Starting The Fountain; Recommended Chocolate (Or Fondue) Amounts; Adding Additional Chocolate To The Fountain - Sephra CF44R2 Manual De Instrucciones

STARTING THE FOUNTAIN

BEFORE STARTING THE FOUNTAIN:
1. Ensure that the fountain is on a sturdy, LEVEL surface.
2. The fountain itself must be level in order to operate and curtain properly. Please
see "F
OUNTAIN
3. Check to see that the fountain basin is securely tightened.
4. Ensure that the fountain vent holes and the bottom of the base housing are not
covered. These areas allow heat to escape from the motor and heating element
during use. Obstruction of the air flow will cause damage to the motor and
internal electrical components.
5. Fill the basin with chocolate according to the "CHOCOLATE PREPARATION"
instructions.
ONCE THE CHOCOLATE IS MELTED:
6. Place the auger with the stabilizer into the cylinder and turn it clockwise to check
that it is locked in place over the center square pin. Place the crown on top of the
cylinder.
7. Press the toggle switch to START. The auger will turn and carry the chocolate up
through the cylinder, causing it to flow over the crown and tiers and back into the
basin. As the cylinder fills with chocolate, there may be a brief knocking noise
from the auger spinning against the cylinder. This noise will go away quickly as
the auger is coated with the chocolate.

Recommended Chocolate (or Fondue) Amounts

Fountain Guests
Model Served
Sephra
100+
(CF 44)
Montezuma
100+
(CF 34)
Aztec
<100
(CF 27)
Cortez
<100
(CF 23)

Adding Additional Chocolate to the Fountain

Twenty pounds of chocolate will serve approximately 200 people. Additional chocolate
can be added using the following methods:
ADDING CHOCOLATE CHIPS:
Pour chips directly on top of the fountain crown, approx. 1 cup at a time. Allow the chips
to become melted before adding more.
ADDING MELTED CHOCOLATE:
To add a large amount of chocolate, melt it prior to adding it to the basin. You can melt
it in its microwavable bags or in a double boiler.
A " for instructions on leveling the fountain.
SSEMBLY
Minimum Minimum
Choc. Fondue
(lbs) (qts)
14 6
12 5.25
8 3.5
6 2.5
Maximum Maximum
Choc. Fondue
(lbs) (qts)
20 8.75
20 8.75
11 5
10 4.5
6
Suggested Suggested
Amt. to Amt. to
Begin Begin
Event Event
(lbs) (qts)
16 7
16 7
10 4.5
9 3.75