I've had the same issue, It's water in your baffle. I've bought a new one and the problem is gone. 

I'd like to fine a way to restore my old baffles though.

No, the first baffle went badly uncalibrated one day (it registers like 6ºC less than it should), never worked again the same way as new and now it's unusable, if I tell the machine I want to work my chocolate at 25.5 (in order to be really at  31.5) it won't accept such low value. I did use a lot the extended temper mode with this one, so I used to have the machine running for 8 hours or so when it was working OK.

The second baffle (holey baffle) uncalibrated like 5 uses after it was new, but only registers 4ºC less than it should, this one also has never worked like new again, with this one I never had the machine on for more than 3-4 hours. I am still using this baffle with manual temper mode using my own values but I don't know if it is going to get worst someday. Also now I can't even use extended temper mode because once an hour the machine will try to reach 35ºC which will actually be 39º.

It may be some component inside or maybe I am just very unlucky and got two faulty baffles.

Victor -

I have no idea how you would test this, but I wonder if there is an electrical component inside the machine that is a little flaky. As you are having problems with more than one baffle this seems like it might be a problem. What if you open up the machine and blow off any dust inside and look for loose wires somewhere. Something is working okay when the machine is cool, but when it's been on a while and it warms up - that's when the problem shows up?

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@DiscoverChoc

Sadly tried all the electricals with no strange results, baffles still uncalibrated. Seems like I will just have to pay for the new ones. 

Thanks a lot to both of you. Going to try both things.

First I will try to check if voltage is Ok and if that is fine check for interference. 

Now that Kerry mentions motors there are times that I use a paintbrush in the room next to it. Going to have to try unplugging everything and pluggin one by one I suppose.

There's another thing to consider besides interference and that is the voltage change that having other equipment on the same leg or circuit can cause. I know of one company that was having problems with a machine and just could not figure it out. When the tech showed up he put a voltage meter on the outlet and it was not running at 220~240V it was running at about 200V. They turned the machine off, plugged it into an outlet that measured just fine and the problem was solved.

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@DiscoverChoc

Well - I've been chatting with a bean to bar maker who is having trouble with the tempering machine when the melanger is running - but not when it isn't.  The solution being tried right now is a EMI/RFI filter/surge supressor to see if that solves the problem.

Hubby say's unshielded motors can produce RF that will affect other equipment.  

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www.eztemper.com

www.thechocolatedoctor.ca

Hmmm never thought about it. Microwave is next to it (connected but not in use at the same time). Refrigerator is about a meter away, Air conditioning machine is about 1.5 mts away. Same distance induction hob and electric oven (convection). Also machine is over a marble countertop, and below it there is a voltage converter 220->110 where the machine is connected.

I am not normally using any other electric equipment (except for air conditioning wich I use at low power when using the machine) when working with chocolate but they are indeed connected.

Do you think any of this equipment can mess with the baffle thermometer? Didn't know rev system was affected by RF.

Victor - what sort of other electrical equipment have you got going around this temperer?  Anything with a large motor that might be producing RF.  

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www.eztemper.com

www.thechocolatedoctor.ca

I bought a Rev Delta from amazon last year. First uses went fine, but this year I needed to move to a new place with air conditioner (here in Peru is summer). First use I noticed the chocolate was not in temper and with a thermometer I checked the temperature of the chocolate, machine said 31.4 ºC "In Temper", all my other thermometers said 34 ºC "Your batch is ruined". I noticed the sensor was strangely not calibrated and it was detecting like 3-4 less degrees all the time. It was really strange. I thought maybe I got a faulty one. anyway I contacted customer service and they told me warranty doesn't cover external parts (what?) and that they will send me two new baffles as a courtesy but I would have to pay for the shipping (shipping cost they gave me was almost the same as buying the new baffles without shipping).

I then remembered I also had a new holey baffle stored, so I decided to work with that one while I decided if I was going to pay for the shipping of the "courtesy" baffles. First time use, fine, second one, fine, third and fourth ones fine. Fifth one, the nightmare ocurred again the baffle started detecting an 3-4 less degrees. I really don't know what to do now, maybe this has already happened to anybody here and can give some advice. Thanks in advance.

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updated by @victor-antonio-padilla-prado: 04/09/15 20:31:36