ROBAND CHOC1 User manual

13/05/2015
Manufactured By
ROBAND AUSTRALIA PTY LTD
OPERATING INSTRUCTIONS
BAIN MARIES
Models
CHOC1
Version 3
CHOC2
Version 5
Special Features:
Slim Line Thermometer
Ultra-Durable Stainless Steel Elements
On/Off Switch that Electrically Isolates the Unit from Mains Power
Advanced Control Safety Systems
Accurate Thermostat Control
Safety Over-Temp Cut-Out
These instructions cover the models of ROBAND®Bain Maries listed above only. Although there
are slight variances between models, the installation, operation, care and maintenance procedure
is the same for all.

Roband®Australia is a wholly Australian owned company and has been manufacturing
quality commercial catering equipment for the food service industry for more than 50
years. Roband products are engineered and manufactured to the highest standards to
provide functionality, reliability and durability, and our quality products are exported
world-wide.
Included in the comprehensive Roband®range are Toasters, Fryers, Milkshake Mixers,
Rotisseries, Food Display Cabinets and much more.
Roband®Australia also acts as the Australian agents for Vitamix®Blenders, Noaw®
Meat Slicers, Förje®Cookware, RobalecTM Soup/Rice Warmers, Robatherm Urns,
Austheat®Fryers, Dipo Induction & Autofry Machines. Roband also has its own line of
commercial cookware and cutlery under the Robinox®brand name.
For a complete set of brochures please contact your nearest authorised dealer or
contact Roband directly at our head office.
© Copyright 2014 –Roband® Australia Pty Ltd
All rights reserved. No part of this work may be reproduced or copied in any form or by any means, electronic or
mechanical, including photocopying or posting to a website, without the written permission of the publisher. The
material contained within this document is intended entirely for instructional purposes.
Roband Head Office
Sydney, Australia
RobandAustralia Pty Ltd
Tel:
[phone]
1 Inman Road
Fax:
[phone]
Dee Why NSW 2099
Email:
[email protected]
AUSTRALIA
Web:
www.roband.com.au
International Agents
For additional agents please email Head Office
Cyprus:
United Catering Equipment Supplies
Switzer-
land:
Burgi Infra Grill
Ph: [phone]
Ph: [phone]
Fiji:
Hotel Equipment Ltd
Thailand:
Seven Five Distributors Co Ltd
Ph: [phone]
Ph: [phone]
Hong Kong:
Chung Wah Kitchen Machine Ltd
United Arab
Emirates:
Boncafe Middle East LLC
Ph: [phone]
[phone]
Malaysia:
Allied Food Equipment
United Arab
Emirates:
Nisa Trading LLC
Ph: [phone]
[phone]
Maldives:
Radiant Heat Maldives Pty Ltd
United
Kingdom:
Metcalfe Catering Equipment
Ph: [phone]
Ph [phone]
New
Zealand:
Roband New Zealand
USA:
Condon & Fisher International
Ph: [phone]
Ph: [phone]
Noumea:
Comptoir Materiel Professionnel
USA:
Condon & Fisher International
Ph: [phone]
Ph: [phone]
Papua New
Guinea:
Brian Bell & Company Pty Ltd
NETHERLA-
NDS
AKB Bert Muller
Ph: [phone]
Ph: [phone]
Singapore:
Allied Foodservice Equipment
GREECE
K&N Engineers Ltd
Ph: [phone]
Ph: [phone]

CONTENTS
INTRODUCTION.....................................................................................................1
GENERAL PRECAUTIONS.....................................................................................1
PACKAGING ...........................................................................................................2
COMPLIANCE.........................................................................................................2
INSTALLATION.......................................................................................................3
OPERATION............................................................................................................4
GENERAL SAFETY.................................................................................................5
CLEANING, CARE & MAINTENANCE ....................................................................6
TROUBLESHOOTING.............................................................................................7
SPECIFICATIONS...................................................................................................7
CIRCUIT DIAGRAM.................................................................................................8
EXPLODED DIAGRAM............................................................................................9
APPENDIX A.........................................................................................................11
WARRANTY..........................................................................................................12

Page: 1
INTRODUCTION
Congratulations on your purchase of this quality ROBAND®product. With proper
care and management your new purchase will give you years of trouble free
service.
By reading these instructions carefully you can ensure that this machine is used
and maintained properly, helping your new investment to perform well for you now,
and to continue performing in the many years to come.
GENERAL PRECAUTIONS
This machine must only be operated by qualified person(s) who are fully versed in
the operating and safety instructions described in this manual. Servicepersons
should be instructed to familiarise themselves with any and all safety instructions
described in this manual prior to commencement of any maintenance or service.
In the case of new personnel, training is to be provided in advance. These
machines should not be operated by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience or knowledge, unless
they have been given supervision or instruction concerning the safe use of the
appliance by a person responsible for their safety.
These machines are heating units, and as with any commercial heating unit
the surfaces on these Chocolate Tempering Bain Maries will get hot.
Always be careful when near an operating Chocolate Tempering Bain Marie,
and ensure that any risk to unwary customers or staff is minimised with
additional signage if necessary. Due to the obvious heat hazard Roband
recommends that these units be kept out of reach of children. Do not allow children
to play with these units.
These Chocolate Tempering Bain Maries are for use with food placed in pans. The
performance of these units cannot be guaranteed for applications outside of its
design intention.
The machine should be disconnected from all power and allowed to cool
before cleaning.
ROBAND WILL ACCEPT NO LIABILITY IF;
Non-authorised personnel have tampered with the machine.
The instructions in this manual have not been followed correctly.
Non-original spare parts are used.
The machine is not cleaned correctly, with the right product.
There is any damage to the unit.
The machine has been modified in any way.
.

Page: 2
PACKAGING
All care is taken when packing and Roband ensures that every unit is functional
and undamaged at the time of packaging.
The Package of these Chocolate Tempering Bain Maries should include:
1. One Chocolate Tempering Bain Marie (appropriate model)
2. Appropriate number of pans (depending on model ordered)
3. This manual
4. Packaging Materials
Any damage to the machine as a result of freight must be reported to the Freight
Company and to the agent responsible for the dispatch of said unit within 24 Hours
of receipt. No claims will be accepted or entertained after this period.
COMPLIANCE
C-TICK:
Roband®products have been designed and manufactured to comply with any and
all specifications set out by the Australian Communications Authority (ACA) in
regards to Electromagnetic Compatibility. As testament to such compliance these
units bear the C-Tick symbol.
For further information contact the Australian Communications Authority, PO Box
13112, Law Courts, Melbourne VIC 8010.
ACSS (ADVANCE CONTROL SAFETY SYSTEM:
The ACSS framework is a stringent and specific set of voluntary requirements
aimed at the electrical safety, reliability and longevity of equipment used in the
foodservice industry.
The ACSS framework has been developed as both a guide to the engineering and
development of products as well as a guarantee to consumers that Roband
equipment bearing this mark not only meets the requirements of the Australian
Standards, they exceed them.
A unit bearing the ACSS mark is your guarantee that you are purchasing a machine
built to far exceed the Australian standards. The unit has been designed to be
safer, particularly from an electrical aspect, and last longer than similar units on the
market today.

Page: 3
INSTALLATION
Remove all the packaging materials and tape, as well as any protective plastic from
the machine. Clean off any glue residue left over from the protective plastic using
methylated spirit.
Place the Chocolate Tempering Bain Marie on a firm, level surface in the required
position. Adjust the feet if necessary to level the unit if the surface is slightly
uneven. As a precaution, it is recommended that all non-metal bench top surfaces
be protected from heat with some form of insulation. A piece of masonite, sheet
metal, laminate or similar material would be sufficient for this task.
Before connecting the Bain Marie to the power supply ensure that all the controls
are in the “OFF” position.
For all models plug the unit into a standard, single phase, 10Amp power point.
Always ensure the power cable is not in contact with hot parts of the Chocolate
Tempering Bain Marie when in use, and have any damaged power cord replaced
immediately.

Page: 4
OPERATION
To turn “ON” the CHOC Machine rotate the on/off switch to the “ON” position. The
Bain Marie tank element is controlled by a thermostat, located on the right side of the
control panel. These units are designed to temper chocolate and must be used wet.
CHOC1 & CHOC2 CONTROL PANEL DISPLAY
THESE UNITS ARE SUITABLE FOR WET OPERATION ONLY.
Fill the tank with fresh clean water to a level such that the base of the pan is in
contact with the water when it is in place. Once the pan is in position follow the
instructions below and allow time for the water to heat to the set temperature.
During operation the water in the inside tank may need to be refilled at irregular
intervals due to evaporation. The Water level should be checked and adjusted at
least every 3 hours. Care should be taken when adjusting water levels.
Rotate the thermostat knob to set the desired operating temperature. Experience
will dictate the best temperature for the particular chocolate being prepared. For
good results with couverture chocolate we recommend the following procedure.
1. Heat the chocolate slowly to 40-43C.
2. Allow the chocolate to cool to approximately 28C.
3. Re-heat the chocolate to 32C for use. (Recommendations from chocolate
suppliers should take precedence over those in this instruction manual.)
It is important to keep the temperature of the chocolate below 50C and to
continually stir while it is being worked. The unit should never be operated for
long periods unattended. Water levels in the Bain Marie should be checked every 3
hours.
It is important to note that the thermostat only controls the temperature of the water in
the tank, not of the chocolate. There will be a temperature differential of
approximately 1C - 5C between the set temperature and that of the chocolate
temperature, therefore always take the temperature of the chocolate with a
thermometer to ensure accurate tempering.

Page: 5
SAFETY 
GENERAL SAFETY
This machine contains no user-serviceable parts. Roband Australia, one of our
agents, or a similarly qualified person(s) should carry out any and all repairs. Any
repair person(s) should be instructed to read the Safety warnings within this manual
before commencing work on these units.
Steel cutting processes such as those used in the construction of this
machine may result in sharp edges. Whilst any such edges are removed to
the best of our ability it is always wise to take care when contacting any
edge. Particular care should be taken to avoid contact with any steel edge, and
warnings should be given in regards to the danger of such contact to any repair or
maintenance person(s) prior to commencement of any servicing.
Do not remove any cover panels that may be on the machine.
This unit can get very hot, ensure everyone is aware that the machine is operating
and take care to avoid contact with hot surfaces. Use gloves (or some other form
of protection) when handling the Bain Marie.
National Standards exist outlining the positioning, spacing and ventilation
requirements when installing new appliances. These Standards should be
consulted and new equipment should be installed accordingly. In any situation
where specifications allow a distance of less than 100mm we would still
recommend that a well-ventilated air gap of not less than 100mm be maintained. If
the machine is near particularly heat-sensitive materials common sense should be
employed in determining sufficient distancing.
Always ensure the power cable is not in contact with hot parts of the
machine when in use. Ensure that any damaged power cord is replaced
before further use. These cords should be replaced by qualified service
persons only.
Do not clean this unit with the use of a water jet.
Keep out of reach of children.
Electricity is dangerous, and can cause serious injuries and fatalities. Make
sure that only qualified people service this machine.

Page: 6
CLEANING, CARE & MAINTENANCE
Attention to regular care and maintenance will ensure long and trouble free
operation of your bain marie. Although scheduled servicing is not required we do
recommend you adopt a program of regular maintenance to ensure that the Bain
marie is clean and functional and to avoid inadvertently damaging the unit.
Clean, fresh water should be used at all times. The addition of a slice of lemon or
lemon drops to the water daily will help to prolong the life of the element.
Ensure the power is off and the bain marie is cool before attempting to clean any part
of the machine. It is recommended that the water be allowed to cool before draining
the tank. The tank and element can then be wiped clean. To clean the Bain Marie,
use hot soapy water with a clean sponge or cloth. We recommend this be done daily
to prolong the life of the element and tank. Do not use a metal scourer. In some
areas hard water may cause a residue to build up on the surface of the tank and
element. This should remove to prevent any corrosion to the tank and/or element
failure.
Although every care is taken during manufacture to remove all sharp edges, care
should be taken when cleaning to avoid injury.
Particular care should be taken when cleaning under the rim of the tank to avoid
contact with possible sharp edges.
Do not immerse the bain marie in water or allow the ingress of water ventilation
holes or controls. Do not clean this unit with the use of a water jet.
CAUTION: Although every care is taken during manufacture to remove all
sharp edges, care should be taken when cleaning and handling the bain marie
to avoid injury.
CAUTION: Some cleaning agents can damage stainless steel, usually through
prolonged use. For this reason we recommend cleaning with soapy water. Any
damage to the unit through lack of adequate cleaning or the use of harsh or improper
cleaning agents is entirely the fault of the user.

Page: 7
TROUBLESHOOTING
If the Bain Marie does not heat up check the following points before calling for
service.
The Bain Marie is plugged in correctly and the power is switched on.
The on/off switch has been rotated to the “on” position.
The power point is not faulty.
Thermostat is in the correct relative position.
Thermostat knob is not loose or broken, rendering the switch inoperable.
Check Appendix A on page 11 of this manual on RCD’S
The CHOC1 and CHOC2 machines are fitted with an additional over-temp thermal
cut-out. In the event that the thermostat fails and the machine temperature rises
above 90ºC, the thermal cut-out will automatically deactivate the power. To reset the
Thermal Cut-out, disconnect power from the appliance, allow to cool to room temp,
then re-apply power to the appliance.
If the Thermal cut-out has been activated, it is likely that the machine has a fault that
requires a qualified service agent.
Only after all these points have been checked should you call for service.
SPECIFICATIONS
Nominal Dimensions
Model
Power Source
Power Rating
Width
mm
Depth
mm
Height mm
CHOC 1
220-240 Volts
AC 50-60Hz
545 - 650
Watts
355
265
305
CHOC 2
220-240 Volts
AC 50-60Hz
840 - 1000
Watts
555
350
305
Constant research and development may necessitate specification changes at any
time.

Page: 8
CIRCUIT DIAGRAM
MODEL: CHOC1 & CHOC2
TS - Thermostat
NOTE: This circuit diagram has been provided for reference and to assist
qualified service and repair agents only. Under no circumstances should a
person not suitably qualified attempt repairs to any electrical equipment.

Page: 9
EXPLODED DIAGRAM
MODEL: CHOC1

Page: 10
MODEL: CHOC2

Page: 11
APPENDIX A
RESIDUAL CURRENT DEVICES (RCD’S)
Also known as Earth Leakage Protection systems an RCD is a protective device
that automatically disconnects the active conductors of a circuit when an earth
leakage current reaches a predetermined value.
Although RCD’s are mandatory in domestic installations, and in the final sub-
circuits of residential-type areas, the Australian Standards quote that the
requirement of an RCD does “not apply to a socket-outlet…..for the connection of
fixed electric cooking appliances, such as ranges, ovens or hotplates”
In installations that are neither Domestic nor Residential-type, AS/NZS 3000 2.5.3.3
states that RCD’s are needed only in situations where equipment may represent an
increased risk of electric shock to the user, and there are many special comments
related to the use of heating elements.
AS/NZS3000 2.5.2 gives the following warnings that should have been taken into
consideration when an RCD circuit was installed.
To avoid unwanted tripping due to leakage currents and transient
disturbances, care should be taken to ensure that the sum of the leakage
currents of electrical equipment on the load side of an RCD is less than
1/3 of its rated residual current.
To avoid excessive leakage current causing unwanted tripping where
socket-outlets are protected by one RCD having a rated residual current
not greater than 30mA, consideration should be given to the number of
socket-outlets protected and the nature of electrical equipment likely to
be connected to the socket-outlets.
Tubular elements (such as those used in this unit) reaching temperatures greater
than 110°C are subject to moisture absorption and therefore earth leakage current
generation. Should the installation and use of this unit trip an RCD the unit will
need to be run on a circuit without an RCD (as mentioned above) for approximately
30-60 minutes, after which time the elements should have dried out and the
machine should function normally. If you are unable to locate a circuit without an
RCD please contact your supplier, or if you prefer you can contact Roband and
send the unit to one of our offices where we can run the machine on a suitable
circuit free of charge (a return freight charge may apply).

Page: 12
WARRANTY
Every care is taken to ensure that no defective equipment leaves our factory and all
goods manufactured by us are guaranteed against faulty workmanship and materials
for a period of 12 months from the date of purchase. Glass, lamps and Teflon
coatings are NOT included in this warranty. Generally, all goods claimed under this
warranty must be returned to the factory or an authorised service agent, freight
prepaid, for inspection. Any part deemed to be defective will be replaced, however,
no claims will be entertained for parts damaged in transport, misused or modified in
any way without our approval. For machines that are not considered to be portable
(e.g. food bars, rotisseries, large hotplates and some bain maries), on site warranty
service will be provided in capital city metropolitan areas only. In all other locations,
the customer is responsible for all travelling time/service call costs and payment for
this will be required prior to the commencement of the repair. The labour costs to
actually repair the fault will be met by this company.
This company reserves the right to reject a claim for warranty if it is not completely
satisfied with the circumstances under which it occurred and any costs incurred for
false claims or faults due to incorrect usage etc. are the responsibility of the claimant.
Under no circumstances shall Roband Australia Pty Ltd or any subsidiary company
or Agent be liable for loss of profit or damage to other equipment and property.
Generally, authorised service agents are located in all areas which have authorised
distribution dealers. For the name of your nearest authorised service agent please
contact:
ROBAND AUSTRALIA PTY LTD
Warranty Number: 1800 268 848 (for Australian residents)
Phone: [phone] Fax: [phone]
Email: [email protected]
All other countries please contact your selling agent.
Please complete the following details and keep this card in a safe place.
NAME:_____________________________________________________________
ADDRESS: _________________________________________________________
MODEL No.: ________ SERIAL No.: ________ DATE PURCHASED:
NAME OF DEALER: __________________________________________________
PLEASE RETAIN THIS SECTION FOR YOUR RECORDS
DO NOT POST
ROBAND AUSTRALIA PTY LTD

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Manufactured/Imported in Australia by:
Authorised Distributor/Agent