Diamond DCM-70 Руководство пользователя - Страница 8
Просмотреть онлайн или скачать pdf Руководство пользователя для Торговое пищевое оборудование Diamond DCM-70. Diamond DCM-70 16 страниц. Chocolate melanger
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a. If a Pneumatic Pressure System is installed on the unit please refer to the Addendum on
page 13 and following. If no Pneumatic Pressure System is mounted, please proceed to
8b.
b. To adjust tension turn the end tension control knobs until you start to feel the back
pressure pushing back on the knobs. This is all you will need to refine the chocolate. As
the chocolate is getting refined, the tension will become loose and you will need to
slowly turn the tension knobs until you feel the back pressure and then lock the knobs
with the wingnuts. You will need to keep an eye on the top bar to ensure that it is not
too loose. Active management will get optimal results. You may have to look at the
tension knobs maybe 2 to 3 times a day and adjust the tension accordingly;
Caution: Do not put too much tension to the stones. Too much tension will result in the
plastic parts inside the rollers and the rollers wearing out quickly;
9. Slowly start to add the necessary ingredients to the machine. Slowly increase the speed of the
machine and add the rest of the ingredients as appropriate. Do not run the machine above 40 hz
for the first 48 hours to allow proper break in of the machine;
10. The granite stones could be warmed up using a blow dryer or using a rapid refiner but ensure
that the temperature stays below 150 F / 65 C;
11. After the batch is finished please press the stop button on the controller to stop the rotation of
the drum;
12. Turn off the power to the controller,
13. Release the tilt stop latch on the side and gently tilt the machine to empty the drum. Take care
to slowly tilt to empty the drum.
Recipe Notes:
The sugar you add should be regular white cane sugar. Do not use "powdered" sugar, this contains
cornstarch. If you wish to reduce your refining time a couple hours, a small "whirly blade" coffee grinder
or blender works nicely to "powder" your own sugar. 2 minutes pre-grinding the sugar will save you 2 or
more hours in the Melanger. If you don't wish to bother, that is fine to - the Melanger will handle
crystals of sugar just fine.
You may need to add a little heat to the chocolate during the first 1/2 hour or so if you notice that it
cools too much and starts to thicken. A standard blow dryer (for hair drying) works very well for adding
heat or the rapid refiner can also be used to add heat.
Alternately, you can pre-heat all of your ingredients in a warm oven to about 140 °F/60 °C. This will
allow the Melanger to work more easily.
Other sugars may or may not work due to their moisture content. Brown sugar for instance needs to be
dried before it can be used. Malt powder holds enough moisture to cause your batch of chocolate to
seize. We specifically DO NOT RECOMMEND the following sweeteners and ingredients for refining with
the Melanger:Honey
Agave syrup
Version 4 20190627
U ser Manual Model: DCM- 35, 70 and 100
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