Structure And Operating Rules; Technical Characteristics - Hendi 274132 Mode D'emploi

4. STRUCTURE AND OPERATING RULES

The item consists essentially of a molded body
made of plastic, in which the anodized aluminum
basin is inserted. The bottom of the shell is heat-
ed by an electric resistance, and the heat is trans-
ferred to the metal. The heater current is regulated
through an analog regulator circuit.
The temperature required for the chocolate is set

5. TECHNICAL CHARACTERISTICS

Model
Dimensions
Capacity
Voltage
Power
Nominal current
Current nominal freq.
Class item
Protection grade
EN
Weight
Bathtube material
INDICATIVE REPORT TIME MELTING/TEMPERATURE
50
40
30
20
10
0
0
Values fi nd with 1Kg of chocolate
The chocolate takes about 2 or 3 hours to melt.
6
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50 100
time (minutes)
with the dial knob of a potentiometer which gives
the set point to the analog controller.
The effective temperature of the product goes
verifi ed with an appropriate thermometer for use
alimentary (not in equipment standard with the
equipment).
274132
260x260x(H)160 mm
1.8 liter
220-240 V
60 W
0.26 A
50/60 Hz
Class I
IP20
1.5 kg
Anodized Aluminium
150
time temperature
0 22
15 23
30 24
45 26
60 27
75 33
90 38
105 41
120 44
0
C