JM POSNER SQ2 - Starting the Fountain; Pre-Operation Checks and Tips

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STARTING THE FOUNTAIN
BEFORE STARTING THE FOUNTAIN:
1. Ensurethatthefountainisonasturdy,LEVELsurface.
2. Thefountainitselfmustbelevelinordertooperateproperly.Pleasesee“FOUNTAIN
ASSEMBLY”forinstructionsonlevelingthefountain.
3. Ensurethatthefountainventholesandthebottomofthebasehousingarenot
covered.Theseareasallowheattoescapefromthemotorandheatingelement
duringuse.Obstructionoftheairowwillcausedamagetothemotorandinternal
electricalcomponents.
4. Fillthebasinwithchocolateaccordingtothe“FOUNTAINOPERATION”instructions.
ONCE THE CHOCOLATE IS MELTED:
1. PlacetheScrewsintothecolumnsandturnthemclockwisetocheckthattheyare
lockedinplaceoverthespindles.Placethetophatontopofthecolumns.
2. PresstheOnswitchtoSTART.TheScrewswillturnandcarrythechocolateupthrough
thecolumns,causingittoowoverthetophatanddownthepolycarbonatetrays.As
thecolumnsllwithchocolate,theremaybeabriefknockingnoisefromtheScrews
spinningagainstthecolumns.
ADDING ADDITIONAL CHOCOLATE TO THE FOUNTAIN:
10Kgofchocolatewillserveapproximately200people.Additionalchocolatecanbe
addedusingthefollowingmethods:
ADDING MELTED CHOCOLATE:
Toaddalargeamountofchocolate,meltitpriortoaddingittothebasin.Youcanmeltit
inmicrowaveorinabainmarie.
Chocolatetemperaturemaybeaffectedbytheadditionofchocolateorby
environmentalfactors,suchasoperatingthefountaininacoldarea.Insuchconditions
thefountaintemperaturemayneedtobeadjustedaccordingly.
HELPFUL TIPS
1. Alwaysprovideeachguestwithaplateandskewers.(Guestsshoulduseaseparate
skewerforeachfooditem).Woodenandplasticforkedskewersmaybeordered
onlineatwww.jmposner.co.ukItisalsoagoodideatohaveageneroussupplyof
napkinsavailable.
2. Guestsshouldnever“doubledip”,placingafooditemthathasbeenbittenbackinto
thefondueow.Fooditemshouldonlybedippedinthefondueonce.
3. Cutalldippingitemsintobite-sizepiecessotheycaneasilybeplacedontheskewers.
4. Neverallowwatertocomeintocontactwithchocolateasitcanthickenandruinthe
chocolate.Thisincludeswater-basedavouringsandfoodcolourings.Useoilbased
productsinstead.
5. Keepchocolateinacool,dryplace.Donotfreezeorrefrigerateitasmoisturemay
adverselyaffectthechocolate.
6. Alwaysreducethetemperaturesettingfromthemeltingtemperaturetotheoperating
temperatureoncethechocolateiscompletelymeltedinthebasin.Failuretodoso
maycausethechocolatetoburn.
7. Donoaddmorethanthemaximumamountoffonduechocolatetothefountain
basin.Iftoomuchisadded,itwilloverowthebasinwhenthefountainisturnedoff.
8. Airisoftentrapped,inthecolumnsandatthebottomoftheTopHatwhenthe
fountainisinitiallyturnedon.Thiscancauseunevenchocolateow.Tocorrectthis,
simplyturnthefountainoff,wait15-30secondstoallowtheairtoescape,andturnit
again.Repeatuntilowimproves.Ifairpocketsarepresentatthebaseofthecrown,
takearubberspatulaandscrapearoundtheareatoreleasetheair.