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Colour Labelling Of The Electric Cable

View Electrical Diagram 

Diagram 2

Diagram 2 Legend:

1. Main Switch
2. Heating On
3.Thermostat thermometer
4.Tempering:
a) Manual
b) Pilot Lamp
c) Automatic

5.Stirring
a) Start
b) Pilot Lamp
c) Stop

6. Water Inlet
7. Water Outlet

Connect the machine as follows:

Electrical Connections

The machine is supplied with 5m of electric cable without a connection plug and a suitable plug should be purchased locally to suit your EL supply and fitted in accordance to the EL colour cable wiring diagram.

Connect the machine and switch on the main switch, item 1. Start the stirring, item 5a, and check that the stirring is rotating clockwise. If rotating anti-clockwise, change over any two of the electrical phases.

Water Connections

The connecting junctions are intended for use with 10mm tube. On the water inlet, item 6, a nylon reducer is mounted which gives a water supply of 4 litres/min. This must not be removed.

Important: The water supply must be open when the machine is in use so that the built in magnet valve can control the water flow.

The water outlet, item 7, has to be connected to a drain tube and it is essential that this is always an open outlet.

Manual

1. Close the chocolate outlet cock and stop the stirring, if running, item 5c.
2. Adjust the thermostat, item 3, to 450 C.
3. Fill the container with chocolate, solid or liquid to the "MAX. FILLING LEVEL" marked on the outside of the container.
4. When the chocolate is liquid, start the stirring, item 5a.
5. When the chocolate has reached 450 C tempering can begin.
6. Adjust the thermostat to 310 C (320 C) and press the black buttom, item 4c.
7. After 20‑30 mins. the chocolate is ready to be used.
   
   NOTE: ‑ the chocolate temperature can be read at the thermo­meter, item 3.
   
   IMPORTANT: the chocolate drain cock is separately heated and the chocolate at this point is not tempered (approx. 1 lt.). If a large quantity is drained off this is not important, but if only a small quantity is required, return the first 1 lt. back into the chocolate container.

SPECIAL NOTES

If the chocolate is not satisfactory in temperature or tempering, please observe the following:

The chocolate

Temperature adjustment is very dependant upon the particular type of chocolate used and the qualit~. As a general rule, the temperature should be adjusted to 0,5 ‑ 10 C lower than the temperature stated by the chocolate manufacturer. It is recom­mended that the temperature adjustment should only be changed in steps of 0.50 C at a time.

The Cooling water

Waterflow control is by normal water pressure adjusted to 4 lt./ min. A variation of +/- 50% is permissible, without any notable influence on tempering. Cooling water temperature is very important for efficient operation of the tempering cycle. 11°C is recommended. If the chocolate gets over tempered, this can be caused by the mains cooling water being too cold. This can be corrected by mounting a thermostatically controlled heater/ mixer valve (not supplied), and adjusting to 11°C.

Should it take more time to complete a tempering cycle than mentioned in note, the cause can be that the mains water temperature is too warm. This problem can be reduced by increasing the water flow. This can be simply achieved by removing the nylon reducer from the water inlet supply nozzle. Should this not be enough make one more tempering with the thermostat adjusted to 30°C. When the heating shows on yellow lamp (2 lights), then adjust the thermostat to 31°C (32 C).

Additional notes

If the stirring mechanism is not operative when tempering starts, it will start automatically.

If the stirring motor drive is overloaded it is set to stop automatically. It can then be re-started after approx. 2 minutes.

The 6T Tempering Curve - View

6T Spares Diagram 1 - View

6T Spares Diagram 2 - View

SPARE PART LIST – For Diagram 1

SPARE PART LIST – Diagram 2

THE THERMOSTAT:

Manufacture: ELIWELL type EWPC 800 T.  

Read the chocolate temperature from the display.

Adjusting of set point:

Press "set". Led indicator flashes.

Set point can now be adjusted up or down.

5 seconds after adjustment, the display turns automatically back showing the temperature.

For this thermostat there are the following coded parameters and only 2 of the parameters ought to be changed.

LS1:         Lower set limit is adjusted to 31°C = Ready chocolate temperature.

HS1:        Higher set limit is adjusted to 45°C = Melting temperature.

These 2 temperatures are chosen as outer limitation, becau­se it makes the adjustment for the correct temperature easier. Any value between these 2 extreme points can be adju­sted. If other temperatures are required as extreme points, the parameters can be changed.

How to code the parameters:

-     Press "set" in more than 4 seconds.

-     The first parameter will be shown at the display and led indicator will flash.

-     Change the parameter change by pressing the Up or Down button.

 REMEMBER: you should only change LS1 and/or HSI.

By pressing "set" the display will show the adjusted value. This value can be changed by simultaneously pressing "set" and the “Up” or “Down” buttons.

After approx. 20 seconds without any influ­ence, the thermostat returns automatically back showing the temperature.

Maintenance Requirements

The 6T model is manufactured to require very little maintenance, as are most ChocoMa models.

On this machine:

• The compressor is oiled for life
• The gear is oiled for life
• The motor is oiled for life

When required, the exterior may be cleaned with mild detergents and hot water.

The interior should be cleaned with hot water only as the slightest amount of detergent will affect the taste of the chocolate.