Can you get recommended temperatures from van Leer? They often provide them on their technical data sheet. These might not be perfect for the Unica but they will provide a good starting point.
From a known starting point (50C and 31C above) it's important to give the chocolate time to come into temper in the first place. You then test the temper to determine if the chocolate is too warm (in which case you'd lower the working bowl temperature) or too cold (in which case you'd raise the temperature of the cooling system. After each change (no more than 0.5C) you need to wait a few minutes for the system to reach equilibrium.
Start off with the speed of the auger at 90%. You can slow it down or speed it up if necessary. If you start at 100% you can't speed it up.
Also, it's easier to determine temper points using two of the three zones. When that's done you can turn on zone 3 (if needed) and that temperature should be about 1C higher than zone 2 as a starting point.