Related Manuals for ChocoVision REVOLATION DELTA
Summary of Contents for ChocoVision REVOLATION DELTA
- Page 1 OWNER’S MANUAL Revolation Delta CHOCOLATE TEMPERING SYSTEM Vantage House ‐ PO Box 179, Hove, BN3 4XB TEL: 01273‐777‐002 ‐ www.vantagehouse.com ...
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Page 2: Introduction
ChocoVision Corp. REVOLATION DELTA Microprocessor Controlled Chocolate Tempering Machine FOR PROFESSIONAL/LABORATORY/COMMERCIAL USE Thank you for purchasing the Revolation Delta Chocolate Tempering Machine by ChocoVision Corp. This unit is a fully automatic, microprocessor‐controlled system designed for professional chocolatiers, pastry chefs, caterers, restaurateurs and candy shops. The Revolation Delta represents ChocoVision’s latest and most sophisticated breakthrough with regard to the tempering of chocolate. It has all the existing capabilities of our best‐selling Revolation X 3210 machine, with the addition of an advanced software system and display. Created to the specifications of some of the world’s most demanding pastry chefs and confectioners, the Revolation Delta can be fully programmed to accommodate the most precise temperature cycles. Its revolutionary PROGRAM MODE allows for up‐to 26 specific temper cycles to be saved to memory and utilised by the chocolatier at any time. Additional features new to the Delta include EXTENDED TEMPER MODE, which keeps chocolate in perfect temper for over ten hours, MANUAL MODE, which allows for the processing of non‐cocoa‐based chocolates, and has a dynamic new temperature display (C or F). As with all ChocoVision’s temperers, it can be operated in a simple, three‐keystroke manner. Built for heavy commercial use, the Revolation Delta can melt and temper 4.5Kgs (7Kgs using the Slotted Baffle) of chocolate within about an hour and is built to last with its stainless steel casing. ... -
Page 3: Table Of Contents
T A B L E O F C O N T E N T S INTRODUCTION…………………………………………………………2 TABLE OF CONTENTS…………………………………………………3 SAFETY TIPS……………………………………………………………….4 YOUR MACHINE (EXPLODED VIEW)……………………………5 ASSEMBLY………………………………………………………………….6 CONTROLS…………………………………………………………………7 USING YOUR MACHINE (STANDARD FUNCTIONS)….8‐9 TIPS…………………………………………………………………………10 CLEANING………………………………………………………………………12 FREQUENTLY ASKED QUESTIONS…………………………………….13‐16 TROUBLESHOOTING………………………………………………………..17‐25 ... -
Page 4: Safety Tips
IMPORTANT SAFETY TIPS 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. Never immerse the machine in water (see cleaning instructions on page 12). Always locate 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 packaging material (plastic bags and small parts) away from children. Position machine so that intake and exhaust fans are not obstructed (minimum of 16cm clearance). Please also be mindful of loose objects that may block air flow. Unplug machine from power source when not in use. Always unplug your machine before cleaning. Do not use spray solvents or cleaning fluids near the machine. To avoid electrical shock, never open the case. ... -
Page 5: Your Machine (Exploded View)
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 Locaters 12. Bowl Rim 13. Bowl 14. Scraper 15. Baffle 16. Baffle Clip 17. ... -
Page 6: Assembly
ASSEMBLY Before using your machine, wash all components that may come into contact with chocolate using a soft sponge or cloth and mild soap. Lower the bowl into your machine and rotate it until it fits in (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 Fig. 1 curve towards 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 correctly an error message (EEE) will appear in the display Fig. 2 window, and the machine will not start ... -
Page 7: Controls
CONTROLS Select Chocolate Type: Upon machine start‐up, press the “S” button to select dark, milk or white chocolate. This button may be held down to increase the length of heated bowl pause as well. Temper Mode: After chocolate has reached its melt point, add seed and press the “T” button to select either ‘Quick,’ ‘Normal’ or ‘Extended’ temper mode. When prompted to “remove seed,” you will need to press the “T” button again to continue. (See ‘Using Your Machine’). Manual Temperature Adjustment: When Up/Down Arrow Keys: the machine is in start mode, you can press “M” to Increase/Decrease the desired temperature in ‘Melt,’ manually enter the desired temperature. This feature ‘Temper,’ ‘Manual’ and ‘Programming Mode’ is ideal for melting compound‐coating or icing. Bowl Pause: Overnight Mode: Press this button to pause the bowl for 90 seconds. This button should only be pressed to activate Button can be held down to increase the amount of ‘Overnight Mode’ when your machine has reached ... -
Page 8: Using Your Machine (Standard Functions)
USING YOUR MACHINE (STANDARD FUNCTIONS) 1) Plug machine into appropriate, grounded circuit and turn on Power Switch (located on the back of the machine). Load desired chocolate behind the baffle. 2) Press “S” to select chocolate type among dark, milk and white chocolate. The machine will heat the bowl for a few minutes and begin to rotate when the sensor on the baffle has reached roughly °C. 3) After the bowl begins rotating, the chocolate will heat‐up towards the set melting point. As t h e chocolate begins to melt, it will collect in a pool in front of the scraper and cover the probe. Depending upon the room conditions, it will take approximately 45 minutes to melt 4.5kg of chocolate. 4) When the machine indicates (three beeps) that your chocolate has reached its set melt‐point, (you can add more chocolate up to this point; up to 90% of the maximum capacity) and all is melted and ready to be tempered, press the "T” button to select between Quick, Normal and Extended Tempering Modes (see fig. 1 page 9). ... -
Page 9: Etm (Extended Temper Mode)
Note: If the chocolate you are using requires different melt or temper points, the Custom Heat Setting can circumvent the factory defaults. While in the mode you wish to adjust, press the Up Arrow or the Down Arrow; Incremental numeric selections can be made with each keystroke or a rapid scroll with the button pressed. Pressing the reset button will remove these adjustments, if you would like to store manual temperature adjustments from the factory setting, please use the Programming Mode (can only be programmed in Fahrenheit). Desired temperature change is displayed below the temperature bar. Fig. 1 Quick Temper: Similar to “Temper 1” on the Revolation 1, 2 and X3210 models. Chocolate will cool down towards the final set temper point, with the crystal‐structure of the tempering chocolate being introduced through a combination of the seed chocolate added and the cooling of the chocolate. Normal Temper: Similar to “Temper 2” on the Revolation 1, 2 and X3210 models, Chocolate temperature will continue to fall further after the “seed out beeps” to help introduce the crystal structure, then come back up to the temper point to temper (this margin is known as the “Delta"). This mode is mainly used for difficult‐to‐temper chocolates such as some white chocolates. Extended Temper Mode (ETM): This function allows chocolate to remain fluid, and in perfect temper in the bowl for extended periods of time. Every hour, the machine will raise the chocolate temperature slightly above the temper point, and then drop it back down to the ... -
Page 10: Tips
TIPS & INFORMATION Place your machine away from any water source where splashing can occur, getting water on or into 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 the baffle as well as corresponding contact “riser” strips on your machine should at all times be free of chocolate or any other debris, if not, your machine may have difficulty starting or working properly. ... -
Page 11: Fahrenheit / Celsius
Fahrenheit/Celsius Each stroke of the ARROW DOWN button toggles digital display between Fahrenheit and Celsius. Bowl Pause This function allows the user to quickly pause the bowl rotation for a period of 90 seconds while in the TEMPER MODE. Press the PAUSE button. The bowl rotation stops and countdown begins. Bowl resumes Spinning when either the 90 second countdown is complete, or when the PAUSE button is pressed again. Overnight Mode This feature was developed for users whom would like to leave melted chocolate in the machine overnight, saving on additional melting and cleans up time. 1) This function should be activated only when your machine has reached 42°C and all your chocolate has melted 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 tempering process detailed on page 7 after machine has been in Overnight mode. 2) To deactivate the OVERNIGHT MODE press the RESET button. Programming Mode This allows the user to save custom temper temperatures for each chocolate type for "special blend" recipes or to simply choose your own melting, delta, or temper set point. Once the desired temperature is set it can be recalled at a later time over and over. 1) To enter Programming Mode, press the "P" button while machine is in its start‐up state. 2) Select a recipe "A" through "Z" (or DARK, MILK, or WHITE) using the UP and DOWN ARROW buttons. 3) Advance to the other menu items (TEMPER POINT, TEMPER DELTA and MELT POINT) by pressing the "P" button. ... -
Page 12: Cleaning
CLEANING • Machine’s stainless steel bowl, scrapers and knobs are removable for easy cleaning. • Only the machines stainless steel bowl is dishwasher safe. • Do not put baffle in dishwasher – always wash by hand. • 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. • Always unplug your machine before cleaning. Never use spray solvents or cleaning fluids near the machine. • When machine is done for the day, the outside, metal case should be wiped‐down with a wet cloth or sponge with 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 baffle cleaning brush for areas where chocolate collects and may be difficult to clean, such as the inside of the bowl ring and crevices on the baffle. FAQ’s ... -
Page 13: Frequently Asked Questions
FREQUENTLY ASKED QUESTIONS 1. What is “pure” 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). 2. W hat is “compound” 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. 3. 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 chocolate must be tempered. Cocoa butter is comprised of three to four fatty acids, each of which solidifies 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 finish, has a crisp snap, and won’t melt as easily as un‐tempered chocolate to the touch. 4. What is seed chocolate? The “seed” is tempered chocolate (chunks or wafers) that should be set aside and placed behind the baffle at the beginning of the temper cycle (your machine will beep three times ... - Page 14 6. What is bloom? Chocolate bloom is visible by whitish‐grey 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 discoloured. 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 temperature changes and overly warm storage. * Bloomed chocolate is edible. It just does not appear as appetizing 7. 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 finished chocolate products. As stated, relative room humidity can cause or make your chocolate susceptible to sugar bloom. A room that is 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% 8. How does the storage of my raw 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 12° to 15.5°C with a relative humidity at or below 50% (neither temperature nor humidity varying much). Chocolate has a propensity to absorb odour very quickly, so do not store your ...
- Page 15 New Scrapers for Revolation Series Units ChocoVision’s efforts to improve our tempering machines continues with new, double‐ notched baffles and scrapers for the Revolation Series machines. Notice two corresponding notches on the new baffle and scrapers, which keep the scraper more firmly in‐place than before. This change is in effect for both standard and holey baffles. To insert the scraper into the baffle: 1. Line‐up the 2. Line‐up the ‘top’ 3. Scraper will now ‘bottom’ notch on notch on the scraper remain in‐place without the scraper with that with that on the being held, install baffle on the baffle and set baffle and set in into the machine. in place. place as well. NEW SCRAPERS WILL FIT INTO OLD‐STYLE BAFFLES, BUT OLD SCRAPERS WILL NOT FIT INTO NEW BAFFLES If you have any questions regarding our new baffles/scrapers or anything else, please direct them to our Customer Service Department on 01273 777002 or customerservice@vantagehouse.com 11. My bowl doesn’t start rotating when I select a chocolate type? After selecting your chocolate type, the heater will be activated, but as a safety measure the bowl will not start to rotate until the temperature sensing probe on the grey baffle senses 30°C (shown on the display). ...
- Page 16 1) Add your chocolate to the machine in the same way as you would regular chocolate as described in the ChocoVision manual / video. 2) When it comes to the tempering part of the process (Fig 1 on Page 9 of the User Manual) ‐ press the temper button twice to select “Normal Temper mode”. 3) O N THIS FIRST RUN ONLY OR WHEN NO TEMPERED SEED IS AVAILABLE – at this point press the Temperature Over‐ride (down) button a sufficient number of times to further reduce the bottom point of the curve 2°C below the pre‐programmed one. 4) Follow the rest of the instruction manual as normal. This should give you a batch of tempered chocolate (possibly more viscous than if it had been tempered using available seed chocolate) which you can then use part of for future batches. Of course each of these subsequent batches will be normally tempered chocolate and you could keep a little aside as necessary to maintain your stock of “seed chocolate” as time goes on. ...
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Page 17: Troubleshooting
Problems with chocolate My chocolate balls up at the front of the bowl? In any machine which “batch tempers” as opposed to “continuous tempers” – the “batch” of chocolate that the machine has successfully tempered will, over time, typically after 1‐2 hours start to become less fluid as the amount of stable crystals in the batch grow. This will be accentuated where relatively cold products are being dipped or coated in the machine or where the chocolate is being poured into relatively cool moulds for shell moulding (pralines or figures) with the excess from the mould being returned to the batch in the machine. Either of these scenarios has the effect of progressively re‐tempering the already tempered chocolate in the machine & this is cumulative. Even where no moulding or dipping is taking place and taking a theoretical example of dark chocolate that had been tempered to 31°C, the temperature might need to be increased to 31.5°C after one hour and then incrementally to even 33°C over a period of 3 – 4 hours with the chocolate remaining in temper and staying fluid over the extended period. At present only the ChocoVision Delta and ChocoVision 3Z machines feature an “Extended Temper” mode which counteracts this. “Extended Temper” mode works by making note of the time at the completion of the temper cycle and then increasing the temperature briefly at hourly intervals to defeat just the unwanted crystal growth before returning the batch to the set temperature. 2. My chocolate is difficult to remove from the mould? Or it has a white or grey colouration? You may have poorly tempered couverture, see page 24 for ‘temper test’. You may have been cooling your chocolate at the wrong temperature, see ‘Frequently asked questions’ question 5 for guidance on cooling. 3. My chocolate has red, varnish‐like streaks? This is usually caused by your chocolate and/or your moulds being a little too hot, to remedy this you will need to check the temper of your chocolate and check the temperature of your moulds*. *= modified from an extract from ‘Fine Chocolates Great Experience’ by Jean‐Pierre Wybauw ... - Page 18 4. My moulded chocolate has dull stains on it? You may have “over‐crystallised” chocolate (see question 1 for guidance) ii) You may have been cooling your product at the wrong temperature see ‘Frequently asked questions’ question 5 for guidance on cooling. 5. My chocolate has cracks in once moulded? i) Your refrigerator may be too cold or your chocolate may be cooling too fast, see ‘Frequently asked questions’ question 5 for guidance on cooling. ii) Your product may be too thin for the overall surface are of the mould, try completely filling the mould. 6. My moulds are dirty? How do I clean them? Place the moulds in very hot water (this should be sufficiently hot that you need gloves to tolerate ‐ but not exceeding 60°C) with a small amount of washing up liquid and remove any traces of chocolate. DO NOT SCOUR OR USE ANY ABRASIVE MATERIAL ON THE MOULD. Rinse the moulds in hot water (ensure this is no hotter than 60°C) Rinse for a second time in clean hot water (again ensure this is no hotter than 60°C) with a splash of vinegar. Leave the moulds to air dry set on edge so that cavities are open to the air. We do not recommend that you polish the moulds if they are left to air dry, but if necessary use a lint free cloth and not cotton wool. If your problems have not been resolved by the help in this manual, Callebaut do have a wonderful problem solving facility here: ‐ http://www.callebaut.com/uken/callebaut‐tv/troubleshooting Login using the following credentials ‐ E‐mail : customerservice@vantagehouse.com Password : vantage More great information here ‐ http://www.callebaut.com/uken/callebaut‐tv/tutorials ...
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- Page 23 If you are having problems tempering your chocolate, please see the temper test on page 24, does your chocolate pass/fail this test? Pass Fail Your baffle may be faulty, or you may be using ‘hard to temper’ chocolate, please fill out the ‘baffle test’ on page 25 and email the results to customerservice@vantagehouse.com ...
- Page 24 Please use the standard machine settings for the purposes of this test It is assumed that the machine is at least one third to one half full with a majority of fresh chocolate. It is assumed that all the chocolate is melted (between 40 and 45°C) before you start to temper and you are using fresh, tempered chocolate (buttons or broken block) to seed it. It is assumed the bowl rotation is on all the time you are tempering and still on when it is tempered. After the Green ready light has been on for 3 to 5 minutes, take a sample of chocolate out of the machine and use this to test for temper. A common method is to dip a long clean flexible palette knife into the sample, scrape the back of the blade clean (leaving the sample on the top of the blade) and immediately REFRIGERATE at 5 to 15°C. After a MINIMUM of ten minutes ‐ (but 15 to 20 minutes is better in a domestic fridge), remove the palette knife from the fridge and flex the blade. The chocolate sample should separate easily from the blade. The reverse of the sample should be as shiny as the blade it was adhered to. The sample should break with an audible snap ‐ i.e. not bend. You should be able to hold the thin edges of the sample between forefinger and thumb without undue immediate melting on your fingers. If the chocolate passes these tests then the machine is doing its job of tempering ...
- Page 25 To help us to identify the problem you are experiencing please answer each of the questions below Please stay with the machine as it goes through its cycle as we need you to record time and temperature at different stages and to observe other functions Brand of the chocolate you are using: Type of chocolate you are using (e.g. Dark/Milk/White ‐ Callebaut 811, Belcolade C501 etc.): What type of baffle are you using (solid/slotted): Have you tested to see if this problem occurs with both types of baffle: With a separate accurate thermometer (not infrared) please take a reading of the temperature of your product at the following 3 stages (before pressing any buttons to advance). Your thermometer should be placed in the product and near to the metal probe on the baffle. Point Machine Reading Thermometer Reading Melt Seed Out Temper When the machine has reached the tempered stage, what does your product look like? 25 ...
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