Technical Specifications - KREA Swiss chocMELTER Manual De Instrucciones

2. TECHNICAL SPECIFICATIONS

Nominal output
Melting Rate*
Temperature Range
Container Capacity
Efficient Heating
Temperature Sensor
Body and Vat Material
Unit Dimensions**
Boxed Dimensions
Packed Weight
Country of Manufacture Switzerland
The above specifications are approximate.
*Varies with environment temperature, pre heating time and material type.
**Excluding Handles.
3. HOW TO MELT CHOCOLATE AND MAINTAIN THE
TEMPERATURE
The chocMELTER has been designed with fast heating and very efficient
insulation.
During the melting phase this combination creates a natural delay of a few
minutes between the target temperature being achieved, and the latent
heat escaping into the chocolate. The chocolate will continue to rise slightly
above the target temperature.
Stirring briefly can be used to bring it quickly back to the target temperature.
Once the target temperature has been achieved, the chocMELTER is
extremely efficient in maintaining the heat. It will use minimal energy and
may take 30 minutes before the heating phase needs to reengage, and
then only shortly.
Whilst most owners of the chocMELTER will likely possess specialist chocolate
preparation knowledge, below we have provided some basic comments
relating to tempering. For more specific information, please contact a
training school such as the Barry Callebaut Academy™ centre.
chocMELTER 6kg
60 W
6 kg / 13 lbs chocolate circa 3 hours
20°C - 60°C (68°F - 140°F)
5,5 l water or 6 kg/13 lbs chocolate
Air & Direct from all 5 sides
Inside the chocolate container for accuracy Inside the chocolate container for accuracy
High quality stainless steel
40 cm x 18 cm x 25 cm
42 cm x 24 cm x 30 cm
6.2 kg (boxed, incl. container/lid)
chocMELTER 20kg
100 W
20kg / 44lbs chocolate circa 6 hours
20°C - 60°C (68°F - 140°F)
18l water or 20kg / 44lbs chocolate
Air & Direct from all 5 sides
High quality stainless steel
62 cm x 33 cm x 25 cm
64 cm x 34 cm x 30 cm
12.1 kg (boxed, incl. container/lid)
Switzerland
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