Koolatron TCCSF-02 - Manual (Page 3)

CLEANING
1. Always clean the “Chocolate Tower” immediately after use.
Allowing the chocolate to cool and harden in the unit will make
clean-up difficult.
2. Unplug before cleaning.
3. Carefully pour out remaining chocolate from the Bowl Basin, and
pour in plastic bag for disposal in a garbage bag. Do not pour excess
chocolate down a drain.
4. Wash Tower and Auger thoroughly by hand with a sponge or soft
cloth and warm, soapy water. Never use anything abrasive to clean
parts as it could damage the original finish.
TROUBLESHOOTING
Problem: Chocolate is not flowing smoothly
Possible Cause: Chocolate is too thick; thin with warmed cooking oil
Possible Cause: Unit is not level; level as per instructions.
Possible Cause: Using chocolate that contains less than 30% cocoa
butter.
Problem: Chocolate is not “sheeting” as it flows
Possible Cause: Unit is not level; level as per instructions.
Problem: Flow is not consistent
Possible Cause: Blockage in the Basin Bowl by large pieces of
chocolate or dropped food parts; remove any solid
pieces from the basin bowl.
Problem: Nothing turns on
Possible Cause: Unit is not properly plugged in.
4
• Once cleaned and dried, return the auger to the base. Fit the tower on
the posts in the base securely.
• Place your assembled “Chocolate Fountain” on a level surface. Adjust
feet on bottom to level by rotating clockwise or counter-clockwise as
necessary.
• Now you’re ready to plug in your new “Chocolate Fountain”.
Switch Positions: Left – Motor; Right – Heater
Starting your “Chocolate Fountain: Turn the dial on the right (Heater) to
start the heater, and allow the unit to warm up for at least 3 - 5 minutes
before adding melted chocolate. A light above will illuminate to let you
know the heater is on. While the fountain is warming up, you can melt
your chocolate of choice in a double boiler or microwave oven – always
take care not to burn the chocolate! You can also melt the chocolate
directly in the “Chocolate Fountain” bowl basin, but this will take longer
and require frequent stirring to prevent burning. Once the chocolate is
completely melted, turn the dial on the left to the ON position, so the
motor and the heater are running at the same time.
How to Prepare Chocolate for the Fountain
- We suggest using chocolate that contains cocoa butter (min. 30%) to
achieve a creamy, flowing texture for your chocolate. Chocolate must
be completely melted and of thin consistency to assure proper flow.
You can add cooking oil as the chocolate melts to reach the desired
consistency.
- Carefully pour the melted chocolate into the bowl basin, and watch as
it is drawn up the tower by the auger and begins to flow evenly down
the tiered towers. Continue to add melted chocolate until your
“Chocolate Fountain” flow is solid and consistent, and full to your
desired amount in the basin.
- If more chocolate is needed than you have prepared, do not add cool
or cold liquids to the fountain as this could impede the flow. Simply
leave your “Chocolate Fountain” running and prepare more melted
chocolate as described above.
- Remember your “Chocolate Fountain” must be level for the full flowing
fountain effect, so if the desired flow is not achieved carefully adjust
the feet on the bottom by turning clockwise or counterclockwise as
necessary.
3