La Pavoni CioCospritz handleiding

Handleiding

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Use the “TEMPERATURE” control to set or vary the working temperature as follows:

- press the “set” key twice;

- press the key with the double UP arrow to raise the temperature;

- press the double DOWN arrow to lower the temperature;

- press the “fnc” key to confirm the new setting.

It may take anything from between 18 to 22 minutes for the machine to heat the chamber from the current temperature

(room temperature) to the set working temperature. For example, to reach it takes 20 minutes to reach a temperature of

45°C. Once the working temperature has been reached, it remains constant until you switch the machine off.

CAUTION:

When new, the machine will continue to display a temperature of 45°C (the temperature at which it was tested by PAVONI-

ITALIA) until you set a new temperature.

4) ADDING THE PRODUCT TO THE MACHINE

You can add the product to the machine even while the heating chamber is warming up:

A) pour the melted warmed chocolate or substitute into a plastic or metal container (jug or beaker);

B) open the lid on the top of the machine and place the container in the heating chamber;

C) place the suction hose in the container;

D) close the lid.

5) ADJUSTMENTS REQUIRED FOR PRODUCT DELIVER

Y

Once the heating chamber has reached the set working temperature you can make a few adjustments.

- use the “PRODUCT REG.” dial to adjust the pressure of the product being delivered by the spray gun;

- use the “AIR REG.” dial to adjust the air pressure to spray the product.

How to use the dials: release the knob by pulling it out and then adjust the pressure as required by turning it clockwi-

se to increase the pressure or anti-clockwise to reduce the pressure. To confirm the new setting, press the knob

back in. The new pressure is shown on the pressure gauge display.

N.B.:

- the machine can deliver the product in a constant stream: adjust the air pressure accordingly (min pressure);

- the machine can deliver the product as a spray: adjust the air pressure accordingly to get the decorative effect

you want, e.g. sprinkled cocoa powder, flakes, chips, orange peel, stripes, dots, etc.

You can also produce an smooth icing effect by diluting the product with 10% - 20% cocoa butter (chocolate) or

hydrogenated coconut (chocolate substitute).

6) AFTER USE

Once you've finished using the machine, we recommend that you clean the hose and spray gun to remove all traces

of the chocolate in the delivery line.

To clean: place the suction hose in a container containing sunflower seed oil and send this through the hose and

spray gun by spraying.

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Bekijk gratis de handleiding van La Pavoni CioCospritz, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.

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