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• fanghaiqi (sell by way of ) Motor power: 75 W 1 2 power: 220V/50hz The three frequency: 50-60 HZ four operating current: 0 A Height: 39 cm five The 6 diameter: 21cm 7 weight: 2 8 chocolate capacity: zero KG Product material: the mixture of stainless steel and plastic, the product is a brand new product, for relaxation food, the use of simple, applicable to Party, a party, a restaurant and practical. (features) 1 clean to function 2 stainless steel bowl and plastic tower 3 screw rod energy four extensive bowl edge to prevent chocolate splash. 5 with a dazzling and realistic exchange 6 stability adjustable plastic toes 7 can kind the fountain in 30 seconds. Special features: micro heater Use those steps: 1, plug within the energy connector; 2, pour the chocolate has melted; 3, turn on the ability switch chocolate fountain machine; Melt the chocolate is terribly sensitive to temperature, we veritably use the cocoa butter content very excessive Couverture chocolate. Cocoa butter aromas of chocolate can ensure the sustained and steady movement liquefaction. If too low chocolate cocoa butter content use, needs to be added to augment viscous additive (general use vegetable oil). Unless specially for the special chocolate chocolate fountain design, general Couverture chocolate melted viscous degree or not as a lot as a delicate around movement requirements, hence nonetheless require further adding vegetable oil. Due to the addition of vegetable oil will influence the chocolate taste and taste, commended the use of particular chocolate chocolate fountain. Most chocolate fountain machine chassis temperature ample to direct melting chocolate, so veritably use microwave oven to soften the chocolate, upload fountain machine. Special high cocoa butter chocolate fees commonly higher, the choice a cheaper choice is chocolate syrup, also called "chocolate coating". Chocolate syrup is cheap, and itself is already liquid, so there is no should heating and melting, extra convenient. The pleasant of the Belgian chocolate even though expensive, but the high quality and the flavour is terribly good. Chocolate fountain machine operation steps: 1: the 1st 10 minutes early at the beginning of open heating preheating. 2: open the start, able to use. 3: will soften completely nice chocolate fountain machine slurry added. (must use pleasant fluidity of chocolate; put forward the use of unique chocolate) 4: if the fountain didn't attain superb waterfall effect, can examine whether or not the enter quantity enough chocolate fountain mechanical device or alter the lowest of the stability screws for stability adjustment, till the result's satisfied. 5: the consumption of the process, if the affect of less than ideal, can check the chocolate is less, would be in response to the 0.33 step to add the appropriate. 6: the fountain mechanical device with heating function, it is strongly recommended that every continuous use time in 2 hours as the very best state. Cleaning steps: 1: shutdown: heating change is closed; the motor is switched off. 2: with a purpose to reduce the cost, broaden the reuse of chocolate; stainless-steel tower chocolate gently scraping, and then cleaning. 3: stainless steel tower and the spiral rod is positioned at 50-60 deg in heat water for cleaning. 4: comfortable cloth wet with warmth water and drain at the physique polish. 5: with a dry materials to wipe the physique after the whole shop in a dry role for next time use can be. Note: (to hold your interests, you should listen in on the following matters) 1: if the use of liquidity is not good or unhealthy chocolate brought about injury to the machine, the operator is accountable for all of the consequences. 2: to ensure the normal use of the mechanical device again, after use ought to be a radical cleaning, dry position in conserving with the cleansing steps. 3: wash water temperature needs to be on the temperature of 50-60 DEG C, it is strictly prohibited to water temperature more than 90 DEG C, with a view to not clean elements damaged. 4: it's strictly prohibited to physique placed in water for cleaning. * * chocolate trends It must never be combined with water or moisture, with a view to not set off the chocolate metamorphism, so the kit or activity needs careful

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