sephra chocolate fountain user`s guide
Contents
1. Dako oje Mik o 6 140 1025110 1029110 The chocolate must be stirred every 3 5 minutes when it is being melted Heat settings on a removable basin chocolate fountain are displayed as 1 10 Heat settings on fixed basin chocolate fountains are measured in degrees Fahrenheit gt The listed melting times are specific to the Sephra and Montezuma fountains Melting times for the Aztec and Cortez fountains are respective to chocolate roughly 10 minutes less Chocolate temperature indicates the average temperature of the chocolate in the bowl in degrees Fahrenheit 4 4 Chocolate and Product Stock Codes Stock Re a Product Description Guantity Chocolate is packaged in chip form Each bag is microwavable and contains 2 lbs of chocolate A 20lb case will contain ten 10 216 bags Individual bags keep the chocolate fresh and sanitary and prevent waste Stock Product Description Ouantity 31000 Wooden Forked Skewers 1 000 31005 Bamboo Skewers 1 600 Sanitary Wind Guard for a 44 Sephra Sanitary Wind Guard for a 34 Montezuma sanitary Wind Guard for a 27 Aztec To view the Sanitary Wind Guard for a 44 Sephra chocolate fountain please see Photo 5 11 5 Quick Cleaning Procedure a Recommended Cleaning Supplies i Dawn Soap or Palmolive Original Dish Soap Extra large grouting sponge 7 5 x 5 5 x 2 Model 70005 144 iii Dish towels or paper towels iv Disposable2. SEPHRA CHOCOLATE FOUNTAIN USER S GUIDE 11035 TECHNOLOGY PL STE 100 SAN DIEGO CA 32127 WWW SEPHRA COM 858 675 3088 TABLE OF CONTENTS 1 INTRODUCTION 2 2 ASSEMBLING THE SEPHRA COMMERCIAL CHOCOLATE FOUNTAIN 3 CHOCOLATE FOUNTAIN amp CHOCOLATE MELTING SPECIFICATIONS 4 4 CHOCOLATE AND PRODUCT STOCK 5 5 QUICK CLEANING PROCEDURE cccccccccscsssssesessesesesescecssececsesesceeeee 6 6 FULL CLEANING PROCEDURE 10 7 RE ASSEMBLING 8 REFILLING THE CHOCOLATE FOUNTAIN 12 8 DAILY SET UP PROCEDURE cccccccccsssscscesecsescscscscececscscscscsceveneecece 12 9 DETERMINING THE MODEL OF CHOCOLATE FOUNTAIN YOU OWN 13 10 TROUBLE SHOOTING o eee eee ee teen ant 15 11 CONTACTS beset 16 12 MAINTENANCE SCHEDULE ooo eee eee nenene 17 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 Users Manual to ensure proper set up operation and maintenance of the Sephra commercial chocolate fountain For additional information please consult the Operating Manual which is found in the black plastic basin case of your new commercial chocolate fountain the operating manu
3. Sephra LLC Phone 858 675 3088 Fax 858 675 305 1 e mail info sephra com Website www Sephra com Notes Contact Company Phone Fax e mail Website Notes Contact Company Phone Fax e mail Website Notes Or OT OT OT OT OT OT OT OT OT OT OT OT OT OT OT OT OT 16 12 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 Your Chocolate Fountain requires the following factory maintenance on the following schedule 4 Regular maintenance must be performed every 500 hours or 100 uses which ever comes first The Sephra Maintenance Schedule satisfies the Operator Maintenance Schedule clause contained in the product warranty and provides you our valued customer with a quick and reliable way to ensure that your Sephra commercial chocolate fountain will continue to perform at its optimum performance level for many years Please contact your sales representative for questions current maintenance pricing and to schedule your Maintenance Schedule Maintenance Definitions 1 Sephra s qualified technicians will inspect the following parts to ensure that they are functioni
4. the bowl to Sephra for the Maintenance Schedule Place the fountain base in the black plastic case and place the black plastic case in a shipping box We will not ship fountain without the black plastic case if your fountain arrives without case you will be charged for a new case If your fountain arrives dirty that 1s with chocolate dirt or debris on any surface a cleaning fee will be charged Please call Sephra at 858 675 3088 to make an appointment for your Maintenance Schedule and to receive an RMA number Include the RMA number your contact information proof of purchase sales order or packaging slip and an explanation about why the fountain is being sent into Sephra 6 Purchase of Sephra s Maintenance Schedule does not extend the fountain warranty on the motor or parts 7 Please allow up to five 5 business days for service to be completed once we have received your fountain The return shipping may require 5 7 business days Expedited two 2 day service can be purchased to repair your fountain and you may also elect to pay for expedited return shipping Please contact you Sephra sales representative for details 18 Additional Instructions 1 2 3 4 5 6 T 8 Open and test your fountain immediately upon receipt to check for any shipping damages Periodically check the resistance of the spindle located in the middle of the Bowl by turning it by hand For chocolate fountain
5. al is also available online at http www sephra com support manuals php IMPORTANT This Users Manual is a supplement to the Operating Manual and has been created to assist our customers who have the chocolate fountain in use daily for extended periods of time Your chocolate fountain reguires maintenance service and replacement of parts subject to wear and tear after every 500 hours of use If your fountain is used daily for several hours per session it will reguire more freguent maintenance and replacement of wear and tear parts Failure to follow this scheduled maintenance program may result in eguipment failure and costly repairs Sephra commercial chocolate fountains are engineered for use with Sephra brand chocolate fondues Optimal results will be achieved when using Sephra chocolate fondue in your fountain We cannot guarantee results using any other brand or recipe of chocolate fondue For more information about Sephra chocolate products contact your sales representative at 877 617 8803 Sephra commercial chocolate fountains are manufactured to the highest quality and performance standards With proper maintenance your fountain will give you and your customers and guests many years of reliable service 2 Assembling the Sephra Commercial Chocolate Fountain a To assemble the chocolate fountain first remove the chocolate fountain base unit from the basin case See Photo 2 3 b Place the chocolate fountain base on a tab
6. bled for use or repacked in its carrying cases Estimated time 1 hour 11 7 Re Assembling 8 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 Add sufficient chocolate callets chips to the bowl to bring the level of chocolate up to the minimum or desired amount required for the following day s activities See section 3 a for minimum amp maximum chocolate fountain chocolate levels By placing the chocolate callets in the bowl the night before you ensure that the callets will be melted and at the optimal temperature to run through the fountain following day See Section 3 d for overnight temperatures When leaving the chocolate to melt overnight set the temperature dial to 5 or 140 To ensure the chocolate remains clean and free of dust or any other objects that may come in contact with we recommend using a Sanitary Wind Guard See Photo 5 11 on page 9 If you opt to cover the bowl and cylinder by an alternative means do not cover the ventilation holes found on the top section of the basin just beneath the Bowl This may cause the fountain to overheat and shut down Estimated time 10 minutes 8 Daily Set Up Procedure a d Carefully remov
7. e the Sanitary Wind Guard from around the fountain Rotate the auger by hand to ensure that it will turn freely and is not bound in the cylinder by hardened chocolate If the tiers and crown need to be placed onto the Cylinder do so now When the chocolate is melted and at its optimal level click the rocker switch in the back of the fountain to the Start or On setting and adjust the temperature to dial number 7 or 160 F for Sephra s dark or milk Chocolate Refer to Section 3 c for chocolate operating temperatures The chocolate level in the bowl will drop as the chocolate is pulled up the cylinder An even flow of chocolate should cascade over each of the tiers using any of the Sephra brands of chocolate i Assuming the chocolate fountain is level if the chocolate that is cascading over each tier is not creating a full curtain it may be necessary to turn the rocker switch on the chocolate fountain from Start to Off for no more than 30 seconds This will enable any bubbles in the cylinder to clear After no more than 30 seconds click the rocker switch back to Start or On Ensure that the optimal amount of Sephra chocolate is in the bowl Estimated time 15 minutes 7 Level the chocolate fountain by adjusting the three adjustable feet found at the bottom of the base A level may be necessary Once the fountain is level the chocolate should create a full curtain when falling over each tier 12 9 Determining t
8. eaned tiers should be placed back on the cylinder when you are ready to use the fountain 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 By placing the chocolate callets in the bowl the night before you ensure that the callets will be melted and at the optimal temperature to run through the fountain the following day For a list of overnight heating temperatures please refer to Section 3 d on page 4 titled Overnight Temperatures t To ensure that the chocolate remains clean and free of dust or any other objects that may come in contact with the fountain we recommend using the Sephra Sanitary Wind Guard See Photo 5 11 If you opt to cover the Bowl and Cylinder by an alternative means do not cover the ventilation holes found on the top section of the basin just beneath the Bowl This may cause the fountain to overheat and shut down Photo 5 11 Approximate cleaning time 30 minutes 6 Full Cleaning Procedure a 1 Recommended Cleaning Supplies i Dawn Soap or Palmolive Original Dish Soap Extra large grouting sponge 7 5 x 5 5 x 2 Model 70005 144 Paper towels iv Dispo
9. food handling gloves b Line acleaning 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 8 5 2 and adjust the temperature to 140 F or turn the dial to 5 See Photo 5 3 amp 5 4 Photo 5 1 gt Photo 5 3 Photo 5 4 d Using a spatula start at the top tier and scrape the excess chocolate from each tier See the before Photo 5 5 and after Photo 5 6 photographs below Photo 5 5 Photo 5 6 h 1 J 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 Take the bin containing the tiers to the cleaning area Using a damp sponge with soap remove the remaining chocolate from the tier Very warm to hot water will keep the chocolate soft and easy to remove cold water will cause the chocolate to solidify and become difficult to remove Dry the tiers using a paper towel and ensure that no residual paper towel remains Please make sure that the tiers are fully dry as water will cause the chocolate to thicken and reduce the performance of the fountain Once the tiers are clean be sure to store them ina clean dry area Take the bag
10. g page 13 e The fixed basin fountains typically have pins with a T spindle that turns the auger See Photo 9 6 Sleeve for the Cylinder Sguare Spindle Pins and T Spindle i Photo 9 5 Photo 9 6 f 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 2006 to Mar 2007 there were a limited number of basins that contained a removable bowl with pins rather than a sleeve for the cylinder to slide into 14 10 Trouble Shooting e Check to make sure the basin is level e Air may be trapped in the cylinder Turn off for 30 seconds and turn back on Normal flow should resume e More chocolate may need to be added to the fountain Chocolate curtain thins or gaps despite fountain having plenty of chocolate e Immediately turn off The auger does not rotate the fountain and and chocolate does not thoroughly clean the flow when turned on in the auger that may not be morning able to rotate due to solidified chocolate Check fuse To Power is lost despite access the fuse push socket having power in and twist out the fuse cap on the outside of the basin next to temperature Knob lf the fuse is blown use the spare provided with the purchase of the fountain and order replacements 15 11 Contacts Contact Company
11. ged bin back to the chocolate fountain On the top of the auger you will find a knob Lift the auger by grasping the knob Removing the auger ensures that it will not fall out the bottom of the cylinder when the cylinder is removed from the bowl See Photo 5 7 Photo 5 7 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 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 A spatula may be used or a few paper towels can be bunched together and twisted down the auger to remove excess chocolate See Photo 5 10 f Me a a k IL x Photo 5 9 Photo 5 10 o Hold the auger by the knob found at the top and slide the auger back into the cylinder the stabilizer was removed in step k place it back onto the auger Once the stabilizer is fitted onto the top of the auger and the auger is slid back into the cylinder slide the cylinder with inserted auger back into the sleeve found in the bowl Rotate the auger until you feel it click and drop into place over the spindle g Do no slide the cleaned tiers back on at this point The cl
12. he 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 Fixed Basin Photo 9 1 Photo 9 2 b Significant characteristics that differentiate the two models of fountains are Removable Bowl li Fixed Basin 1 Decorative amp adjustable feet 1 Adjustable feet 2 Sephra emblem on front 2 Laser etched logo 3 Removable bowl unscrews from 3 Pins protruding from bowl the basin 4 Temperature knob displays 4 Temperature knob displays settings of 50 250 degrees settings of 0 10 5 Tapered bowl design c The augers and cylinders for the two models of fountains have notable differences as well the removable bowl fountain will have an auger with a square receptacle end See Photo 9 3 The fixed basin fountain will have an auger with a round receptacle end See Photo 9 4 with a notched out section for the T spindle See Photo 9 6 to fit in The round receptacle auger will also have a cylinder with four small cylindrical metal tubes at the end which mount to the four pins found in the bowl Square Receptacle Auger Round Receptacle Auger Photo 9 3 Photo 9 4 d Another difference in the two types of fountain is in how the cylinder attaches to the bowl The removable bowl fountain has a sleeve inside the bowl that the cylinder will slide into See Photo 9 5 on the followin
13. ith the narrowest tier Part D See Photo 2 2 amp 2 4 5 Slide the crown onto the cylinder to conclude the assembly process Photo 2 1 Photo 2 2 Photo 2 4 Assembled Chocolate Fountain Auger amp Stabilizer Tierset Case Crown Stabilizer Photo 2 3 Basin Case tT VIPORTANT Do not discard the black plastic basin or tierset case They are necessary for transporting and storing the fountain basin and tierset and are required for shipment 3 3 Chocolate Fountain amp Chocolate Melting Specifications a Minimum amp Maximum Pounds of Chocolate toman mm nm ny Approximately 10lbs 12165 12165 20165 12165 20165 b Melting Temperatures Removable Approximate Bowl Fixed Basin Melting Time Chocolate Heat Setting Temperature i White Milk 8 white chocolate contain dairy ingredients which may scorch If you are melting the chocolate in the bowl of the fountain you must use a spatula to frequently stir the chocolate to avoid scorching When chocolate is burned it becomes very thick and grainy and may not flow through the fountain c Operating Temperatures Removable Bowl Fixed Basin Chocolate Chocolate Heat Setting Temperatures Temperature Dark 6 6589 1769 115 125 Mik 6 158 176 115 125 d Overnight Temperatures Removable Bowl Fixed Basin Chocolate Chocolate Heat Setting Temperatures Temperature 102 110
14. le that is capable of supporting at least 150 pounds he table must be sturdy stable and as level as possible i Plug power cord in and test the unit prior to set up When the rocker switch see photo 5 1 is turned to the Preheat or Start position a red light located above the rocker switch will illuminate in addition to the fountain either heating or starting ii 9 amps are required to heat and run a 44 Sephra chocolate fountain ili Use caution when testing or running the chocolate fountain so you do not burn yourself The bowl will become very hot if the rocker switch is set to Preheat c Open the tierset case See Photo 2 2 and begin to assemble the tierset onto the base in this order 1 Slide the cylinder into the sleeve located in the center of the bowl 2 Attach the black plastic stabilizer to the top of the auger just beneath the knob See Photo 2 1 3 Slide the auger with the attached stabilizer into the cylinder a After the auger has reached the bottom it may be resting on the square or round spindle Rotate the auger until you feel it click and drop into place over the spindle The spindle is the piece that will cause the auger to spin and push chocolate to the top of the fountain when the fountain is turned to the Start position Photos 9 5 and 9 6 will depict the square and round Spindles 4 Slide the tiers onto the cylinder starting with the widest tier Part A and ending w
15. ng properly a Motor b Motor Oil Gear Lube c Heating Element d Capacitor e Fuse Housing f Thermostat Electrical connections and components 2 Each of the following parts will be replaced to ensure optimum performance of your Chocolate Fountain Additionally any work which may fall under the Limited Lifetime Warranty will also be performed and parts replaced as required pursuant to such warranty Motor Brushes Replaced 4 Seals Replaced 2 Bearings Replaced 2 Belt Replaced N A in all fountains Drive Shaft Replaced N A with fixed basin 27 fountains ono 3 If additional parts and labor are required beyond the scope of the Sephra Maintenance Schedule you will be notified as to what parts and labor are needed No repairs beyond the scope of this Maintenance Schedule will be made without your authorization 17 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 1s included with your Maintenance Schedule Express shipping 1s available for an additional charge 5 The fountain must be securely packed for shipment to Sephra The Maintenance Schedule covers components within the fountain base only the tierset requires no maintenance aside from cleaning Ship the fountain entire base which includes
16. re clean and dry be sure to store them ina clean dry area Take the bagged bin back to the chocolate fountain to collect the cylinder auger stabilizer and bowl Hold the auger by the knob found at the top and slide the auger out of the cylinder for cleaning See Photos 5 7 amp 5 8 When removing the auger hold it over the bowl of the fountain so that the excess chocolate drips into the chocolate fountain bowl See Photo 5 9 There are several ways to clean the excess chocolate off the auger before transport to the sink or cleaning area A spatula may be used or a few paper towels can be bunched together and twisted down the auger to remove excess chocolate Disposable gloves should be worn throughout the cleaning process See Photos 5 9 amp 5 10 When the auger is mostly clean place the cylinder and auger into the bagged bin To clean a fixed basin chocolate fountain proceed to step r To clean a removable bowl fountain i Do not lean removable bowl chocolate fountain on its side to clean the bowl You may cause damage to the adjustable or decorative feet I Have a waste bin lined with a plastic bag ready to receive the excess chocolate for disposal Unscrew the bowl from the basin by twisting the bowl counter clockwise Once the bowl has been removed dispose of the chocolate by pouring it into the lined waste bin Use a spatula to remove as much chocolate as possible 10 a Transport the cylinder auger wi
17. s 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 If it becomes to difficult to turn the spindle then have Sephra s certified technicians examine the bearings and seals Keep an 18 mm 34 inch gap between the table top and bottom of the fountain This will allow for proper air flow in and out of the basin Allow for proper air flow in and out of the basin by not covering the vent holes located around the perimeter of the basin just below the Bowl Always completely tighten the adjustable feet back up into the basin when transporting the fountain Sephra Commercial Chocolate Fountains require a minimum of 9 amps on a dedicated circuit Avoid a submerging the basin of the chocolate fountain in water b washing the Removable Bowl in a commercial dishwasher Regular maintenance must be performed every 500 hours or 100 uses which ever comes first by qualified technicians Failure to adhere to the maintenance schedule may void the warranty on the motor should the motor be damaged due to failure of the other components that have been worn through use 19
18. sable food handling gloves 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 Your fountain will operate with a minimum amount of chocolate Please see table 3 a on page 4 for minimum and maximum chocolate levels Line your cleaning bin with a bin liner or plastic trash bag and place the bin next to the chocolate fountain you will be cleaning Turn the fountain to the Pre Heat setting and adjust the temperature to 140 F or turn the dial to 5 Using a spatula start at the top and scrape the excess chocolate from each tier See the before Photo 5 5 and after Photo 5 6 pictures Once all of the excess chocolate has been removed slide each of the tiers up and off of the cylinder placing each tier into the lined bin to prevent chocolate drips Take the bin containing the tiers to your sink Rinse each tier with hot water only in the sink as cold water will cause the chocolate to harden immediately Using the recommended Dawn or Palmolive Soap with the Sponge to wipe the chocolate off will expedite the cleaning process Dry the tiers using a paper towel and ensure that no residual paper towel remains Dry each tier completely as excess water will thicken the chocolate and reduce the performance of the fountain Once the tiers a
19. th the stabilizer and removable bowl to the wash area for cleaning 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 To clean a fixed basin fountain Place the waste or collection bin the edge of the table that you will be cleaning the fountain from Line the waste or collection bin with a plastic bag to collect the chocolate that you will be pouring out Gently tip the basin of the chocolate fountain over until the chocolate begins to pour into the collection bin Use a spatula to clean out any excess chocolate the may remain in the Bowl This step is more easily performed by two people While the fixed basin fountain is on its side use wet soapy sponge to clean and remove the remaining chocolate from the pins and spindle Wipe down the interior and exterior surfaces to remove any chocolate drips Transport the cylinder and auger with the stabilizer to the wash area for cleaning There are several ways to clean the excess chocolate off the auger before transport to the sink or cleaning area A spatula may be used or a few paper towels can be bunched together and twisted down the suger to remove excess chocolate Disposable gloves should be worn throughout the cleaning process See Photos 5 9 8 5 10 Once all parts are fully dry the unit can be re assem
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