Martellato Chocobig EVOLUTION Manual De Instrucciones página 31

5
Fountain effect:
Pour with care the melted chocolate in the pan at the tower base; the choco-
late, sent by the auger to the tower top, starts to flow downwards evenly crea-
ting the fountain effect.
6
NB:
Avoid spills of substances or dropping of foreign objects in the pan, such as to
block or hamper the upward passage of the smooth chocolate
For best results, the chocolate must contain up to 60% of cocoa; a higher
7 percentage necessitates additional oil to get the optimum density and viscosity
DO NOT ADD COLD LIQUIDS TO CHOCOLATE DURING USE
8 This would make the chocolate too thick, making it difficult or preventing the
flow through the tower and favouring the possibility of faults in the appliance
Never add any cold liquids to the chocolate to avoid
operating difficulties or appliance failures
DO NOT USE SUBSTANCES OR PREPARATIONS AND/
OR ADDITIVES CAPABLE OF DEVELOPING VAPOURS
OR GASES with a flash-point lower than or within the
fountain operating range (30°C / 80°C), since the heating
can cause flames or fire of the preparation used, damaging
the CHOCOBIGEV fountain and/or propagating burning
to the surrounding environment.
Always check the information provided by the manufacturer
or supplier of the food product used, as regards the field of
use and any risks from heating.
Set the switch (H2) to the ON position so that the motor
and the heater are both operational.
CHBG00EV - ENGLISH
31