Facts

FAQ

1. Chocolate gets overheated
2. Chocolate is not heated
3. Chocolate thickens
4. Chocolate turns white after cooling
5. Thermostat shows a different temperature
6. Thermostat is not functioning
7. Motor makes a (strange) noise
8. Motor is not functioning
9. Machine is not functioning anymore
10. Wheel is broken/cracked
11. Drain cock is blocked

Answers

1. Chocolate gets overheated.
a. Temperature on thermostat has been set too high.
Solution: Select a lower temperature setting or add a small amount of solid chocolate (chips or chunks).
b. Wrong thermostat parameters have been selected.
Solution: the basic thermostat settings (parameters) can get mixed-up in case of improper use or failure. Please contact us to restore the correct settings.
c. Faulty thermostat or relay; the heating will not be switched off automatically.
Solution: replace the relay. If the problem persists, also replace the thermostat. Please contact us before carrying out any repairs.
d. Temperature sensor is not fully covered in chocolate or is broken/damaged.
Solution: Make sure that the sensor, i.e. the metal pin in the machine reservoir (usually located behind the wheel), is fully covered in chocolate. This sensor measures the temperature. When it is not (fully) covered, it will measure the ambient temperature, which is usually lower than the required (set) chocolate temperature. The thermostat causes the machine to keep on heating and the chocolate may be overheated. In case of a faulty sensor, no/an incorrect temperature value will be measured; replace the sensor.
e. Machine does not contain enough chocolate.
Solution: add chocolate to the machine to ensure that at least half the reservoir is filled. If the chocolate level in the machine is too low, the thermostat will cause the machine to keep on heating, because the control system detects no (read: not enough) chocolate in the reservoir.

2. Chocolate is not heated
a. Main switch has not been turned on.
Solution: most machines have a main switch (ON/OFF, Power On/Off etc.) on their control panel (or elsewhere). Operate this switch to power up the machine.
b. Emergency stop switch has not been unlocked.
Solution: most machines have an emergency stop switch on their control panel (or elsewhere). Unlock this button by turning it a half turn to the right. Now the machine can be switched on again.
c. Temperature on thermostat has been set too low.
Solution: Increase the thermostat temperature setting. Use the following settings: 33-34°C for dark chocolate, 31-32°C for milk chocolate and 29-30°C for white chocolate (depending on chocolate type and brand).
d. Wrong thermostat parameters have been selected.
Solution: the basic thermostat settings (parameters) can get mixed-up in case of improper use or failure. Please contact us to restore the correct settings.
e. Faulty thermostat or relay; the heating will not be switched off.
Solution: replace the relay. If the problem persists, also replace the thermostat. Please contact us before carrying out any repairs.
f. Machine's heating system faulty.
Solution: the machine's entire heating system may be mixed-up or faulty due to various causes. Please contact us before carrying out any repairs to locate the failure and to discuss which parts must be replaced.

3. Chocolate thickens
a. Chocolate temperature is too low.
Solution: temporarily increase the chocolate temperature setting on the thermostat by 1 - 2 degrees. The chocolate will become 'thinner'. When the chocolate at the upper part of the wheel (in the reservoir) thickens, you can also use a heat blower to locally melt the chocolate crystals. Leave the motor switched on during these actions to keep the wheel turning to stir the chocolate.
b. Degree of crystalization in chocolate is too high.
Solution: the amount of crystals in the chocolate has become too high. Melt the crystals to make the chocolate more liquid. Select a higher temperature or use a heat blower. Also refer to "Solution" under 3a.
c. Your chocolate machine may be placed underneath an air conditioning, near a(n open) window, a cold store, a furnace, a cooker hood etc.
Solution: moist air has a negative effect on chocolate. Moist (air) and chocolate do not go hand in hand. If an air conditioning is mounted onto the ceiling, cold air will blow down onto the machine and the chocolate. The machine movement will mix the cold (moist) air and the chocolate, which affects the structure and temperature of the chocolate. The same goes for an open window or steam from pots and pans. Try to avoid those situations as much as possible.
d. The ambient temperature of the working space is either too low or too high.
Solution: not only the atmospheric humidity, but also the temperature in the working space may affect the chocolate. The ideal ambient temperature is approx. 15-20°C.
e. Chocolate is not stirred sufficiently.
Solution: not only tempering, but also dynamics are very important for processing chocolate. Make sure that the chocolate continues to move by switching on the machine or by stirring manually. This way, any excess crystals in the chocolate will be broken down and the chocolate can be processed easily. Stagnant chocolate will crystalize faster than moving chocolate.

4. Chocolate turns white after cooling
a. The chocolate product has cooled down too fast.
Solution: on average a product is produced at a chocolate temperature of approx. 30°C. It is best to cool the products at a temperature of approx. 7°C (e.g. in a refrigerator). If you put products in a freezer, the temperature difference will be too high (from 30°C to -20°C). This will cause the chocolate to turn white (or discolour).
b. Chocolate has been processed at the wrong temperature.
Solution: when the processing temperature is too high, this will have a negative effect on the end product. It may result in insufficient or no gloss, a mat finish or stains. Therefore, carefully monitor the temperature while processing the chocolate. Processing temperature will vary according to chocolate brand, so please consult the recommended processing temperature on the packaging.
c. End product has cooling stains.
Solution: cooling stains may occur when the product is cooled at a very low temperature (below zero). They can also be caused by a mould which is too clean. Preferably wash up chocolate moulds by hand, without using soap. Use hot water and dry the mould with a cotton cloth. Best results will be obtained when a thin layer (film) of cacao butter is left in the mould. The moulds can be removed more easily and the products will have more gloss. It is recommended not to wash moulds in a dishwasher, although some moulds are dishwasher-proof. Ask for detailed information when buying moulds.

5. Thermostat shows a different temperature (from the temperature measured).
a. Temperature sensor not fully covered in chocolate or faulty/damaged.
Solution: Make sure that the sensor, i.e. the metal pin in the machine reservoir (usually located behind the wheel), is fully covered in chocolate. This sensor measures the temperature. When it is not (fully) covered, it will measure the ambient temperature, which is usually lower than the required (set) chocolate temperature. The thermostat causes the machine to keep on heating and the chocolate may be overheated. In case of a faulty sensor, no/an incorrect temperature value will be measured; replace the sensor.
b. Wrong thermostat parameters have been selected.
Solution: the basic thermostat settings (parameters) can get mixed-up in case of improper use or failure. Please contact us to restore the correct settings.
c. Faulty thermostat or relay; the heating will not be switched off automatically.
Solution: replace the relay. If the problem persists, also replace the thermostat. Please contact us before carrying out any repairs.
d. Hand-thermometer used has a slight deviation.
Solution: it is recommended not to check the temperature gauges too often, nor to continually use a hand thermometer to double-check the temperature. The density, liquidity, structure and taste of the chocolate are more important and provide you with all the information necessary to decide whether or not it is ready to be processed. When using various temperature measuring devices, you might get confused.

6. Thermostat is not functioning (properly)
a. Wrong thermostat parameters have been selected.
Solution: the basic thermostat settings (parameters) can get mixed-up in case of improper use or failure. Please contact us to restore the correct settings.
b. Faulty thermostat or relay; the heating will not be switched off automatically.
Solution: replace the relay. If the problem persists, also replace the thermostat. Please contact us before carrying out any repairs.
c. Loose contact in the connections.
Solution: check the connections at the rear of the machine. Please contact us for more detailed information.

7. Motor makes a (strange) noise
a. Bearings (and drive shaft) are worn out.
Solution: the machine wheel is mounted onto a shaft which is driven by the motor. The wheel shaft contains bearings. Although these bearing can be used for many years, they can wear out due to frequent use. Please contact us before carrying out any repairs.
b. Motor shaft is faulty.
Solution: when the shaft is bent or the motor is faulty, this may cause a buzzing noise. Please contact us before carrying out any repairs.
c. Machine has an old type of motor.
Solution: wheel machines older than 20 years have a different type of motor. Those motors are less advanced and may produce more noise than modern motors. In most cases, old motors can be replaced by a new(er) type. Please contact us before carrying out any repairs.
d. Motor is converted.
Solution: most wheel machines are built for high-voltage current (380V), but can be converted to single phase (230V) in many cases, with a normal mains plug. This conversion may increases the motor noise. Add a capacitor to reduce the noise or replace the motor by a single-phase motor. Please contact us before carrying out any repairs.

8. Motor is not functioning (no movement)
a. Motor is jammed or burned out.
Solution: when the motor is burned out, you will notice this by the smell. The machine will have a burning smell. When the motor is jammed, a buzzing noise will sound and no movements are detected. Please contact us before carrying out any repairs.
b. Motor relay is faulty.
Solution: replace the relay. If the problems persists, also replace the motor. Please contact us before carrying out any repairs.
c. Main switch has not been turned on.
Solution: most machines have a main switch (ON/OFF, Power On/Off etc.) on their control panel (or elsewhere). Operate this switch to power up the machine.
d. Emergency stop switch has not been unlocked.
Solution: most machines have an emergency stop switch on their control panel (or elsewhere). Unlock this button by turning it a half turn to the right. Now the machine can be switched on again.
e. Motor overload has been activated.
Solution: the current generation of chocolate machines are provided with several safeguards to limit or prevent damage to the machine. If the resistance detected by the motor is too high, the motor safety device will react and switch off the system. Please contact us for the reset procedure.
f. Motor is not cooled sufficiently.
Solution: when frequently used at high loads, the motor will require (air) cooling. Make sure that the machine can let in cooling air from the working space at the bottom. Do not cover the bottom and side panels of the machine.

9. Machine is not functioning anymore
a. Main switch has not been turned on.
Solution: most machines have a main switch (ON/OFF, Power On/Off etc.) on their control panel (or elsewhere). Operate this switch to power up the machine.
b. Emergency stop switch has not been unlocked.
Solution: most machines have an emergency stop switch on their control panel (or elsewhere). Unlock this button by turning it a half turn to the right. Now the machine can be switched on again.
c. Mains plug is not connected to the mains outlet.
Solution: check whether the plug is inserted properly into the mains outlet and whether mains voltage is present on the outlet.
d. Fuses in the working space have blown.
Solution: after having checked the machine, please also check the fuse box. The section to which the machine has been connected, may be overloaded. Contact an electrician.

10. Wheel is broken/cracked
a. Machine was switched on with solid (non-melted) chocolate.
Solution: never switch on the chocolate machine if the chocolate has not yet melted! If you do, the machine can be seriously damaged. The motor may burn out or the wheel can get damaged or broken. Please contact us before carrying out any repairs.
b. Wheel is damaged by a knife.
Solution: Please contact us before carrying out any repairs.
c. Wheel was damaged or broken during disassembly.
Solution: Please contact us before carrying out any repairs.

11. Drain cock is blocked
a. Drain cock is closed.
Solution: check whether the drain cock is opened or closed. If the handle is in horizontal position, the drain cock is closed. If the handle is in vertical position, the drain cock is opened.
b. Clamps or tools have fallen into drain cock
Solution: heat the drain cock with hot air (e.g. by using a heat blower) and try to open it up with a wooden spoon.
Note: Latest models are always equipped with a heated drain cock.