Sephra Commercial Chocolate & Fondue Fountains User Manual
Page 30
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EVENT PREPARATION CHECKLIST
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Fountain:
a. Base
b. Basin
c. Cylinder
d. Auger
e. Tiers
f. Crown
g. Stabilizer
Chocolate (have extra
available)
Decoration items (lights,
flowers, etc.)
Tablecloths
Apron
Food handler gloves
Spatulas
Paper towels/pre-moistened
wipes
Ladle
Dish soap
Sponge (large grout sponge
recommended)
Microwave-safe container(s)
for excess chocolate
Trash bags (small and large)
Hand towels
Extension cord(s)/power
strip
Level
Scissors
Glass cleaner
Business cards and postcards
(if appropriate to distribute)
Presentation items for food,
skewers, and napkins (bowls,
plates, platters, etc.)
Suggested Spare Parts:
Fuses (10-amp slow blow
or 15-amp straight fuse;
10-amp straight fuse for
Aztec and Cortez)
Stabilizer
Leveling feet
I
F YOU ARE SUPPLYING
DIPPING ITEMS
:
Dipping items (See the list of
“Suggested Dipping Items”
for ideas.)
Skewers
Small disposable plates
Paper napkins
Plastic, re-sealable bags
(various sizes) for dipping
items
Paring knife (to prepare
dipping items)
Containers for leftover
dipping items
NatureSeal (Food antioxidant
to keep your cut fruit fresh.
Available through Sephra.)