9
Problem
Possible cause
Suggested solution
The chocolate does
not cover the tiers
completely
The fountain is not
level
Ensure that the fountain and tiers
are level.
Not enough chocolate
Make sure that there is 750g of
chocolate and ¾ cup Canola oil.
The chocolate is not
hot enough
Make sure that chocolate and oil are
warm enough. Chocolate should be
approximately 60°C.
Not enough oil
Make sure that the oil has been added.
If still thick add another 1 tablespoon
oil at a time until chocolate has
thinned.
Chocolate is flowing
unevenly and is not
sheeting
The chocolate is not
hot enough
Turn the dial back to ‘warm up’ for 5
minutes then turn back to ‘choc flow’.
There is a draft
hitting the chocolate
Fountain must be indoors and away
from any breeze. Close windows.
Chocolate has stopped
flowing
Food stuck in base
of fountain
Turn machine off and unplug. Pour
excess chocolate into a bowl and check
for lumps of food. Separate parts and
remove food. Reassemble unit and
replace chocolate.
Chocolate has gone very
hard during melting
Chocolate has
burnt/seized
If chocolate has seized during the
melting, it has become too hot. The
chocolate will become grainy and firm
up. It will look like a dull, thick paste.
Chocolate must be thrown away and
start again.
There is a white film
around the base of the
chocolate
There is nothing wrong with the
chocolate, it is just from the churning
process that happens when the
chocolate is cycled through the unit.
Troubleshooting
