Quick Start Guide
Chocolate World CW40 Tempering Machine
Step-by-step setup, first use, operation, cleaning and care for the CW40 continuous tempering machine — with Canadian technical support in your timezone.
Overview — setup, tempering & care
AT A GLANCE
40 kg
Tank capacity
Keep it topped up for steady, continuous dosing.
150 kg/h
Output
Up to 150 kg of tempered chocolate per hour.
1.6 kW
Power
Three-phase or single-phase 220V.
HOW IT WORKS
Continuous temper, built for serious volume.
The CW40 melts, tempers and holds up to 40 kg of couverture in one continuous cycle. A stainless-steel Archimedes screw keeps the chocolate moving so it stays perfectly in temper — glossy, with a clean snap — while you work.
Set your temperature once and the machine holds it all day: no tabling, no seeding. Press the pedal to dose straight into molds, dip or enrobe while up to 150 kg per hour flows ready to use — serious output for a semi-industrial floor.
BEFORE YOU BEGIN
What you'll need.
01
Power & outlet
A dedicated outlet matched to your machine — three-phase or single-phase 220V. Never use an extension cord.
02
Space & surface
A stable, flat, level surface with room for the vibrating table at the back. Keep the right-side emergency stop clear.
03
In the box
Machine, vibrating table (4 springs), plexiglass lid, dosing pedal, scraper, and anti-noise rubber mats.
04
Have ready
About 12 kg of couverture in small pieces or pre-melted to start, plus your supplier's tempering temperatures.
STEP BY STEP
Setup, first use & care.
Everything you need for confident daily tempering — from first melt to end-of-day cleaning.
Before you begin
Inspect the machine
Carefully inspect your Chocolate World CW40 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. Note the emergency stop on the right side of the machine.
Professional use only
Professional use only. Never operate the machine with damaged parts.
Set-up questions?Talk to our Canadian technical team — we're in your timezone.
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, and place the rubber mats on both sides to avoid excessive noise.
Plug the machine into the correct dedicated outlet for your configuration — three-phase or single-phase 220V — then turn the main switch to the right.
Check the arm direction
The rotating arm should turn counter-clockwise. On three-phase machines the direction depends on how the supply is wired, so if it turns the wrong way, stop and contact our technical team before running a batch.
Power off first
Disconnect power before any installation or cleaning.
First use
Melt the chocolate
Press the heating button (C) and set the melting temperature with the H arrows (maximum 50 °C). Add about 12 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).
Max 50 °C
Do not exceed 50 °C, to protect the organoleptic quality of the chocolate.
Operation
Start the 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 O arrows.
Dark: 30–31 °C · Milk: 29–30 °C · White: 28–29 °C (follow your chocolate supplier's recommendations). A beep signals when the temperature is reached.
Sequence matters
Buttons C-D-F-G work sequentially. Always turn off in reverse order: G → F → D → C.
Operation
Use the dosing pedal & vibrating table
Press the dosing pedal to stop the chocolate flow while filling molds — a few seconds at a time, max 5 seconds. Switch the vibrating table on/off with button M and its heating with button N.
Protect the pump
Never add nuts, beans or additives that can stick together and block the pump. Color powder is fine.
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 place the plexiglass lid on the tank.
For storage longer than 7 days, empty the machine completely through the spout.
Hardening risk
If chocolate hardens inside, it will take several hours to melt again.
Maintenance
Cleaning & maintenance
Clean the exterior with warm water and a soft cloth, then polish with an alcohol solution on a cotton cloth. For the interior tank, use a wet, clean cotton towel. Flush the pump with unused chocolate if needed.
Vacuum the condenser every month, and check the coolant level once a year. Never use aggressive soaps or abrasives above pH 7, and always air-dry completely.
Power off · pros only
Disconnect power before cleaning. Maintenance by professional staff only.
Maintenance questions?Talk to our Canadian technical team — we're in your timezone.
WHAT YOU CAN MAKE
From bonbons to bars, at scale.
One continuously tempered 40 kg tank — every chocolate format your shop sells, at semi-industrial volume.
Molded bonbons & pralines
Cast glossy shells with a clean release and even walls, tray after tray. The heated vibrating table shakes out air bubbles for a flawless, professional finish.
Tablets & bars
Pour tablets and bars with a mirror shine and a crisp snap — retail-ready, with the same perfect temper from the first bar to the last.
Enrobing & dipping
Coat ganaches, fruits and nuts by hand, or pair the CW40 with the M1300A enrobing line or M1800 moulding line for thin, even shells at production speed.
High-volume dosing
With the optional dosing head you can store up to 15 preset shot weights for fast, repeatable filling — ideal for large praline and tablet runs.
Frequently asked questions.
Melt at up to 50 °C, then set your tempering temperature to roughly 30–31 °C for dark, 29–30 °C for milk, and 28–29 °C for white chocolate — always following your couverture supplier's recommended working temperatures. The CW40 holds temper continuously, so your chocolate stays in working condition throughout the day.
The tank holds up to 40 kg. Start with a working load of about 12 kg of couverture — small pieces (callets) or pre-melted — and top it up during production for a steady flow through the dosing spout. The CW40 tempers up to 150 kg of chocolate per hour.
Inspect the machine for shipping damage, remove all packaging and the vibrating table from the back, and make sure the rotating arm turns freely under the plexiglass lid and runs counter-clockwise. Place it on a stable, level surface beside a dedicated outlet matched to your machine — three-phase or single-phase 220V — and never use an extension cord.
No part of the CW40 is dishwasher safe. Clean the exterior with warm water and a soft cloth, then polish with a little alcohol on a cotton cloth; wipe the interior tank with a clean, damp cloth. Never use abrasives or aggressive soaps above pH 7. Vacuum the condenser monthly and check the coolant level once a year. Disconnect the power before cleaning — maintenance is for trained staff only.
The controls work in sequence: heat (C), rotating arm (D), pump (F), then tempering (G). Always shut down in reverse order — G → F → D → C. An emergency stop on the right side halts the machine instantly if needed.
Yes. Zucchero Canada is an authorized Chocolate World distributor and provides hands-on technical support in your timezone. If you purchased your CW40 from us, you also receive a 15% discount on genuine spare parts for that machine, for as long as you own it and while our parts program is offered. Email sales@zuccherocanada.ca or call +1 (587) 774-8873.
Zucchero Canada — Technical Support
Need help with your CW40?
Email sales@zuccherocanada.ca · Phone +1 (587) 774-8873 · Toll-free +1 (877) 741-8251