Sephra Commercial Chocolate & Fondue Fountains - Manual (Page 11)

7
Chocolate Operating Temperatures
Chocolate Heat Setting
Approx. Chocolate
Temperature (°F)
Dark 6 115-125
Milk 6 115-125
White 5 105-115
Chocolate temperature may be affected by the addition of chocolate or by environmental
factors, such as operating the fountain in a cold area. In such conditions the fountain
temperature may need to be adjusted accordingly.
Generally, if White or Milk chocolate becomes too thick, decrease the temperature. If
Dark chocolate becomes too thick, increase the temperature. Scrape sitting chocolate
from the bottom of the basin and stir frequently throughout event.
CLEANING THE FOUNTAIN
RECOMMENDED CLEANING SUPPLIES:
-
Food handler gloves
-
Spatula(s)
-
Dish soap
-
Small brush or toothbrush
-
Large sponge (grout sponge
recommended)
-
Large container or sturdy plastic
bag(s) for leftover chocolate
-
Large plastic bags for tier set parts
-
Paper towels
-
Soft cloth
-
Glass cleaner
Before cleaning:
Turn the toggle switch to OFF. Always unplug the power cord from the
electrical outlet before cleaning the fountain. Never permit the electrical cord to
come into contact with water.
Do not use abrasive scouring pads or powders to clean the stainless steel basin or
other components. Doing so will mar the finish.
Cleaning Your Sephra Chocolate Fountain:
1. Wearing food handler gloves, scrape excess chocolate from the crown and
stabilizer with a spatula. Remove crown and stabilizer and place them directly
in the sink.
2. Pull the auger out of the cylinder by its knob, scraping the excess chocolate
off with a spatula or gloved hand as you go so that it falls back into the
cylinder. Move the auger to the sink.
3. Use a spatula to scrape excess chocolate from the tiers. Remove the tiers and
cylinder and place them in the sink.
4. Twist off the removable basin and pour leftover chocolate into a bag-lined
container for easy disposal. Scrape the remaining chocolate out with a spatula