ggm gastro SBCH4 Chocolate Fountain Instruction Manual

ggm gastro SBCH4 Chocolate Fountain

Cautions

1. Don,t move the machine when working.
2. Don,t dip the power cord,plug or machine into the water as well as other liquid to prevent getting an electric shock.
3. it is dangerous it children use and draw near’lhe machine withoul the guard of adull.
4. Don,t connect the power plug when cleaning or the machlne is not work.
5. Use sneeze guards and heat preservatlon and dustproof cover it use outdoor.(Suggest using ıran- sparent material.)
6. Ptotect the power cord to avoid machine damage or accident.
7. The quality guarantee time is halt ayear,But we are not responsible tor any damage caused by op- erator or wrong operatlon not according to the instruction.
8. AII responsibility is chargedby operator it disassemble the machine yourself!
9. lnstruction tor temperature adjustor
   • Adjusl the temperature to 80 C to make the chocolate melt fast betore motor working
   • Adjust temperature to 50-55 in summer
   • Adjust temperature to 55-65 in winter

chocolate temperature is over high will cause chocolate turnning bad,be careful to the temperature adjustor

Chocolate Fountain Accessories

Problems solution

Assembly lnstruction

1. lnsert the auger in machine body and fix on auger pin. Keep about 1 mm distance from bottom.
2. lnsert the stainless steel tower on the auger and fix on tower cover.

Product Configuration

1. <1> 10cm stainless steel tower
2.  <1>12cm stainless steel tower
3. <1>14crn stainless steel tower
4. <1>17cm stainless steel tower
5.  (S)Tower Fix Column
6. Auger
7. Silica Gel Ping
8. Airproof Ring
9. Base
10. MotorSwitch
11. Heating Switch
12. Power Cord
13. 33cm Chocolate Pool
14.  Motor Revolving Axle
15. Heat Dissipation Hole
16. Power Plug
17. Temperature Adjustor

Technical Parameter

• Voltage Frequency: AC100-240V 50- 60HZ
• Power: 150W+Motor80W
• Height: 60CM
• Max Diameter: 33 CM
• Weight: 7.5KG
• Chocolate Capacity: 5KG

Character

1. Control temperature automatically.Heating steady.Won,t destroy chocolate composition.
2. Easy and convenient to operate.
3. Made of imported #304 stainlessssteel.Elegantappearance.Firm and endurable.
4. Safety guarantee after long time examination and destroy tesing.
5. Customers will be captivated by the unique chocolate fail.

Preparation Before Using

Please read lhe instruction manual carefully before using.

1. Handle with care when carrylng.Prohiblt stress and collislon to away from any transflguratlon to ensure the effect of forming fountain and normal life of machine.
2. Please note the “UP” mark when opening the packaging.
3. Clean the machinebefore using and dry with towel to offering clean chocolate.
4. Check whether ali the components are connected firmly before using.
5. Check whether the power cordand voltage complys with the machine before using.
6. Lay the machine horizontallybefore usingto reach perfectfountain effect.
7. Operating temperature should be over 2o•c.

Replacement Of Sillca Gel Ring & Airproof Ring

1. Screw out chocolate pool.
2. Take out the sllica gel ring from motor revolving axie
3. Please use thin metal stick to pick up the airproof ring out (don’t touch the Motor Rev­olvlng Axle)
4. Take away alrproof ring by hand
5. Make the airproof ring back side up
6. Add lubrication oil in the back side and center of
7. Put the airproof ring along the motor revolving axıe.And clean the remaining lubrication oil.
8. Put the new silica gel ring in­to the machine
9. Fix the silica gel ring & airpr­oof ring

Simple circle using method

lf you can not clean the machine accordlng to normal cleanlng process.be sure to take out the tower and auger after using every time to advoid the chocolate curdleed in the component,Keep in sanitary place ( pictureA). Turn on !he heating switch !o melt the chocolate il useagain Heat the chocolate on tower and auger by hot- seallng machlne.B e careful the ıemperaıure should be lower than so•c ıo pr­otect the chocolate to en sure good taste (picture B. C. D). After the chocolate melt,assem ble the auger and tower in the machine. Turn on the motor switch,then thechocolate fountain can work nor­mally ( picture E).

Cautions:
Please pay attention to the following case:

1. lf you use bad fluldlty and quallty chocolate a nd cause the damage of the machlne,we are not res­ ponsible tor the machine.
2.  in orderto ensure the normal use of the machine,pfeaseclean the machine according to the clea­ ning process.
3. Cleanlng water temm perature should be on 50-6o•c.Prohlt water temperature over9o•c proıect the component of machine.
4. Prohit putting the whole machine into waterforcleaning.

lnstruction

1. Lay the machlne horizontally and connect the power cord.
2. Don’t put anything aroud bottom of the machine to help heat dissipation.
3. lf the operating temperature is below 20 ‘C,suggest assembleheat preservation light.
4. Preheat by turnning on heating and motor şwitch.(Preheat about 1 O minutes to ensure efficient operatlon.)
5. Pour the liquid chocolate slowly into the bas in after the motor work normally.
6. lf the fountain effect is not ideal,please check whether the chocolate is enough or adjust “Bottom adjustive screw” to keep balance.
7. Don,t drop any fruit,food orother things into the chocolate pool when using to avoid block on the pump,lf any food drop lnto the chocolate pool,please turn off the machlne and plck it out.
8. in order to offer goog taste of chocolate, turn off the machine each 60 minutes and blend the chocolate,then turn on the machine.
9. lf there are too many guests,you can addliquid chocolate after one hour to assure forming  fountain when using.
10. To ensure the normal using life of the machine,suggest the continual operating time should be 1 O -12 hours.
11. Repeat above step when use again.

Cleaning and maintenance

To ensure the food sanitation and normal life of the machine,suggest cleaning and maintaining the machine after using.

1. Scratch the chocolate from machine as picture1-2-3- 4 by a plastic board.
2. Take apart part 1- 2- 3-4-5 -6-14-15 out.Cle.an by soft cloth in warm water.
3. Cleaning sketch map(refer to cleaning processpic).
4. Alrproof ring andsillca gel ring lsspare part 5 sets.(Please note the maintance and operating sketch map).

IMPORTANCE

Replace time:
Replace white silica ring after working 60 hours and replace black airproof ring after 120 hours.And !helime for replacing another new one Is 120 hours after first replacement and 240 hours to replace new airproof ring. Make sure to according this replacement time to avoid any problem caused by the chocolate to ensure normal use of machine.

causions

• Add lubericationoil when replacingthe airproofring.(Suggestusing” High temperature lub­rication oil” asseeattached).
• Don,tscratch the motor revolving axlewhen lake out the airproof ring to advoid destroying alrproof ring.
• Take out the auger af ter turning off the machine to avoid chocolate left in machine turning hard to damage the machine.

Cleaning Process

Normal Cleaning process

1. Turn off the motor and heating switch. Unconnect the power cord, Scratch the chocolate from tower into the chocolate pool.(picture 1)
2. Take out the tower and auger.(plcture 2)
3. in order to reduce the cost and re-use the chocolate, pure the chocolate lnto a chocolate pool.And scratch the chocolate. lf there are too much chocolate, please pure the chocolate into right cont­a iner . (picture 3)
4. Pullout the auger pin,screw out the chocolate pool,and wipe the chocolate out. (picture 4to 5) 5, Clean the tower, auger, chocolate pool into 50-60’Cwarm water. Lay in dry place after cleaning for next time use.(picture 6 to 8).

References

• The domain name process.be is for sale

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