Sephra Commercial Chocolate & Fondue Fountains - Manual (Page 18)

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11. Q: How do I store my Sephra chocolate?
A: Chocolate should be stored in a cool, dry place. Do not freeze or refrigerate
chocolate as condensation may alter the chocolate’s consistency.
12. Q: How much chocolate does the fountain hold?
A: Please see the “R ECOMMENDED C HOCOLATE A MOUNTS .”
13. Q: The chocolate is purchased in a 20-lb case. How many people will that
feed?
A: Twenty pounds of chocolate will feed approximately 200 people.
14. Q: Can I refill the fountain with chocolate chips while it is running?
A: Depending on how much chocolate you are adding, it may need to be pre-
melted. Please see “A
DDING A DDITIONAL C HOCOLATE TO THE F OUNTAIN .”
15. Q: Does the fountain motor need to be serviced regularly?
A: Yes. Please see “M AINTENANCE .”
16. Q: Where do I go for replacement parts?
A: Please call Sephra at (858) 675-3088 for replacement parts. All replacement
parts can be ordered directly from Sephra. Some standard parts are available at
local hardware or electronic stores.
HEALTH AND SANITATION GUIDELINES
Sephra is committed to helping its customers provide the public with a healthy and
sanitary environment in which to enjoy the Sephra Chocolate Fountain at their
special events. Sephra encourages its customers to comply with the following
recommended Health and Sanitation Guidelines:
1. Sanitary Use of the Chocolate Fountain: A healthy and sanitary environment
must be ensured with each use of the chocolate fountain. A trained attendant should
accompany the chocolate fountain at every event. The attendant’s responsibility is to
operate the fountain and ensure that each guest at the event follows the proper
sanitary procedures below:
a. Everyone involved in the handling and preparation of food items should be
Food Handler Certified by the local health agency. The attendant must be
Food Handler Certified.
b. The attendant should serve each guest by dipping the requested food item
into the flowing chocolate and then serving the item to the guest on a plate.
c. A separate skewer is to be used with each food item.
d. Food items should never be dipped in the chocolate after coming into contact
with a guest’s hand or mouth.
e. Guests should never touch the chocolate with their hands, etc.
f. Guests should never introduce anything into the chocolate other than that
which has been provided by the caterer.
g. Leftover chocolate remaining in the fountain at the end of each event should
be disposed of and not reused.
2. Cleanliness: All Sephra Chocolate Fountain components are made of high quality,
food-grade stainless steel. Any components that come into contact with chocolate
must be cleaned thoroughly after every use. The tier set components (cylinder, tiers,
crown, and auger) are all dishwasher-safe and should first be washed in warm,