Sephra Chocolate Fountain Instructions
** All tier set components should be at room temperature before adding chocolate to the fountain.
Chocolate will harden if it comes into contact with cold metal and can cause the auger to bind**
CHOCALATE PREPARATION
We strongly encourage you to use Sephra Fondue Chocolate or Chocolate Melts, available in dark, milk
and white varieties. Sephra chocolate is specially formulated with the proper viscosity to flow perfectly
through the fountain every time. Our unique fondue chocolate is exquisite in taste and aroma and your
guests and clients are sure to be delighted.
Before using the chocolate, store it in a cool, dry place. Do NOT freeze or refrigerate it as moisture affects
the chocolate’s consistency.
BEFORE STARTING THE FOUNTAIN
1.
Ensure that the fountain is on a sturdy, LEVEL surface.
2.
The fountain itself must be level in order to operate and curtain properly.
3.
Check to see that the fountain basin (bowl) is securely tightened.
4.
Place the auger with the stabilizer into the cylinder and turn it clockwise to check that it is locked
in place over the center square drive shaft. Place the crown on top of the cylinder.
5.
Ensure that the fountain vent holes and the bottom of the base housing are not covered. These
areas allow heat to escape from the motor and heating element during use. Obstruction of the
air flow will cause damage to the motor and internal electrical components.
“CHOCOLATE PREPERATION”
6.
Melt chocolate directly in the fountain basin.
7.
Melting chocolate directly in the fountain basin takes approximately 35-60 minutes. Add
chocolate 1-2 pounds at a time to expedite the melting process. Stir chocolate every 2-3 minutes,
scraping it from the basin with a spatula to prevent scorching. Milk and white chocolate are
more susceptible to scorching so be sure to stir more frequently (every 1-2 minutes)
and use appropriate temperature settings.
Melting chocolate in fountain basin – Sephra and Montezuma
Chocolate
Heat Setting
Approx. melting time
Dark
8
45
Milk
7
60
White
7
60
*CAUTION: The heat setting should never be higher than 7 when melting white
chocolate. Overheating white or milk chocolate causes it to thicken or become clumpy and it will
not flow properly. If this happens, see “troubleshooting”.
ONCE CHOCOLATE IS MELTED:
8.
Press the toggle switch to START. The auger will turn and carry the chocolate up through the
cylinder, causing it to flow over the crown and tiers and back into the basin. Ass the cylinder fills
with chocolate, there may be a knocking noise from the auger spinning against the cylinder.
This noise will go away quickly as the auger is coated with the chocolate.
