Specifications

26
EVENT PREPARATION CHECKLIST
 Fountain:
a. Base
b. Basin
c. Cylinder
d. Auger
e. Tiers
f. Crown
g. Stabilizer
 Chocolate (have extra
available)
 Decoration items (lights,
flowers, etc.)
 Tablecloths
 Apron
 Food handler gloves
 Spatulas
 Paper towels/pre-moistened
wipes
 Ladle
 Dish soap
 Sponge (large grout sponge
recommended)
 Microwave-safe container(s)
for excess chocolate
 Trash bags (small and large)
 Hand towels
 Extension cord(s)/power
strip
 Level
 Scissors
 Glass cleaner
 Business cards and postcards
(if appropriate to distribute)
 Presentation items for food,
skewers, and napkins (bowls,
plates, platters, etc.)
Suggested Spare Parts:
 Fuses (10-amp slow blow
or 15-amp straight fuse;
10-amp straight fuse for
Aztec and Cortez)
 Stabilizer
 Leveling feet
I
F YOU ARE SUPPLYING
DIPPING ITEMS
:
 Dipping items (See the list of
“Suggested Dipping Items”
for ideas.)
 Skewers
 Small disposable plates
 Paper napkins
 Plastic, re-sealable bags
(various sizes) for dipping
items
 Paring knife (to prepare
dipping items)
 Containers for leftover
dipping items
 NatureSeal (Food antioxidant
to keep your cut fruit fresh.
Available through Sephra.)