ChocoVision Revolation X3210 User manual

Revolation X3210
CHOCOLATE TEMPERING SYSTEM
OWNER'S MANUAL
14 CATHARINE STREET, POUGHKEEPSIE, NY 12601
TEL [phone] [phone] FAX [phone] www.chocovision.com

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INTRODUCTION / CONTENTS.....................................1
SAFETY TIPS........................................................2
YOUR MACHINE.....................................................3
ASSEMBLY...........................................................4
THE CONTROLS.....................................................5
USING YOUR MACHINE............................................5
TIPS...................................................................6
BEFORE YOU CALL SERVICE.....................................6
CLEANING............................................................7
QUICK START........................................................7
I N T R O D U C T I O N
T A B L E O F C O N T E N T S
The ChocoVision line of "Revolation Chocolate Makers" has been
widely accepted among the homemakers, hobbyists, restaurants,
hotels,coffee shops, bakeries, and even highly accomplished pastry
chefs.For the first time ever, the complicated process of properly
tempering chocolate can be easily performed by anyone.
By combining the subtle nuance of precise temperature control
with sophisticated microprocessor electronics, the "Revolation"
line of Chocolate Tempering Machines has proven itself a serious
performer in this demanding environment.
We hope you will enjoy the use of your Revolation X3210 Chocolate
Tempering Machine for many years to come. It has been designed
t o p r o v i d e t h e u s e r w i t h p r e c i s i o n , a c c u r a c y , e f f i c i e n c y , a n d
unmatched reliability. We take great pride in providing you with the
highest quality product and superior service.
Congratulations on your purchase of the Revolation X3210
Chocolate Tempering Machine by ChocoVision

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IMPORTANT SAFETY TIPS
- F O R P E R S O N A L S A F E T Y , T H I S A P P L I A N C E M U S T A L W A Y S B E
P L U G G E D I N T O A P R O P E R L Y G R O U N D E D E L E C T R I C A L C I R C U I T .
- D O N O T C U T O R R E M O V E T H E T H I R D ( G R O U N D ) P R O N G F R O M
T H E P O W E R P L U G , O R A T T E M P T T O U S E A G R O U N D I N G
ADAPTOR.
- N E V E R I M M E R S E T H E M A C H I N E I N W A T E R . ( S E E C L E A N I N G
I N S T R U C T I O N S O N P A G E 7 . )
- A L W A Y S L O C A T E T H E M A C H I N E A W A Y F R O M A N Y W A T E R
S O U R C E . A V O I D W A T E R S P L A S H I N G O N T O P O R I N T O T H E
M A C H I N E , O R N E A R T H E F A N A R E A S .
- N E V E R U S E E X T E N S I O N C O R D S T O P O W E R T H E M A C H I N E .
- T O A V O I D S U F F O C A T I O N , K E E P A L L P A C K I N G M A T E R I A L ,
( P L A S T I C B A G S A N D S M A L L P A R T S ) A W A Y F R O M C H I L D R E N .
- P O S I T I O N M A C H I N E S U C H T H A T T H E I N T A K E A N D E X H A U S T
F A N S A R E N O T O B S T R U C T E D , O R T H A T A N Y L O O S E
O B J E C T S C A N N O T B L O C K A I R F L O W .
- U N P L U G M A C H I N E F R O M P O W E R S O U R C E W H E N N O T I N U S E .
- A L W A Y S U N P L U G Y O U R M A C H I N E B E F O R E C L E A N I N G . N E V E R
U S E S P R A Y S O L V E N T S O R C L E A N I N G F L U I D S N E A R T H E
MACHINE.
- T O A V O I D E L E C T R I C A L S H O C K , N E V E R O P E N C A S E .
P L E A S E R E A D A N D U N D E R S T A N D T H E F O L L O W I N G
S A F E T Y M E A S U R E S B E F O R E U S I N G Y O U R M A C H I N E
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1. MAIN CASE
2. BOWL COUPLER
3. HEAT OUTLET
4. EXHAUST FAN
5. INTAKE FAN
6. PROBE CONTACTS
(CASE)
7. BAFFLE MOUNTS (2)
8. POWER SWITCH
9. KEYPAD
10. DISPLAY WINDOW
11. BOWL LOCATORS
12. BOWL RING
13. BOWL
14. SCRAPER
15. BAFFLE
16. BAFFLE CLIP
17. PROBE
18. PROBE CONTACTS
(BAFFLE)
19. BAFFLE KNOBS (2)
20. DUST COVER
21. DUST COVER LID
22. HOLEY BAFFLE
1
2
3
4
6
7
9
10
12
13
17
19
20
5
14
15
16
19
21
Y O U R M A C H I N E
11
13
22
18
8
5

* Place the BOWL in your machine and rotate it
until it drops into place.
* Attach the SCRAPER to the BAFFLE (Fig. 1). When
properly installed, the SCRAPER should curve
towards the front of the machine.
Note: The notch in the scraper does not align with
the baffle probe on the baffle (as it did in previous
models of this machine). The probe has been moved
provide more accurate temperature readings and to
decrease the minimum batch size to 1.5 lbs.
* Fit the BAFFLE into the BOWL, insuring that the
probe contacts (CASE and BAFFLE) are aligned.
Thread the BAFFLE KNOBS onto both BAFFLE
MOUNTS. If the BAFFLE is not installed properly,
the machine will sound an audible warning, and
will not start.
* Snap in the BAFFLE CLIP. This helps the solid
chocolate from climbing out of the bowl as it
rotates.
Fig.1
NOTE: BEFORE USING YOUR MACHINE, WASH ALL COMPONENTS THAT MAY COME IN
CONTACT WITH CHOCOLATE WITH LUKEWARM WATER. USE A SOFT SPONGE OR CLOTH
AND MILD SOAP. AVOID DIRECT CONTACT BETWEEN WATER AND THE BAFFLE PROBE.
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ASSEMBLY

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USING YOUR MACHINE
THE CONTROLS
OVERNIGHT - Allows user to keep
melted chocolate in bowl for extended
periods of time. Once selected, the heater
cycles from 100°F to 112°F. The bowl
rotation also cycles on and off.
F/C- Switches the display from
Fahrenheit to Celsius read out.
Press before selecting CHOCOLATE
TYPE to toggle between Fahrenheit
and Celsius.
released, the melting process begins. As the
chocolate begins to melt, it will collectin a pool
in front of the SCRAPER, near the PROBE.
Once the temperature of the chocolate reaches
85°F, the bowl will begin to rotate. Depending on
the average room conditions, it will take
approximately 45 minutes to melt 10 Ibs of chocolate.
4) Place seed chocolate equal to an additional 10%
of the total batch behind the baffle. The tempering
process should take around 20-30 minutes.
When the machine finishes the final phase
of tempering, you will hear three beeps, and
the READY INDICATOR light will illuminate.
The chocolate is now tempered and is ready
to use.

T I P S & H E L P F U L H I N T S
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TEMPERING LARGE QUANTITIES. You can replenish the pool of chocolate by adding pre-melted batches behind
the baffle while in the TEMPER mode. We recommend that the pre- melted chocolate temperature does not exceed
34 C. (94 F). Set the machine to the MELT mode if you do not plan on using your tempered chocolate for extended
periods of time (over two hours). Re-temper when chocolate is needed again.
WORK AREA. The ideal average room temperature should be between 20-22 C. (68-72 F.), with the average
humidity not above 50 %. Air conditioned environments work best. Never allow water to mix with melted
chocolate. Never store chocolate in a refrigerated environment, as condensation (water) may form on the
chocolate surface when brought out at room temperature. Always make sure that all items being dipped into the
tempered chocolate (like fruit), are at room temperature, and COMPLETELY dry, including all utensils being used.
PRODUCT SIZE. If you are producing solid thick products, like molds, thoroughly mix the tempered chocolate
batch before you pour. With a fan, moving large volumes of air across the product helps in the cooling process.
TEMPERATURE / THICKNESS. You can manually adjust the viscosity of your tempered chocolate by adjusting
the temperature setting in the READY mode. Increasing the heat will make the chocolate thinner, and decreasing
the heat will make the chocolate thicker. To do so, press and hold the buttons marked
Each stroke of these buttons raises and lowers the temperature in .01 F. steps. Button illumination is accompanied
with heat adjustment for quick view convenience. To check the custom temperature adjustment, press the
illuminated HEAT button once and your adjustment will appear in the LED display. Once released the display
reverts to the actual temperature reading.
+ HEAT or - HEAT.
BEFORE YOU CALL FOR SERVICE.........
? MY MACHINE WON'T START. Make sure that your contacts on your BAFFLE and CASE
are making good connection. These contacts should be clean and free of chocolate.
? THE MELTED CHOCOLATE DOES NOT POOL IN FRONT OF THE BAFFLE. Check the
installation of the SCRAPER. The SCRAPER should be curved forward (against the BOWL,
and towards the front of the machine) when properly installed into the BAFFLE.
? THE CHOCOLATE THICKENS. The chocolate may have picked up moisture from dipping
fresh fruits, or from high room humidity (see above under TIPS & HELPFUL HINTS). The
pool of chocolate was left in the TEMPER mode too long. (see above under TIPS &
HELPFUL HINTS). The 'seed' chocolate was not removed on time, causing the tempered
pool to thicken. You can simply press the MELT button and start over.
? THE CHOCOLATE CLIMBS OUT OF THE BOWL. Make sure that the BAFFLE CLIP is
properly installed onto the BAFFLE. Solid block chocolate works best.
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14 Catharine Street, Poughkeepsie, NY 12601 [phone] FAX [phone] www.chocovision.com
ChocoVision Corporation
C L E A N I N G
FIG. 1
FIG. 2
Your machine includes a special CLEANING BRUSH for areas where chocolate collects
and may be difficult to clean, such as the inside of the BOWL RING, behind the lip of the
stainless steel BOWL (Fig. 1), and crevices on the BAFFLE. The BAFFLE should only be
cleaned with lukewarm (not hot) water and mild soap. The BAFFLE should never be
submerged and the BAFFLE PROBE should never come in direct contact with water, to
avoid the risk of corrupting the probe and rendering it inaccurate (see Fig.2).
Never use steel wool or any other type of abrasive to clean your machine, or any
components included with your machine. Only use a sponge or a soft cloth with mild
soap to wipe down the outside CASE. All loose components are dishwasher safe.
Back of stainless
steel bowl
MANUFACTURED IN THE U.S.A. WITH PRIDE AND CRAFTSMANSHIP
QUICK START