GGM Gastro STGIC55 Chocolate Tempering Machine

1 - INTRODUCTION

IMPORTANT

READ CAREFULLY THIS MANUAL AND FOLLOW IT, BEFORE AND DURING THE USE OF THE MACHINERY. IN CASE OF DOUBTS, CONTACT OUR ASSISTANCE SERVICE IN ORDER TO BE CLARIFIED.

1.1 General information

This manual refers to the use of STGIC55, a tabletop tempering machine, ideal for pastry shops, ice-cream shops, restaurants, etc.

This manual must be updated if the machine is changed. In case the equipment is sold, it is necessary to provide the buyer with the instruction manual. For this reason, it is mandatory to perform the ordinary and periodic maintenances indicated in the chapter "PERIODICAL MAINTENANCE AND CLEANING" to contain risks for workers. If you lose this manual or it becomes unusable, you can obtain another one by contacting:

GGM Gastro International GmbH

specifying the product and the serial number.

WARNING: this manual must be preserved for the entire duration of the machine's use.

1.2 General information about the use of the machine

This manual is provided to give general knowledge about the machinery.

WARNING: read the manual before using the equipment

WARNING: the manufacturer is not responsible for any modification and tampering of this equipment

1.3 General preventive measures

• The use of this machine is forbidden to unauthorized staff.
• Do not turn the machine on if it is out of action.
• Before using the machine, check that any dangerous condition has been eliminated.
• Check if the safety equipment is functioning correctly.
• Use personal protective equipment.

2 - DESCRIPTION AND FEATURES OF THE EQUIPMENT

2.1 Description and use

This manual refers to the STGIC55, a tabletop tempering machine designed to melt and temper chocolate. All components in contact with the chocolate are made of stainless steel AISI 304.

The STGIC55 guarantees a constant flow of chocolate and a perfect union of crystals. Its strengths include touch-screen technology for full control over the chocolate processing, a robust structure, and a stainless steel auger screw ensuring maximum solidity and efficiency. The machine melts chocolate in the heated tank while cooling occurs in the auger screw using refrigerant gas. The STGIC55 is equipped with an electronic pedal for dispensing precise amounts of chocolate into molds, and features two separate motors for the tank and auger, standby mode, auger release, reverse rotation, and assisted shutdown.

Image Description: A stainless steel GGM Gastro STGIC55 chocolate tempering machine with chocolate flowing from its nozzle into a basin. The machine has a compact, professional design suitable for countertop use.

2.2 Not allowed uses

Any use of the machine other than its intended purpose is considered improper and not provided for, as the resulting risks cannot be estimated. The manufacturer is exempt from responsibility deriving from non-observance of these instructions. In particular, it is forbidden to use the machine under the following conditions:

• With different energy values.
• If safety equipment is not functioning and intact.
• If not correctly installed.
• If objects are placed on the machine's surface.
• Inserting solid objects into the tank.
• Bypassing safety equipment.
• Using the machine after prolonged periods without maintenance.
• In case of power supply problems.
• Using the machine outdoors.
• Using flammable, corrosive, or dangerous substances for cleaning.
• Immersing the machine in water or other liquids.
• Inserting objects other than those indicated for use.
• Using dangerous ingredients for health.
• In case of lack of maintenance.
• In case of unauthorized modifications.
• Using materials and tools different from those suggested by the manufacturer.
• Sitting or resting on the machine.
• Performing maintenance while the machine is on.
• Tampering with safety tags.
• Using the machine if it is broken down.

2.3 Specifications

3 - SAFETY AND ACCIDENT PREVENTION

3.1 General warnings

Before using the machine, the user must read:

• This chapter, as it contains important information about the risks associated with the use of this equipment.
• The specific safety descriptions at the beginning of each chapter.

IT IS MANDATORY:

• Read the manual before using the machine.
• Start the "maintenance mode" before setting or fixing the machine.
• Operations must be performed by authorized staff.
• Users must be aware of the warnings and signs on the machine.
• Prepare the area where the machine will be placed; it must be free of obstacles, clean, and well-lighted.
• Maintain the safety systems.
• Use only approved parts for maintenance and fixing.
• Do not use damaged tools.
• Keep away from moving parts.
• Do not wear jewelry or loose clothing, as they can get caught in moving parts.
• If this machine is used by a new user, provide them with these instructions.

3.2 Installed safety equipments

The machine is equipped with the following safety features:

• A. Mobile plate with micro switch: If the plate is removed, the machine does not operate.
• B. Fixed shelters: These protect the mechanical components and electrical parts.

⚠️ The tampering of the safety equipment can cause risks for the users.

3.3 Residual risks

During the planning phase, all potential risks were considered, and necessary precautions were taken to avoid personal injury and damage to machine components. However, some risks remain due to user behavior:

3.4 Pictograms

Warning tags and pictograms must not be removed, covered, or damaged.

3.5 Personal protective equipments (PPE)

Wearing personal protective equipment protects specific body parts from risks associated with machine use. They must be used when general safety measures are insufficient to eliminate hazardous agents. Normal use of the equipment does not typically require PPE; however, during maintenance, the user must wear:

• Hands protections: Protective gloves during the removal or substitution of mechanical parts.
• Feet protections: Steel-toe boots in case of machine movement.

4 - LIFTING, TRANSPORT AND INSTALLATION

This machine has been assembled and tested in our factory. Upon arrival, it is ready for installation.

4.1 Lifting and transport

Lifting and transporting the machine should be done prudently to avoid falls and capsizing. Due to its weight (52 Kg), using a mechanical lifter is suggested.

4.2 Installation

This machine does not require special installation procedures. The installation location should have the following features:

• A horizontal, non-slippery surface.
• Appropriate lighting (at least 500 lux).
• Sufficient space around the machine for safe use and maintenance.

⚠️ The surface must be able to support the weight and dynamic stresses.

⚠️ Select a clean and well-lighted location.

⚠️ Place the machine in a way that allows ergonomic access for the user.

4.3 Power supply

4.3.1 Electrical connection

The electrical wiring must comply with safety rules. The system and the power cable must be appropriate to support the installed power. All data are provided in the attached electric diagram. It is preferable to use the exact power indicated on the label, although a tolerance of ± 5% is possible. The electrical system complies with EN 60204-1. The manufacturer guarantees the possibility of selecting the active conductors of the electric circuit.

Protections against overcurrent: The equipment features a protective automatic switch and circuit breakers.

Protection against breakdown of the insulation: We suggest using equipment sensitive to insulation breakdown.

Protective circuit: The equipment must be disconnected from the ground.

⚠️ The connection of the external equipotential protection conductor is essential for the correct operation of the equipment and for the safety of the operator (protection against electric shocks).

⚠️ THE ELECTRIC CONDUCTOR MUST BE SECTIONED DURING MAINTENANCE OR FIXING UP OF THE EQUIPMENT. PLACE A "WORK IN PROGRESS" SIGN ON THE DISCONNECTOR.

5 - START AND USE OF THE MACHINE

THIS MACHINE WAS TESTED WITH CHOCOLATE. FOR THIS REASON, TRACES OF CHOCOLATE MAY BE PRESENT. WE SUGGEST NOT TO USE THE CHOCOLATE FROM THE FIRST CYCLE RUN BY THE MACHINE IN YOUR PRODUCTION.

5.1 START AND USE

Before using the machine:

• Place the machine on a horizontal and dry flat surface.
• Check the safety grid: if it is lifted or in the wrong position, the machine will not operate.
• Do not insert your hands or solid objects into the tank when the machine is on.

⚠️ DO NOT MODIFY THE MACHINE WITHOUT THE AUTHORIZATION BY GGM Gastro International GmbH

Pour at least 2.5 kg of chocolate callets into the bowl. ATTENTION: Not all types of chocolate are suitable. Our machines are tested with chocolate callets whose liquidity level is 4 on a scale of 1 to 5. We suggest level 4 or level 3. The liquidity level is usually indicated on the chocolate's packaging.

Turn on the machine using the switch located on the rear part, near the power cable. The following menu appears on the display:

Image Description: A screenshot of the STGIC55 control panel display showing various numbered controls (1-17) and temperature/time readouts. Key controls include STARTING TEMP., CHOCOLATE TEMP., DOSING TIME, AUTO, CHOCOLATE FLOW, COOLING SYSTEM, AUGER REVERSE, etc.

Control Panel Functions:

1. STARTING TEMPERATURE: Adjusts the temperature for melting the chocolate. Displays the set temperature.
2. CHOCOLATE TEMPERATURE: Adjusts the temperature of the chocolate exiting the nozzle. Displays the temperature measured by the nozzle probe.
3. DOSAGE SETTING: Sets the dosing cycles.
4. AUTO: Initiates the automatic tempering process.
5. CHOCOLATE ADDITION: Used for adding a significant amount of chocolate callets during the tempering process.
6. CHOCOLATE FLOW: Controls the flow of chocolate from the nozzle. Works in conjunction with control 7 for the semi-automatic tempering process.
7. COOLING SYSTEM: Activates the cooling unit. Works in conjunction with control 6 for the semi-automatic tempering process.
8. DOSAGES: Activates automatic dosing cycles.
9. COUNTDOWN: Shows the remaining time for various functions.
10. AUGER REVERSE: The auger spins backward to empty the nozzle and conveyor.
11. HEATING ELEMENTS: Activates the heating elements for the bowl and auger, with motors deactivated.
12. AUGER UNBLOCKING: Allows unblocking the auger in case of obstruction.
13. TIMER BY-PASS: Starts the motors immediately during the tempering process, bypassing any delay time.
14. IN/OUT TEST: Opens a page showing working components and potential problems.
15. SETTINGS: Opens a page for adjusting parameters, language, programs, etc.
16. STANDBY: Keeps the chocolate melted while the motors are deactivated.
17. OFF: Allows the equipment to be switched off correctly.

Operation Details:

Temperatures

Use control 1 (STARTING TEMP.) to adjust the melting temperature (suggested: 44-48°C). Press the enter key to confirm. Use control 2 (CHOCOLATE TEMP.) to adjust the final tempered chocolate temperature (suggested: 30-32°C; minimum 29°C, unless set to 0). Press the enter key to confirm. If "CHOCOLATE TEMP." is set to 0, the auger will not spin, which can be helpful during cleaning.

Automatic Tempering Process

Press control 4 "AUTO". Wait for the acoustic signal indicating the chocolate is tempered. The icon will flash during the process and turn definitively green upon completion. The chocolate is then ready for use.

Image Description: Control panel screenshot showing temperature settings (e.g., 45.0°C, 31.0°C, 2.0) with the 'AUTO' button highlighted.

Steps of the automatic process:

1. The countdown begins when the heating elements reach the selected temperature (maximum 2 minutes). Icon 9 displays the countdown.
2. After 15 minutes, the stirrer starts spinning. ATTENTION: The stirrer only spins if the safety grid is correctly positioned, as a magnet stops the motor if the grid is removed or misplaced.
3. Approximately 50 minutes later, the countdown completes, the auger starts spinning, and chocolate flows from the nozzle.
4. The cooling process begins when the temperature shown by icon 2 is 2°C lower than that shown by icon 1.
5. When the tempering process is finished, an acoustic signal will sound.

To exit the automatic tempering process, press control 4 "AUTO" for a few seconds. Controls 6, 7, and 11 cannot be activated before deactivating "AUTO".

Semi-Automatic Tempering Process

Press control 6 "CHOCOLATE FLOW" (it will start flashing). The countdown begins when the heating elements reach the selected temperature (maximum 2 minutes). Icon 9 shows the countdown. After 15 minutes, the stirrer starts spinning. Approximately 50 minutes later, the countdown completes, the auger spins, and chocolate flows from the nozzle. Icon 6 stops flashing and turns definitively green. ATTENTION: The stirrer only spins if the safety grid is correctly positioned.

When the temperature shown by icon 2 is similar to icon 1, or is considered ideal for starting the cooling process, press control 7 to activate the compressor.

An acoustic signal indicates when the chocolate is tempered. Icon 2 will show a temperature similar to the one previously set for the final tempered chocolate, and icon 6 will stop flashing and turn definitively green.

To exit the semi-automatic tempering process, press control 6 "CHOCOLATE FLOW" for a few seconds. Controls 4 and 11 cannot be activated before deactivating control 6.

Image Description: Control panel screenshots illustrating the semi-automatic tempering process, showing different temperature settings and active controls like 'CHOCOLATE FLOW' and 'COOLING SYSTEM'.

Chocolate Addition During the Tempering Process

If you wish to add chocolate while it is being tempered (during both automatic and semi-automatic processes), consider these options:

• Option 1: You can add chocolate callets without stopping the tempering process if the bowl is at least 50% full and you add no more than 0.5 kg of callets at a time.
• Option 2: Melt the chocolate separately (using a melter, microwave, bain-marie, etc.) and pour it into the bowl. This allows you to continue working without interruption.
• Option 3: If you need to add more than 0.5 kg of chocolate callets, or if the bowl is less than 50% full, press control 5 to add the chocolate. This operation can be performed during both the automatic (control 4) and semi-automatic (control 6) tempering processes. The chocolate flow will stop for 35 minutes while the machine melts the added chocolate (indicated by icon 9 countdown). Afterward, the chocolate will resume flowing from the nozzle, and icon 5 will automatically turn grey.

Bowl Motor Protection

During either the automatic or semi-automatic tempering process, if the chocolate in the bowl is not sufficiently melted when the stirrer motor starts, icon 9 will display an alarm. You must then press icon 9 and then press control 4 "AUTO" or control 6 "CHOCOLATE FLOW" again. The machine will melt the chocolate for 15 minutes before reactivating the stirrer motor.

Image Description: Control panel screenshot showing the 'BOWL MOTOR PROTECTION' alarm state, with icon 9 indicating an issue.

Heating Elements

Press control 11 to activate the heating elements, keeping the motors deactivated. Press control 11 again for a few seconds to deactivate this mode. Controls 4 or 6 cannot be activated before deactivating control 11.

Standby

Press control 16 to activate "STANDBY MODE". Icon 16 changes to show the Moon (?) instead of the Sun (☀️). If controls 4 "AUTO" or 6 "CHOCOLATE FLOW" are active (green), the chocolate will continue to flow for 20 minutes, with the countdown shown by icon 9. When the countdown is complete, the auger spins backward briefly, and then the display and motor switch off. Only the heating elements remain active to maintain the chocolate's temperature while minimizing energy consumption. Touch the screen to reactivate; press control 16 again, and the icon will show the Sun (☀️), allowing you to resume operation.

Dosages

When the chocolate flow is active, dosing is possible using the foot control:

• Press the foot control to temporarily stop the flow, allowing the user to position the mold.
• Press the foot control again to stop the flow and remove the mold once it is filled.

Alternatively, automatic dosing can be performed: Press control 8, then press control 3. The display will then show the dosing parameters page.

Image Description: Control panel screenshots showing 'HEATING ELEMENTS', 'STANDBY' mode (with Moon icon), and 'DOSAGES' function.

5.2 SWITCH OFF

Manual Shutdown

Turn off the main switch on the rear of the machine. This shutdown is permissible when:

• There is no chocolate in the machine, for example, after a complete cleaning.
• The auger motor has not been activated, and the chocolate has remained in the tank.

Otherwise, follow these instructions:

• A) During the automatic tempering process, deactivate control 4 "AUTO" and activate control 6 "CHOCOLATE FLOW". During the semi-automatic tempering process, deactivate control 7 "COOLING SYSTEM" and keep control 6 "CHOCOLATE FLOW" active.
• B) Wait until the light blue temperature (icon 2) is higher than 40° C.
• C) Now, it is possible to deactivate control 6 "CHOCOLATE FLOW".
• D) Press control 10 "AUGER REVERSE" and wait for the process to end (30 seconds).
• E) Turn off the machine using the general switch on the rear part of the machine, near the power cable.

Automatic Shutdown

If you wish to switch off the machine while control 4 "AUTO" or control 6 "CHOCOLATE FLOW" is activated, press control 17.

Press the confirmation button in the lower right corner, or press the Door icon (?) on the left side to return to the main menu.

The machine does not switch off immediately; it needs to warm the tempered chocolate to a higher temperature. This process takes 20 minutes, and the display shows the countdown.

The display will indicate when it is possible to turn off the machine using the main switch located on the rear part of the machine.

Image Description: Control panel screenshot showing the 'AUTOMATIC SHUTDOWN' option activated by pressing control 17. Subsequent images show the 'SHUTDOWN' countdown and a message indicating it's possible to turn off the machine.

6 - CLEANING AND MAINTENANCE

WARNING: BEFORE CLEANING THE MACHINE, WEAR ANTI-CUT SAFETY GLOVES.

WARNING: DURING ALL MAINTENANCE OPERATIONS, REPAIRS, OR CLEANING, THE MACHINE MUST BE SWITCHED OFF AND UNPLUGGED.

Before undertaking any maintenance action, it is advisable to read the manual carefully. In particular:

1. The use and maintenance controls of the machine must be entrusted to qualified personnel who know how to operate it.
2. If necessary, replace damaged parts or units with those having the same characteristics.
3. Respect accident-prevention norms and emergency precautions for users, as detailed in chapters 4 and 6.
4. Maintain the transit and work zones of the machine clean, especially areas providing access to switchboards.
5. Immediately report any anomalies found to the maintenance staff.
6. Verify the effectiveness and functioning of the accident-prevention system.
7. It is forbidden to compromise the safety guards.
8. It is forbidden to use lighters, matchsticks, etc., as a lighting system.
9. Lack of controls and maintenance can cause damage to the equipment.
10. No untrained person should use or stay near the machine when it is operational.

6.1 Periodical checks of the safety equipments

Safety equipment acts as a barrier between the person and danger. Like all electronic equipment, this machine is subject to wear, anomalies, and malfunctions, which can reduce the performance of safety features. Therefore, the user must perform regular maintenance.

INTERVENTION'S REGISTRATION

Intervention registration serves as an official document for the correct use of the machine and includes:

• The checked product.
• The date.
• The name of the maintenance operator.
• The outcome of the intervention.
• Contingent remarks.

Micro switch

The machine features a mobile plate with a micro switch. Removing the plate immediately stops the machine. This function must be checked during periodic controls.

⚠️ Check the operation of the micro switch periodically. In case of anomalies in the safety systems, contact the manufacturer immediately.

6.2 Ordinary maintenance and cleaning

All surfaces and parts of the machine that come into contact with foodstuffs must be cleaned and disinfected. The procedure varies depending on how long the machine is not utilized:

• One day pause:
  • A) FIRST OPTION: Cleaning is not necessary. Press control 17 "SHUTDOWN" to turn off the machine.
  • B) SECOND OPTION: Cleaning is not necessary. Press control 16 "STANDBY" to activate the stand-by mode.
• Two - four days pause: Place a container under the nozzle while the chocolate is flowing out to collect the majority of the chocolate. Deactivate all icons, then press control 10 "AUGER REVERSE" and wait 30 seconds. Turn off the machine using the main interrupter located near the power cable.
• Five or more days pause:
  • First, activate control 6 "CHOCOLATE FLOW". Then, place a container under the nozzle to collect the majority of the chocolate.
  • Place a container under the tap at the rear of the machine. Deactivate icon 6, open the tap, and press control 10 "AUGER REVERSE". The chocolate will flow out. The auger reverse lasts 30 seconds and can be repeated if chocolate is still flowing.
  • Suggested operation (not mandatory): Close the tap at the rear of the machine, pour approximately 0.5 L of oil (e.g., sunflower oil, seed oil) into the nozzle (where chocolate normally exits), and press control 6 "CHOCOLATE FLOW". Wait 10 minutes, then deactivate control 6, place a container under the rear tap, open the tap, and press control 10 "AUGER REVERSE" to collect the oil and some chocolate.
  • Screw the tap, switch off the machine, and disconnect the plug. It is now possible to remove the stirrer and nozzle for separate cleaning. The stirrer should be unscrewed clockwise.
  • Clean the bowl using paper and a suitable stainless steel cleaner (liquid, chlorine-free). Do not use water.

Image Description: Diagram showing the removal of the auger by unscrewing four screws and lifting it out. Also shows cleaning the auger and the tube between the bowl and auger.

WHAT NOT TO DO:

• A) Touch mobile parts if they are not stopped with safety (power cable should be disconnected).

PRODUCTS THAT MUST NOT BE USED:

1. Compressed air.
2. Steam equipments.
3. Detergents containing chlorine or similar agents (e.g., bleach, muriatic acid, decalcifying cleansers).
4. Brushes and abrasive disks.
5. Detergents with abrasive powder.
6. Gasoline, solvents, or flammable and/or corrosive liquids.
7. Substances for cleaning silver.

7 - DISPOSAL

Cut the power cable before disposing of the machine. It is forbidden to dispose of this equipment as domestic waste.

Packaging

Packaging marked with a recycling sign is recyclable. Dispose of the packaging at a center for the disposal of recyclable materials.

Before the disposal

1. Disconnect the plug from the socket.
2. Cut the power cable and dispose of it with the plug.

Correct disposal of this equipment

The equipment must be consigned to a center for the recycling of electronic equipment. Contact the local authority, waste disposal assistance, or the shop where you purchased the product.

The European Union Directive 2002/96/CE concerning the disposal of electronic equipment (WEEE) states that machines are not allowed to be disposed of as domestic waste. These equipments must be collected separately to optimize recycling and to prevent dangers to the environment and health.