KREA Swiss chocMELTER Manual De Instrucciones página 4

1. DESCRIPTION
The chocMELTER warming tank has been designed specifically to heat and
maintain chocolate at a temperature range of 20°C - 60°C (68°F - 140°F).
The system works with direct and air based induction heating, applied from
below as well as each of the four sides. This innovative approach heats
the chocolate much faster and more efficiently than the industry standard
'below only' heating systems - which take many hours longer to melt the
chocolate. With the combination of quality control system and temperature
sensor being located 'in the chocolate', (rather than just the air void below),
you can be sure of far more accurate readings.
The heating unit will click off after achieving the desired temperature. If the
vat is left within the chocMELTER with the lid on, retained heat is excellent.
The efficient, low energy design translates into significant running cost
savings.
In addition to the energy saving, faster heating and accurate control, this
SWISS made product has been developed with a compact & lightweight
footprint and comes with ergonomic easy to carry handles & horizontal
control panel. The unit is also designed with maximum hygiene in mind -
the electrical components are damp washable with no indents and the body
does not have the gaps or screw holes that are present in most warming
tanks.
The chocMELTER has been designed specifically for heating chocolate and
cocoa butter, however, dependent upon the required temperatures, it can
potentially be used for similar materials such as icing, glaze, butter and the
like.
TIP: for accurate temperature readings, i) please stir the chocolate and ii)
ensure that the sensor is immersed in the chocolate and not touching the
side of the container.
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