Quick Start Guide
Chocolate World CW80 Tempering Machine
Step-by-step setup, first use, operation, cleaning and care for the CW80 — Chocolate World's largest continuous tempering machine — with Canadian technical support in your timezone.
Overview — setup, tempering & care (CW40/60/80 family)
AT A GLANCE
80 kg
Tank capacity
The largest CW continuous temperer — keep it topped up for steady dosing.
200 kg/h
Output
Up to 200 kg of tempered chocolate per hour.
1.9 kW
Power
Three-phase current — a dedicated outlet, never an extension cord.
230 kg
Net weight
Footprint 67.6 × 84.1 × 142 cm. Made in Belgium.
HOW IT WORKS
Continuous temper at industrial volume.
The CW80 melts, tempers and holds up to 80 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, or feed an M1300A enrobing line or M1800 molding line while up to 200 kg per hour flows ready to use — the backbone of an industrial chocolate floor.
BEFORE YOU BEGIN
What you'll need.
01
Power & outlet
A dedicated three-phase outlet matching the voltage and hertz on the machine's identification tag. Never use an extension cord.
02
Space & surface
A stable, flat, level floor for a 230 kg machine on wheels, with room for the vibrating table at the back. Keep the right-side emergency stop clear.
03
In the box
Machine, heated 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 — top up toward 80 kg during production.
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 CW80 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, and never reach into the tank while the rotating arm is moving.
Set-up questions?Talk to our Canadian technical team — we're in your timezone.
Installation
Install & check the arm direction
Place the machine on a stable, flat floor. Attach the vibrating table by lining up the 4 springs with the 4 holders, place the rubber mats on both sides, and insert the two vibrating table plugs at the rear.
Plug the machine into its dedicated three-phase outlet and turn the main switch on. Activate heating (C) and the rotating arm (D), and check that the arm turns counter-clockwise.
Arm turning the wrong way?
On a three-phase machine the direction depends on how your supply is wired. Switch everything off, unplug, open the plug and swap the positions of the grey and black wires — never move the blue or the yellow-green wire — then restart.
Power off first
Disconnect power before any installation, wiring 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). You can top up the tank toward its 80 kg capacity as production ramps up.
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, or the chocolate in the cooling cylinder can over-crystallize. Switch the vibrating table on/off with button M and its heating with button N.
You can add melted chocolate to the tank during production — allow a few minutes for the temper temperature (display B) to recover. With the optional dosing head, store up to 15 preset shot weights for repeatable filling.
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 — pour the tempered chocolate into a block mold and store it dry and cool.
After a power outage
The machine enters safety mode for 10–15 minutes while the chocolate in the pumping system re-liquefies. If power dropped for only a few seconds, press the reset button (I) to resume immediately. A red LED means a motor is blocked — switch off at the main switch, clear the blockage, and restart.
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 (80% distilled water, 20% organic glycol). 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 full production lines.
One continuously tempered 80 kg tank — every chocolate format your floor produces, at up to 200 kg per hour.
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 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.
Feed a production line
Pair the CW80 with the M1300A enrobing line or the M1800 molding line — 200 kg/h of tempered chocolate keeps a continuous line running.
High-volume dosing
Add the M1300E dosing head for 15 preset shot weights, the 3-way valve for precise dosing, or the M1300NSA non-stop auger for uninterrupted supply.
PLEASE READ FIRST
This guide doesn't replace your manual.
This Quick Start Guide is a simplified overview to help you set up and begin using your Chocolate World CW80 quickly and safely. It is not a substitute for the manufacturer's user manual. For complete operating instructions, safety information, specifications, and maintenance, always read and follow the full manual supplied with your machine. Zucchero Canada accepts no liability for damage, injury, or loss arising from use of the equipment without reference to the official manual.
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 CW80 holds temper continuously, so your chocolate stays in working condition throughout the day.
The tank holds up to 80 kg — the largest in the Chocolate World tempering range. 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. The CW80 tempers up to 200 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 and runs counter-clockwise. On this three-phase machine the arm direction depends on how your supply is wired: if it turns the wrong way, disconnect the plug and swap the positions of the grey and black wires — never move the blue or the yellow-green wire. Use a dedicated three-phase outlet matching the identification tag, and never use an extension cord.
No part of the CW80 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 (80% distilled water, 20% organic glycol). 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. After a power outage the machine enters safety mode for 10–15 minutes while the chocolate in the pumping system re-liquefies; if power was lost for only a few seconds, press the reset button to resume immediately.
Yes. Zucchero Canada is an authorized Chocolate World distributor and provides hands-on technical support in your timezone. If you purchased your CW80 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 CW80?
Email sales@zuccherocanada.ca · Phone +1 (587) 774-8873 · Toll-free +1 (877) 741-8251