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  Wheeled chocolate molding machine

  Manual

  This manual is designed for study the main technical characteristics, operating principle and rules of technical operation of chocolate tempering bowl 20 kg with wheeled mixer.

  Before use carefully read the instructions below!

  Improper use of the equipment can be a source of danger. By starting work with the device you confirm that you are fully acquainted with this manual and understood the rules of operation of the device.

  KADZAMA Ltd appreciates your purchase and wishes you a pleasant work experience.

• Purpose of the device

  Chocolate tempering bowl 20 kg is designed for heating and tempering chocolate.

  Wheeled mixer is an additional option for the chocolate tempering bowl 20 kg. This mixer transforms a tempering bowl into a complete device for tempering and pouring chocolate into molds.

• Specifications

  Chocolate tempering bowl 20 kg:

  Supply, [V] / [Hz]	220 / 50
  Power, [kW / h]	0.2
  Maximum loading capacity, [kg]	20
  Minimum loading capacity, [kg]	5
  Material	Stainless steel
  Heating range, [°С]	20 — 50
  Heating method	Infrared
  Dimensional size (L x W x H), [mm]	540 х 340 х 240
  Weight (unpackaged / in package), [kg]	8 / 9

  Wheeled mixer for chocolate:

  Power supply, [V] / [Hz]	220 / 50
  Power intake, [kW]	0.1
  Rotation speed, [RPM]	30 / 45
  Dimensional size (L x W x H), [mm]	270 х 380 х 490
  Weight (unpackaged / in package), [kg]	10 / 11,5

• Configuration

  Chocolate tempering bowl 20 kg:

  Chocolate tempering bowl 20 kg — 1 pc.

  Lid — 1 pc.

  Wheeled mixer for chocolate (add. option) — 1 pc.

  Manual — 1 pc.

  Warranty card — 1 pc.

  
  
  

  Wheeled mixer for chocolate:

  Wheeled mixer for chocolate — 1 pc.

  Manual — 1 pc.

  Warranty card — 1 pc.

• Safety measures

  Chocolate tempering bowl 20 kg:

  4.1. Chocolate tempering bowl 20 kg is an electric appliance with a certain danger potential. When connecting the device to the electric grid, take all necessary precautions to avoid electric shock.

  4.2. Chocolate tempering bowl must be connected to the power supply and operated only by trained personnel.

  4.3. It is not allowed to operate the chocolate tempering bowl in the absence of electrical grounding («E» wire).

  4.4. Chocolate tempering bowl should be used only for its intended purpose.

  4.5. Use and store the chocolate tempering bowl in a place out of reach of children

  4.6. Do not leave the chocolate tempering bowl switched on without supervision for a long time.

  4.7. Do not operate the chocolate tempering bowl with wet hands.

  4.8. Do not allow liquids inside the chocolate tempering bowl through the ventilation.

  4.9. Do not use the chocolate tempering bowl at ambient temperatures below 10˚C and above 40˚C, and relative humidity above 80%.

  4.10. When transporting the chocolate tempering bowl at sub zero temperatures, prior to first use it should be kept at room temperature for at least 1 hour.

  4.11. Any maintenance should be carried out when the chocolate tempering bowl is disconnected from the power supply!

  4.12. Repair or disassembly of the chocolate tempering bowl may only be provided with the assistance of qualified personnel of KADZAMA Ltd.

  
  
  

  Wheeled mixer for chocolate:

  4.1. Wheeled mixer for chocolate is an electric appliance with a certain danger potential. When connecting the device to the electric grid, take all necessary precautions to avoid electric shock.

  4.2. Wheeled mixer must be connected to the power supply and operated only by trained personnel.

  4.3. It is not allowed to operate a wheeled mixer in the absence of electrical grounding («E» wire).

  4.4. Wheeled mixer should be used only for its intended purpose.

  4.5. Use and store a wheeled mixer in a place out of reach of children

  4.6. Do not leave a wheeled mixer switched on without supervision for a long time.

  4.7. Do not operate a wheeled mixer with wet hands.

  4.8. Do not allow liquids inside a wheeled mixer through the ventilation.

  4.9. Do not use a wheeled mixer at ambient temperatures below 10˚C and above 40˚C, and relative humidity above 80%.

  4.10. When transporting a wheeled mixer at sub zero temperatures, prior to first use it should be kept at room temperature for at least 1 hour.

  4.11. Any maintenance should be carried out when a wheeled mixer is disconnected from the power supply!

  4.12. Repair or disassembly of a wheeled mixer may only be provided with the assistance of qualified personnel of KADZAMA Ltd.

• Constructive elements description

  Wheeled mixer for chocolate:

  

  1 — Wheeled mixer;

  2 — Chocolate tempering bowl 20 kg;

  3 — Nozzle puller;

  4 — Back puller;

  5 — Rotation speed switcher;

  6 — Power on / off button.

• Before start

  Chocolate tempering bowl 20 kg:

  5.1. Remove the packaging.

  5.2. Set the chocolate tempering bowl 20 kg on a flat hard surface, providing easy access to controls.

  5.3. If the chocolate tempering bowl 20 kg was at sub zero temperatures for a long time, allow it to warm up to room temperature before turning it on.

  5.4. Empty the container and load at least 5 kg of chocolate into it.

  5.5. Make sure that the power supply is correct and that the power source is properly grounded. Plug the equipment into a 220V.

  
  
  

  Wheeled mixer for chocolate:

  5.1. Remove the packaging.

  5.2. Set a wheeled mixer on a working surface.

  5.3. Set a wheeled mixer into the bowl with an S-bracket (as shown on a picture below).

  

  5.4. Make sure that the distance between the body of a wheeled mixer and the nearest objects is at least 10 cm.

  5.5. Plug the equipment into a 220V.

• Control panel description

  Chocolate tempering bowl 20 kg:

  

  1 — Power ON / OFF button;

  2 — Temperature display: it shows the current temperature value as well as the set temperature value if any button is pressed;

  3 — Temperature deviation indicator (▲ ❘ ▃ ❘ ▼). Indicator (▼) signals that the current temperature is less than the set one. Indicator (▲) signals that the current temperature exceeds the set one. Indicator ( ▃ ) signals that the current temperature matches to the set one;

  4 — Temperature set value indicator (SV). To check or change the current temperature set value (SV), press any key on the front panel once, while the set value indicator (SV) is on and the set value blinks;

  5 — Unit of measurement indicator (C° ❘ F°);

  6 — Control output indicator (OUT). The indicator lights up when the heating elements are activated;

  7 — The (MODE) key is used to enter / exit adjustable parameters mode and save the set values;

  8 — Settings keys () are used to change setting values.

• Exploitation

  Chocolate tempering bowl 20 kg:

  8.1. Malfunctions checklist for tempering bowl.

  If your tempering bowl does not start, follow these steps:

  — Check the power supply cable, it must be undamaged and connected to the equipment correctly;

  — The socket where the equipment is connected has a right voltage for the power supply parameters specified in the technical characteristics of the connected equipment (Your building may be completely de-energized, or the circuit breaker responsible for this socket is turned off in the junction box of the room);

  — The equipment plug is connected to the socket correctly and completely;

  — Switch on the equipment, make sure that the indicator on the controller lights up. The controller will display the actual temperature, which after a while will begin to rise up to the set one, it can be adjusted with the «up» and «down» keys;

  — When turning on check all the inner walls of the equipment with your hand, they should begin to heat up. To check the uniformity of heating, you can stick a piece of masking tape on each of the walls and use a pyrometer to measure the temperature after turning on the bowl and letting it reach the set temperature (remember that the pyrometer cannot correctly measure temperature from reflective metal surfaces);

  — If the bowl still continues to heat up or there are other deviations after reaching the set temperature, it’s recommended to do the initial setting of the controller;

  — If all of the above conditions are met, and the equipment cannot be restored to work, please inform the KADZAMA manager about all the steps you have done for further consultation.

  Initial parameter setting:

  Details in this video

  First you must unlock the settings, to do this use the relevant section below. Then turn on the device, press the MODE button on the controller and hold it until the PAr2 parameter appears on the screen, release the button.

  Control:

  Using the MODE button select the code, change the value with the «up» button, press the MODE button again to save the value.

  A list of parameters and values for correct operation:

  Code	Meaning	Note
  In-t	dPtL	Temperature sensor
  Unl t	C°	Temperature unit
  L-Su	20	Lower temperature level
  H-Su	50	Upper temperature level
  o-Ft	HEAt	Operating mode (heating / cooling)
  C-nd	Pl d	Regulation type
  oUt	SSr	Solid state relay control selection
  SSr.n	CYCL	Operating mode (cyclic / phase)

  After entering all the parameters, press the MODE button again for 2-3 seconds to exit the setting mode, the temperature will be displayed on the controller.

  8.2. Block / exit block.

  Turn on the device, press the MODE button and hold it until you see the PAr2 parameter on the screen, release it.

  Control:

  Using the MODE button select the code, change the value with the «up» button, press the MODE button again to save the value. Find the «LoC» parameter using the «up» button and select «Loc2» (select the OFF parameter to exit), press the MODE button.

  Code	Meaning	Note
  LoC	LoC2	Block activation
  LoC	oFF	Block deactivation

  If all of the above conditions are met, and the equipment cannot be restored to work, please inform the KADZAMA manager about all the steps you have done for further consultation.

  8.3. Exit the test mode.

  

  If you see TEST on the screen while working with the bowl, this means that the controller is now in test mode.

  Press the MODE button to select the KEY parameter, then press the «up» arrow and the MODE button at the same time.

  Press the «up» arrow until the display shows END.

  Code	Meaning	Note
  KEY	End	End of test mode

  Turn off the device, the controller should exit the test mode.

• Troubleshooting

  Chocolate tempering bowl 20 kg:

  8.1. Malfunctions checklist for tempering bowl.

  If your tempering bowl does not start, follow these steps:

  — Check the power supply cable, it must be undamaged and connected to the equipment correctly;

  — The socket where the equipment is connected has a right voltage for the power supply parameters specified in the technical characteristics of the connected equipment (Your building may be completely de-energized, or the circuit breaker responsible for this socket is turned off in the junction box of the room);

  — The equipment plug is connected to the socket correctly and completely;

  — Switch on the equipment, make sure that the indicator on the controller lights up. The controller will display the actual temperature, which after a while will begin to rise up to the set one, it can be adjusted with the «up» and «down» keys;

  — When turning on check all the inner walls of the equipment with your hand, they should begin to heat up. To check the uniformity of heating, you can stick a piece of masking tape on each of the walls and use a pyrometer to measure the temperature after turning on the bowl and letting it reach the set temperature (remember that the pyrometer cannot correctly measure temperature from reflective metal surfaces);

  — If the bowl still continues to heat up or there are other deviations after reaching the set temperature, it’s recommended to do the initial setting of the controller;

  — If all of the above conditions are met, and the equipment cannot be restored to work, please inform the KADZAMA manager about all the steps you have done for further consultation.

  Initial parameter setting:

  Details in this video

  First you must unlock the settings, to do this use the relevant section below. Then turn on the device, press the MODE button on the controller and hold it until the PAr2 parameter appears on the screen, release the button.

  Control:

  Using the MODE button select the code, change the value with the «up» button, press the MODE button again to save the value.

  A list of parameters and values for correct operation:

  Code	Meaning	Note
  In-t	dPtL	Temperature sensor
  Unl t	C°	Temperature unit
  L-Su	20	Lower temperature level
  H-Su	50	Upper temperature level
  o-Ft	HEAt	Operating mode (heating / cooling)
  C-nd	Pl d	Regulation type
  oUt	SSr	Solid state relay control selection
  SSr.n	CYCL	Operating mode (cyclic / phase)

  After entering all the parameters, press the MODE button again for 2-3 seconds to exit the setting mode, the temperature will be displayed on the controller.

  8.2. Block / exit block.

  Turn on the device, press the MODE button and hold it until you see the PAr2 parameter on the screen, release it.

  Control:

  Using the MODE button select the code, change the value with the «up» button, press the MODE button again to save the value. Find the «LoC» parameter using the «up» button and select «Loc2» (select the OFF parameter to exit), press the MODE button.

  Code	Meaning	Note
  LoC	LoC2	Block activation
  LoC	oFF	Block deactivation

  If all of the above conditions are met, and the equipment cannot be restored to work, please inform the KADZAMA manager about all the steps you have done for further consultation.

  8.3. Exit the test mode.

  

  If you see TEST on the screen while working with the bowl, this means that the controller is now in test mode.

  Press the MODE button to select the KEY parameter, then press the «up» arrow and the MODE button at the same time.

  Press the «up» arrow until the display shows END.

  Code	Meaning	Note
  KEY	End	End of test mode

  Turn off the device, the controller should exit the test mode.

• Maintenance and care

  Chocolate tempering bowl 20 kg:

  9.1. During the work keep the chocolate tempering bowl clean. Any maintenance should be carried out when the device is disconnected from the power supply and cooled to room temperature.

  9.2. It is allowed to wipe the body with a clean, wet sponge or cloth.

  9.3. Wash the inside of the bowl (if necessary) with warm soapy water first, and then rinse several times with clean water and wipe dry.

  9.4. If the equipment won’t be used for a long time (more than 2 days), it is necessary to disconnect it from the power supply and clean it thoroughly. Repeat steps 9.2 and 9.3 before putting the bowl to work.

  
  
  

  Wheeled mixer for chocolate:

  9.1. During the work keep a wheeled mixer clean. Any maintenance should be carried out when the device is disconnected from the power supply and cooled to room temperature.

  9.2. It is allowed to wipe the body with a clean, wet sponge or cloth.

  9.3. It is allowed to wash the wheel under warm water and wash with detergents after removing it from the drive shaft counterclockwise.

  9.4. If the equipment won’t be used for a long time (more than 2 days), it is necessary to disconnect it from the power supply and clean it thoroughly. Repeat steps 9.2 and 9.3 before putting the container to work.

• Warranty

  The warranty period (as well as the terms of warranty service) are specified in the warranty card.

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Manufacturer:

Kadzama LLC

Russia, Moscow, 105122, Schelkovskoe highway 3, bldg. 7

+7 495 133-31-94

support@kadzama.com

Authorized representative in EU:

Kadzama doo

Dimičeva ulica 9, Ljubljana, 1000, Slovenia

sales@kadzama.com

kadzama.com