CS-4 - Chocolate fountain Vevor - Free user manual and instructions

Product Type	Chocolate Fountain / Chocolate Melter
Brand	Vevor
Model	CS-4
Dimensions (L x W x H)	540 x 430 x 240 mm
Power Supply	220-240 V ~ 50/60 Hz (EU) or 110-120 V ~ 60 Hz (US)
Power	1.5 kW
Maximum Chocolate Capacity	35 lb (approx. 15.9 kg)
Material	Stainless steel (body and removable inner pot)
Adjustable Temperature Range	80 °F to 130 °F (27 °C to 54 °C)
Heating System	Double boiler with stabilized thermostat
Temperature Control	Thermostatic dial with indicator light
Indicator Lights	Power light, heating light, water refill light
Main Functions	Melting and keeping chocolate warm, manual or continuous tempering via Revolution machine
Included Accessories	Stainless steel lid, removable inner pot
Safety	Do not immerse, use on flat surface, grounding, disconnect when not in use, reset button
Maintenance and Cleaning	Clean after use with a damp cloth, do not immerse, maintenance by a qualified electrician
Country of Manufacture	China (Vevor brand)

Frequently Asked Questions - CS-4 Vevor

How to start the CS-4 chocolate fountain?

Place the appliance on a flat surface at least 15 cm from walls. Make sure the inner pot is in place. Plug in the appliance. Fill the water tank to 1/3 (do not exceed the water line). Turn on the appliance (the power light turns on). Set the thermostat between 80°F and 130°F. Wait until the yellow heating light turns off (temperature reached). Add chocolate to the inner pot and let it melt with the lid on.

How much chocolate can be melted?

The maximum capacity is 35 lb (approx. 15.9 kg). Melting time is about 2 to 4 hours depending on set temperature and lid usage.

What is the recommended temperature range for chocolate?

Most chocolates melt best between 110°F and 115°F (43°C to 46°C). The adjustable range is from 80°F to 130°F (27°C to 54°C). Avoid too high heat to prevent burning the chocolate.

What to do if the water refill light comes on?

Add water to the tank up to the indicated level. If the internal temperature drops below 50°F (10°C), remove the reset cap and press the reset button inside to turn off the light.

The appliance is not heating, what to check?

First check the power supply. If the power light does not turn on, the issue is with the outlet or cable. If the power light is on but the temperature does not rise, the heating tube may be loose or defective (contact a professional).

Can the chocolate fountain be used without water?

No, it is essential to fill the water tank before turning on the heating. The appliance works as a double boiler for gentle and even heat. Never turn it on without water.

How to clean the Vevor CS-4?

Unplug the appliance and let it cool. Remove the removable inner pot and clean it with soapy water. The outer body can be wiped with a damp cloth. Never immerse the appliance. For deep maintenance, call a qualified electrician.

The chocolate burns or melts unevenly, why?

This may be due to too high temperature or lack of water. Set the thermostat to a lower temperature (110-115°F) and ensure the water level is correct. Stir the chocolate occasionally.

Can I temper chocolate in this machine?

Yes, you can temper manually by setting the correct temperature and stirring. The machine can also supply melted chocolate to a Revolution temperer. Follow the procedure in the manual: add melted chocolate behind the deflector and wait until smooth.

Where to find spare parts or technical support?

Technical support and the electronic warranty certificate are available at www.vevor.com/support. For spare parts, contact Vevor customer service.

USER MANUAL CS-4 Vevor

Technical Support and E-Warranty Certificate www.vevor.com/support

CHOCOLATE MELTER

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CHOCOLATE MELTER

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This is the original instruction, please read all manual instructions carefully before operating. VEVOR reserves a clear interpretation of user manual. The appearance of the product shall be subject to product you received. Please forgive us that we won't inform you and there are any technology or software updates on our product.

Basic Information

Chocolate Melter is a time-saving tabletop chocolate melting and manual tempering machine.

Like all ChocoVision products, the Chocolate Melter has been assembled utiliz the strictest of manufacturing guidelines to ensure precision, reliability and longevity. This stainless steel constructed unit will melt up to 35 lbs. of choc which can be tempered in one of your Revolution Series chocolate tempering machines (saving hours of waiting time throughout a day), or be tempered manually in the Chocolate Melter itself. The Chocolate Melter allows full, man temperature control with a user-friendly stabilized thermostat ranging between 80°F-130°F.

Contents of this Package

• Stainless steel Chocolate Melter unit complete with temperature-adjusting thermostat dial.
• Removable stainless steel inner pan, sized to melt and hold 35 lbs. of chocolate.
• Stainless steel cover for sanitary purposes and avoidance of heat-loss.

Specifications

MODEL	VOLTAGE	POWER	DIMENSIONS/mm
CS-2-EU	220~240V/50~60Hz	0.8KW	530*285*235
CS-2-AU	220~240V/50~60Hz	0.8KW	530*285*235
CS-2-US	110~120V/60Hz	0.8KW	530*285*235
CS-3-EU	220~240V/50~60Hz	1.5KW	620*516*245
CS-3-US	110~120V/60Hz	1.5KW	620*516*245
CS-4-EU	220~240V/50~60Hz	1.5KW	540*430*240
CS-4-US	110~120V/60Hz	1.5KW	540*430*240

Safety Precautions

• Do not submerge in water, even partially. Avoid moisture.
• Use this unit only at specified voltage.
• Make certain the unit is grounded.
• Only use the unit indoors and on a flat surface.
• Remove the plug from socket when not in use.
• Keep unit out of extreme temperatures.
• Do not take unit apart (other than pan and lid).
• When in the “off” position, keep the thermostat dial off (or turned all the way to the left).

Starting the Unit

• Always use on a flat surface with each side at least six inches from a
  ■ Make certain that inner tray is in place.
• Plug the unit into a wall socket
• Remove the internal pan and fill the unit to 1/3 capacity with water. Do NOT TURN THE HEATER ON WITHOUT WATER INSIDE.
• DO NOT FILL WATER PASSED THE DENOTED WATER-LINE INSIDE THE MACHINE.
• Switch the power on (you will see Power Indicator light come on)
• Set the thermostat dial to desired temperature (between 80^ - 130^ ). Once the desired temperature is reached, a yellow indicator light will be on and the heater will shut off.
• Once the chocolate drops below the desired temperature point, the heat will turn back on, indicated by the yellow light turning back on and the will continue to heat once more until the chocolate has once again reached its desired temperature.
• Chocolate melts best between 30-85°C. 35 lbs of chocolate should take between 2-4 hours to melt and does so best with the lid in place.

Using the Unit as a Chocolate Melter

• Chocolate melts best with low, indirect, even heat. If heated too quickly hot, chocolate can burn. Most chocolates achieve best results melting slowly at between 110°F-115°F.
• Unevenly melted and/or burnt chocolate will hinder the tempering process
• Set the thermostat dial to your desired temperature and allow the chocolate to slowly and evenly melt to that point. Stir sporadically.
• Keep the lid in place at all times when not tempering or dispensing chocolate from the unit.

To reset the chocolate melter, follow the two steps

below:

1. In the event of “WATER REFILL” indicator ignites, it means the water ins the water tank is not sufficient, please add water into the water tank immediately.
2. After the temperature inside drops to 50°C or below, remove the reset c and press reset button inside, "WATER REFILL" indicator goes out, the chocolate melter is now back to normal working status.

Continual Tempering by Feeding Chocolate from

Chocolate Melter into Revolution Machine

• Temper chocolate as normal in a Revolution Series chocolate tempering machine.
• With Green “Ready” light is on, raise temperature to desire temperature

• When the pool of chocolate is half empty, add the melted, 30C chocolate behind the baffle to fill the machine.

• Wait a few (about 7) minutes until the chocolate in front of the baffle smooth and shiny.

• Add 10% more un-melted chocolate behind the baffle.
• Dip your items as normal.
• Make sure you always have un-melted chocolate behind baffle.

Warnings:

• The un-melted chocolate behind the baffle is constantly melting. DO NOT OVERFLOW YOUR MACHINE!.
• Whenever you add new melted chocolate, wait a few minutes for everything to mix.

Comments:

• You can produce over 100 pounds of tempered chocolate in a 6 hour period using this method.
• The only limitation is the amount of melted chocolate you have available
• When dipping, the chocolate does not thicken. Pace yourself to the melting rate of the un-melted chocolate in the back baffle, i.e., it may faster than you can dip.

Maintenance and service

• The maintenance staff shall have an electrician qualification. Don't Conduct maintenance with power-on.
• Transportation and storage: during transportation, the machine shall be carefully protected and away from shaking. The packaged machine shall be stored in the open air. It should be stored in a ventilated warehouse without corrosive gas. Prohibit putting upside down.

Trouble shooting

Failures	Cause	Solutions
1. Power indicator is not on and unit not heating	No Power to machine.	1. Check power supply
2.heating indicator is but the temperature dose not rise	1.connection of the electric heating tube is loos	1.fasten the two terminals between the electric heating tube and the screw2.replace the electric heating tube
3.power indicator is or but the setting temperature will not rise	1.temperature controller damaged	1.replace the temperature controller
4.temperature controller is normal but indicator is not on	1.indicator damaged	1.replace indicator

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