⚠️READ BEFORE FIRST USE – IMPORTANT SAFETY NOTICE

Failure to follow first-use instructions may result in motor overload, belt damage, or
stone wear, which is not covered under warranty.

• Do not run the melanger dry
• Do not overtighten the spring nut on first use
• Always perform stone seasoning before food or chocolate use
• Ensure the melanger is completely dry before chocolate refining
• Always supervise the melanger during first operation

Dear Customer,

Welcome to the Electra family!

Congratulations on your excellent choice of purchasing the Electra Neo 7 Kg Countertop
Chocolate Melanger, a professional melanging, refining, and conching machine
designed for artisan and commercial chocolate production.

This manual is intended to familiarize you with the correct procedures for installation,
first use, operation, safety, maintenance, and warranty of your Electra Melanger.

The Electra Neo series is engineered specifically for countertop chocolate refining,
offering consistent particle size reduction, controlled heat generation, and smooth
conching action.

We welcome your feedback and suggestions.

Key Features & Specifications

• 7 kg grinding capacity
• Heavy-duty granite grinding stones
• Food-grade stainless steel drum & lid
• Powerful motor for continuous operation
• Smooth and fine chocolate refining
• Low heat generation for better flavor retention
• Stable, vibration-free base
• Easy to operate and clean
• Suitable for chocolate, cocoa nibs & nut butters

Technical Specifications

1. Model: Electra Neo 7 Kg Chocolate Melanger
2. Rated Capacity: 7 Litres
3. Colour: Silver
4. Rated Voltage: 220V / 50Hz – AC Single Phase (Also available in 110V / 60Hz)
5. Power: 300Watts
6. Ampere: 1.5 A for 220V(1.8A~2 A for 110V)
7. Motor Speed: 1440 RPM
8. Drum Speed: 180 RPM
9. Machine Weight: Approx. 22.5 Kg

First Use Instructions (Initial Setup)

Before operating your Electra Neo 7 Kg Chocolate Melanger for the first time, please follow
these steps carefully:

1. Dispose of all packing materials responsibly according to local environmental regulations.
2.  Keep all packing materials away from children to avoid suffocation or choking hazards.
3. Inspect the machine immediately upon unpacking. Any transit damage must be reported to the seller and the freight company without delay. Retain all packing materials for inspection purposes.
4. Clean the melanger thoroughly to remove any manufacturing dust or residues.
5. Assemble the drum and roller stones correctly and ensure the top spring nut is locked.
6. Run the machine with 100 grams of sugar mixed with 10–15 grams of cocoa butter or food‐grade edible oil for 30–45 minutes, keeping the top spring nut slightly loose during this process.
7. This step helps season the granite stones, remove residual dust, and protect the motor and belt from excess load during initial use.
8. Discard the contents completely after the run.
9. Rinse the drum and roller stones thoroughly using cold water only.
10. Allow all components to dry completely before first food or chocolate use.

Important for Chocolate Use: Ensure the melanger is 100% dry before adding cocoa
liquor or chocolate ingredients. Even small traces of moisture can spoil an entire
chocolate batch.

⚠️What NOT to Do on First Use (Important Warning)

To avoid damage and ensure smooth operation, do NOT do the following during first use:

1. Do NOT overtighten the top spring nut during initial seasoning.
2. Do NOT load large quantities of ingredients on first run.
3. Do NOT add water or moist ingredients during first use.
4. Do NOT leave the machine unattended during the initial run.
5. Do NOT exceed the recommended seasoning time.

Following the correct first-use procedure is essential to protect the motor, belt, and
grinding stones.

Suitable Applications

• Chocolate paste / cocoa liquor
• Cashew butter
• Almond butter
• Peanut butter
• Idly / Dosa / Vada batter
• Curry paste
• Chutneys
• Dips & sauces
• Ginger-garlic paste
• Coconut paste & coconut milk

Recommended Quantity & Usage Guidelines

Nuts & Cocoa Beans

• Suitable for roasted and broken peanuts, cashew nuts, and cocoa beans (skin removed).
• Tighten the top spring nut partially at the start.
• Once the material turns into paste, the nut can be tightened further.
• If the material clumps or packs to one side and rollers stop rotating:

• Switch OFF themachine
• Open the lid
• Spread material evenly inside the drum
• Restart the melanger

Chocolate Formulations

Recommended ratios: - 40% cocoa liquor + 60% sugar - 20% cocoa liquor + 10% cocoa
butter + 35% sugar + 35% milk powder

Procedure: 1. Add cocoa liquor first and start the machine. 2. After 5 minutes, add sugar
and cocoa butter. 3. After 10–15 minutes, add milk powder.

⚠️ Do not dump all ingredients at once.

Important Points While Grinding

1. When grinding whole nuts or large pieces, rollers may not rotate for 2–3 minutes. Normal rotation resumes once particles break down.
2. Always fix the roller stones and secure the top spring nut before adding ingredients.
3. Never operate the machine without the spring nut locked.
4. Never remove roller stones during grinding.
5. If overloaded, remove all contents, refit rollers properly, and add material gradually.
6. Do not exceed the recommended capacity.

Operating Instructions

1. Place the melanger on a stable, level tabletop or kitchen platform.
2. Insert the drum securely into the base and ensure it is properly locked.
3. Place the roller stone assembly inside the drum and ensure it is seated correctly.
4. Adjust the top spring nut according to the required fineness:
•    Loosen slightly for coarse grinding
•    Tighten gradually for finer grinding 
5. (Do not fully tighten; a small gap must remain between rollers and drum)
6. Ensure the machine is completely DRY, especially when used for chocolate grinding.
7. Switch ON the main power supply and start the melanger.
8. Start the machine empty and allow rollers to rotate freely.
9. Slowly add chocolate ingredients (cocoa liquor, sugar, cocoa butter, etc.) only after the machine is running.
10. Add ingredients in stages; do not dump all materials at once.
11. Close the lid during operation for hygiene and to avoid contamination.
12. In case of power interruption, switch OFF the melanger and restart once power is restored.
13. Allow the melanger to run continuously until the desired smoothness and consistency are achieved.
14. To check consistency, always switch OFF the machine before opening the lid.
15. Once grinding is complete, release the safety lock and tilt the drum to remove contents.

Operation Guidelines – Chocolate Grinding & Refining

1. Always maintain sufficient fat content (cocoa butter) so the chocolate flows smoothly between the rollers.
2. Chocolate must remain in a liquid / flowing state during the entire refining process.
3. If chocolate becomes thick or sticky around rollers, add cocoa butter or apply gentle external heat.
4. Avoid water, moisture, steam, or condensation at all times.
5. For long refining cycles (24–36 hours), periodically:
• Check roller movement
• Inspect lid for moisture
• Allow short cooling breaks if required
6. Ideal refining temperature range: 45°C – 60°C.
7. Do not overtighten the spring nut at the start; tighten gradually as particle size reduces.
8. Always ensure rollers rotate freely—forced grinding may damage motor or belt.

Maintenance & Upkeep

Regular maintenance ensures long life and optimal performance.
Washing Procedure

1. After removing paste, add waste material and run the melanger for 2 minutes to clean inner surfaces.
2. Do not spray water directly using hose or pipe.
3. Do not use abrasive cleaning powders.
4. Clean using cold water only.

Safety Instructions

1. Always use proper voltage supply; low voltage may damage the motor.
2. Only trained technicians should attempt repairs.
3. Never insert hands into the drum during operation—use a spatula.
4. Keep the machine away from children at all times.

Caution

1. Intended for household and similar applications:
• Shops, offices, staff kitchens
• Hotels, motels, farmhouses
2. Not intended for use by persons with reduced physical or mental abilities without supervision.
3. Children must not play with the appliance.
4. Disconnect power before changing accessories or cleaning.
5. Do not use hot or warm water for cleaning.
6. Avoid excessive water content in the mixture.
7. Do not overload the machine.

Troubleshooting

1. After power failure, switch OFF all controls, then restart.
2. If grinding becomes difficult, remove some material and add back slowly.
3. Do not add unground ingredients into already refined paste.
4. Always start with a small quantity and increase gradually.
5. Damaged power cords must be replaced by qualified personnel.

Bill of Materials

Dimension

Warranty Terms – 1 Year Limited Warranty

Electra warrants this Electra Neo 7 Kg Chocolate Melanger to be free from manufacturing
defects for a period of ONE (1) YEAR from the date of purchase.

Warranty Coverage

• Manufacturing defects in motor, electrical components, and mechanical parts
• Defects arising under normal usage, proper maintenance, and correct first-use seasoning as described in this manual

Warranty Does Not Cover

• Wear and tear of consumable parts (granite stones, belts, bushes)
• Damage due to misuse, overloading, negligence, or non-compliance with first-use and operating instructions
• Damage caused by water ingress, moisture, or cleaning with hot water
• Electrical damage due to voltage fluctuation or improper power supply
• Unauthorized repairs, modifications, or tampering
• Transit damage (must be reported immediately upon delivery)

Warranty Claim Procedure

• Contact Electra Support with purchase details.
• Share clear photos/videos of the issue.
• Our technical team will guide troubleshooting or approve service/replacement.
• Parts replacement will be provided as applicable under warranty.

⚠️ Refunds are not applicable during warranty claims. Warranty support is provided
through repair or part replacement only.

Additional User Tips & Best Practices

1. Always pre-check voltage stability before long grinding cycles.
2. For chocolate refining beyond 24 hours, stop the machine every 10–12 hours and allow motor cooling for 20–30 minutes.
3. Keep a minimum chocolate flow level so rollers rotate freely at all times.
4. Avoid sudden tightening of spring nut—tighten gradually.
5. Periodically check belt tension if rotation seems weak.
6. Store the machine in a dry, dust-free environment when not in use.
7. Use food-grade lubricant only if specified by Electra service team.
8. Maintain a basic grinding log (hours, batch size, ingredients) for consistent results.
9. Never leave the melanger unattended for very long durations without periodic checks.
10. For export customers, always use a surge protector or voltage stabilizer.

Special Notes for Chocolate Enthusiasts

1. Grind 500–750 grams of roasted cocoa beans (skin removed) to obtain smooth cocoa liquor.
2.  Achievable fineness: 15–25 microns in approximately 24–36 hours.

Chocolate Refining Best Practices

1. Ensure the melanger is completely dry before chocolate refining.
2. Even small amounts of water can ruin the batch.
3. Maintain recommended ingredient ratios only.
4. Use white cane sugar only (avoid powdered sugar with cornstarch).
5. Pre-grinding sugar reduces refining time.
6. Brown sugar must be fully dried.
7. Do NOT use honey, liquid milk, condensed milk, water, fresh fruits, or unroasted ingredients.
8. Cocoa butter ensures smooth flow; low fat may cause clumping and damage.
9. If paste thickens, gentle external heat (hair dryer) may be applied.
10. Ingredients may be preheated to 60°C (140°F) for easier grinding.
11. Check and wipe lid moisture periodically.
12. Chocolate must flow smoothly between rollers at all times.

Contact & Support Information
Company: Electra
Email: Support@chocolatemelangeur.com
Phone (India): +91 739 59 59 759

For technical assistance, spare parts, or service support, please contact us using the
details above.