Frigomat TWIN 4 S.03 Manuel D'instruction Et De Maintenance page 88

6.4.3 CHOCOLATE CYCLE
Fig.1
Fig.2
Fig.3
Fig.4
25 - ENGLISH
- Simultaneously press the STOP and SEMI-
AUTOMATIC key
automatic cycle, optimised for mounting the
chocolate pieces (Fig. 1).
- The LEDs of the UP (▲), Confirm (◄►) and
DOWN (▼) keys start flashing, the Chocolate
LED switches on and the numbers relative to
the set of temperature to be configured,
between 20 and 61℃, appear on the display:
press the "UP (▲)" and "DOWN (▼)" keys to
increase or decrease this value (Fig. 2). Once
the wanted value is reached, press the
CONFIRM (◄►) key to memorise the made
programming (Fig. 3).
In the CHOCOLATE cycle the thermostat
control temperature of the bain-marie fluid
(glycol) is programmed at 66°C.
The maximum heating temperature of the
product cannot the set on values above 61°C.
- After programming of the temperature set to
be reached,
necessary to guarantee the complete melting
of the full product mass in time.
The LEDs of the UP (▲), Confirm (◄►) and
DOWN (▼) keys switch on and the numbers
relative to the set of time to be configured,
between 0' and 10' hours, appear on the
display: press the "UP (▲)" and "DOWN (▼)"
keys to increase or decrease this value (Fig.
4). Once the wanted value is reached, press
the CONFIRM (◄►) key to memorise the
made programming and start the processing
cycle (Fig. 3).
to select the
select the standby
semi-
time