A chocolate fountain is certainly something that would add excitement to any party you'll have. Your guests will surely enjoy your party with the most delicious and chocolate with fresh tropical fruits. Here are some common questions about the chocolate fountain:
1. How does it work?
A source unit consists of two main parts: a source unit with the axis of the helix and the base of the heating element, which has the basin keeps the liquid chocolate. The water heater should be preheated about 15 minutes before using and chocolate that is pre-melted and cast into the pool. Once the worm is activated, the chocolate will start to flow. However, if you put in chocolate that is not pre-melted, it will take about 30-40 minutes before the chocolate begins to flow from the source.
2. How liquid chocolate to reach the top of the source?
When the upper basin is full, the overflow melted chocolate and the Cascade low return feed unit at the base of the bowl. Some chocolate fountain units do not use a pump that gives them a longer life expectancy.
3. How can I pre-melt the chocolate?
In fact, there are three methods to melt the chocolate in the chocolate fountain (it takes 30-45 minutes), in the upper part of a burner in a water bath, and in a microwave oven medium temperature. The second is the most efficient and effective process to melt the chocolate because you need to constantly stir the chocolate to prevent crystallization. The temperature must also be correct (low temperature) for the smooth liquid chocolate with a nice shine.
4. How many times do I need to replace the chocolate?
If the source is used for both events, such as weddings, the unit must be completely emptied and thoroughly cleaned after the event. Reuse the same melted chocolate the next day in another part or meeting is not recommended because chocolate can be contaminated with pieces of cakes, fruits, etc., in an uncontrolled environment.
The business office of the owner, agent or representative should be the one to judge whether recycles chocolate is always the ideal. If chocolate is solely for cosmetic purposes, then the melted chocolate can be reused several times as long as it still has the softness, appearance, smell and chocolate.
1. How does it work?
A source unit consists of two main parts: a source unit with the axis of the helix and the base of the heating element, which has the basin keeps the liquid chocolate. The water heater should be preheated about 15 minutes before using and chocolate that is pre-melted and cast into the pool. Once the worm is activated, the chocolate will start to flow. However, if you put in chocolate that is not pre-melted, it will take about 30-40 minutes before the chocolate begins to flow from the source.
2. How liquid chocolate to reach the top of the source?
When the upper basin is full, the overflow melted chocolate and the Cascade low return feed unit at the base of the bowl. Some chocolate fountain units do not use a pump that gives them a longer life expectancy.
3. How can I pre-melt the chocolate?
In fact, there are three methods to melt the chocolate in the chocolate fountain (it takes 30-45 minutes), in the upper part of a burner in a water bath, and in a microwave oven medium temperature. The second is the most efficient and effective process to melt the chocolate because you need to constantly stir the chocolate to prevent crystallization. The temperature must also be correct (low temperature) for the smooth liquid chocolate with a nice shine.
4. How many times do I need to replace the chocolate?
If the source is used for both events, such as weddings, the unit must be completely emptied and thoroughly cleaned after the event. Reuse the same melted chocolate the next day in another part or meeting is not recommended because chocolate can be contaminated with pieces of cakes, fruits, etc., in an uncontrolled environment.
The business office of the owner, agent or representative should be the one to judge whether recycles chocolate is always the ideal. If chocolate is solely for cosmetic purposes, then the melted chocolate can be reused several times as long as it still has the softness, appearance, smell and chocolate.
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