Knowledge base for setup, use, and support.

What a customer should do when the equipment arrives, before setup or use.

• Inspect the shipment before signing and note visible damage on the delivery receipt.
• Ask the driver to sign the delivery damage note when possible and keep a copy for your records.
• Open the package promptly and check for hidden damage, missing parts, dents, chips, or breaks.
• Take photos of the packaging and equipment if anything looks damaged.
• Report shipping damage inside the applicable CocoaTown reporting window and before using the equipment.

Customer-facing summary of return authorization, used-equipment limits, warranty service, and repair handling.

• Customers must contact CocoaTown for a Return Authorization Number before returning equipment.
• Unused products must be in original factory condition with packaging, manuals, and accessories.
• Used equipment is not returned for refund; it is handled through repair or replacement under warranty when applicable.
• Returns are subject to restocking fee rules and shipping/handling charges are not refundable.
• Warranty covers manufacturing defects for the original purchaser and does not cover misuse, accident damage, normal wear, or failure to follow the manual.

The critical first-use sequence for CocoaTown melangers and grinders.

• Clean all food-contact parts before first use and dry them completely.
• Grease roller stones and shafts with cocoa butter before a cocoa batch.
• Start the unit before adding nibs or powder.
• Add nibs gradually while the rollers are rotating freely.
• Do not add sugar at the beginning; wait until cocoa nibs are reduced to about 80 to 90 microns.
• Keep the room warm and dry to reduce viscosity and stalling risk.

Why melangers stall and how to protect the weak-link components designed to protect the motor.

• Cold cocoa mass, high humidity, sugar added too early, sugar added too fast, and oversized particles can increase viscosity.
• Do not start the machine with a loaded drum; start the unit and then add material gradually.
• Avoid whole nuts or large inclusions unless they are cracked or powdered first.
• Do not leave cocoa mass in the unit and restart it cold without fully melting and checking free roller movement.
• The center pin and related components can act as weak links to protect the motor when the rollers stall.

Checklist for customers using an ALPHA / ECGC control panel package.

• Confirm whether the installation is single-phase or three-phase before setup.
• Review the control panel manual before energizing the panel.
• Use the panel only with the compatible grinder and intended process controls.
• Stop if speed control, timing, wiring, or motor behavior is abnormal.

How to position crackers and winnowers in the bean-to-bar process.

• Crack roasted beans before winnowing.
• Adjust the process so beans are cracked without generating excessive fines.
• Feed cracked material to the winnower and review nib cleanliness before grinding.
• Do not proceed into grinding with excessive shell, oversized pieces, or foreign material.

First-use framing for CocoaTown roasting equipment.

• Complete receiving inspection before operation.
• Confirm site, electrical, clearance, and ventilation requirements from the product manual.
• Run the prescribed initial test before production roasting.
• Record first roast settings, observations, and support questions in CocoaCraft.

Using cooling trays as part of a controlled post-roast or handling workflow.

• Use cooling trays after heat steps to reduce product temperature in a controlled way.
• Keep airflow paths clear and confirm the tray is clean before food contact.
• Record time and temperature observations when the tray is used as part of a repeatable process.

Positioning tempering after refining and before molding.

• Use tempering after refining/conching and before molding or depositing.
• Confirm chocolate is fully melted, filtered as needed, and ready for finishing.
• Record temperature targets, hold times, and mold performance for repeatability.

Cleaning practices that protect food-contact components, stones, wipers, and warranty status.

• Do not clean the drum, stones, or roller assembly in a dishwasher.
• Do not use hot water where the manual warns against it and do not heat the drum in an oven.
• Clean inside roller stone holes and threaded areas after use so chocolate does not harden in hidden spaces.
• Let stones air dry completely before reassembly and use.
• Replace normal wear items such as belts, inserts, wipers, or other maintenance parts as needed.

How international customers should understand warranty support, DOA reporting, and local technician responsibility.

• International units should be inspected immediately after delivery.
• If CocoaTown arranged shipping, insured shipping damage is handled through the courier process.
• For DOA issues without shipping damage, CocoaTown may provide troubleshooting and replacement parts.
• International customers may need a qualified local technician to replace parts.
• DOA issues must be reported inside the published DOA window.