Quick Start Guide
Martellato Deep Meltinchoc MC10
Set up the MC10 dry heat analog melter — deep 1.7 L pan built for dipping — melt and hold your couverture, and keep it clean, from your authorized Canadian distributor.
AT A GLANCE
1.7 L
Pan capacity
Deep removable anodized aluminum pan — clearance for dipping on a stick.
2–3 h
Melt time
For a 1 kg reference load — depends on how much chocolate you add.
110 V
Power
Grounded single-phase outlet, matching the rating plate on your unit.
Ø 20.5
Footprint (cm)
20.5 cm across × 21 cm tall, about 1 kg — fits any counter. Made in Italy.
HOW IT WORKS
Dry heat, deep pan, steady chocolate.
The Deep Meltinchoc MC10 is a dry heat melter: the base warms the removable anodized aluminum pan directly — no water bath — melting solid chocolate and holding it fluid at the temperature you set on the analog knob. The deep, round pan is what sets it apart: enough clearance to dip ice cream bars, parfaits and confections on a stick, cleanly and vertically.
Because the thermostat holds a static set point, melting time depends on the load — about 2–3 hours for 1 kg. Check the actual chocolate temperature with a food thermometer (not included), stir regularly for an even mass, and it will hold your couverture ready for as long as your production runs.
BEFORE YOU BEGIN
What you'll need.
01
Power & surface
A grounded single-phase outlet matching the rating plate on your unit, and a stable, heat-resistant countertop with about 10 cm of clearance on all sides.
02
A food thermometer
The analog knob sets the heat level — the actual chocolate temperature must be checked with a food thermometer, which is not included with the appliance.
03
In the box
MC10 melter with removable anodized aluminum pan, instruction booklet, EC declaration of conformity — plus a 145 mm professional scraper from Zucchero.
04
Chocolate to melt
Couverture in small pieces or pre-melted — up to 1.7 L in the pan. A 1 kg load melts in about 2–3 hours. Never run the melter dry.
STEP BY STEP
Setup, melting & care.
From unboxing to end-of-day cleaning — everything for steady, ready-to-dip chocolate.
Before you begin
Inspect & keep the packaging
Check the melter, the removable pan, the power cord and its insulation for any damage before first use — and make a daily habit of glancing at the cord.
Keep the original packaging: the manufacturer recommends reusing it whenever the unit is transported or stored (dry place, −5 to 40 °C).
Professional use only
The MC10 presents heat and electrical hazards. Never operate it with a damaged cord, and keep it away from unsupervised children.
Set-up questions?Talk to our Canadian technical team — we're in your timezone.
Installation
Place it & plug it in
Set the melter on a stable, heat-resistant countertop with about 10 cm of clearance on all sides, away from water.
Plug it into a grounded single-phase outlet matching the rating plate on your unit. Models with an earth connection must be on a properly grounded circuit.
Keep water away
Never immerse the base unit or splash water on the electrical parts.
First use
Switch on & set the knob
Press the ON switch and check that the power light comes on. Then set the graduated knob to the desired level — it sends the set point to the analog thermostat.
The base heats the aluminum pan directly, and the heat transfers to the chocolate inside.
Light off but heating?
If the light stays off but the unit still heats with the thermostat turned up, the bulb is simply burnt out — have it replaced when convenient.
Operation
Melt the chocolate
Add chocolate to the pan — small pieces or pre-melted for a faster start. A 1 kg load takes about 2–3 hours; more chocolate means more time, since the thermostat holds a static set point.
Verify the actual chocolate temperature with a food thermometer (not included) — the knob sets the heat level, not the product temperature.
Never run it dry
Do not use the Deep Meltinchoc without chocolate in the pan.
Operation
Dip, drain & hold
Once the chocolate reaches its working temperature, keep the unit on for as long as you need. Dip bars and sticks vertically in the deep pan, lift, let the excess drain, and set the pieces on a tray to crystallize.
Stir at regular intervals to keep the temperature even throughout the mass — the top cools faster than the bottom in any dry heat melter.
Not reaching temperature?
Check the plug is seated correctly in the outlet. If the unit still underperforms, unplug it and contact us — do not open the housing yourself.
Maintenance
Cleaning & storage
Switch the unit off, unplug it from the outlet, and let all parts cool completely. Wash the removable anodized aluminum pan by hand with hot water and dishwashing liquid.
Wipe the plastic housing with a damp sponge and warm water, keeping water off the electrical parts, and make sure no residue remains before the next use. Store dry, unplugged, with the pan removed and dried.
Never immerse the base
The base unit must never go in water — or the dishwasher.
Maintenance questions?Talk to our Canadian technical team — we're in your timezone.
WHAT YOU CAN MAKE
Built for dipping.
A deep 1.7 L pan of chocolate held at working temperature — the clearance you need to coat on a stick, cleanly, every time.
Ice cream bars & parfaits
Dip frozen bars vertically for a flawless, even coating — the deep pan gives full clearance for the stick.
Enrobed confections
Coat pralines, cookies, fruits and nuts by hand at a steady working temperature, batch after batch.
Drizzle & decor
Keep melted chocolate fluid for drizzling, piping and finishing work in pastry, gelato and bakery labs.
Always-ready couverture
Melt overnight and hold all day — a compact station of ready chocolate beside your main production line.
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 Martellato Deep Meltinchoc MC10 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 appliance. 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.
About 2–3 hours for a reference load of 1 kg. The MC10 is a dry heat melter with a static thermostat setting, so melting time depends on how much chocolate you put in the 1.7 L pan. For faster starts, load small pieces or pre-melted chocolate, and stir at regular intervals to keep the temperature even.
No. The MC10 melts solid chocolate and holds it in a fluid state at the temperature you set on the analog knob. Tempering is done separately; the melter then keeps your couverture at working temperature. Always verify the actual product temperature with a food thermometer — it's not included with the appliance.
No. Never use the Deep Meltinchoc without chocolate in the pan — dry running the heated pan can damage the unit. Switch it off when the pan is empty.
Switch the unit off, unplug it and let all parts cool first. Wash the removable anodized aluminum pan by hand with hot water and dishwashing liquid. Clean the plastic housing with a damp sponge and warm water, keeping water away from the electrical parts. Never immerse the base unit in water, and make sure no residue remains before the next use.
If the light doesn't come on, check the outlet and your breakers; if the unit still heats with the thermostat turned up, the bulb is simply burnt out and can be replaced. If the melter stays cold, check the power supply and the thermostat setting — a broken heating element or cable needs repair. If it never reaches temperature, check the plug is seated correctly. Unplug the unit immediately if you suspect an internal fault, and contact us for repairs or parts.
Yes. Zucchero Canada is an authorized Martellato distributor and supports the Deep Meltinchoc range across Canada, with help in your timezone. If you purchased your melter from us, you also receive a 15% discount on genuine spare parts for it, 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 Deep Meltinchoc MC10?
Email sales@zuccherocanada.ca · Phone +1 (587) 774-8873 · Toll-free +1 (877) 741-8251