The chocolate tempering machine is a machine required for chocolate factories. When we received the chocolate machinery, firstly, we checked the appearance of the machine and the power supply circuit to ensure that there was no damage to the appearance, no loose electrical components, and no accumulation of foreign objects around the machine to ensure ventilation and heat dissipation in the surrounding space. Clean the material tank and discharge port, wipe with a specialized cleaning agent, rinse with water, and finally wipe dry with a clean cloth to avoid contaminating the chocolate. Start the device, enter the touch screen interface, check if the display screen parameters are normal, and proceed to the next step after the detection is completed.

Pour the chopped chocolate ingredients into the storage tank of the chocolate processing machine

. Do not add too much chocolate to avoid the stirring rod being blocked and unable to rotate during mixing, which may cause a long melting time. The melting temperature is set according to customer requirements. During the melting process, chocolate can be stirred appropriately to ensure even heating of the chocolate in the material tank of the chocolate processing machinery and accelerate melting. Another important thing to note during production is not to let water enter the chocolate. Otherwise, the temperature-adjusted chocolate will lose its temperature-regulating effect, affect its taste, and may also cause the chocolate to mold and spoil.

When measuring with a thermometer, chocolate needs to go through three temperature adjustment stages: melting, cooling, and heating. The temperature at each stage is very important and must be measured using a thermometer. What needs to be confirmed before insulation: After the temperature adjustment is completed, test whether the temperature adjustment is done correctly. The method is to dip a small amount of temperature-adjusted chocolate into a scraper or baking paper and place it at room temperature. If the temperature adjustment method is correct, chocolate will form a beautiful solidified state in about 5 minutes; If the temperature adjustment method is incorrect, it will not solidify no matter how long it takes. If the temperature adjustment is not completed correctly, it needs to be operated again.

After production, please do not turn off the machine. You can set the machine to night mode to keep the chocolate melting; otherwise, the chocolate in the machine will harden. If there is chocolate inside the machine and it has become solid, turn on the heating function for at least 20 minutes, then turn on the mixer for at least 30 minutes, and finally turn on the circulation function; otherwise, the engine and chain may be damaged. When cleaning the machine, pour hot water into the material tank, turn on the circulation function to continuously stir the mixing rod, and discharge the hot water from the bent pipe. Repeat the cycle with hot water several times, and finally drain the water.

If the machine stops running for a long time, the spiral rotating rod needs to be reversed, and excess chocolate should be pulled back from the bend as much as possible to ensure that the bend is clean and free of residue. Finally, use a specialized cleaning agent to wipe the material tank and discharge port again, rinse them clean with water, wipe them dry with a clean cloth, and blow-dry any excess water stains with a hair dryer to avoid residual water stains causing pollution during the next use. Finally, turn off the main power of the device and ensure dust protection on the surface of the machine.

Daily cleaning: clean the machine promptly after each use. Especially for parts that come into contact with chocolate, for solidified chocolate, they can be softened by soaking in warm water. Use a soft-bristled brush combined with a specialized food-grade cleaning agent for cleaning. Be careful not to use a hard brush to wipe so as not to scratch the surface of the machine, and especially not to use an iron to scrape. After removing the solidified chocolate, use a soft dry cloth to wipe the inside of the material tank and the surface of the machine. Place the machine in a dry and well-ventilated area to prevent the growth of bacteria or corrosion of leaked metal in a damp environment.

Connect the power supply to operate the temperature controller and observe the operation of each component inside the machine. 1. Add oil to the motor in a timely manner to ensure smooth operation and no abnormal noise. 2. Timely clean the dust and debris at the bottom of the machine and the cooling port of the control box to ensure smooth ventilation and heat dissipation of the machine. 3. Check the sealing condition of the discharge valve, and replace the sealing gasket in a timely manner if it is damaged.

The machines required for chocolate factories use food-grade lubricants to maintain the gears and bearings of the equipment. Add the components' service life and lubricating oil dosage according to the instructions to prevent excessive wear caused by prolonged use of the components. Use high-precision thermometers to calibrate temperature control systems. If significant errors are found, professional personnel should be hired for calibration and adjustment. Check the aging condition of power supply lines and plugs to ensure electrical safety

If the equipment needs to be stopped for a long time, all components need to be thoroughly cleaned and wiped dry, and a small amount of food-grade rust-proof oil should be applied to the metal leakage surface. Cover the entire machine with plastic film to isolate dust, and place the machine in a dry, ventilated, and noncorrosive gas environment. Regularly check the equipment status every month to prevent moisture and rust.

The melting temperature function of the chocolate machinery has an error, which may be due to the temperature sensor being affected. Please replace it with a thermometer and test the melting temperature function again in a timely manner. Of particular concern is that malfunctions in heating elements or temperature control modules can also cause fluctuations in the set temperature.

If the temperature controller's discharge is not smooth, first rule out the possibility of chocolate blockage. If blockage is found, rinse with hot water multiple times in a timely manner. After cleaning, wipe dry with a clean cloth, and blow-dry any excess water stains with a hair dryer to avoid contaminating the chocolate and affecting its taste

The abnormal noise from the gears and bearings of the equipment is caused by excessive wear and tear of the components after prolonged use. Food grade lubricating oil is required for maintenance of this area. If noise is still present, it is highly likely that the motor bearings are severely worn or the mixing rod device is deformed, requiring shutdown for maintenance and replacement.

The temperature regulator is machinery required for a chocolate factory. As a chocolate machinery supplier, our OrangeMech Group will provide you with various models of temperature regulators.