Sephra Commercial Chocolate & Fondue Fountains - Manual (Page 8)

4
FOUNTAIN ASSEMBLY
1. Before using the fountain, wash basin and other removable components with warm,
soapy water and dry thoroughly. The basin bowl should be hand washed and
not be submerged in liquid or put in a dishwasher. All other removable
components are dishwasher-safe. Do not allow water to enter the fountain
housing through the vent holes, bottom grate, or other openings as this will
damage the electrical components.
2. Make sure fountain basin is secured tightly onto fountain base. Turn clockwise to
tighten; do not over-tighten.
3. Place the fountain base on a sturdy, level surface. The fountain MUST be level in
order for the chocolate to curtain properly. Rotate the adjustable leveling feet up or
down until all sides are even. Assess the level of the fountain by placing a spirit level
on the basin rim in several different places if necessary.
4. Position the cylinder to fit inside the stainless steel sleeve located in the basin so that
the cylinder stands in place. The welded knob on the cylinder should fit inside the
groove on the sleeve. Press down on the cylinder to ensure that it is firmly
placed.
5. Slide the largest tier over the cylinder until it stops in position over the bottom step
on the cylinder wall. Position the remaining tiers in the same way, working from
largest to smallest. All tiers should slope downward. On Aztec and Cortez fountains,
the top tier is attached to the crown and will be positioned in step 7.
6. Place the stabilizer over the auger knob. Holding the auger by its knob, lower it into
the cylinder. Fit the auger over the square pin in the center of the basin. The lip of
the stabilizer will rest on the top of the cylinder. Turn the auger clockwise to be sure
it is securely in place. You should feel resistance. If melting chocolate in the
basin, wait until the chocolate is completely melted before inserting the
auger into the cylinder.
7. Fit the crown on top of the cylinder. The widest part of the crown should be at the
top.
8. Plug the fountain in and move the switch to PREHEAT. Turn the temperature dial to
10 and allow the basin to preheat for 5 minutes. Once basin is preheated, see
“CHOCOLATE PREPARATION” for melting temperatures and instructions.
*** All tier set components should be at room temperature before adding melted
chocolate to the fountain. Chocolate will harden if it comes into contact with cold metal
and can cause the auger to bind. ***