INSTRUCTIONS FOR USE
SEPHRA AZTEC 27” CHOCOLATE FOUNTAIN
SETUP
1
Remove the fountain base from the case and place on a sturdy, level surface. Check to
make sure that the fountain is level, and adjust the three leveling feet as needed.
Remove the fountain tier tower from the smaller case and place carefully on the four
pegs in the basin. Keep the tier tower straight up as you place it on the pegs; no force
should be necessary to assemble the fountain.
2
Plug the fountain into a grounded, three-prong outlet. Use of an extension cord is not
recommended. Be sure the cord is placed so that your guests will not trip over it or
cause it to disconnect from the outlet.
3
Pre-melt your Sephra chocolate in a microwave, carefully following the melting
directions printed on the bag. DO NOT attempt to melt the chocolate in the fountain
basin. For best performance, check to make sure your chocolate is not outdated.
4
Flip the main switch to the "PREHEAT" setting. Set the temperature dial to 250 degrees.
Allow the fountain to preheat for at least ten minutes before adding chocolate.
CAUTION
: Fountain basin will be hot. Keep out of reach of children.
USE
1
Add the melted Sephra chocolate to the preheated basin. A minimum of eight pounds of
chocolate is recommended for best performance.
2
Turn the temperature dial down to the normal operating temperature of between 158
and 176 degrees. Flip the main switch to "START" to start the auger.
3
The auger will begin pushing the chocolate to the top of the fountain, where it will flow
down over the tiers and back to the basin. Allow several minutes for flow to normalize.
If there are gaps in your chocolate flow, check three things:
A
Is your fountain level? If the chocolate is flowing evenly on one side, but
gapping on the other, you may need to adjust one or more of the three leveling
feet on the bottom of the fountain. Adjust one turn at a time, being careful not
to tilt the fountain far enough to spill the chocolate, until flow is even.
B
You may have air bubbles in your fountain. Flip the switch to "OFF" and watch
the top of the fountain for 30 seconds to see if air bubbles are being released.
Then flip the switch to "START" again to re-start the auger. Repeat if needed.
C
Have you added enough chocolate? A minimum of eight pounds of chocolate is
recommended for best performance. Low chocolate levels in the basin
introduce air bubbles into the center shaft, causing the chocolate to gap. Pre-
melt and add more Sephra chocolate to the basin. You may need to repeat this
as your guests enjoy the fountain and deplete the chocolate.
4
If your chocolate is not staying hot enough in the fountain, you may need to turn up the
operating temperature. This is often the case for dark chocolate. Make sure that
your fountain is in an indoor location, out of direct drafts and away from air
conditioning vents. Cool ambient temperatures will allow your chocolate to cool faster
than the basin can heat it.
5
Refill the fountain with additional, pre-melted Sephra chocolate as needed.
