Technical Characteristics; Components List - Matfer CALORIBAC Instrucciones De Uso Y Mantenimiento

ENGLISH
T
his multi-purpose apparatus is designed for tempering chocolate fondant, topping
sauce, jelly...
It can be used as an additionnal tempering machine for colored chocolate applications.
Heat is uniformly distributed due to a special resistance design.
The bowl is not removable and is made of stainless steel.
It is possible to use a round mixing bowl as a mobile bowl (code 702624).
A transparent lid is delivered with the apparatus.

TECHNICAL CHARACTERISTICS

Dimensions (Ø x h)
Weight
Capacity
Température range
Mains
Power rating

COMPONENTS LIST

Fig. 2
A Bowl
B
Display device
OPERATION
Fig. 1
P
• lace the CALORIBAC on a flat, stable
and horizontal surface.
Fig.3
P
• ut the material to heat into the bowl.
When you use a round mixing bowl as a
mobile bowl, it is necessary to put a little
water between the two bowls to improve
the heat transfert.
Fig.4
C
• onnect the electrical power supply. The
machine must be connected on a power
outlet provided with a ground point
- 10 -
T
ranslation of the original instructions
250 x 190 mm
1,8kg
3.5 l
25 - 90 °C
220-240 V / 50 Hz (code 260432)
300 W
C Lid
D
Power cable
protected with a high sensibility differential
circuit breaker.
Fig.5
T
• o obtain suitable consistency of the
temperature within the mass of chocolate,
it will be necessary to mix it periodically
using a spatula.
Fig.6
T
• he temperature that is displayed is
measured under the bowl. Therefore, it is
important to check the temperature with
an external thermometer.
W
• hen the resistance is running, the led
indicator light up continuously.
5