Martellato 20-4000 Manuel De L'utilisateur Et D'entretien page 31

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Steps that must be followed to use of 20-4000 and to prepare the chocolate fluid.
1 Place the fountain on a stable support near a power outlet. Make sure the plan is level and
stable, otherwise the auger does not flow efficiently the chocolate
2 Do not turn on the motor now by pressing (H2)
3 Press the button (H1) HEAT and leave the item to warm up for about 5 minutes before
adding the melted chocolate.
THERMAL HAZARD - During heating without chocolate the outer surface of the gear mo-
tor and the surface of the basin reach high temperatures.
Do not touch and prevent accidental contact during this preparatory phase
Meanwhile...
Preparation of chocolate
• You can use the microwave if you need to melt the chocolate in a short time
• Pour the chocolate and some cooking oil in a bowl
(you can add more oil if the chocolate is not that fluid).
• You can add more liquid at this stage of preparation.
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• Place the mixture in the oven and let it melting for about 2 1⁄2 minutes.
• Once ready, stir the mixture. If necessary, put it in the microwave until it is completely
dissolved (about 2 minutes). For proper operation of the equipment, the chocolate must
be completely dissolved (If your Chocolate is too smooth, add more oil, use a spoon to
check its consistency).
Never add cold liquid to chocolate in order to avoid operational difficulties or item dama-
ges
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DO NOT USE THE SUBSTANCES OR PREPARATIONS AND / OR ADDITIVES THAT
MAY GENERATE fumes or gas with ignition temperature below the minimum
operating temperature of the fountain at 30 ° C, because heating may cause
flash fire or ignition of used substance, with consequent demage of the foun-
tain 20-4000 and / or propagation of combustion in the surrounding environ-
ment.
Always verify the information provided by the food producer or supplier, on
the field of use and possible risks from warming.
Press the button (H2) MOTOR, so that both the engine and HEAT will run.
Fountain effect
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Pour the melted chocolate into the pan carefully. Chocolate, transported by the screw or
the auger, begins to flow down evenly to create the fountain effect.
Prevent any substances or foreign bodies falling into the tank. These may obstruct or re-
strict the flow of the chocolate.
7 For better results, chocolate should contain at most 60% cacao, a higher percentage will
require vegetable oil or cocoa butter to be added to improve viscosity
DO NOT ADD COLD LIQUIDS TO CHOCOLATE
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as this can make the chocolate too thick affecting the flow through the tower and poten-
tially damaging the equipment..
9 Do not take off the basin until it is cold.
All manuals and user guides at all-guides.com
Modify set point (maximum temperature)
1. Press bottom SET (1) for at last 2 sec.
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2. Set Point will be shown and the LED °C starts to flash
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3. to modify temperature press buttons UP and DOWN (2 e 3)
4. To store your new Set Point press SET (1)
and wait 15 sec. in order to get out from programming
Attention: the temperature of the chocolate is not that set on
the thermostat
INSTRUCTIONS AND DIRECTIONS
ENGLISH
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