Martellato MC09 Manual De Uso Y Mantenimiento página 5

Tips for the tempering
of chocolate with the
MiniMeltinchoc
Set the maximum temperature on the MiniMeltinchoc and melt the 70%
of the chocolate, stirring frequently.
When the chocolate is completely melted and has reached a temperature
of 40-45° C lower at 30° C the thermostat of the MiniMeltinchoc and add
the remaining 30% of chocolate at room temperature.
Stir to mix and cool down to the temperature of "tempering" recommen-
ded by the manufacturer of the chocolate (the temperature of tempering
is indicatively 31 ° C for dark chocolate, 30° C for milk chocolate and 29° C
for white chocolate).
This technique is called "tempering for insemination" and it's useful to sta-
bilize the crystals of cocoa butter.
For a precise tempering, it is recommend to measure the temperature
with a digital thermometer for chocolate (Martellato
thermometer cod. 50T001).
The well-tempered chocolate can be easily removed from the moulds and
looks attractive, shiny and it's crisp, on the contrary if the chocolate is not
tempered, it is difficult to unmould and besides being opaque and soft, it
may have whitish veins.
Martellato recommend:
Cod. 50T001
Digital thermometer for chocolate,
measures in both Celsius and Fahren-
heit.
Items not included in the box.
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Cod. CHOCOFORK
10 steel forks set with plastic handle.
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INDEX
1.0 WARNINGS FOR EMERGENCY
2.0 DESCRIPTION OF PRODUCT
3.0 STRUCTURE AND PRINCIPLES OPERATED
4.0 TECHNICAL CHARACTERISTICS
5.0 FIELD AND LIMITS OF EMPLOYMENT
6.0 PACKAGING , STORING AND TRANSPORT
7.0 DIVESTITURE/DISMANTLING
8.0 WAY OF EMPLOYMENT
9.0 CLEANING
1.0 WARNINGS FOR THE SECURITY
Before using the MiniMeltinchoc the customer must read with attention the instructions for the use and
adoveall the parts put in evidence with the symbols.
Informations for reading
The equipment introduces mainly two types of risks:
- thermal risk, which had to the action heating, necessary in order to make fluid the chocolate
- electrical risk which had to use the current electrical to 230V/50-60 Hz in order to obtain the thermal effect and
for the thermostatic control.
PRECAUTIONS FOR THE THERMAL RISK
During the operation the inner parts of the plastic bathtub and the steel bathtub, can catch up dangerous
temperatures.
Do not turn on the unit without the aluminum basin with chocolate.
Remove the basin preferably only after the equipment becomes cool, otherwise use oven gloves
and place the tank where the sides and bottom can not be accidentally touched with the hands
or arms.
PRECAUTIONS FOR THE ELECTRICAL RISK
Verify daily that:
- the connection cable electrical worker is in good state and doesn't present damagings of the
insulator
- the external covering insulator doesn't present damages of mechanical or thermal origin
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Be careful!
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