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Erro impr temper uni fixac - Xerox Phaser 3100MFP

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Can I connect the RJ11 jack to the computer and read battery data?


no it is proprietary and needs a license key for the software.

Dec 21, 2015 | Motorola Mototrbo Impress Charger...

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Fun Facts About Chocolate Tempering


Temperature:
Chocolate is best stored in a dark, dry, cool place, about 13-15 degrees Celsius.
It should not be stored in the fridge nor near strong smelling foods as it will absorb the smell very easily.
If chocolate is wrapped and stored properly it can be kept even for a year.
Regarding the tempering, it is always best to temper chocolate at room temperature (around 20-22 degrees C) .

Water:
Tempering does not go well with water. If you need to temper your chocolate, do not mix it with water. The slightest amount of moisture will cause it to seize.
For this reason you should always make sure that all utensils and the machine are completely dry and that the chocolate isn't more than 10 degrees colder than room temperature. Otherwise condensation will form on the chocolate's surface as soon as it's exposed to the warmer conditions.

Quantities:
If you need to temper large quantities of chocolate (over 700gm) it is best to temper a portion of it, and then substitute some of the tempered chocolate that you use, with melted untempered chocolate.
For example if you use 100cc of tempered chocolate you can then add to the temperer exactly 100cc of melted untempered chocolate and let it blend. In a few seconds the mixture should be fully tempered again. If it does not temper properly, you can press the "melt" button, wait for the cursor to show 43 degrees, and then push "temper", adding more "seed" chocolate.

Viscosity and Texture:
Tempered chocolate should be viscous. The more viscous the better it will cling to a dipped piece, the thicker the coat will be. The more runny the chocolate, the thinner the coating.
In order to adjust viscosity, if the chocolate is too thick you can add small amounts of cocoa butter either by using the method of tempering large quantities of chocolate, or by adding the cocoa butter behind the baffle and go through the cycle again, pressing "melt" and then "temper" and adding "seed" chocolate.

If the normal tempering method doesn't work, try using the Temper 2 option, which includes a slower cooling.

If the chocolate is over-tempered and thick, it could be caused by pieces of cool or solid chocolate in the bowl.
If this happens press "reset", then "melt", wait until the cursor returns to 43 degrees and then press "temper", adding 85gm of solid chocolate behind the baffle, continuing the tempering as usual.

Dipping:
- make sure the piece is completely dry. Dust it with cornflour if you want to be sure of the absence of mousture on its surface.
- make sure the chocolate has the right amount of fat, as too much fat would make the coating too thin and too little fat would make it too thick.
- For a complete coverage of the piece, choose a suitable dipping tool
- make sure you have a ready sheet of unwaxed paper or parchment to set the dipped pieces on.
- allow pieces to set for 24 hours.
- if the dipped piece cracks it means it was probably too cold.

on Jan 01, 2014 | Kitchen Appliances - Others

1 Answer

Motorola xts 5000 r


Run your batteries on a battery reconditioner analyzer, this can give you a diagnosis and recondition the battery.
Also, with Impres batteries you can use an Impres battery reader to find out more info about the battery including capacity, age and number of charge cycles.

If the battery is under 1 year old it is still under warranty. Contact your dealer.

Best regards.

Jun 15, 2013 | Radio Communications

1 Answer

What can I buy to temper 2-6 pounds of chocolate?


i recommend the ACME tabletop temperer. it costs about 725 online and when the lightbulbs finish, they are cheap to replace. its a great investment.

Jan 24, 2013 | Kitchen Appliances - Others

1 Answer

COPRUEBE IMPRES (5B00)


Que lenjuaje es?

En Ingles:

Solution:

  1. Turn on the machine
  2. Press MENU
  3. Press SCAN COPY SCAN to enter service mode
  4. USE > to got to NVRAM ACCESS
  5. Set ABS-M LEVEL to 0
  6. Set ABS-P LEVEL to 0
  7. Press STOP to EXIT

Apr 07, 2011 | Canon PIXMA MP130 All-In-One InkJet...

1 Answer

Como posso corrigir erro impos impr 4f brother dcp 130c.


4F message indicates that the printhead is RIP, you will need to replace it to make it work again. Before you replace it, you may want to try this, see if it will remove the clean unable error message: Access the internal maintenance mode by pressing the Menu/Set button, then press * 2 8 6 4 within 2 seconds. This should put you in the maintenance mode menu. Enter 80, then scroll down with the arrow down (round) key. You'll find an entry listed as purge count. If number is over 6000, enter 2 7 8 3. This will reset the purge count value. Then the printer will restart, hopefully without the annoying cannot clean message.

Feb 20, 2011 | Brother DCP 130C All-In-One InkJet Printer

1 Answer

Message "verif impr 6000" on fax-jx500. What can i do ?


its a paper feed error!Take it to your nearest dealer and they will be able to sort it!

Mar 29, 2010 | Canon FAX-JX200

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