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Over the past few weeks, some of our users have reported having encountered troubleshooting with the Sephra Chocolate Fountain.
Updated
Whether the customer has homemade chocolate or commercial fountain chocolates, a smooth show The fry may not shine properly. While some may immediately blame their chocolate for “problems,” they mostly arise from user actions. This show is a helpful guide to treatment plans to make sure your chocolate fountain is working as it should.
Problem: No curtains or robes. When you see photos of chocolate fountains or even see that they are working fine, you notice that the chocolate flows evenly around and together on each floor of the chocolate fountain. This effect is known as curtain, but it is the result of the chocolate water being properly adjusted and used. If there are lumps or gaps in the flow of chocolate, the fountain will be cheaper, the curtain will not be formed, because as a result, it turns out that a certain product does not match the chocolate fountain in itself. This is rare, but solutions to this problem are listed below.
Viscosity: make your chocolate liquid. If the chocolate is too thick or too thin for a chocolate fountain, the chocolate certainly won’t cascade evenly – You will also lose the effect of the central fast tube robe in sufficient quantity, and if it does so now that it flows down the levels, there will be an irregular or pudding-like consistency. When chocolate appears to be diluted with too much butter, its development appears to exceed cellular levels and is absent. The best way to avoid both of these scenarios is to start with Sephra’s for Chocolate Chocolate Fountains, which comes in eight flavors and is designed specifically for chocolate fountains. Sephra chocolate does not require any additives. It’s just ready to use in chocolate fountains. This currently means perfect consistency for the end result, delicious aroma and clean taste when added with cocoa butter or butter.
How do I make my chocolate fountain flow smoothly?
Check your base. For your chocolate fountain to function properly, it is absolutely imperative that it has a uniform appearance. Even if you use high quality chocolate in Sephras, the chocolate actually pours from one side of the fountain of youth, as if the fountain was uneven. Everyone has chocolateSephra fountains have adjustable legs and feet at the bottom, and the solution is to simply adjust the legs until the most important chocolate flows properly again.
Chocolate Fountain Item A Chocolate Fountain that simply prevents air from entering the focusing tube and prevents the chocolate from flowing upward evenly. If this happens, turn off the engine and wait a few minutes for air bubbles to return to the nature of the surface around the base and, as you can see, above. Once the air bubbles have ceased, turn on all electronic devices in the fountain again. Now the chocolate should definitely get a curtain effect, but if it turns out to have more air in it, the worm will spin the chocolate along the center waterline, just repeat this process at the beginning of use and later.
Checking Chocolate Temperature Another common temperature error is trying to pour cold dark chocolate. If the chocolate does not dissolve properly – and the temperature is maintained while it melts – the chocolate bars willwill hang down. If you don’t have a Sephra model, especially when it comes to home versions, coffee cooler heaters might be worse. Sephra chocolate fountains, both commercial and consumer, are equipped with heating elements designed to melt and maintain the ideal temperature of the cake fountain. Another tip is to avoid placing the chocolate waterfall near an air conditioner vent, which can be easily obstructed by any heating element. All of these scenarios can happen to experienced cocoa fountain users, both commercial and personal, but unfortunately exceeding the above points can slightly exacerbate the lack of bandwidth in order to quickly resolve the problem and restore it. sweet fountains again / p>
How does a sephra chocolate fountain work?
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Where can I get a sephra fountain repaired?
While this particular chocolate fondue is both a fountain centerpiece and a delicious treat on any dessert table, it is less impressive when it starts to fail. lumps making it difficult to move or just looks crooked, it is important to fix the problem as soon as possible. You can usually fix it yourself in a few minutes, but ignoring it can cause permanent damage.
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Evaluate the consistency of the chocolate when this tool is not flowing in the chocolate water. The chocolate must be melted and clarified before putting it in the water. Add up to 1 oz. 4 oz. vegetable oil. Add the dissolved chocolate. to ensure the consistency of the characteristics of the chocolate hell.
Make sure you turn on the chocolate fountain motor. Some wells have a “heater” that preheats the well. This settingfailed to turn on the engine, look at the button for the location labeled “Heater / Motor” or a setting that says “On” instead of Preheat.
However, adjust the base if the chocolate only flows over one fountain function. This usually means that the base is uneven. Some fountains have a small scale next to the ground behind the base to easily adjust and align the feet. Move an element to a flat surface if it does not have this element.
Remember to take out the chocolate fountain if it no longer works. Let the water cooler cool for five minutes and look for any blockages or lumps of chocolate in the water cooler. Plug in the back fountain and turn it on as soon as you see an obstacle.
Tip
Correct the chocolate, if you added a lot or did not grease this item with oil, make it too liquid and pour it out, otherwise it may splash from the hole into your unsightly image. Solve the problem by adding more melted chocolate to the fountain until you are finally happy with the consistency.
Warning
NikoDo not start the chocolate fountain motor when it is empty or when an obstruction is preventing the chocolate from pouring out. Could this burn the motor and damage your chocolate fountain right now?
