100%Chef Confi-Kit Manual Del Usuario página 2

ATTENTION, PLEASE READ THESE INSTRUCTIONS CAREFULLY
Inform your workers of these rules and use this manual as a referral
Place the machine on a flat, dry, stable, balanced, and weight resistant surface.
The machine as well as the ramp does not have to move or slide on the work surface when the
machine is on.
Remember that the coating pan vibrates and once the pan is full we need to apply a force on
its sides to help the product to fall off the walls of the drum. Check these effects throughout the
process.
The silicone protection must be in good condition and well placed, without any cut.
If you notice a cut on the inside of the silicone protection, do not operate the machine and
replace immediately with a new one (item 50/0043).
It is very important to position perfectly the silicone protection, fixing it in the opening. If you do
not keep attention, the edges of the opening of the coating pan may harm the operator.
Never run the machine without the protective silicone.
INTRODUCTION & ASSEMBLY
The coating pan/drum attachment is supplied in two versions: one to fit any Kenwood mixer and a
second option made to fit any Kitchen-Aid mixer. So as to produce optimal results, the kit includes
a stand for the mixer to sit on at a 30-degree angle.
To obtain the best results, the requires the user to have a basic knowledge of
confectionery techniques.
C
PARTS:
Stainless steel turbine: 40 cm in diameter
A
and 23 cm in depth, comprising of:
A. Open stainless steel half-sphere bowl
B. Protective silicone band.
B
C. Stainless steel half-sphere with mixer
E
attachment fitting.
D. Screws to secure half spheres together (x3)
E. Mixer stand
D
Note: Mixer not included
Confi Kit Parts
ASSEMBLY:
1. Place the silicone band (B) around the open edge of the half-sphere bowl (A)
2. Fit the half-sphere with the mixer attachment into the mixer (depending on the model)
3. Make a syrup by pouring water and sugar into a pot/pan and heating up to 117 °C, adding any
food coloring and/or aromas or natural extracts during this stage.
4. Place warm dry nuts into the (Note well: if the dry nuts are cold, the syrup will
solidify and the coating will be impossible).
5. Turn on the blender and work at the minimum rotation speed.
6. Add the hot syrup onto the nuts in the pan/drum mixer in small doses. Allow the sugar to
crystallize before adding more syrup.
7. Remove the coated nuts and cool on a plate covered in parchment paper.