M1200

Chocolate World CW12 Automatic Tempering Machine
Quick Start Guide

Step-by-step setup, first use, operation, cleaning, safety notes, and care instructions for the CW12 continuous tempering machine (pages 9-12 of the official manual).

Step 1 of 1

Inspect the Machine

01

Before you begin

Inspect the Machine

Carefully inspect your Chocolate World CW12 for any shipping damage before first use. Check the control panel, rotating arm, dosing spout, vibrating table, plexiglass lid, and all connections.

Remove all packaging and the vibrating table from the back of the machine. Take off the plexiglass lid and make sure nothing prevents the arm from rotating.

Canadian Support

Questions? Contact our team at support@zuccherocanada.ca or call +1 (587) 774-8873. We're in your timezone.

Professional use only. Never operate with damaged parts.

Video — Step Tutorial

02

Installation

Unpack & Install the Machine

Place the machine on a stable, flat surface. Attach the vibrating table by lining up the 4 springs with the 4 holders on the machine. Place rubber mats on both sides of the vibrating table to avoid excessive noise.

Plug the machine into a dedicated 220 V single-phase outlet. Turn the main switch (2) to the right.

Disconnect power before any installation or cleaning.

03

First Use

Melt the Chocolate

Press the heating button (C) and set the melting temperature (maximum 50 °C). Add ±5 kg of small chocolate pieces or melted chocolate to the tank, then cover with the plexiglass lid.

Wait until the chocolate is completely melted (display A).

Do not exceed 50 °C to protect the organoleptic quality of the chocolate.

04

Operation

Start Tempering Cycle

Press button D (rotating arm) then F (pump). After a few seconds, chocolate will flow through the dosing spout. Set the tempering temperature using the M buttons.

Dark: 30–31 °C | Milk: 29–30 °C | White: 28–29 °C (follow your chocolate supplier recommendations).

Buttons C-D-F-G work sequentially. Always turn off in reverse order: G → F → D → C.

Video — Step Tutorial

05

Operation

Use Dosing Pedal & Vibrating Table

Press the dosing pedal (8) to stop the chocolate flow during mold filling. Turn the vibrating table on/off with button J and heating with button M.

Never add nuts or additives that can block the pump.

06

End of Day

Switching Off the Machine

Press G (tempering off), wait until displays A and B show the same temperature, then switch off F and D. Remove the vibrating table and put the plexiglass lid on the tank.

For storage longer than 7 days: empty the machine completely.

If chocolate hardens inside, it will take several hours to melt again.

07

Maintenance

Cleaning & Maintenance

Clean exterior with warm water and a soft cloth. Polish with alcohol solution on a cotton cloth. Interior tank: Use a wet, clean cotton towel. Flush the pump with unused chocolate if needed.

Never use aggressive soaps, abrasives, or dishwasher detergents. Always air-dry completely.

Canadian Support

Questions? Contact our team at support@zuccherocanada.ca or call +1 (587) 774-8873. We're in your timezone.

Disconnect power before cleaning. Professional maintenance staff only.

Zucchero Canada — Support

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fast shipping internationally - zucchero canada

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Tarifs forfaitaires pour l'expédition : 7,99 $ vers le Canada, 20,95 $ vers les États-Unis.
*exprimé en dollars canadiens.

Easy returns - 30-Day Policy - zucchero canada

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