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HELPFUL TIPS
•
IMPORTANT! To achieve an even and consistent flow, use the leveling feet
beneath the base of the unit to slightly tilt the chocolate waterfall back.
This will allow the chocolate to flow uniformly over the waterfall.
•
If chocolate begins to drip instead of flow down the Tower, the chocolate is too thick.
Thin the chocolate by adding vegetable oil. Also, make sure that the unit is level.
•
If the chocolate is flowing unevenly, the unit is not level. Make sure that the
unit is on a level surface so that the chocolate is evenly distributed.
•
If the flow is intermittent, interrupted or not flowing properly, check to see if there are
chunks of food in the Bowl of the Base that may be clogging the chocolate flow.
•
Never add cool or cold liquid to the CHOCOLATE WATERFALL
as this will stop the flow of the fountain.
•
DO NOT heat chocolate over 110
o
F as warping of the Chocolate Wall may occur.
•
IMPORTANT! To achieve an even and consistent flow of chocolate, use the leveling feet
beneath the base of the unit to slightly tilt the chocolate waterfall forward, backward, left
or right. By carefully adjusting the leveling feet, it will allow the chocolate to flow uniformly
over the waterfall.
NOTE: As the amount of chocolate lessens, you may need to readjust
the leveling feet to adjust for an even flow of chocolate.
•
To experience the full effect of the CHOCOALTE WATERFALL, we do not
recommend operating the unit using less than 2 pounds of chocolate.
Replace unit with more chocolate as the chocolate level drops.
Adding Oil
•
As a general rule, add 4 oz. of oil for every 1 pound of chocolate. Some kinds
of chocolate may require more oil, depending on the butter fat content of
the chocolate. If needed, slowly add more oil to the chocolate until a good
consistency is achieved. The higher the butter fat content of the chocolate,
the less oil that will be required for a smooth flow of chocolate.
