ggm gastro SBCH5 Chocolate Magic Fondue Fountain Instruction Manual

CHOCOLATE FOUNTAIN
SBCH5

INS TRUCTMANUAL
CHOCOLAT MAGIC FONDUE FOUNTAIN

Chocolate Fountain Accessories

Product Configuration

1. Φ10cm stainless steel tower
2. Φ12cm stainless steel tower
3. Φ14crn stainless steel tower
4. Φ17cm stainless steel tower
5. 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|  Power| Height|   Max Diameter| Weight| Chocolate Capacity
---|---|---|---|---|---|---
AC100-240V| | Heating200 Motor8OW| 70CM| ** 33 cm|   7.9KG|   6KG**

Character

1. Control temperature automatically. Heating steady. Won,t destroy chocolate composition.
2. Easy and convenient to operate.
3. Made of imported #304 stainless steel.Elegant appearance.Firm and endurable.
4. Safety guarantees after long time examination and destroy testing.
5. Customers will be captivated by the unique chocolate fall.

Preparation Before Using

Please read the instruction manual carefully before using.

1. Handle with care when carrying. Prohibit stress and collision away from any transfiguration to ensure the effect of forming fountain and normal life of the machine.
2. Please note the -UP- mark when opening the packaging.
3. Clean the machine before using and dry with a towel to offer clean chocolate.
4. Check whether all the components are connected firmly before using.
5. Check whether the power cord and voltage comply with the machine before using.
6. Lay the machine horizontally before using it to reach the perfect fountain effect.
7. Operating temperature should be over 20t.

Instruction

1. Lay the machine horizontally and connect the power cord.
2. Don’t put anything around the bottom of the machine to help heat dissipation.
3. If the operating temperature is below 20 T.suggest assembling heat preservation light.
4. Preheat by turning on heating and motor swItch.(Preheat about 10 minutes to ensure efficient operation.)
5. Pour the liquid chocolate slowly into the basin after the motor work normally.
6. If the fountain effect Is not ideal, please check whether the chocolate Is enough or adjust the “Bottom adjustive screw” to keep balance.
7. Don’t drop any frultfood or other things into the chocolate pool when using it to avoid blocking the pump. if any food drops into the chocolate pool. please turn off the machine and pick it out.
8. In order to offer a good taste of chocolate, turn off the machine every 60 minutes and blend the chocolate, then turn on the machine.
9. If there are too many guests, you can add liquid chocolate after one hour to assure forming fountain when using.
10. To ensure the normal using life of the machine, suggest the continuous operating time should be 10 -12 hours.
11. Repeat the above step when used again.

Cleaning and maintenance

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

1. Scratch the chocolate from the machine as picture1- 2- 3. 4 by a plastic board.
2. Take apart part 1. 2. 3.4-5 -6.14.15 out. Clean by soft cloth In warm water.
3. Cleaning sketch map( aaaaa to cleaning process pic).
4. Airproof ring and silica gel ring lissome part 5 sets. (Please note the maintenance and operating sketch map).

IMPORTANCE:

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

• Causions
  a.Addluberication oil when replacing the airproof ring. (Suggest using” High- temperature lubrication oil-as see attached).
  b.Don. scratch the motor revolving axle when taking out the airproof ring to avoid destroying the airproof ring.
  c.Take out the auger after turning off the machine to avoid chocolate left in the machine turning hard to damage the machine.

Cleaning Process

Normal Cleaning process

1. Turn off the motor and heating with. Reconnect the power cord, Scratch the chocolate from the tower Intothechocolate pool.(pIcture 1)
2. Take out the tower and auger.(pIcture 2)
3. In order to reducethecost seentuseltiocnocolare, pure thechocolate Intochocolate pool.And scratch thochocolato. lf there’s too much chocolate, pleasure the chocolate Into right canine. (picture 3)
4. Pull out the auger in. screwout the chocolate pool and wipe the chocolate out. (picture 4to 5)
5. Clean the tower, auger, chocolate pool Into 50-60 warm water lay in a dry place after cleaning for next time use. (picture 6 to 8)

Simple circle using method
If you can not clean the machine according to the normal cleaning process, be sure to take out the tower and auger after using every time to avoid the chocolate curdled in the component, Keep In a sanitary place ( picture A). Turn on the heating switch to melt the chocolate if used again Heat the chocolate on the tower and auger by hot-selling machine. Be careful the temperature should be lower than 80.0 to protect the chocolate to ensure good taste (picture B. C. D). After the chocolate melt, assemble the auger and tower In the machine Turn on the motor switch, then the chocolate fountain can work normally (picture E).
*Chocolate Features: must not be mixed with water or moisture so as not to cause deterioration of chocolate, it led to equipment or must be careful of operating.
Cautions:
Please pay attention to the following case:

1. If you use bad fluidity and quality chocolate and cause damage to the machine, we are not responsible for the machine.
2. In order to ensure the normal use of the machine, please clean the machine according to the cleaning process.
3. The cleaning water team perature should be on 50-60.C.Prohit water temperature over 90% protects the component of the machine.
4. Prohit putting the whole machine into the water for cleaning.

*Chocolate characteristic: Don’t mixin moisture or vapor in chocolate to avoid the chocolate turning bad.Be careful when operation

Replacement Of Silica Gel Ring & Airproof Ring

Assembly Instruction

Problems solution

1. Heating light is not on|  The switch or the power cord is not connected| Turn on the switch or connect the power cord
---|---|---
2. Power light is not on| The switch or the power cord is not connected| Turn on the switch or connect the power cord
3. Machine don’t work after turn on motor switch| Motor MaFfuction| the motor is damaged. needed repairing: Wrong silica gel replacement time causing the chocolate leakage
4. Power light is not on after connecting the power cord| The insurance tube is over loading| Replace insurance tube
5 Chocolate fountain effect| 1)The machine is not level
2)Chocolate is not enough
3)Chocolate too ropy is not ideal
4)Working enviroment temperature is too low
5 There is air inside the tower tube| Adjust stand food to make the machine level
Add enough chocolate
Add lipin
Keep temperature over 20 celsius degree
Reset the machine

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 if children use and draw near the machine without the guard of an adult.
4. Don,t connect the power plug when cleaning or the machine is not working.
5. Use sneeze guards and heat preservation and dustproof cover if used outdoor. (Suggest using a transparent material.)
6. Ptotect the power cord to avoid machine damage or accident.
7. The quality guarantee time is half a year, But we are not responsible for any damage caused by the operator or wrong operation not according to the instruction.
8. All responsibility Is charged by the operator If disassembling the machine yourself!
9. Instruction for temperature adjustor
   a. Adjust the temperature to 80°C to make the chocolate melt fast before motor working
   b. Adjust temperature to 50-55°C in summer
   c. Adjust temperature to 55-65°C In winter

*chocolate temperature is over high will cause chocolate turning bad, be careful to the temperature adjuster)
CHOCOLATE FOUNTAIN

Documents / Resources

| ggm gastro SBCH5 Chocolate Magic Fondue Fountain [pdf] Instruction Manual
SBCH5 Chocolate Magic Fondue Fountain, SBCH5, Chocolate Magic Fondue Fountain
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