Product Description
New Rev2 Revolati 2 Chocolate Tempering Machinemelter Rev2 Lid , Pyrex 12 Piece Glass Bake Serve N Store Set , Rachael Ray Oven Lovin 11 X 17 Crispy Sheet , Le Creuset St Eware 1 14 Quart Rectangular Baker , Wilt Easy Flex Silic E 10 Inch By 15 Inch Mat , The Revolation 2 is a space-efficient tabletop-tempering machine, with all the features for the professional Chocolatier. Digital display presents temperature data in either Fahrenheit or Celsius. Melts, tempers, and holds up to 1.5 Lbs. of chocolate within 2/10ths of a degree, all in about thirty minutes. FEATURES: BOWL PAUSE MANUAL TEMPERATURE ADJUSTMENT (UP TO 130 DEGREES DURING THE MELT CYCLE, 100 DEGREES IN THE TEMPER MODE) OVERNIGHT (STANDBY) MODE INCLUDES: 1 MOLD 1 DIPPING TOOL 1 LID The Revolation 2 possesses four features that the Revolation 1 does not: Digital display readout-tells you the exact temperature at a given time. Bowl Pause-stops the bowl from rotating if something delicate is being dipped (item won't break into the pool of melted chocolate). Standby/Overnight Mode-keeps the chocolate melted overnight, per se so that when the user comes back to machine after a long break, the chocolate is melted and just needs to be re-tempered. Manual Temperature Adjustment-If our presets for melting and tempering are not what the customer wishes as defaults, they can adjust to different settings
This review is from: New Rev2 Revolation 2 Chocolate Tempering Machine/melter Rev2 Lid Included. (Kitchen)
I LOVE THIS MACHINE! I bought this three years ago from the manufacturer because I wanted to upgrade my home made truffles to real Belgian chocolate instead of that gritty, waxy stuff. In the process, I launched a small business. I have run more than 150lbs of dark and milk Callebaut (11lb blocks) through this machine and here's some notes.
I can not speak for the third party seller that had this at the time of my review.
1- Read an follow directions regarding PROPER ASSEMBLY. The scraper must be correctly positioned and the cold chocolate in the right place.
2- To speed up the process, pre-melt on a double boiler as directed ONLY. I usually put the next batch on the stove when I start the first. CAUTION: be sure to dry the bottom of the bowl before leaving the stove! WATER IS YOUR ENEMY!
3- A plastic or bamboo scraper is helpful for removing chocolate after use - it may leave fine scratches but no one sees it but me! Wooden toothpicks are good, too. After removing all larger bits, a damp, hot cloth finishes the job. Again WATER IS YOUR ENEMY so only do this when it will have a chance to air dry at least overnight.
4- Read number one again.
Things that have caused failures:
-Water - the slightest drop (never talk on the phone while transferring chocolate).
-Over-heating the chocolate on the stove- burnt chocolate, is burnt chocolate.
-Not wiping ALL chocolate off the baffle before the next batch (I have two baffles to make things easier) This can cause non-tempered chocolate to 'infect' the tempered or nearly-tempered batch at the wrong time and cause bloom.
Using utensils to scrape the bowl of tempered chocolate that have untempered chocolate on them. I can use 10-15 rubber spatulas when tempering 3 batches of chocolate just to prevent cross contamination.
My only equipment troubles have been that the lights occasionally go off for a few minutes but the cycle continues to run and they go back on at the next change in cycle.
I hope this helps separate the operator error from equipment error troubles if you decide to buy. If anything happened to mine, I'd order a new one the same day!
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