Thanks for your email. The machine is less than 5 years but Design & Realisation has not changed the model because it is sturdy and efficient. I have indeed all the parts, but there is no manuals. Operating it is very simple. You put water inside the base so that when the pan is in it, the water is around the sides. You can either put solid chocolate inside and let it melt via the electric heating system, or put already melted chocolate at about 45 Celcius (depending on the cacao percentage). Then you put the wheel in place and start it turning. Adding the gutter-like tap helps the chocolate cool down faster. Once the temperature is down to tempering level (around 30 Celcius) you heat the water again so that it stays slightly above that level while you work with the chocolate. You can see at the end of my video how it works -Faire son chocolat -
I bought in Montreal where my kids live. I am selling it because after 3 years in the Dominican Republic (where cacao beans are great) for work other than cacao, we are moving for one year to a place without cacao. This will be our last foreign posting. Out plan is to then start a fully fledged chocolate business on a larger scale.
More details on the machine is available at https://www.dr.ca/melters-temperers
I hope this answers your questions. Do not hesitate to ask.