Chocolate Fountain - (80-120 servings)

NOW $155.00

Chocolate not included.

Can be bought at Bulk Barn or on-line.

1. Assembly and Leveling

Assemble the parts: Place the basin securely onto the motor housing. Slide the center cylinder into place and lock in the auger. Put the tiers on carefully, aligning them properly with the pegs or notches.
Level the machine: A perfectly level fountain is required for the chocolate to curtain evenly. Use a spirit level on the top tier and adjust the screw-style feet at the bottom of the base until it is perfectly flat.
Avoid drafts: Set the fountain up indoors away from strong air conditioning vents or fans, which can cause the chocolate to cool and harden.

2. Chocolate Preparation

Use the right chocolate: Use high-quality fountain-ready chocolate (often called couverture) which has a high cocoa butter content and flows perfectly without additives.
Pre-melt the chocolate: You can melt the chocolate in the fountain's base, a double boiler, or a microwave (following package instructions). If melting directly in the fountain's basin, add it in 4 to 5-lb intervals, stirring frequently with a spatula to prevent scorching.
Add oil if needed: If you are using standard chocolate chips instead of fountain chocolate, you will likely need to thin it out by adding 1/4 TO 1/2 cup of flavorless vegetable oil or melted cocoa butter per 2 lbs of chocolate.
Temperature: Set your Sagra unit to an operating temperature of roughly 70° C (158° F). Never run the heat higher than 77° C (170° F).

3. Operation

Start the motor: Once the chocolate is fully melted and free of clumps, turn the motor switch to the START position. The auger will carry the chocolate up the center and it will flow down over the tiers.
Troubleshooting the flow (Burping): If the chocolate is curtaining unevenly or there is an air pocket in the cylinder, turn off the motor for 15 to 30 seconds to let air escape, then turn it back on.
Maintain the chocolate level: Do not let the chocolate level get too low or the pump will begin to sputter. Add more melted chocolate around the edges of the bowl as needed.

4. Cleanup

Turn off the motor: Never let the machine run dry with the motor on.
Drain and wash: Drain as much chocolate out of the basin as possible before it cools and hardens. DO NOT put the left over chocolate down the drain, use a garbage bin. Disassemble the tiers and auger, rinse them with hot, soapy water. Wipe the heated base carefully; do not submerge the electric base in water.

WE WASH AND SANITIZE THE UNIT WHEN RETURNED

https://youtu.be/HCoYnKgIuFY?si=3tFopNeRXvnXq1GF

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1860 Bank St - Ottawa - ON - K1V 7Z8

613.260.5556