SEPHRA CHOCOLATE FOUNTAIN USER’S GUIDE 11035 TECHNOLOGY PL. STE 100 | SAN DIEGO, CA 32127 WWW.SEPHRA.COM 0 | 858.675.
TABLE OF CONTENTS 1) INTRODUCTION............................................................................................ 2 2) ASSEMBLING THE SEPHRA COMMERCIAL CHOCOLATE FOUNTAIN .. 3 3) CHOCOLATE FOUNTAIN & CHOCOLATE MELTING SPECIFICATIONS .. 4 4) CHOCOLATE AND PRODUCT STOCK CODES .......................................... 5 5) QUICK CLEANING PROCEDURE ................................................................ 6 6) FULL CLEANING PROCEDURE ..............................................
1) INTRODUCTION Your Sephra commercial chocolate fountain represents a significant investment for you and your business. Proper maintenance will help extend the life of your Sephra commercial chocolate fountain and preserve its reliability and performance. Anyone using this equipment should read this User’s Manual to ensure proper set up, operation, and maintenance of the Sephra commercial chocolate fountain.
2) Assembling the Sephra Commercial Chocolate Fountain a) To assemble the chocolate fountain, first remove the chocolate fountain base unit from the basin case 1 . (See Photo 2.3) b) Place the chocolate fountain base on a table that is capable of supporting at least 150 pounds. The table must be sturdy, stable, and as level as possible. i) Plug the power cord in and test the unit prior to set up. When the rocker switch (see photo 5.
3) Chocolate Fountain & Chocolate Melting Specifications a) Minimum & Maximum Pounds of Chocolate: Fountain Cortez Aztec Montezuma Sephra Minimum 6lbs. 6lbs. 12lbs. 12lbs. Maximum 10lbs. 12lbs. 20lbs 20lbs Serves Approximately 60 100 250 250 Fixed Basin Temperature 4 250º 176º 158º Approximate Melting Time 5 (min) 45 60 60 b) Melting Temperatures 2 : Chocolate Dark Milk* White* Removable Bowl Heat Setting 3 10 7 7 * - Milk & white chocolate contain dairy ingredients which may scorch.
4) Chocolate and Product Stock Codes Stock Product Description Quantity* Code 28001 Sephra Belgian Dark Chocolate 20lbs 28002 Sephra Belgian Milk Chocolate 20lbs 28004 Sephra Premium Dark Chocolate 20lbs 28005 Sephra Premium Milk Chocolate 20lbs 28006 Sephra Premium White Chocolate 20lbs 28007 Sephra Melano Dark Chocolate 20lbs 28008 Sephra Melano Milk Chocolate 20lbs 28009 Sephra Melano White Chocolate 20lbs 30040 Caramel Tub 35lbs 30039 Caramel Tub 5lbs * Chocolate is packaged in chip form.
5) Quick Cleaning Procedure a) Recommended Cleaning Supplies i) Dawn Soap or Palmolive Original Dish Soap ii) Extra large grouting sponge (7.5” x 5.5” x 2”) – Model: 70005-144 iii) Dish towels or paper towels iv) Disposable food handling gloves b) Line a cleaning bin with a bin liner or plastic trash bag and place the bin next to the chocolate fountain that needs to be cleaned. c) Turn the fountain from the “Start” or “On” setting to “Pre-Heat” (See Photo 5.1 & 5.
e) Once the excess chocolate has been removed, slide each of the tiers up and off of the cylinder. Place each tier into the lined bin to ensure that excess chocolate does not drip on the floor when in transport to the kitchen, cleaning area, or dishwasher. (See Photos Below) f) 1 2 4 5 3 Take the bin containing the tiers to the cleaning area. g) Using a damp sponge with soap, remove the remaining chocolate from the tier.
l) The auger will have a black plastic stabilizer; this piece may be removed as well, but is not necessary since this is not a thorough cleaning. (See Part E in Photo 5.8) E Photo 5.8 m) When the auger has been removed, hold it over the bowl of the fountain so that the excess chocolate you are removing drips into the chocolate fountain bowl rather than onto the ground or floor. (See Photo 5.9) n) There are several ways to remove excess chocolate from the auger.
r) Wipe down the fountain surfaces to remove any chocolate drips or splashes. Use wet paper towels with caution – even a few drops of water may cause the chocolate to become extremely thick and not flow through the fountain. s) Add sufficient chocolate callets (chips) to the bowl to bring the level of chocolate up to the minimum amount required for the following day’s activities.
6) Full Cleaning Procedure a) Recommended Cleaning Supplies i) Dawn Soap or Palmolive Original Dish Soap ii) Extra large grouting sponge (7.5” x 5.5” x 2”) – Model: 70005-144 iii) Paper towels iv) Disposable food handling gloves b) In preparation for a full cleaning of your chocolate fountain keep the amount of chocolate in the fountain at a minimum to avoid unnecessary waste. This is accomplished by reducing the amount of chocolate you are filling the fountain with the evening before.
iv) Transport the cylinder, auger with the stabilizer and removable bowl to the wash area for cleaning. v) When at the wash area, clean the inside of the cylinder by using the auger to push a grouting sponge through the cylinder. After two to three passes the inside of the cylinder should be free of chocolate. Proceed to Step: x. p) To clean a fixed basin fountain: i) Place the waste or collection bin at the edge of the table that you will be cleaning the fountain from.
7) Re-Assembling & Refilling the Chocolate Fountain a) To re-assemble, place the removable bowl back on the fountain, then attach the cylinder to the bowl. Place the black stabilizer on the auger (See Photo 5.8) and slide the auger into the cylinder. Slide the tiers on starting with the widest and ending with the narrowest, followed by the crown.
9) Determining the Model of Chocolate Fountain You Own a) There are two models of Sephra commercial chocolate fountains, a “Removable Bowl” (see Photo 9.1) and a “Fixed Basin” (see Photo 9.2). Removable Bowl Photo 9.1 Fixed Basin Photo 9.
e) The fixed basin fountains typically 8 have pins with a “T” spindle that turns the auger (See Photo 9.6). Sleeve for the Cylinder, Square Spindle Pins and “T” Spindle Photo 9.5 f) Photo 9.6 These points should have enabled you to determine whether you have a chocolate fountain with a removable Bowl or a fixed basin. 8 While transitioning from the fixed basin to the removable bowl during the months of Nov.
10) Trouble Shooting • Check to make sure the basin is level • Air may be trapped in the cylinder. Turn off for 30 seconds and turn back on. Normal flow should resume. • More chocolate may need to be added to the fountain. Chocolate curtain thins or “gaps” despite fountain having plenty of chocolate • Immediately turn off the fountain and thoroughly clean the auger that may not be able to rotate due to solidified chocolate.
11) Contacts Contact: Company: Phone: Fax: e-mail: Website Notes: Sephra, LLC (858)675-3088 (858)675-3051 info@sephra.com www.Sephra.
12) *** Maintenance Schedule *** SEPHRA MAINTENANCE SCHEDULE Your Sephra Commercial Chocolate Fountain represents a significant investment for you and your business, and taking an active role in maintaining your fountain will help you protect this investment. Proper maintenance will help extend the life of your Sephra Commercial Chocolate Fountain and preserve its reliability and performance.
4. The customer will pay inbound shipping and insurance charges. Sephra is not responsible for any damage incurred during shipping. We recommend shipping with a carrier who will provide a tracking number for the shipment. Return shipping via FedEx Ground is included with your Maintenance Schedule. Express shipping is available for an additional charge. 5. The fountain must be securely packed for shipment to Sephra.
Additional Instructions 1) Open and test your fountain immediately upon receipt to check for any shipping damages. 2) Periodically check the resistance of the spindle, located in the middle of the Bowl, by turning it by hand. For chocolate fountains with a Removable Bowl, remove the Bowl and use the metal driver located on the bottom of the Bowl to twist the spindle. The spindle should be easy to turn.
