Fountain machine ◆ [precautions for use]]

① melt the chocolate first and then pour it in, so the maintenance of the machine is better. Fear will get stuck.

② If the chocolate raw materials flow repeatedly in the fountain machine, the taste will be less affected throughout the day, and it will gradually fattening, so you can buy some olive oil to prepare, after using it for about 2 hours, add 2 drops (remember, only 2 drops is enough) of olive oil to the pot full of chocolate. Chocolate will become very thin, so it will flow more smoothly

③ When putting the machine to melt chocolate, there is no need to preheat it. After melting the other outside into chocolate syrup, the machine should be preheated for 20 minutes before pouring it into the fountain machine, and then poured into chocolate syrup. If the empty machine is open for too long and no chocolate is poured, the axis of the chocolate fountain machine will constantly rub. Prepare small pieces of chocolate or chipping, and then turn on the machine,

④ after using it for about a week, pay attention to cleaning the tower, plate and screw. Remember that there is no need to remove the parts with motor of the chassis. When washing at ordinary times, be careful not to let water or chocolate penetrate into the chassis (that is, the black with socket position, where the motor is located)

⑤ of course, after using it every night, seal it. If it is not used up. It is better to pour out another container when it is still liquid (it will melt after heating, and it will solidify again after turning off the machine and cooling). Sealed.

⑥ if there is still some chocolate in it, it is better to pour it out first. It's okay if you don't wash the machine, but don't leave the chocolate in it to cool down. Then when it melts again the next day, it will be stuffed with a lot of chocolate.

⑦ This is about the maintenance of fountains. If you have chocolate, you can keep it, seal it with a fresh-keeping bag, and then dry it at room temperature.

Foreign trade products, original English manual and color box.

◆ [specification]]

1. Motor power: 170W

2. Power supply: 220V/50Hz

3. Frequency: 50-60 HZ

4. Height: 40cm

5. Diameter: 21cm

6. Gross weight: about 3 kg

7. Chocolate capacity: 1.2 KG

Product material: the combination of stainless steel and plastic, this product is a new type of product, used for leisure food, easy to use, suitable for family friends Party, Party and other occasions practical.
(Features)
1. Easy to operate
2. 430 stainless steel large bowl and plastic tower
3. The screw rod drive
4. Wide bowl edge to prevent chocolate from splashing.
5. With beautiful and practical switch
6. Adjustable and balanced plastic feet
7.2kg chocolate capacity
8. Fountain can be formed within 30 seconds
Special function: Micro heating

Use steps:

1. Plug in the power connector;

2. Pour the melted chocolate paste;

3. Turn on the power switch of chocolate fountain machine;

Melted chocolate is very sensitive to temperature, so covidone chocolate with very high cocoa butter content is usually used. Rich cocoa butter can ensure the continuous and stable flow of liquefied chocolate. If the content of chocolate cocoa butter used is too low, additives to improve viscosity must be added (vegetable oil is generally used). Unless special chocolate is specially designed for chocolate fountain, the viscosity of ordinary kaowei chocolate after melting still cannot meet the requirement of smooth circulation flow, so additional vegetable oil is still required. Since the addition of vegetable oil will affect the flavor and taste of chocolate, it is recommended to use special chocolate fountain chocolate. The chassis temperature of most chocolate fountain machines is not enough to melt chocolate directly, so chocolate is usually melted by microwave oven first, and then added to the fountain machine.

The price of special high cocoa butter chocolate is generally higher, and another cheaper option is chocolate syrup, also known as "chocolate coating". Chocolate syrup is cheap and is already liquid, so it is more convenient without heating and melting first. Although the superior Belgian chocolate is expensive, its quality and taste are very good.

Chocolate fountain machine operation steps:
1: first turn on the heating 10 minutes in advance for preheating.
2: Turn on the start of the electricity and prepare to use it.
3: Add the completely melted chocolate syrup to the fountain machine. (Chocolate with good liquidity must be selected; Exclusive chocolate is recommended)
4: if the fountain machine does not achieve the ideal waterfall effect, check whether the chocolate is enough or adjust the balance screw at the bottom of the fountain machine for balance adjustment until the effect is satisfactory.
5: In the process of eating, if the effect is not ideal, check whether the amount of chocolate is small, and add it appropriately according to the third step.
6: Since the fountain machine has the heating function, it is recommended that the continuous use time of each time be 2 hours as the best condition.

The cleaning step:
1: Shut down: turn off the heating switch; Turn off the motor switch.
2: In order to reduce the cost and strengthen the reuse of chocolate; Gently scrape the chocolate on the stainless steel tower, drain it and clean it.
3: place the stainless steel tower and screw rod in warm water of 50-60 ℃ for cleaning.
4: use warm water to wet and drain the soft cloth to wipe the body.
5: wipe the whole body with a dry cloth and store it in a dry place for easy use next time.

Note: (to protect your interests, you must pay attention to the following items)
1: If the machine is damaged due to poor liquidity or inferior chocolate, the operator is responsible for all the consequences.
2: In order to ensure the normal use of the machine again, it should be thoroughly cleaned and dried according to the cleaning steps after use.
3: the cleaning water temperature should be 50-60 ℃, and it is forbidden that the water temperature should exceed 90 ℃ to avoid damage to the cleaning parts.
4: it is forbidden to place the body in water for cleaning.

* Chocolate characteristics *

Absolutely do not mix water or moisture to avoid deterioration of chocolate. Therefore, be careful in machinery and equipment or operation process!

 4 sets in a box, 47*47*43cm, gross weight about 11kg.

Foreign trade export packaging, foreign language description.