PAVONI ITALIA MINITEMPER Mode D'emploi page 20

18 | EN
• replace the cover.
To speed up the work cycle, you can pour the preheated product into the basin (max 35 °C).
CAUTION:
please do not add any more chocolate till the machine has completed the tempering cycle.
Starting the work cycle (start)
Having chosen the program and adding the product to the basin, simply press Start (see keyboard). The
heating lamps inside the machine now start to heat up. The temperature is shown on the display; this rises
gradually until the set SP1 (1st level) value is reached. The display constantly shows the temperature of the
chocolate throughout the work cycle.
Start work cycle (basin rotation)
1st stage (heating)
The basin starts rotating once the 1st level temperature SP1 has been reached. The temperature remains
constant in the basin for pause PA1.
2nd stage (cooling)
The cooling fan now starts to cool the chocolate to the SP2 temperature. The temperature is then kept
constant thanks to the lamps during pause PA2.
3rd stage (final heating)
The temperature starts rising again (thanks to the heating lamps) until it reaches the set SP3 value. The
temperature is then kept constant during pause PA3
End work cycle
The work cycle ends once the 3rd stage in the program has been completed. The basin continues to turn;
the machine buzzer sounds. The word end (flashing) appears on the display with the final temperature SP3.
After the work cycle
Press the ON/OFF button (see keyboard) to silence the buzzer and stop the basin from rotating. Press the
ON/OFF button again to start the basin turning and keep the temperature constant at the SP3 (3rd stage
level). Press the ON/OFF button to stop.
Note: you can always check the stage during the work cycle by pressing key P. The display will show the
stage for 3 seconds: e.g. SP2 (with temperature level 2) PA2 (with pause 2). You can interrupt the work cycle
by pressing the "start" key. The cycle is reset while the program type is still that saved and shown on the
display. Press the button (04) on the right of the machine to mix and amalgamate the product better during
heating (or when the product is hotter than 35 °C.