ChocoVision revolation 2 User manual
REVOLATION 2
Assembly
PICTURE OF THE SCRAPER
TO THE BAFFLE ASSEMBLY
Note: To avoid damage to your scraper, it is recommended that your bowl/scraper be
“primed” for the first few uses. To do so, take a small piece of chocolate, and simply rub it
on the inside of the bowl. This will insure a smooth initial start up.
Place the Bowl in your machine and
rotate the until it locks into place
Attach the scraper to the baffle. When properly
installed, the scraper should curve towards the
front of the machine. Note that the scraper will not
“lock” into place until the baffle is properly
connected.
Assembly
Fit the baffle into the bowl by rotating the baffle clockwise until the
baffle connector pins engage into baffle lock.
Assembly
Slide the baffle clip on to the baffle. This keeps the solid chocolate from
climbing out of the bowl as it rotates
The Control Panel
Heater Indicator—Forced hot air heater is on when illuminated
Reset—Stops the machine and returns to the default settings
Ready Mode Indicator—Chocolate is tempered and ready to use when illuminated
Chocolate Type / Melt—Sets the machine
for the desired chocolate type when pressed.
Once released, the melt cycle will begin.
Temper 1—Stops the melting process and begins the automatic tempering cycle
Temper 2—The same as Temper 1, but uses “traditional tempering” technique of going 3.7
degrees below the temper set point, and slowly rising back to it.
Seed Out—Finishes the tempering cycle. Remove remaining seed chocolate when
prompted, wait a few moments for Ready Light to illuminate.
Overnight—Allows user to keep melted chocolate in bowl for extended periods of time.
Once selected, the heater cycles from 100ºF-85ºF, the bowl rotates intermittently.
+ / - Heat—Raises and lowers default temperature settings by 1ºF in Melt
Mode, and .1ºF in the Ready Mode. The increment of adjustment is shown
in the display screen, during that adjustment. Once released, the display
will show actual current temperature.
Bowl Pause—Stops bowl rotation for 90 second intervals.
Operating the Machine
Load up to 1.5lbs at a time,
behind the baffle.
Press the button that represents the type
of chocolate that you are using (white,
milk or dark) and melt cycle will begin.
Depending on how much chocolate you load up the machine with, the melting process
can take up to ½ an hour.
See ing
When the “Seed In/Temper” light is
flashing, add at least 4 oz of solid,
tempered chocolate (SEED) behind the
baffle and press the illuminated Seed
In/Out Button (see control panel graphic).
You will hear three beeps and READY
MODE INDICATOR illuminates. Remove
remaining ‘Seed’ at this time, and press
the Seed In/ Seed Out button. Chocolate is
ready to use.
Dipping the Goo ies
\
Tips an Useful Hints
The chocolate may thicken if:
It has moisture from dipping fresh fruits, or from high room humidity.
The chocolate was left in the temper mode for too long.
The “seed” chocolate was not removed when prompted, causing the
tempered pool to thicken.
You can simply press the melt button and start over using these
tips:
Never allow water to mix with melted chocolate. Make sure all items being
dipped into the tempered chocolate are at room temperature, and
COMPLETELY DRY, including all utensils being used.
Ideal room temperature should be between 20-22 C (68-72F), with the
humidity not above 50%
A table fan, moving cool air across the product helps in the cooling
process.
Tips an Useful Hints
“SEED” chocolate. This is solid tempered chocolate that has the proper
crystalline structure. To dramatically improve on tempering time, “seed
chocolate is slowly added to untempered chocolate. There should ALWAYS be
“SEED” to be taken out when the machine indicates that the chocolate is ready
to be used.
Machine is showing EEE or machine not working. Make sure that the Baffle
connector pins are fully engaged into the baffle lock, and are making a good
connection. These contacts should be clean and free of chocolate at all times.
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