13
STARTING THE FOUNTAIN
BEFORE STARTING THE FOUNTAIN:
1. Ensure that the fountain is on a sturdy, LEVEL surface.
2. The fountain itself must be level in order to operate properly. Please see “FOUNTAIN
ASSEMBLY” for instructions on leveling the fountain.
3. Ensure that the fountain vent holes and the bottom of the base housing are not
covered. These areas allow heat to escape from the motor and heating element
during use. Obstruction of the air flow will cause damage to the motor and internal
electrical components.
4. Fill the basin with chocolate according to the “FOUNTAIN OPERATION” instructions.
ONCE THE CHOCOLATE IS MELTED:
1. Place the auger into the centre column and turn it clockwise to check that it is locked
in place over the centre spindle. Place the crown on the top of the centre column.
2. Press the On switch to START. The auger will turn and carry the chocolate up through
the centre column, causing it to flow over the top hat and cups and back into the
basin. As the centre column fills with chocolate, there may be a brief knocking noise
from the auger spinning against the centre column.
ADDING ADDITIONAL CHOCOLATE TO THE FOUNTAIN:
10 Kg of chocolate will serve approximately 200 people. Additional chocolate can be
added using the following methods:
ADDING MELTED CHOCOLATE:
To add a large amount of chocolate, melt it prior to adding it to the basin. You can melt it
in microwave or in a bain marie.
Chocolate temperature may be affected by the addition of chocolate or by
environmental factors, such as operating the fountain in a cold area. In such conditions
the fountain temperature may need to be adjusted accordingly.
