I believe that chocolate tempering machine will be encountered when chocolate needs to be made in large quantities. When it is not working, don't panic at this time. Be sure to cut off the power first! Then the problem will be investigated.

The following are the common problems and solutions in the daily work of tempering machine for chocolate summarized by OrangeMech.

Frequently asked questions and troubleshooting solutions:

Question 1: Power on but not working.

Troubleshooting method 1: It is necessary to ensure that the power plug has been firmly inserted into the socket. The purpose of connecting the plug of tempering machine for chocolate to a normally energized socket is to troubleshoot whether the socket is faulty. Then check whether the power cord is damaged. If there is no problem, you need to unplug all the power plugs and reconnect the power supply after a few minutes, which may be a short-term disorder of the program.

Problem 2: The heating temperature is unstable.

Troubleshooting method 2: Secondly, make sure that all tools are kept dry before processing chocolate, and then check whether the amount of chocolate put in exceeds the minimum scale line of chocolate tempering machine. A small amount or too much will lead to the overload of the heating system and the temperature will not be constant. Please read the instructions before operation. It is necessary to use cocoa butter chocolate with adjustable temperature, and it is forbidden to use chocolate instead of cocoa butter. Ensure that the thermometer of the equipment measures accurately, and if it is not accurate, fine-tune and calibrate the setting of the temperature sensor.

Question 3: The mixer is not working.

Troubleshooting method 3: First, turn off the power supply and check whether water enters the chocolate to form hard lumps, and the resistance of the motor is affected. In order to protect the equipment, the blender does not operate. After the power is turned off first, carefully clean out the hard chocolate. It is also possible that the continuous working time is too long, and the motor overheating triggers the protection device. First, completely shut down the tempering machine for chocolate and wait for about 40 minutes to restart.

Question 4: The fluidity of chocolate is uneven.

Troubleshooting method 4: If the chocolate is grainy and sticky, it is necessary to check the temperature curve. The temperature curves of different kinds of chocolate are different, and confirm the correct preset procedure. The most important thing is to choose the hungry time of chocolate delivery.

The above problems have not been solved after being eliminated, that is, the heater, motor, motherboard and other hard components inside the equipment are damaged, but warm reminder, do not disassemble the chocolate tempering machine yourself. In order to put an end to the above frequent problems, it is suggested to choose a brand with good reputation from the beginning of purchasing.

Orange Mech's automatic chocolate tempering machine has many advantages, among which automatic constant temperature and high-power motor and large-capacity stirring are powerful and convenient to operate, stable operation system and

Intelligent self-checking function (reducing downtime), as well as safety protection and energy-saving design. Very suitable for medium and large chocolate production lines.

And OrangeMech's chocolate tempering machine commercial solution for your reference. Special attention should be paid to daily system inspection and regular maintenance, which is related to the service life of chocolate tempering machine. In addition, it is the most critical to fundamentally solve the problem. When buying tempering machine for chocolate, choose a reliable brand such as OrangeMech, which can avoid 98% of the failure problems!