INSTRUCTION MANUAL - Keychoc

INSTRUCTION MANUALKeyChoc CH04 / CH08 / CH18Chocolate Melting / Holding TanksPrinted 25 November 2011KeyChoc CH Series Chocolate Melting / Holding Tanks - Instruction Manual - Page 1KEYCHOC LTD, Unit 8 Lea Green Business Park, Eurolink, St Helens, WA9 4TR, UKwww.keychoc.com - Tel: +44 (0) 1744 416397 - sales@keychoc.com

CONTROL PANEL LAYOUT1. UP arrow for increasing desired temperature2. DOWN arrow for decreasing desired temperature3. SET button: this will toggle the readout from actual temperature to desiredchocolate temperature and back. (Please note that the actual temperature is ameasurement of the air temperature and not the chocolate temperature itself.See FAQS section)Please note that if you press and hold the SET button for 5 seconds, this will take youinto the parameter settings. These are set in the factory and there is no reason forthem to be changed. If you enter this section by mistake you will see “E-1” on thedisplay. To return to the temperature display, you will now need to press the SETbutton a further 4 times. (Take care not to press the up or down button by mistake atthis stage as this will change the function of the machine)Parameter settingsDescriptionFactory settingsParameter 1 E-1Parameter 2 -0.1Parameter 3 P2.1Parameter 4R20KeyChoc CH Series Chocolate Melting / Holding Tanks - Instruction Manual - Page 2KEYCHOC LTD, Unit 8 Lea Green Business Park, Eurolink, St Helens, WA9 4TR, UKwww.keychoc.com - Tel: +44 (0) 1744 416397 - sales@keychoc.com

SETTING UP1. Remove all packaging from the machine2. Fit the vat/vats in place. [The tanks are made to fit standard “Gastronorm”vats/lids which must be purchased separately. If you already have vats, moststandard Gastronorm-sized vats should fit in the CH series tanks.]3. Connect the machine to the power supply4. The machine is now ready for use.WARNING !!DO NOT fill the tank with water. The “CH” Series tanks are all air heated. Theyare not bain-maries and therefore they must not be filled with water.MELTING INSTRUCTIONS1. Switch the power switch to ON2. To set the desired chocolate temperature, first press and release the “SET”button (3). The display will start to flash. Then using the up and down arrows(1 and 2) on the temperature controller, set the desired temperature (usuallyaround 45°c). Then press the “SET” button (3) again to confirm the newsetting.3. Fill the vat/vats with the required quantity of chocolate and allow to melt.Regular stirring will help to speed up the melting process.Please note that the indicated temperature will rise quite quickly on the display. This isnormal and is not an indication of the chocolate temperature at this stage, but of theair temperature in the void under the vat. Please see Figure 2 in the TroubleshootingGuide.Note also that the “CH” range of machines is designed for chocolate to be leftovernight to melt, ready for the next day’s production.KeyChoc CH Series Chocolate Melting / Holding Tanks - Instruction Manual - Page 3KEYCHOC LTD, Unit 8 Lea Green Business Park, Eurolink, St Helens, WA9 4TR, UKwww.keychoc.com - Tel: +44 (0) 1744 416397 - sales@keychoc.com

MANUAL TEMPERINGThe most common method of tempering chocolate manually is ‘seed tempering’. Inprinciple, this involves adding a small quantity of solid tempered chocolate to a batchof liquid un-tempered chocolate. For every 10 kgs of melted chocolate, you willgenerally need to add 2-3 kgs (20-30%) of solid tempered chocolate (the ‘seed’) aschips or broken chunks. Note that the exact quantity will depend on the characteristicsof your chocolate and your environmental conditions.The solid chocolate helps to bring down the temperature of the liquid chocolate to thecorrect working temperature and at the same time promotes the formation of only thetype V crystals required for perfectly tempered chocolate.1. Melt your chocolate as above.2. Once the chocolate has reached the set temperature, stir it well to ensure aneven temperature distribution. Then reset the desired chocolate temperatureto the working temperature for your chocolate. A rough guide to workingtemperatures is as below:Dark chocolate: 31-32°cMilk chocolate: 29-30°cWhite chocolate: 28-29°c3. Initially add about 15-20% of ‘seed’ chocolate and stir continuously. Use adigital probe thermometer to check the temperature of the chocolate. When ithas cooled to 35°c, if all the chips have melted in, then you will need to addanother 3-5% of seed chocolate.4. Continue stirring until all the chocolate is melted and the temperature is downto the working temperature of your chocolate. Your chocolate should now beperfectly tempered but you should always check the temper by observing thefluidity and doing a test with a palette knife. Note that it is possible for thechocolate to be at the correct working temperature but to still beover-tempered.KeyChoc CH Series Chocolate Melting / Holding Tanks - Instruction Manual - Page 4KEYCHOC LTD, Unit 8 Lea Green Business Park, Eurolink, St Helens, WA9 4TR, UKwww.keychoc.com - Tel: +44 (0) 1744 416397 - sales@keychoc.com

TROUBLESHOOTING & FAQs- MY CHOCOLATE SEEMS TO BE TAKING VERY LONG TO MELTIf you fill the tank with chips, it will take up to 8 hours to melt completely but it will reachyour set temperature without burning. It is therefore common practice to melt thechocolate overnight so that it is ready for tempering by the next morning. Stirring regularlywill help to speed up the process.Alternatively, if you are very pressed for time, you can melt some chocolate in amicrowave (taking good care not to burn it) and then pour it into the tank for tempering.- THE INDICATED TEMPERATURE SEEMS TO FLUCTUATE A LOTPlease note that the indicated actual temperature is a measure of the air temperatureinside the body of the tank (see Figure 1) – it is not a measure of the chocolatetemperature. If you measure the chocolate temperature directly using a digital probethermometer (stirring first to ensure an even temperature distribution), you will see that theactual chocolate temperature always remains very close to the set temperature.This is a common and necessary feature of air-heated machines and is due to the fact thatthe air heats up much more quickly than the chocolate. In machines with analoguetemperature controls, the same thing happens but goes unnoticed because there is notemperature readout.Figure 2 shows what you might typically expect to see. The indicated temperature (airtemperature in tank) may remain high for a while even as the actual temperature of thechocolate decreases. Once the chocolate has reached a steady temperature, theindicated temperature will gradually converge with it.KeyChoc CH Series Chocolate Melting / Holding Tanks - Instruction Manual - Page 5KEYCHOC LTD, Unit 8 Lea Green Business Park, Eurolink, St Helens, WA9 4TR, UKwww.keychoc.com - Tel: +44 (0) 1744 416397 - sales@keychoc.com

- MY CHOCOLATE IS BECOMING OVER-TEMPEREDChocolate will usually become over-tempered (over-crystallized) if too much seed hasbeen added during the initial tempering process or if it has been left too long in itstempered state.If it is only a little over-tempered, heating it briefly with a heat gun and stirring well may besufficient to recover a good temper.TECHNICAL SPECIFICATIONSCH04 CH08 CH18Max Capacity 4 kgs 8 kgs 18 kgsHeating Type Hot Air Hot Air Hot AirHeater Output 250 W 300 W 350 WPowerSingle phase,220-240VSingle phase,220-240VSingle phase,220-240VConstructionBody - 304 gradeStainless SteelBody - 304 gradeStainless SteelBody - 304 gradeStainless SteelDimensions(L) 240mm x (W)295mm x (H) 230mm(L) 410mm x (W)295mm x (H) 230mm(L) 605mm x (W)350mm x (H) 230mmBasic Weight 6.3 kgs 9 kgs 14.3 kgsGross PackedWeight6.7 kgs 9.6 kgs 15.2 kgsKeyChoc CH Series Chocolate Melting / Holding Tanks - Instruction Manual - Page 6KEYCHOC LTD, Unit 8 Lea Green Business Park, Eurolink, St Helens, WA9 4TR, UKwww.keychoc.com - Tel: +44 (0) 1744 416397 - sales@keychoc.com

WARRANTY INFORMATIONUK CustomersAll ‘CH’ Series tanks are covered by a full 12 month, return-to-base, parts and labourwarranty.In the event of a fault, please contact us before sending the machine back in case we areable to resolve the problem without needing the machine to be returned to us.Please note that if the machine does have to be returned to us, the cost of sending it to uswill have to be paid by you but the cost of returning it to you once it’s fixed will be paid byKeyChoc. If however there is a problem caused by damage in transit when you initiallypurchase the machine, then we will have the machine collected at our cost.Customers Outside the UKAll ‘CH’ Series tanks are covered by a 12 month parts only warranty.In the event of a fault, please email us or telephone us with details of the problem. We willthen send you the appropriate spare parts along with clear instructions on how to fit them.Once you have fitted the new part, you must return the faulty one to us within 15 days. Ifthe returned part is found not to be faulty or is not returned within 15 days, KeyChocreserves the right to invoice you for the cost of the part sent out as a replacement alongwith carriage costs.Exclusions1. The warranty does not cover accidental damage or damage caused by:1.1. improper use1.2. inexpert repairs1.3. negligence2. In no circumstance will KeyChoc be held liable for damage (including withoutlimitations, damage for loss of earnings, business interruption or any other financialloss) deriving from the use of the products.3. In all circumstances, KeyChoc’s total liability (and only while the warranty remains inforce) shall be limited to the value of the machine supplied.Technical SupportKeyChoc engineers will also always be available to provide technical support over thephone but please note that we are only able to do so in English. We are sorry for anyinconvenience this may cause you. Go to www.keychoc.com for contact details.KeyChoc CH Series Chocolate Melting / Holding Tanks - Instruction Manual - Page 7KEYCHOC LTD, Unit 8 Lea Green Business Park, Eurolink, St Helens, WA9 4TR, UKwww.keychoc.com - Tel: +44 (0) 1744 416397 - sales@keychoc.com

PARTS LISTKeyChoc CH Series Chocolate Melting / Holding Tanks - Instruction Manual - Page 8KEYCHOC LTD, Unit 8 Lea Green Business Park, Eurolink, St Helens, WA9 4TR, UKwww.keychoc.com - Tel: +44 (0) 1744 416397 - sales@keychoc.com

EC Declaration of ConformityProduct Type : ‘CH’ Series Melting/Tempering/Holding TanksVoltage : 220-240V, 50HzSerial Number :Year of Construction :We declare that the product described above is in conformity with the relevantprovisions of the following directives as amended.The Machinery Directive (98/37/EC)The Construction Products (89/106/EEC)The Low Voltage Directive 73/23/EECThe EMC Directive 89/336/EEC as amended by 91/263/EEC, 92/31/EEC,93/97/EEC.General FeaturesThe KeyChoc ‘CH’ Series tanks are intended for melting, manually tempering and working withchocolate and chocolate compounds. They are constructed from stainless steel and work usingan air heated, thermostatically controlled vat heating system.Signature: ......................................................Signatory: Mr. S J CasePosition: Technical ManagerDated:KeyChoc Ltd, registered in the UK Company Number 7396808KeyChoc, Unit 8 Lea Green business Park, Eurolink, St Helens, WA9 4TR, UKTel: +44(0)1744 416397 Fax: +44(0)1744 833999 www.keychoc.coml @k h