Sephra CF34/44R CONVERTIBLE User manual

CHOCOLATE FOUNTAIN
OPERATING MANUAL
VERSION .. MAY 
Sephra Europe are your one-stop shop for Chocolate
Fountains, Consumables, Spare Parts and Repairs.
MODELS: CF/R CONVERTIBLE, CFR, CFR, CFR, CFR

3
TABLE OF CONTENTS
 TABLE OF CONTENTS
 WARNING
 IMPORTANT SAFEGUARDS
 THE LEGEND OF SEPHRA
 DEAR SEPHRA CUSTOMER
 FOUNTAIN DEFINITIONS
 FOUNTAIN ILLUSTRATIONS
 CHOCOLATE FOUNTAIN ASSEMBLY
 CHOCOLATE PREPARATION
 START YOUR CHOCOLATE FOUNTAIN
 ADDING ADDITIONAL CHOCOLATE
 CLEANING YOUR CHOCOLATE FOUNTAIN
 HELPFUL ADVICE
 CHOCOLATE FOUNTAIN SPECIFICATIONS
 TROUBLE SHOOTING
 CHOCOLATE FOUNTAIN MAINTENANCE
 FREQUENTLY ASKED QUESTIONS
 SANITATION GUIDELINES
 LIMITED LIFE TIME WARRANTY
 WARRANTY EXCLUSIONS
 INTERNATIONAL FIVE YEAR LIMITED WARRANTY
 SERVICING APPOINTMENTS
 SEPHRA SYSTEM
 MARKETING YOUR CHOCOLATE FOUNTAIN
 CHOCOLATE FOUNTAIN PRESENTATION
 CHOCOLATE FOUNTAIN EVENT CHECKLIST
 CHARGING COSTS
 APPENDIX
 CONTACTING SEPHRA INFORMATION
This manual covers the use of the following
Commercial Chocolate Fountain models:
CF54RC - CONVERTIBLE
CF44RC - CONVERTIBLE
CF44R - SEPHRA
CF34R - MONTEZUMA
CF27R - AZTEC
CF23R - CORTEZ

4
WARNING
This fountain needs to be serviced after every 1500 hours of use to comply with the scheduled
maintenance outlined in the Limited Lifetime Warranty of the User Manual. Failure to adhere
to the scheduled maintenance plan may void the (2) year motor warranty should it be
damaged due to failure of other components that have been worn through use.
Side eects from lack of servicing are:
The seals (located in the removable bowl) fail allowing chocolate to leak into the motor
compartment and cause the motor and other components to fail. The drive shaft bearing
assembly (located in the removable basin bowl) seizes. This can cause the motor to burn out
while trying to turn against an object that is not moving.
In addition to the above mentioned service schedule, there are a few safeguards that can be
implemented to reduce the risk of problems and test whether the machine requires servicing:
Never wash the removable bowl in the
dishwasher. The steam and hot water can
cause premature failure of the seals and
rusting of the bearings. Always wash the bowl
in the sink and do not submerge.
Each time you clean the fountain, remove the
bowl and try turning the drive shaft by hand.
This should move freely, if it does not then
the machine needs to be serviced.
- IMPORTANT WARNINGS -
While the bowl is o look on the underside
of the bowl and into the motor compartment
for any signs of leaking chocolate (this can
resemble thick black grease). If there is any
evidence of chocolate leakage stop using the
machine immediately and have it serviced.
Any machine that is returned with a seized
drive shaft bearing assembly will be deemed
to have voided the motor warranty.
Version 1.0 – 5.15.2012
For your protection, please read all instructions, set up and operate your fountain PRIOR TO
YOUR FIRST EVENT as damage may have occurred during shipping. Doing so will help prevent
potential complications during your event.
Sephra Customer Service representatives are available to assist you
Monday to Thursday 9am - 5.30pm
Friday 9am - 3.30pm GMT in our European oce.
WASH BASIN AND ALL TIER SET COMPONENTS PRIOR TO USE.
DO NOT SUBMERGE THE BASE UNIT OR THE REMOVABLE BOWL IN WATER.

5
IMPORTANT SAFEGUARDS
Before using this appliance please make sure that you have read through this manual and paid
particular attention to the safeguards that are listed below.
• This appliance is not to be used by persons (including children) with reduced physical, sensory or
mental capabilities, or lack of experience or knowledge, unless they have been given supervision or
instruction.
• Children being supervised not to play with the appliance.
• When the fountain basin (bowl) is removed, the top of the fountain base can be extremely hot.
Heating element is located directly beneath the removable basin (bowl). AVOID ANY CONTACT
WITH THE TOP OF THE FOUNTAIN BASE WHEN IT IS EXPOSED. Avoid all other surfaces that have
become hot during use.
• To protect against electrical shock and damage to the fountain, do not put the fountain base in
water or other liquids. Never allow liquid, dust or chocolate to enter the fountain base through the
base screen, vent holes, or other openings.
• When the basin is removed, take extra caution to keep liquid or other objects from entering into the
exposed opening at the top of the fountain base.
• Avoid contact with moving parts, such as the auger in the cylinder or the square pin in the centre of
the basin.
• Close supervision is necessary when the fountain is used near children.
• Do not operate the fountain if you observe damage to the electrical cord or plug or if the base of
the fountain has been dropped or damaged in any manner. The fountain must be returned to Sephra
or a designated repair facility for examination and repair.
• Always unplug the fountain from your electrical outlet when it is not in use, before you put on or
taking o parts, and before you clean the fountain.
• Do not allow the electrical cord to come into contact with hot surfaces. An extension cord may be
used if necessary. Care should be taken to position the electrical cord so that it does not create a
hazard by hanging over a table or counter edge in such a way where it might be tripped on or pulled
by those around the fountain.
• If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similar
qualied persons in order to avoid a hazard.
• Never place any object, especially your ngers, inside the central cylinder while the fountain is in
use. Doing so may cause severe injury to persons or damage to the fountain itself.
• The use of accessory attachments, other than those made available specically for use with this
fountain, is not recommended by the manufacturer, may cause injury, and may void your product
warranty.
• Extreme caution must be used when moving a fountain or fountain components containing hot
liquid.
• Use of the fountain outdoors is not recommended unless a Sephra manufactured wind guard is
used.
• Do not use this fountain for other than its intended use.
• The fountain basin must be level to operate properly.
• Observe and follow customary sanitation guidelines when using this machine.

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THE LEGEND OF SEPHRA
Woven among the threads of ancient Aztec
legend lies the story of Sephra, an enchanting
goddess whose beauty could be described
only as the richness of the dark earth
combined with the lustre and glow of pure
gold. Her voice was softer than the most
delicate ower, and her presence carried the
aroma of sweet cocoa. It was Sephra who
gave the ancient Aztecs the precious gift of
the cocoa tree.
The legend reveals that the spirit of Sephra
nourished the cocoa trees and lived within
the priceless beans they produced. The Aztec
kings named the cocoa tree “Theobroma
Cacao,” meaning “food of the gods.” So
valuable were cocoa beans that they were
used to pay tribute to royalty and were given
as sacred oerings to the gods.
Montezuma, the ruler of the wealthy Aztec
Empire, was so enchanted by Sephra that
he commissioned an elite force of skilled
artisans and master craftsmen to construct a
temple in her honour. As a special oering to
the goddess, Montezuma built a magnicent
fountain in the highest room of the temple
and lled it with glistening spring water,
which owed from beneath its walls. He then
surrounded the fountain with a splendid array
of the most perfect cocoa beans, in hopes
that Sephra would continue to bless the
people with the unique and valuable crop.
So pleased was Sephra with Montezuma’s
gift that she came to him in a dream and told
him that her spirit would always live in the
fountain he had given her. Moments later,
Montezuma awoke to the sweet smell of
cocoa lingering in the air. The aroma led
him to the upper room of the temple where
Sephra’s fountain stood.
To his astonishment, the fountain no longer
owed with water, but with the richest, purest
chocolate... this was truly a gift from the gods.
For centuries, Sephra’s fountain remained
hidden beneath the ruins of the ancient Aztec
temple, waiting to be discovered. At long last
it was, and with it was unveiled the secret of
the pure, rich chocolate once coveted by gods
and kings . . .
© Sephra L.P. 2003

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DEAR SEPHRA CUSTOMER
Thank you for choosing a Sephra Chocolate
Fountain for your business. Our fountains
have been engineered to a high standard of
quality and will provide many years of trouble-
free service. Please read through this manual,
which will walk you through the proper setup,
operation and clean-up of your Fountain.
If you have any questions after reviewing
these instructions, please call our Customer
Service Department and a trained
representative will be more than happy to
assist you.
We encourage you to use Sephra Fondue
Chocolate and Chocolate Compound,
available in Dark, Milk, and White varieties.
This specialty fondue chocolate is formulated
to ow perfectly through the fountain
every time without the mess and hassle of
mixing in oil that is required with most other
chocolate. Adding oil not only dilutes the taste
of chocolate, but it also makes it runny and
diminishes its aroma.
With Sephra Fondue Chocolate, simply melt
the chocolate chips and it is ready to use!
REMEMBER, YOUR CUSTOMERS WILL TASTE THE DIFFERENCE IF YOU SERVE ONLY THE
FINEST FONDUE CHOCOLATE.
You can order Sephra Fondue Chocolate by calling us on [phone] or by visiting
our website at www.sephraeurope.com
Our mission is to help you make your Sephra appliance a very protable aspect of your
business and we look forward to assisting you.
Thankyou for choosing Sephra!
The Sephra team

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SAVE THESE DEFINITIONS
1CROWN Fits on top of the cylinder and sits on top of the stabilizer. On Aztec
and Cortez fountains, this is attached to the rst tier (2a).
2TIERS Slide down the cylinder to rest into place. Tiers slope downward to
create the various fondue “curtain” levels.
2a FIRST TIER (TOP) Attached to the crown on Aztec and Cortez models.
2b SECOND TIER
2c THIRD TIER (Bottom on Montezuma, Aztec and Cortez Models)
2d FOURTH TIER (Bottom on Sephra Model)
2e FIFTH TIER (Bottom on Sephra Convertible Model)
3CYLINDER
3a CF44 CYLINDER EXTENSION
4AUGER
Sits inside the cylinder and carries fondue to the top of the fountain,
creating a constant ow of fondue from the top of the crown down
to the basin.
4a AUGER KNOB
4b CF44 AUGER EXTENSION
5STABILIZER
(Optional) Black plastic piece with a slit in one side that ts over the
auger knob and rests inside the top of the cylinder under the crown.
Helps keep the auger centred in the cylinder, reducing noise.
6CYLINDER SLEEVE Fixed onto fountain basin; supports cylinder.
7REMOVABLE BASIN Holds the fondue. Twists o for easy cleaning. The basin is directly
over the heating element. Also referred to as the bowl.
8FOUNTAIN BASE
Surrounds the electrical components, including the motor. The vent
holes allow hot air produced by the motor and heating element to
escape, cooling the electrical components. Vent holes should never
be covered during use.
9HEAT / OFF / START
(Toggle Switch) Activates power to the fountain. PREHEAT turns
the heating element on. START turns on both the heating element
and the motor, causing the auger to turn and the fondue to ow;
OFF shuts o both the heat and the motor.
10 TEMPERATURE DIAL Allows you to select appropriate heat setting (1-10) for fondue.
11 FUSE HOUSING Encases the fuse that protects the motor from power surges.
12 LEVELING FEET (3) Screw in bottom of fountain. These may be loosened/tightened to
raise/lower a particular side of the fountain for levelling.
13 DECORATIVE LEGS Fixed to sides of fountain base for enhanced visual presentation.
14 BASE SCREEN Protects fountain’s internal components and allows air ow.
Unscrews for access into base for maintenance purposes.

9
COMMERCIAL ILLUSTRATIONS

10
COMMERCIAL ILLUSTRATIONS

11
COMMERCIAL ILLUSTRATIONS

12
CHOCOLATE FOUNTAIN ASSEMBLY
1. Before using the fountain, wash basin and other removable components with warm, soapy water and
dry thoroughly. The basin bowl should be hand washed and should not be submerged in liquid or put in a
dishwasher. All other removable components are dishwasher safe. Do not allow water to enter the fountain
base housing through the vent holes, base screen, or any other openings as this will damage the electrical
components.
2. Make sure the fountain basin is secured tightly onto the fountain base. Turn clockwise to tighten; do not over-
tighten.
3. Place the fountain base on a sturdy, level surface. The fountain MUST be level in order for the chocolate to
curtain properly. Rotate the adjustable levelling feet up or down until all sides are even. Assess the level of the
fountain by placing a torpedo level on the basin rim in several dierent places if necessary.
4. To meet ETL Sanitation Guidelines, the included adjustable feet extensions (CF44) or adjustable feet covers
(CF34/27/23) must be assembled.
a. CF44 - Turn the fountain base over so that the screen covering the internal components of the fountain is
facing up. Unscrew the three adjustable feet. Screw in the enclosed non-adjustable feet extensions. Screw
the fountain feet into the non-adjustable feet extensions so that they are secure and no screw threads are
showing.
b. CF23/27/34 - Turn the fountain base over so that the screen covering the internal components of the
fountain is facing up. Unscrew the three adjustable feet. Place one adjustable foot cover on the bolt of the
foot so that it covers the threads of the bolt. Screw the foot back into the fountain base all the way so
that no threads of the foot bolt are exposed. Repeat steps 3 and 4 for the remaining two feet.
5. Position the cylinder to t inside the stainless steel sleeve located in the basin so that the
cylinder stands in place. The welded button on the cylinder should t inside the slotted groove
on the sleeve. Press down on the cylinder to ensure that it is rmly placed.
6. For all fountains other than the convertible 44”, slide the largest tier over the cylinder until it stops in position
over the bottom step on the cylinder wall. Position the remaining tiers in the same way, working from largest
to smallest. All tiers should slope downward. On Aztec and Cortez fountains, the top tier is attached to the
crown and will be positioned in step seven.
a. Remove the largest cylinder piece from the tier set case and insert it into the sleeve of the
basin bowl. The two notches on the rim of the cylinder should be at the top.
b. Begin placing the rst two tiers on the cylinder starting with the largest tier rst and then
the second largest tier. Make sure the dome shape of the tier is facing down.
c. Place the cylinder extension on the top of the cylinder (widest part goes rst) and twist it until it locks in
place.
d. Place the remaining three tiers on the cylinder starting from largest to smallest.
e. Auger: The auger has 3 parts: large section, small section and knob. Reverse thread (right to loosen, left to
tighten) the knob on the small section of the auger. If the knob is too tight to use your hand you may use a
crescent wrench to remove it. Attach the small section of the auger (with the knob) to the large section of the
auger. Turning to the right to loosen and left to tighten. Make sure the auger sections are threaded rmly and
the auger ights match up between the two sections.
7. Place the optional stabilizer over the auger knob. Holding the auger by its knob, lower it into the cylinder. Fit
the auger over the square pin in the centre of the basin. The lip of the stabilizer will rest on the top of the
cylinder. Turn the auger clockwise to be sure it is securely in place. You should feel resistance when the auger
is properly seated. If melting chocolate in the basin, wait until the chocolate is completely melted before
inserting the auger into the cylinder.
8. Fit the crown on top of the cylinder. The widest part of the crown should be at the top.
9. Plug the fountain in and move the toggle switch to PREHEAT. Turn the temperature dial to 8 and allow the
basin to preheat for 5 minutes. Once basin is preheated, see “CHOCOLATE PREPARATION” for melting
temperatures and instructions.

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CHOCOLATE PREPARATION
*** All tier set components should be at room temperature before adding melted chocolate to
the fountain. Chocolate will harden if it comes into contact with cold metal and can cause the
auger to bind. ***
CHOCOLATE PREPARATION
We strongly encourage you to use Sephra Fondue Chocolate or Chocolate, available in Dark,
Milk, and White varieties.
Sephra chocolate is specially formulated with the proper viscosity to ow perfectly through
the fountain every time. Our unique fondue chocolate is exquisite in taste and aroma and your
guests and clients are sure to be delighted.
Before using the chocolate, store it in a cool, dry place. Do not freeze or refrigerate it as
moisture aects the chocolate’s consistency. Melt chocolate directly in the fountain basin, in a
chocolate melter, or in its microwavable bags according to the instructions on the bags.
WHEN MICROWAVING CHOCOLATE USE HALF POWER TO PREVENT SCORCHING
Melting chocolate directly in the fountain basin takes approximately 35-60 minutes. Add
chocolate 1-2 Kg at a time to expedite the melting process. Stir chocolate every 2-3 minutes,
scraping it from the basin with a spatula to prevent scorching. Milk and White chocolate are
more susceptible to scorching so be sure to stir more frequently (every 1-2 minutes) and use
appropriate temperature settings.
MELTING CHOCOLATE IN FOUNTAIN BASIN  CF,R & CF/RC & CFRC
CHOCOLATE .KG HEAT SETTING APPROX MELTING TIME
Dark 8 45 Minutes
Milk 7 60 Minutes
White 7 60 Minutes
MELTING CHOCOLATE IN FOUNTAIN BASIN  CFR & CFR
CHOCOLATE HEAT SETTING APPROX MELTING TIME
Dark 8 35 Minutes
Milk 7 45 Minutes
White 7 45 Minutes
CAUTION
The heat setting should never be higher than 7 when melting White chocolate. Overheating
White or Milk chocolate causes it to thicken or become clumpy and it will not ow properly. If
this happens, see “TROUBLESHOOTING” item #2.

14
START YOUR CHOCOLATE 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 and curtain properly. Please see
“FOUNTAIN ASSEMBLY” for instructions on levelling the fountain.
3. Check to see that the fountain basin (bowl) is securely tightened.
4. 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 FLOW WILL CAUSE DAMAGE TO THE MOTOR AND
INTERNAL ELECTRICAL COMPONENTS.
5. Fill the basin with chocolate according to the “CHOCOLATE PREPARATION” instructions
and “RECOMMENDED CHOCOLATE (OR FONDUE) AMOUNTS.”
ONCE THE CHOCOLATE IS MELTED
1. Place the auger with the stabilizer into the cylinder and turn it clockwise to check that it is
locked in place over the centre square drive shaft. Place the crown on top of the cylinder.
2. Press the toggle switch to START. The auger will turn and carry the chocolate up through
the cylinder, causing it to ow over the crown and tiers and back into the basin. As the
cylinder lls with chocolate, there may be a brief knocking noise from the auger spinning
against the cylinder. This noise will go away quickly as the auger is coated with the
chocolate.
RECOMMENDED CHOCOLATE OR FONDUE AMOUNTS
Fountain Model Guests Served Minimum Chocolate Maximum Chocolate
CF23R <100 2Kg 3Kg
CF27R <100 2.7Kg 5Kg
Cf34R 100+ 5.4Kg 10Kg
Cf44R 100+ 6.3Kg 10Kg
Cf44RC 100+ 5.4/6.3Kg 10Kg
Cf54RC 100+ 5.4/6.3/7.4Kg 10Kg

15
ADDITIONAL CHOCOLATE
9.1Kg will serve approximately 200 people. Additional chocolate can be added using the
following methods:
ADDING CHOCOLATE CHIPS
Pour chips directly on top of the fountain crown or around the perimeter of the bowl, approx. 1
cup at a time. Allow the chips to become melted before adding more.
ADDING MELTED CHOCOLATE
To add a large amount of chocolate, melt it prior to adding it to the basin.
You can melt it in its microwavable bag or in a chocolate melter.
CHOCOLATE OPERATING TEMPLATES
Chocolate (7.25Kg) Heat Setting Approx Temperature
Dark 6 115/46 - 125/51 (F / C)
Milk 6 115/46 - 125/51 (F / C)
White 5 105/40 - 115/46 (F / C)
Chocolate temperature may be aected 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.
Scrape sitting chocolate from the bottom of the basin and stir frequently throughout event.

16
CLEANING YOUR CHOCOLATE FOUNTAIN
RECOMMENDED CLEANING SUPPLIES
Before Cleaning: Turn the toggle switch to OFF.
Always unplug the power cord from the electrical outlet before cleaning the fountain.
Never permit the electrical cord to come into contact with water.
DO NOT USE abrasive scouring pads or powders to clean the stainless steel basin or other
components. Doing so will mark the nish.
CLEANING YOUR SEPHRA CHOCOLATE FOUNTAIN
1. Wearing food handler gloves, scrape excess chocolate from the crown and stabilizer with a
spatula. Remove crown and stabilizer and place them directly in the sink.
2. Pull the auger out of the cylinder by its knob, scraping the excess chocolate o with a
spatula or gloved hand as you go so that it falls back into the cylinder. Move the auger to
the sink.
3. Use a spatula to scrape excess chocolate from the tiers. Remove the tiers and cylinder and
place them in the sink.
4. Twist o the removable basin and pour leftover chocolate into a bag-lined container for
easy disposal. Scrape the remaining chocolate out with a spatula and move basin to sink.
NEVER POUR CHOCOLATE DIRECTLY DOWN THE DRAIN. CHOCOLATE CAN HARDEN IN
THE PIPES AND DAMAGE THE DRAIN SYSTEM. When cleaning up after an o-site event,
place fountain parts in plastic bags and return them to their storage cases until they can be
properly cleaned.
5. THE REMOVABLE BOWL SHOULD NOT BE PLACED IN THE DISHWASHER BUT SHOULD
BE WASHED BY HAND. The extreme heat of the dishwasher will potentially damage
the seals and bearing grease. THE BOTTOM OF THE BASIN HOLDING THE SEALS AND
BEARINGS SHOULD ALSO NOT BE SUBMERGED IN LIQUID. All other removable fountain
parts are dishwasher-safe. They may also be hand washed with warm, soapy water and a
large sponge. Use degreasing dish soap when washing components in the sink. Make sure
the chocolate is broken up by warm, soapy water before it goes down the drain.
6. Carefully clean around cylinder sleeve and square pin in basin. If necessary, use a soft
toothbrush to remove all chocolate.
7. Once tier set components are clean and dry, return them to your Sephra Tier Set or
Catering Case for transport.
8. Once basin is thoroughly cleaned and dried, twist it back onto fountain base.
9. Spray the outside of the fountain base with anti-bacterial cleaner and polish with a soft
cloth. Return base to your Sephra Base Case for transport.
• Food handler gloves
• Spatula(s)
• Dish Soap
• Small brush or toothbrush
• Large sponge (grout sponge)
• Large Container
• Large plastic bags for tier set
parts
• Paper towels and soft cloths
• Glass cleaner

17
HELPFUL ADVICE
1. Always provide each guest with a Plate and Skewers. (Guests should use a separate Skewer
for each food item). Wooden, Bamboo and Plastic Forked Skewers may be ordered online
at www.sephraeurope.com.
2. It is also good to have a generous supply of Napkins available.
3. Guests should never “double dip,” placing a food item that has been bitten back into the
Chocolate ow. Food items should only be dipped in the Chocolate once.
4. Cut all dipping items into bite-size pieces so they can easily be placed on Skewers.
5. Other Fondues such as Cheese, Caramel, and Barbecue Sauce have a dierent consistency
from chocolate and may ow in a dierent manner than Sephra Chocolate does. This is due
to the inherent dierences in the make-up of various Fondues.
6. 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.
7. Keep Chocolate in a cool, dry place. Do not freeze or refrigerate it as moisture may
adversely aect the Chocolate.
8. 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 scorch.
9. Do not add more than the maximum amount of Chocolate to the Fountain Basin. If too
much Chocolate is added, it will overow the Basin when the Fountain is turned o.
10. Air is often trapped in the Cylinder and the bottom exterior portion of the Crown when
the Fountain is initially turned on. This can cause uneven Chocolate ow. To correct this,
simply turn the Fountain o, wait 15-30 seconds to allow the air to escape, and turn it on
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.
11. If you are not using Sephra Chocolate, you will likely need to thin your Chocolate.

18
CHOCOLATE FOUNTAIN SPECIFICATIONS
Fountain CF54RC CF44RC Cf44R Cf34R Cf27R Cf23R
Height 34/44/54"
86/112/137cm
34/44”
86/112cm 44” 112cm 34” 86cm 27” 68cm 23” 58cm
Max
Capacity 10Kg 10KG 10KG 10KG 5KG 3.2KG
Fountain
weight 30.7Kg 28.6KG 27.7KG 24.5KG 13.2KG 11.4KG
Tier set
weight 11.8Kg 10.9KG 10KG 6.8KG 3.2KG 2.3KG
Base
weight 17.7Kg 17.7KG 17.7KG 17.7KG 10KG 9.1KG
• Precision-crafted, food-grade stainless
steel.
• Quick Set Tier System - assembles in
seconds.
• Direct Drive Motor - No Belts.
• ETL Electrical Certication.
• ETL marked to NSF sanitation standards.
• Heavy duty transport cases.
• Auger-driven.
• Heated basin to melt chocolate quickly and
evenly.
• Extra-wide basin to minimize drips.
• Removable basin bowl for easy clean-up.
• Dishwasher-safe tier set assembly.
• Power Usage (120V): 9 amps for
Convertible models, Sephra and
Montezuma; 6 amps for Aztec, 4 amps for
Cortez.
• Power Usage (240 V): 5 amps for
Convertible models, Sephra and
Montezuma; 3 amps for Aztec, 2 amps for
Cortez.

19
TROUBLESHOOTING
FONDUE DOES NOT CURTAIN PROPERLY
a. FOUNTAIN IS NOT LEVEL: The base of the Fountain must be level in order for Chocolate to curtain
properly. If the Chocolate is owing heavily on one side, raise that side of the Fountain using the
adjustable levelling feet until the Chocolate ows evenly.
b. AIR BUBBLES: Air is often trapped inside the Cylinder when the Fountain is initially turned on or if
the Chocolate level in the Basin becomes too low. This causes gaps in the Chocolate curtain. To resolve
this, simply turn the Fountain o, allow it to sit for 15-30 seconds, and turn it back on. If when turning
the Fountain on you see the bottom of the Cylinder, additional Chocolate needs.
c. NOT ENOUGH CHOCOLATE: Refer to the “RECOMMENDED CHOCOLATE (OR FONDUE)
AMOUNTS” table to ensure that you are meeting the minimum capacity requirement.
d. CHOCOLATE IS TOO THICK: Chocolate will not ow correctly if it is at the wrong temperature.
Generally, for Dark Chocolate, the temperature should be increased. For White and Milk Chocolate,
the temperature should be decreased. Please see “CHOCOLATE OPERATING TEMPERATURES” for
appropriate heat settings.
e. FOOD BLOCKING CHOCOLATE FLOW: Turn the motor o and use a Spatula to check for food items
that may have become lodged between the bottom of the Cylinder Sleeve and the Basin.
f. SMALL FOOD PARTICLES IN THE CHOCOLATE: Small pieces of food owing in the Chocolate may
cause gapping as the pieces ow over the tiers. Turn the Motor o and try to remove the food with a
Spatula or Strainer.
CHOCOLATE IS THICK AND CLUMPY
When Chocolate is overheated or scorched, it becomes thick and clumpy. White and Milk Chocolate are
especially susceptible to overheating. If this occurs, stir small amounts of vegetable oil or cocoa butter
into the Chocolate until it reaches the appropriate consistency. Chocolate may also be placed in a
blender and mixed with the thinning agent. Consult the “CHOCOLATE OPERATING TEMPERATURES”
to ensure you are using the appropriate heat setting. To avoid scorching, stir the Chocolate often with
a Spatula, scraping it from the bottom of the Basin as you stir. Chocolate will also become clumpy if it
has come into contact with water.
THE FOUNTAIN WILL NOT HEAT PROPERLY
a. ELECTRICAL PROBLEM: Make sure that the Fountain is plugged into a working electrical outlet and
that the switch is in the ON or PREHEAT position. If you have another appliance plugged into the same
outlet, the Fountain may not be receiving electricity.
b. DAMAGED THERMOSTAT: Move the temperature dial gradually from 1-10. Listen closely at the base
of the Fountain to hear a “click” when raising the temperature. If you hear a click, the Thermostat
is functional and the problem may be a wiring issue. If you do not hear a click, please call us on +44
(0)1592 656 737 for further assistance.
c. LOOSE WIRING: Unplug the Fountain, turn it over, and remove the Base Screen. Check to see that
all of the wires and contacts are rmly in place. Important: Before touching any wires, discharge the
electricity from the Fountain to avoid electric shock. Do this by switching the Fountain from START to
OFF several times once the Fountain is unplugged. If there are any loose contacts for which the original
position can be easily determined, reattach them. Please call us on [phone] for further
assistance.

20
TROUBLESHOOTING
THE FOUNTAIN WILL NOT TURN ON
a. REMOVABLE BASIN LOOSE: There is a safety pin that will not engage properly until the
Basin bowl is rmly screwed down. It is located on the top rim of the Base Unit under the Basin
(bowl).
b. BAD ELECTRICAL CONNECTION: Power may have been interrupted by an electrical breaker
being tripped. Fountains with a 120V power supply require a dedicated 10-amp breaker to
provide the fountain with an ample supply of power. These models will draw 4–9 amps when
the motor and heat are on. The 240V Fountains draw 2-5 amps total and require a 5-amp
breaker.
c. FUSE HAS BLOWN: The fuse can be replaced from the Fountain exterior by twisting the fuse
cap o (at-head screwdriver or coin may be needed), exchanging the fuse, and repositioning
the fuse cap. For fuse specications see ELECTRICAL FUSE REPLACEMENT.
THE FOUNTAIN MAKES A KNOCKING NOISE
a. IF KNOCKING IS COMING FROM THE CYLINDER: When the Fountain starts up, the auger
may knock against the Cylinder momentarily until the Chocolate has coated the inside Cylinder
walls and Auger. If knocking continues, make sure the Stabilizer is correctly positioned at the
top of the Cylinder around the Auger Knob so the Auger is held in the center of the Cylinder.
Make sure the Auger is completely settled on the square pin in the Basin. Also check to see
that the Cylinder is resting rmly in the sleeve.
b. IF KNOCKING IS COMING FROM THE BASE: Fountain parts may be cold. If the Cylinder
was cold when the Fountain was turned on, Chocolate may have hardened inside the Cylinder,
causing the Auger to bind and not turn properly. Use a blow dryer or heat gun to warm the
outside of the Cylinder and melt the Chocolate inside the Cylinder before restarting the
Fountain.
For further troubleshooting questions or concerns please contact us on:
Telephone: [phone]
Email: [e-mail]
Website: www.sephraeurope.com
Address: Sephra Europe, Unit 2, Block 9, Mitchelston Industrial Estate, Kirkcaldy, Fife, Scotland,
KY1 3PE.