press the “P” button once you have set the TEMPER, DELTA and MELT points.
Use the “P” button to toggle between MINUTES and HOURS, and the ARROW UP and ARROW
DOWN buttons to change the amount of time until you wish for the melt cycle to begin.

CHOCOVISION 3Z 9
HINTS & TIPS
• Place your machine away from any
water source where splashing can occur
and possibly get water into your 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 bafes, as well as
corresponding “riser” strips on your
machine should at all times be free
of chocolate or any other debris; if
not, your machine may have difculty
starting-up or working properly.
• Bafescraper will not be in place for
use until the bafeknobs are screwed-
down into position with bafein place.
When properly installed, the scraper
blade will bend forward toward the
front of your machine (the side with the
temperature probe). See gure 3 on
page 5.
• Do not allow the level of chocolate in
your machine to drop below the thermis-
ter /probe (silver “bump”) on the bafe.
This probe measures the temperature
of the chocolate and reports it to the
microprocessor. If the chocolate falls
below this point during use, chocolate
may be usable for only up to a few
minutes. You should then replenish the
bowl with more chocolate, press
“R,” and begin the melting process once
more. SPECIFIC FOR THE 3Z: KEEP AT OR
ABOVE 10 LBS OF LIQUID CHOCOLATE
FOR OPTIMUM TEMPERATURE READOUT.
• 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 DUST
COVER assembly at all times other than
when in Temper Mode (cooling) or using
the chocolate.
• DO NOT WASH BAFFLE IN DISHWASHER.
ALWAYS HAND WASH WITH SOAP AND
LUKEWARM WATER.
MANUAL MODE
MANUAL MODE allows the user to set a desired temperature, and the machine will heat-up or cool-down until that
temperature is reached. This feature is typically used to melt compound (non cocoa-butter-based) chocolates.
1. To run the MANUAL MODE cycle, press the P BUTTON to enter PROGRAMMING MODE while the machine is
in its startup state. Once in PROGRAMMING MODE, notice that the rst recipe is titled MANUAL. Select MANUAL
and press one of the chocolate type button to begin the MANUAL cycle.
2. Press the P BUTTON while MANUAL is highlighted in order to change the default melt point. Once the melt
point is ashing, use the UP AND DOWN ARROWS to toggle to your desired melt point. Select a
chocolate type button to begin the melting process, or press the RESET BUTTON to store that temperature
and exit the menu.

10 CHOCOVISION 3Z
FAQ’s
1. What is “pure” chocolate?
What is “compound” chocolate?
“Pure,” unsweetened chocolate is produced from the
seed of the tropical cacao tree,and contains primarily
cocoa solids and cocoa butter in varying proportions.
Most consumed chocolate is sweetened with sugar.
Milk chocolate contains sugar and some form of either
condensed or powdered milk. “White chocolate”
contains cocoa butter, sugar and milk but no cocoa
solids (thus is not truly chocolate).
Compound chocolate is a chocolate replacement made
from a combination of cocoa, vegetable fats, coconut or
palm kernel oils and sweeteners. Compound chocolate
is designed to simulate enrobed chocolate on a product.
2. Why do I have to temper my chocolate?
Cocoa butter is the fat in cacao that gives chocolate its
stable properties. To be considered “real” chocolate, a
chocolate bar or chunk can contain only cocoa butter,
not any other fat. Cocoa butter is the reason that choco-
late must be tempered.
Cocoa butter is comprised of three to four fatty acids,
each of which solidies at a different temperature. When
chocolate is melted, the crystals of fatty acids separate.
The objective of tempering is to entice those separated
fat crystals of cocoa butter back into a stable form.
Proper tempering gives chocolate a smooth and glossy
nish, has a crisp snap, and won’t melt as easily as
untempered chocolate to the touch.
3. What is seed chocolate?
The “seed” is tempered chocolate (chunks or wafers)
that should be set aside and placed behind the bafe
at the beginning of the temper cycle (your machine
will beep three times to indicate that your chocolate
has hit its melt-point and is ready for tempering/seed-
ing). These pieces of seed chocolate act like magnets,
attracting other loose crystals of fatty acids together,
beginning the crystallization process that results in a
proper temper.
Tempered chocolate melts at a much higher temperature
than untempered. The fat crystals are locked together
tightly and are resistant to developing chocolate bloom.
4. What is bloom?
Chocolate bloom is visible by white-ish-gray streaks or
spots on the surface of the chocolate, typically caused
by two things; moisture (sugar bloom) or warmth (fat
bloom).
Sugar bloom is caused by moisture which makes
the sugar in chocolate dissolve. Once the moisture
evaporates, sugar crystals remain on the surface. Your
chocolate will become sticky and discolored. Although
sugar bloom is most often the result of humid storage, it
can occur when stored in a cool climate and moved too
quickly to a warmer one.
Fat bloom is similar to sugar bloom, except that it is
fat or cocoa butter separating from the chocolate and
depositing itself outside of it. As with sugar bloom, the
most common causes of fat bloom are quick tempera-
ture changes and overly warm storage. Bloomed choco-
late is edible. It just does not appear as appetizing.

CHOCOVISION 3Z 11
FAQ’s (cont.)
5. How does climate affect chocolate
tempering?
If your work area is overly hot or cold, there is a good
chance that it will have a negative effect on your nished
chocolate products. As stated, relative room humidity
can cause or make your chocolate susceptible to sugar
bloom. A room that is either too hot, cold or humid will
interfere with your chocolate setting-up properly.
Ideal working conditions are: 66-70° Fahrenheit OR
18.5-21° Celsius -Humidity below 50%
6. How does the storage of my chocolate
affect tempering?
Your chocolate can come out of temper if not stored
properly. Ideally, chocolate should be wrapped
thoroughly to avoid moisture and stored at a constant
temperature of 55° to 60°F with a relative humidity at
or below 50% (neither temperature or humidity varying
much). Chocolate has a propensity to absorb odor very
quickly, so do not store your chocolate within the vicinity
of any items that exude a pungent odor.
Stored under perfect conditions, unsweetened and dark
chocolate will last for up to 18 months, milk and white
chocolate for 8 to 12 months.
7. Why may my chocolate have thickened?
Due to constant bowl rotation and agitation of the choc-
olate, the viscosity will increase. A typical 10 Lb. batch
of (dark) chocolate, depending on room conditions, will
stay in perfect temper for between 45 to 90 minutes.
Thickening is a sign of overseeding, overtempering, or
overcrystalization.
As stated, the nature of the machine dictates roughly
an hour of optimum dipping time before overtempering
begins. That said, there are measures to prolong your
window of dipping by heeding the following:
–Remove all seed chocolate when instructed.
–Only dip items that are at room temperature.
–Use your chocolate within 1 to 1.5 hours*.
–Raise the temperature incrementally as you notice
chocolate thickening (Do not exceed 92° F)
-Add cocoa butter as you notice chocolate thickening
(consult with a professional).
* This would not apply to the Extended Temper Mode
where your chocolate will stay in temper for upwards
of 12 hours