730E - TEMPERMETER E4

OPERATING INSTRUCTIONS

Tempermeter E4

with thermo-electric cooling

CUSTOMER:

MACHINE N°:

YEAR OF CONSTRUCTION:

For Parts and Service pls. contact:

Sollich KG
Siemensstr. 17-23
D-32105 Bad Salzuflen
Postfach 1629
D-32102 Bad Salzuflen
Tel.: +49 (0)5222/950-0
Tel.: +49 (0)5222/950-169 (Service)
Fax: +49 (0)5222/950-301 (Service)
E-mail: info@sollich.com
Internet: www.sollich.com

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IMPORTANT INFORMATION!

Sensitive measuring equipment, please pay attention to the following advice to avoid damage or
functional failure:

- Protect the equipment from damp; don't allow it to sit in water or to be sprayed with water.

- Don't store the equipment in places with a high relative humidity or where there are major
changes in temperature. Otherwise moisture can get into the equipment and cause damage.
(Permissible temperature range 0°C-50°C [32°F-122°F]. Relative humidity 30%-80%).

- Don't drop the equipment or allow it to be subject to severe shaking or vibration.

- Protect the equipment from becoming dirty, particularly in the area where the sample is located.
A build-up of chocolate in this area can give you a false measurement reading.

- Use clean and undamaged aluminium sample cups only for

measuring, otherwise measuring errors may occur!
- Never pour chocolate directly into the sample reception!

- When filling the mass into the aluminium sample cup use always
the supplied cup holder!
- Do not hold the cup by your fingers!

47 mm
- The sensor length is fixed.
- For correct measurement, the sensor should protrude from the
holder by approx. 47 mm.

- Clean the unit with only a lightly dampened cloth. Do not use any abrasive or aggressive
cleaning materials.

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Contents Page

1. Tempering (Pre-Crystallisation) of Chocolate................................................................................. 4

2. Degree of Temper ............................................................................................................................ 4
3. Measurement of Degree of Temper ................................................................................................. 4
4. The Physical Basics, e.g. Melting and Setting Heat Condition ....................................................... 5
5. Tempermeter E4 Operating Elements.............................................................................................. 7
6. Measurement Procedures ................................................................................................................. 8
7. Interpretation of the Temper Curves (Cooling Curves)................................................................... 9
8. Temper Curves for Chocolate with Normal Fat Content............................................................... 10
9. Temper Curve for Chocolate with High Fat Content (>35%) and for Chocolate with Low Fat
Content (<26%) ............................................................................................................................. 11
10. Criteria for the Analysis of the Measurement.............................................................................. 12
11. Desired Variation from the Ideal Degree of Temper ................................................................... 12
12. Cleaning/maintenance.................................................................................................................. 13
13. Maintenance of Stock .................................................................................................................. 13
14. Parameter Adjustment.................................................................................................................. 14
15. Changing the Paper Roll .............................................................................................................. 15
16. Tempermeter E4 Calibration........................................................................................................ 16
17. Connection of WiFi card.............................................................................................................. 18

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1. Tempering (Pre-Crystallisation) of Chocolate

Before chocolate will change its state from liquid to solid, it has to be tempered, i.e. cooled until the
fat content in the chocolate starts to build crystals. This situation is, therefore, called pre-
crystallisation.

Within the various tempering experiences, there are qualitative differences. For good gloss, long
shelf life and clean snap of the finished product, it is important that the tempering machine forms
crystals in the high melting point crystal form, that these crystal agglomerates are present in small
size and homogenously distributed throughout the chocolate.

2. Degree of Temper

For production to begin it is, therefore, important to establish that the temper or pre-crystallisation
degree is correct, i.e. that quantity of fat which has been crystallised. With too small a quantity
(under-tempered) the result is too long a setting time during the cooling process with the
consequences of poor gloss and limited shelf life. Too high a proportion of crystallised fat (over-
tempered) and you have an increased viscosity of the chocolate in the enrober or the moulding plant
and the consequences can be too little contraction during the final cooling and poor gloss.

3. Measurement of Degree of Temper

Using the Sollich Tempermeter E4, you can establish what degree of temper you have through a
simple measurement system within 10 minutes. To achieve this measure-ment, you need only a
small sample of tempered chocolate in the sample cup. The sample amount is then cooled under
consistent cooling conditions resulting in a print-out of the cooling curve. The equipment
automatically works out the deviation of the cooling curve at the point where the sample sets and
the latent heat of crystallisation is given off which is the significant measurement for the degree of
temper. The degree of temper is printed out with the term ”Temperindex” as a numbered value.
The temperature, at which the sample in the sample cup sets (the temperature of the point of
deviation) is printed out as ”Crystallisation temp”. This gives an indication of the type of crystals
which have been formed (i.e. high or low melting point crystals) and thereby can give you a
qualitative judgement of the temper characteristics.

As the Sollich Tempermeter E4 is fitted with a thermo-electric cooling system, the measuring
process will take place always under the same cooling conditions and, of course, it avoids the need
to use iced water.

If, during the measurement of the degree of temper, there is a deviation from the ideal temper curve,
it is easy through a correction of the tempering or process machine, to re-establish the ideal temper
degree. Thus it is possible during the whole of the production time to operate with an almost
constant degree of temper which is tantamount to saying a constant viscosity.

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Same viscosity means same enrobing thickness, same product weight, same cooling time, same
shell thickness, etc. By monitoring the degree of temper means, in addition to improving the
consistency of optimum appearance of the product, you should be able to minimise give-away and
thereby save chocolate by being able to achieve closer tolerances.

Refer also to paragraph 6 ”Measuring Operation” and paragraph 10 ”Criteria for Analysis”.

4. The Physical Basics, e.g. Melting and Setting Heat Condition

It is clearly understood that to melt a material, heat is required, and there are several examples from
daily life to illustrate this, e.g. the melting of ice. Logically a liquid material has a greater heat
content than a solid material at the same temperature. You can explain this in the following way:

The atoms or respectively the molecules of a liquid material are in a far greater state of flux
than are the atoms or respectively molecules of a solid material. This greater movement can be
achieved only by the introduction of energy (heat).

time

temperature
532schme.cdr

Fig.1

If, as in this example, a quantity of ice is continuously heated from -5° C, the ice will increase in
temperature but only up to a temperature of 0° C. At this point the ice begins to melt and the heat
source which continues to be applied is applied to the melting process of the ice. Only when the ice
is completely melted, will the temperature continue to rise.

It is logical, therefore, that, in the opposite circumstances, namely when solidifying a material, heat
is given off and indeed in the same quantity as that required during the melting of the material.
Melting and solidification heat for water is, e.g. 335 KJ/kg (80 kcal/kg) and for cocoa butter 150
KJ/kg (36 kcal/kg).

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If you refer to the previous diagram Fig.1 and then consider the reverse circumstance of the cooling
process, you will see the following situation. The water sample, having an initial temperature of
+5° C is continuously cooled. The temperature falls continuously until 0° C is reached. The
temperature of the sample will remain at 0° C until such time as all the water is frozen. Only then
does the temperature continue to drop. During the solidification phase, all the heat quantity (i.e.
cooling) is changed into solidification heat. This profile of cooling curve applies, however, to only
those materials with a single significant solidification point. Chocolate does not belong to this
group of materials.

Cocoa butter consists of a mixture of glycerides with differing melting points, thus the melting
curve of chocolate has no specific starting point, rather it has a melting range. During the cooling
of chocolate, a further characteristic of cocoa butter becomes clear. Cocoa butter is very sluggish in
its formation of the initial crystal and in fact needs to be seriously over-cooled before solidification
begins. Even though the melting range of the beta crystal form occurs around the 34° C mark, those
crystals will happily remain melted, i.e. not pre-crystallised when, without any agitation, the
temperature is brought as low as 20° C. It is only at this temperature that crystallisation begins.
Crystallisation of this chocolate follows very slowly. In the following Fig.2 the cooling curve of an
untempered chocolate is indicated with the solid line.
15°C 28°C temperatur

measure range Tempermeter

time

532krist.dwg
Fig.2

Pre-crystallised chocolate solidifies at a higher temperature and within a significantly shorter time.
The total amount of latent heat is thus given off. Thus the cooling curve deviates remarkably.
During the solidification phase, it is possible that the chocolate will spontaneously re-heat.
Following solidification, the temperature starts to fall again. A typical cooling curve for pre-
crystallised (tempered) chocolate is indicated as the broken line in Fig.2 above.

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5. Tempermeter E4 Operating Elements
Front:

7
1
8

9
2
3 10

4 11

12

13
5
14
6

1) Reservoir magazine with aluminium sample cup 8) Accessories compartment

2) Plug for temperature sensor 9) Adapter for temperature sensor
3) Selector switch for temperature measuring range 10) Sliding cover for cooling cell
"START TEMPERATURE"
4) Button Start measuring process "START-STOP" 11) Cooling cell with reception for sample cup
5) Printer for measuring protocol 12) Temperature sensor
6) Button for manual paper feed "Feed" 13) Transport handle
7) Spare paper reel 14) Lock for covering flap

Rear:

19
15
20
16
21
17
22
18

15) Cover for WiFi extension card 18) Mains connection 21) Selector switch WiFi - RS232
16) Fuse 800 mA, sluggish 19) Louver with filter mat 22) Jack for RS232 connection
17) Toggle switch "ON/OFF" 20) Jack for keypad connection

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6. Measurement Procedures

Prerequisites: Plug is connected

Roll of paper is fitted to the printer
1. Switch the unit on with the tumbler switch. Simultaneously the thermo-electric cooling will be
initiated. The printer prints the legend ”COOLING”.
After approximately 3 minutes the push button ”START-STOP” lights up. The printer prints the
legend ”READY TO START”. This indicates that the cooling cell has reached the pre-set
desired temperature, and that temperature will be kept constant.

2. Fill and insert sample cup

Take aluminum sample cup from reservoir magazine and fill in tempered
chocolate mass up to the height shown in the sketch
Chocolate
Schokolade

Without delay, push back the sliding cover at the cooling cell and insert the
sample cup in the conical depression of the cooling cell.

Attach adapter and insert sensors as far as it goes.

3. Following experience with the unit, you will switch the ”START TEMPERATURE” pointer to
the temperature range where the deviation point of the temper curve you produce lies in the
middle of the set temperature range or somewhat to the left of it.
Important: The setting of ”START TEMPERATURE” must be below the temperature of the
filled in chocolate. Otherwise the printer prints the legend:
" START TEMP. TOO HIGH"
In this case adjust ”START TEMPERATURE” lower and print out new curve with lower start
temperature (see below).

e.g.: If the deviation point of this particular chocolate lies between 22° and 23°C, the pointer
should be set to 26°C. This will then produce a print-out for you of a cooling curve over the
temperature range between 26° C and 20°C, i.e. the finished temperature of the print-out
will be 6°C lower than the start temperature. You can adjust the start temperature between
21°C and 28°C.
4. The measuring procedure starts when you press the button ”START-STOP”. During the
measuring process this button will flash its light. The measuring process takes place
automatically. At the end of the process you will get a printed report. The measuring process
lasts approximately 10 minutes (approximately 4 minutes cooling to the start temperature and
then a further 6 minutes of the actual measuring process).

e.g.: If a chocolate sample with a temperature of 30°C is introduced and the start temperature set
at 26°C, a few minutes will be required to reduce the temperature of the chocolate from

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30°C to 26°C and, additionally 6 minutes will be required to complete the measuring
process. The higher the start temperature you choose, clearly the shorter the measuring
process. You have to be sure of course that the most important part of the temper curve still
lies within the temperature range which is printed.
In the event of the measuring process being interrupted, you must press again the ”START-
STOP” button.

5. The print-out of the measuring report contains, in addition to the graphic description of the
temper curve with the time and temperature scale, also:
- Date
- Time (time)
- Start Temperature
- Deviation Point (Crystallisation Point)
- Run Time before the Deviation Point is reached (elapsed time)
- Degree of Temper (Temperindex)
- Temperature of the Cooling cell (Cell)

Additionally, there is one empty box printed in which you can manually add references, e.g. type
of chocolate, plant number, operator name, etc. (see chapter "Parameter Adjustment")
If the Tempermeter cannot determine an deflection point, the printer prints :
Crystallization ***
Elapsed Time ***
Temperindex ***
The reason might be a wrong setting of "START TEMPERATURE" (see above!)
6. If the same curve shall be printed with a modified "START TEMPERATURE", proceed as
follows:
a) readjust "START TEMPERATURE"
b) press key "START-STOP" and hold the key until the printout starts
The memorized measurement with the modified temperature range is evaluated and printed.
7. After measurement process close sliding lid for the Cooling cell to prevent condensation.

7. Interpretation of the Temper Curves (Cooling Curves)

In principle, the temper curve of a well tempered chocolate mass always looks the same. During
the first minute the curve describes a gentle fall and changes then to a steeper angle and 2-3 minutes
thereafter returns again to the original slope.
The reason for these changes in angle is the solidification process of the chocolate in the sample
cup, during which crystallisation heat is given off. According to the degree of pre-crystallisation,
more or less crystallisation heat is given off whereby the sample, in spite of being subject to further
cooling for a specific period of time:
- stays at the same temperature (ideally pre-crystallised)
- heats up slightly (not sufficiently pre-crystallised)
- slowly continues to drop in temperature (strongly pre-crystallised)
The following 3 temper curves described in Figs. 4, 5 & 6 are taken of the same chocolate albeit
with different degrees of temper.

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8. Temper Curves for Chocolate with Normal Fat Content

Too little pre-crystallisation (under-tempered)

i.e. the tempering machine is running too warm.
Degree of temper (Temperindex) = 3.5
Deviation point (Crystallisation point) = 21.5°C (depen-
dent upon chocolate)
You see this sort of curve if the chocolate is too weakly
pre-crystallised, i.e. under-tempered. The shortage of seed
crystals means that the temperature of the chocolate falls
further before crystallisation begins. Since, with under-
tempered chocolate, there is a relatively larger amount of
fat in the liquid phase, at the point of solidification of the
chocolate, a relatively larger amount of crystallisation heat
Fig.4 will be given off which results in a spontaneous heating of
the chocolate.

Ideally pre-crystallised (well tempered)

Degree of temper (Temperindex) = 5.0
Deviation point (Crystallisation point) = 22.0°C (depen-
dent upon chocolate)
An ideally pre-crystallised chocolate results in this typical
temper curve with the vertical part of the curve being
produced during the solidification phase. Thus the amount
of solidification heat given off is equal to the cold being
generated by the cooling unit.

Fig.5
Too strongly pre-crystallised (over-tempered)
i.e. the tempering machine is too cold
Degree of temper (Temperindex) = 7.2
Deviation point (Crystallisation point) = 22.8°C (depen-
dent upon chocolate)
You experience this curve if the chocolate is heavily
distributed with seed crystals. The result of this is that the
solidification starts relatively early, i.e. with a relatively
higher temperature. As a result of the larger proportion of
fat crystals present, there is a relatively smaller amount of
the fat content which is left to crystallise and, therefore, the
amount of crystallisation heat given off with this chocolate
Fig.6 is relatively small. Characteristic of this is the shallower
slope of the cooling curve during the solidification range.
532_kurv.dwg

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9. Temper Curve for Chocolate with High Fat Content (>35%) and for Chocolate with Low
Fat Content (<26%)

The description hitherto of the Tempermeter and the temper curve is valid for all chocolates with fat
contents between 26 and 35%. Since the gradient of the Tempermeter curve during solidification of
the chocolate sample is determined by the amount of crystallisation heat given off (latent heat) it is
clear that not only the degree of crystallisation but also the percentage of fat content does have an
influence over the gradient of this curve.

Chocolates with high fat content in an ideally pre-crystallised condition (well tempered), will,
during solidification, give off so much solidification heat (latent heat) that it will produce from the
Tempermeter a curve which shows spontaneous re-heating (refer to Fig.7). On the other hand,
chocolates with low fat content in an ideally pre-crystallised condition, will, during the
solidification process give off so little latent heat that the temper curve will be produced similar to
that in Fig.8.

Ideal Tempermeter curve for a chocolate with a high fat

content (>35%)

Fig.7

Ideal Tempermeter curve for a chocolate with little fat

content (<26%)

Fig.8

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730E - TEMPERMETER E4
10. Criteria for the Analysis of the Measurement
Protocol including the Temper Curve

1. Geometrical trend of the temper curve especially in the solidification range.

The experienced user of this unit will recognise the situation simply by looking at the degree of
temper (following the previously described parameters).

2. The degree of temper will be indicated numerically under the heading ”Temperindex”. The
numbers have the following meaning:-

1 = very severely under-tempered

under-tempered 2 = severely under-tempered
3 = under-tempered

4 = slightly under-tempered
well tempered 5 = ideally tempered
6 = slightly over-tempered

7 = over-tempered
over-tempered 8 = severely over-tempered
9 = very severely over-tempered

3. The deviation point of the temper curve is given a numerical value in °C with the description
”Crystallisation”.

This value will change even with the same chocolate sample according to the degree of temper
(refer to Figs. 4, 5 & 6). With different types of chocolate, however, this value would change
even with the same degree of temper. It will be lower with milk chocolates (dependent upon
the content of milk fat:cocoa butter). In the case of known chocolate type and specific degrees
of temper, this value, however, can act as an indication to the quality of the tempering (the
higher the value, the better the quality), and this is because more high melting point crystals are
present in the tempered chocolate.

11. Desired Variation from the Ideal Degree of Temper

It is possible that, for example, for technical reasons derived from experience, a degree of temper is
required which does not conform to the ideal value.

- a slightly over-tempered condition can be required if, for instance, you have a limited cooling
tunnel length and you need to create a quicker solidification of the chocolate in the cooling
tunnel
- a slightly under-tempered condition might be necessary if you need a thinner chocolate in an
enrobing machine to achieve a better coating result

However, it is clearly imperative that both the gloss and the shelf life of the finished product should
be checked when you deviate in this way.

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12. Cleaning/maintenance

Clean cup reception at regular intervals:

- check and clean, if necessary, the conical reception for the sample cup in
the cooling cell,
- clean temperature sensor immediately after use,

- keep adapter clean.

Clean air intake monthly:

- switch off appliance!

- remove rear louver with filter mat,

- clean louver,

- blow out filter mat carefully and replace it, if necessary.

Mains fuse replacement:

- switch off appliance and disconnect main connector!

- unlock and remove fuse holder,

- replace defective fuse (800mA/sluggish),

- re-insert fuse holder,

- re-connect mains connector and switch on appliance.

13. Maintenance of Stock

REPLACEABLE TO BE ORDERED THROUGH

MATERIALS

Aluminium Cups Sollich (Art.No. 28290)

58 mm wide Paper Rolls Sollich (Art.No. 172980)

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14. Parameter Adjustment

About the options you can adjust with an IBM/PC compatible keyboard or a PC connected to the
RS232 Interface (see Tempermeter E4 Operating Elements):

For the connection of external output devices, the sliding switch

must be moved in the appropriate position:
- WiFi = data transfer via WiFi card
- RS232 = data transfer via RS232 interface

Important: If an IBM/PC compatible keyboard is connected directly to the Tempermeter, the key
assignment corresponds to an US American keyboard.

Keyboard Layout USA 532_KEYB_US.TIF

OPTION KEY CODE DESCRIPTION

(+ Enter)
Unit No U Type the new Unit No (1, 2, 3, ...,9, except 0)
Then type Enter
Date D Type the new Date (18.04.99)
Then type Enter
Time T Type the new Time (18:04:00)
Then type Enter
Cooling C Type the new Cooling Temperature (5, 6, 7, ..., or 10 [°C])
Temperature (Standard=8°C)
Then type Enter
Print P Type any text you need to add at the bottom of the sheet,
Then type Enter and the hard copy would be started
Language S Select language (0, 1, 2).
0 = English
1 = French
2 = German
Then type Enter
Output mode M Select output mode (0, 1, 2); 2 = Standard.
0 = Printer
1 = RS232
2 = both
Then type Enter

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15. Changing the Paper Roll

1) Take a thermal paper roll and roll off the end of the paper :

2) Open the paper box of the printer. Push on both side-buttons and open the cover.

3) Place the thermal paper roll as shown on the picture below :

4) Close the cover. The printer is ready !

Notes :
- Always use suitable thermal paper roll 58mm width (Sollich Art.No. 172980)
- Regularly clean the rubber roller located on the printer’s cover

- Never stretch the paper manually, use the “Paper Feed” button :

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16. Tempermeter E4 Calibration

Temperature Probe Calibration

1) Switch off the instrument.

2) Disconnect the temperature probe. Connect the calibrator (blue box).
3) Fill up the cooling cell with 15ml of water (use the dedicated seringe). No aluminium cups should be
used, water is in direct contact with the cell.
4) Switch on the instrument and wait for approximately 15min to warm up all the electronic.
5) Press K, Enter to calibrate the temperature probe. You will get this message :
PROBE CALIBRATION
Date: ... Time: ... ID-No.: ...
Current Offset = ...
Install Reference Box
Enter Ref. Value (20) and press Enter
6) If not already installed, place the calibrator as described in (2). Type 20.0 on the keyboard and press
Enter. You will get this message :
Ref. Value entered: 20°C
Calibration is running, wait 1 min
7) After 1min this message is displayed :
PROBE CALIBRATION OK
Date: ... Time: ... ID-No.: ...
New Offset= ...
Ready to start
Date: ... Time: ... ID-No.: ...
8) The temperature probe calibration is done. The procedure from point (5) to (7) can be repeated many
times to check if the offset is stable, but normally one calibration is enough.
9) Disconnect the calibration box and connect the temperature probe. You certainly will get an error
message «Probe Temp. Error», but do not worry it is the normal message when the instrument detects a
problem with the probe.

Remarks :
a) The START-STOP press button flashes fast during calibration.
b) Calibration can be stopped at any time by pressing "ESC".
c) The instrument can be calibrated just after switch on even if the electronic is cool. This has not a great
influence on the probe calibration (blue box). But it is always better to take time to let stabilize
everything. This is particularly true to calibrate the cooling cell.
d) If the offset is greater than ±1°C an error message is displayed «CALIBRATION ERROR».

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730E - TEMPERMETER E4
Cooling Cell Calibration

10) Always calibrate the temperature probe before to calibrate the cooling cell. The temperature probe is
used as the reference to calibrate the cooling cell temperature. Put in water as described in point (3) if
not already made.
11) Place the temperature probe in the bath as shown :

water
temperature probe

cooling cell

12) Press W, Enter to start calibration. This message is displayed :

CELL CALIBRATION
Date: ... Time: ... ID-No.: ...
Current Offset = ...
Fill cooling cell with water
Insert probe and press Enter to start
13) Press Enter. This message is displayed :
Calibration is running, wait 10min
14) After 10min this message is displayed :
CELL CALIBRATION OK
Date: ... Time: ... ID-No.: ...
New Offset= ...
15) The cooling cell calibration is done. The procedure from point (12) to (14) can be repeated many times
to check if the offset is stable, but normally one calibration is enough.
16) Take away the water by using the seringe and clean the cooling cell with absorbing paper.

Remarks :
a) The START-STOP press button flashes fast during calibration.
b) Calibration can be stopped at any time by pressing "ESC".
c) If the offset is greater than ±1°C an error message is displayed «CELL CALIB. ERROR».

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17. Connection of WiFi card
• The E4 WiFi card is used to connect the E4 Tempermeter to a Wireless Network, compatible to
IEEE 802.11b communication protocol.
• The E4 WiFi completely replaces the RS-232 cable as the connection between computer and
Tempermeter.
• In addition, it offers essentially better connection and adaptation possibilities to an existing
wireless network.

Installation of WiFi card:

It is installed at the rear of the appliance in the drawer.

Switch off Tempermeter and remove mains cable from appliance socket!

Remove covering plate from WiFi drawer

2 Unscrew screws

Loosen ribbon cable from covering plate

Connect ribbon cable to WiFi card connection.

Be careful when inserting the plug. The thin pins in the

card connection must not be bent!

Secure connection at card connection.

To do so, close the two clamps.

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730E - TEMPERMETER E4

Fasten WiFi card in WiFi drawer (2 screws).

Now align the antenna to the optimum signal depending on the

place of installation of the appliance.

Move sliding switch at rear side of appliance to position

"WiFi".

Installation is completed in this way.

Follow the notes in the supplied manual for start-up and

configuration!

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