Sephra CF44R2 User manual

CHOCOLATE FOUNTAIN
OPERATING MANUAL
Models: CF44R2, CF34R2, CF27R2, CF23R2

The Legend of Sephra
The Legend of SephraThe Legend of Sephra
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 luster and glow of pure gold. er voice was softer than the most delicate flower, 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 offerings 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 honor. As a special offering to the goddess, Montezuma built a magnificent fountain in the
highest room of the temple and filled it with glistening spring water, which flowed from
beneath its walls. e 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 flowed
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 . . .

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 ill provide many years of
trouble-free service. Please read through this manual, hich ill alk you through
proper setup, operation, and cleanup of your fountain. If you have any questions after
revie ing these instructions, please call our Customer Service Department and a trained
representative ill be more than happy to assist you.
We encourage you to use Sephra Fondue Chocolate, available in Dark, Milk, and White
varieties. This specialty fondue chocolate is formulated to flo perfectly through the
fountain every time, ithout the mess and hassle of mixing in oil that is required ith
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 in the fountain basin, micro ave, or double boiler and it is ready to
use! Remember, if you are serving only the finest fondue chocolate, your customers ill
taste the difference! You can order Sephra Fondue Chocolate by calling us toll-free at
[phone] or by visiting our ebsite at .sephra.com.
We aim to help you make your Sephra Chocolate Fountain a very profitable aspect of
your business and look for ard to assisting you. Thank you for choosing Sephra!
Sincerely,
The Sephra Team
- IMPORTANT -
For your protection, please read all instructions and set up and
operate your fountain PRIOR TO YOUR FIRST EVENT as
damage may have occurred during shipping. Doing so ill help
prevent potential complications during your event. Sephra
Customer Service representatives are available to assist you
Monday–Friday, 7am–4pm PST.
WASH BASIN AND ALL TIER SET COMPONENTS PRIOR
TO USE.

IMPORTANT SAFEGUARDS
1. READ ALL INSTRUCTIONS BEFORE USING THIS FOUNTAIN.
2. When the fountain basin is removed, the top of the fountain base can be extremely
hot. AVOID ANY CONTACT WITH THE TOP OF THE FOUNTAIN BASE WHEN IT IS
EXPOSED. Heating element is located directly beneath.
3. Avoid all other surfaces that have become hot during use.
4. To protect against electrical shock and damage to the fountain, do not put the
fountain base in ater or other liquids. Never allo liquid, dust or chocolate to enter
the fountain base through the bottom grate, vent holes, or other openings.
5. 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.
6. Avoid contact ith moving parts, such as the auger in the cylinder or the square pin
in the center of the basin.
7. Close supervision is necessary hen the fountain is used near children.
8. 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.
9. Al ays unplug the fountain from the electrical outlet hen it is not in use, before
putting on or taking off parts, and before cleaning.
10. Do not allo the electrical cord to come into contact ith 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
ay here it might be tripped on or pulled by those around the fountain.
11. Never place any object, especially your fingers, inside the central cylinder hile the
fountain is in use. Doing so may cause severe injury to persons or damage to the
fountain itself.
12. The use of accessory attachments, other than those made available specifically for
use ith this fountain, is not recommended by the manufacturer, may cause injury,
and ill void your product arranty.
13. Extreme caution must be used hen moving a fountain or fountain components
containing hot liquid.
14. Use of the fountain outdoors is not recommended unless a Sephra manufactured
ind guard is used.
15. Do not use this fountain for other than its intended use.
16. The fountain must be level to operate properly.
17. Observe and follo customary sanitation guidelines hen using this machine.

TABLE OF CONTENTS
Fountain Components.................................................................................2
Commercial Fountain Illustrations ................................................................3
Fountain Assembly.....................................................................................4
Chocolate Preparation ................................................................................5
Melting Temperatures .............................................................................5
Starting the Fountain .................................................................................6
Recommended Chocolate (or Fondue) Amounts..........................................6
Adding Additional Chocolate to the Fountain...............................................6
Chocolate Operating Temperatures ...........................................................7
Cleaning the Fountain ................................................................................7
Helpful Tips...............................................................................................9
Fountain Specifications .......................................................................... 10
Troubleshooting....................................................................................... 10
Maintenance ........................................................................................ 12
Frequently Asked Questions ...................................................................... 13
Health and Sanitation Guidelines ............................................................... 14
Limited Lifetime Warranty......................................................................... 16
Appendices:
I-The Sephra System: Preparing You to Succeed in the Chocolate Fountain
Rental Business
II-Sephra Maintenance Service
Sephra Chocolate Fo ntains
This manual covers the use of the follo ing commercial chocolate fountain
models:
CF 44R2—Sephra
CF 34R2—Montezuma
CF 27R2—Aztec
CF 23R2—Cortez

2
SAVE THESE INSTRUCTIONS
FOUNTAIN COMPONENTS
1. Crown—Fits on top of the cylinder and sits on top of the stabilizer. On Aztec and
Cortez fountains, this is attached to the first tier (2a).
2. Tiers—Slide do n the cylinder to rest into place. Tiers slope do n ard to create the
various fondue “curtain” levels.
a.) First Tier (Top)—Attached to the cro n on Aztec and Cortez models.
b.) Second Tier
c.) Third Tier (Bottom on Montez ma, Aztec, and Cortez models)
d.) Fo rth Tier (Bottom on Sephra model)
3. Cylinder—Rests inside sleeve located in the center of the basin.
4. A ger—Sits inside the cylinder and carries fondue to the top of the fountain,
creating a constant flo of fondue from the top of the cro n do n to the basin.
5. Stabilizer— Black plastic piece ith a slit in one side that fits over the auger knob
and rests inside the top of the cylinder under the cro n. Helps keep the auger
centered in the cylinder, reducing noise.
6. Cylinder Sleeve—Fixed onto fountain basin; supports cylinder.
7. Removable Basin—Holds the fondue. T ists off for easy cleanup. The basin is
directly over the internal heating element.
8. Fo ntain Base
a.) Base Ho sing—Surrounds the electrical components, including the
motor.
b.) Vent Holes—Allo hot air produced by the motor and heating element to
escape, cooling the electrical components. Vent holes sho ld never be
covered d ring se.
9. PREHEAT/OFF/START Toggle Switch—Activates po er to the fountain. PREHEAT
turns on the heating element only; START turns on both the heating element and the
motor, causing the auger to turn and the fondue to flo ; OFF shuts off both the heat
and the motor.
10. Temperat re Dial—Allo s you to select appropriate heat setting (1-10) for fondue.
11. F se Ho sing—Encases the fuse that protects the motor from po er surges.
12. Leveling Feet (3)—Scre into bottom of fountain base. These may be loosened or
tightened to raise or lo er a particular side of the fountain for leveling.
13. Decorative Legs—Fixed to sides of fountain base for enhanced visual presentation.
14. Base Screen—Protects fountain’s internal components and allo s air flo . Unscre s
for access into base for maintenance purposes.

3

4
FOUNTAIN ASSEMBLY
1. Before using the fountain, ash basin and other removable components ith arm,
soapy ater and dry thoroughly. The basin bowl sho ld be hand washed and
not be s bmerged in liq id or p t in a dishwasher. All other removable
components are dish asher-safe. Do not allow water to enter the fo ntain
ho sing thro gh the vent holes, bottom grate, or other openings as this will
damage the electrical components.
2. Make sure fountain basin is secured tightly onto fountain base. Turn clock ise 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 leveling feet up or
do n until all sides are even. Assess the level of the fountain by placing a spirit level
on the basin rim in several different places if necessary.
4. Position the cylinder to fit inside the stainless steel sleeve located in the basin so that
the cylinder stands in place. The elded knob on the cylinder should fit inside the
groove on the sleeve. Press down on the cylinder to ens re that it is firmly
placed.
5. Slide the largest tier over the cylinder until it stops in position over the bottom step
on the cylinder all. Position the remaining tiers in the same ay, orking from
largest to smallest. All tiers should slope do n ard. On Aztec and Cortez fountains,
the top tier is attached to the cro n and ill be positioned in step 7.
6. Place the stabilizer over the auger knob. Holding the auger by its knob, lo er it into
the cylinder. Fit the auger over the square pin in the center of the basin. The lip of
the stabilizer ill rest on the top of the cylinder. Turn the auger clock ise to be sure
it is securely in place. You should feel resistance. If melting chocolate in the
basin, wait ntil the chocolate is completely melted before inserting the
a ger into the cylinder.
7. Fit the cro n on top of the cylinder. The idest part of the cro n should be at the
top.
8. Plug the fountain in and move the s itch to PREHEAT. Turn the temperature dial to
10 and allo the basin to preheat for 5 minutes. Once basin is preheated, see
“CHOCOLATE PREPARATION” for melting temperatures and instructions.
*** All tier set components should be at room temperature before adding melted
chocolate to the fountain. Chocolate ill harden if it comes into contact ith cold metal
and can cause the auger to bind. ***

5
CHOCOLATE PREPARATION
We strongly encourage you to use Sephra Fondue Chocolate, available in Dark, Milk, and
White varieties. Sephra chocolate is specially formulated ith the proper viscosity to
flo 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 affects the chocolate’s consistency.
Melt chocolate directly in the fountain basin, in a double boiler, or in its micro avable
bags according to the instructions on the bags. WHEN MICROWAVING CHOCOLATE,
ALWAYS USE HALF-POWER TO PREVENT SCORCHING.
Melting chocolate directly in the fountain basin takes approximately 35–60 minutes. Add
chocolate 1-2 pounds at a time to expedite the melting process. Stir chocolate every 2-3
minutes, scraping it from the basin ith a spatula as you go, to prevent scorching. Milk
and White chocolate are more s sceptible to scorching so be s re to stir more
freq ently (every 2-3 min tes) and se appropriate temperat re settings.
Melting Chocolate in Fo ntain Basin—Sephra and Montez ma
Chocolate
(16 lbs) Heat Setting Approx. Melting Time (mins)
Dark 8 45
Milk 7 60
White 7 60
Melting Chocolate in Fo ntain Basin—Aztec and Cortez
Chocolate
(10 lbs) Heat Setting Approx. Melting Time (mins)
Dark 8 35
Milk 7 45
White 7 45
*CAUTION: The heat setting sho ld never be higher than 7 when melting White
chocolate. Overheating White or Milk chocolate causes it to thicken or become clumpy
and it ill not flo properly. If this happens, see “TROUBLESHOOTING” item #2.

6
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 and curtain properly. Please
see “F
OUNTAIN A SSEMBLY ” for instructions on leveling the fountain.
3. Check to see that the fountain basin is securely tightened.
4. Ensure that the fountain vent holes and the bottom of the base housing are not
covered. These areas allo heat to escape from the motor and heating element
during use. Obstr ction of the air flow will ca se damage to the motor and
internal electrical components.
5. Fill the basin ith chocolate according to the “CHOCOLATE PREPARATION”
instructions.
ONCE THE CHOCOLATE IS MELTED:
6. Place the auger ith the stabilizer into the cylinder and turn it clock ise to check
that it is locked in place over the center square pin. Place the cro n on top of the
cylinder.
7. Press the toggle s itch to START. The auger ill turn and carry the chocolate up
through the cylinder, causing it to flo over the cro n and tiers and back into the
basin. As the cylinder fills with chocolate, there may be a brief knocking noise
from the auger spinning against the cylinder. This noise ill go a ay quickly as
the auger is coated ith the chocolate.
Recommended Chocolate (or Fond e) Amo nts
Fo ntain
Model
G ests
Served
Minim m
Choc.
(lbs)
Minim m
Fond e
(qts)
Maxim m
Choc.
(lbs)
Maxim m
Fond e
(qts)
S ggested
Amt. to
Begin
Event
(lbs)
S ggested
Amt. to
Begin
Event
(qts)
Sephra
(CF 44) 100+ 14 6 20 8.75 16 7
Montez ma
(CF 34) 100+ 12 5.25 20 8.75 16 7
Aztec
(CF 27) <100 8 3.5 11 5 10 4.5
Cortez
(CF 23) <100 6 2.5 10 4.5 9 3.75
Adding Additional Chocolate to the Fo ntain
T enty pounds of chocolate ill serve approximately 200 people. Additional chocolate
can be added using the follo ing methods:
ADDING CHOCOLATE CHIPS:
Pour chips directly on top of the fountain cro n, approx. 1 cup at a time. Allo 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 micro avable bags or in a double boiler.

7
Chocolate Operating Temperat res
Chocolate Heat Setting Approx. Chocolate
Temperat re (°F)
Dark 6 115-125
Milk 6 115-125
White 5 105-115
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.
Generally, if White or Milk chocolate becomes too thick, decrease the temperature. If
Dark chocolate becomes too thick, increase the temperature. Scrape sitting chocolate
from the bottom of the basin and stir frequently throughout event.
CLEANING THE FOUNTAIN
RECOMMENDED CLEANING SUPPLIES:
-
Food handler gloves
-
Spatula(s)
-
Dish soap
-
Small brush or toothbrush
-
Large sponge (grout sponge
recommended)
-
Large container or sturdy plastic
bag(s) for leftover chocolate
-
Large plastic bags for tier set parts
-
Paper to els
-
Soft cloth
-
Glass cleaner
Before cleaning:
Turn the toggle s itch to OFF. Always npl g the power cord from the
electrical o tlet before cleaning the fo ntain. Never permit the electrical cord to
come into contact ith ater.
Do not use abrasive scouring pads or po ders to clean the stainless steel basin or
other components. Doing so ill mar the finish.
Cleaning Yo r Sephra Chocolate Fo ntain:
1. Wearing food handler gloves, scrape excess chocolate from the cro n and
stabilizer ith a spatula. Remove cro n and stabilizer and place them directly
in the sink.
2. Pull the auger out of the cylinder by its knob, scraping the excess chocolate
off ith 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. T ist off the removable basin and pour leftover chocolate into a bag-lined
container for easy disposal. Scrape the remaining chocolate out ith a spatula

8
and move basin to sink. Never po r chocolate directly down the drain.
Chocolate can harden in the pipes and damage the drain system.
5. The basin sho ld NOT be placed in the dishwasher b t sho ld be
washed by hand. The extreme heat of the dish asher ill potentially
damage the seals and bearing grease. The bottom of the basin holding
the seals and bearings sho ld also NOT be s bmerged in liq id. All
other removable fountain parts are dish asher-safe. They may also be hand-
ashed ith arm, soapy ater and a large sponge. Use degreasing dish
soap hen ashing components in the sink. Make sure the chocolate is
broken up by arm, soapy ater before it goes do n 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, t ist it back onto fountain base.
9. Spray the outside of the fountain base ith glass cleaner and polish ith a
soft cloth. Return base to your Sephra Base Case for transport.
Proper cleaning after each use ill keep the fountain in excellent orking condition
for years of continued use and enjoyment. Al ays store fountain components in their
cases to help protect them from damage or loss.
(THIS PORTION OF THE PAGE LEFT INTENTIONALLY BLANK)

9
HELPFUL TIPS
1. Al ays provide each guest ith a plate and ske ers. (Guests should use a
separate ske er for each food item). Wooden, Bamboo and Plastic forked
ske ers may be ordered online at .sephra.com. It is also good 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 flo . Food items should only be dipped in the fondue once.
3. Cut all dipping items into bite-size pieces so they can easily be placed on
ske ers.
4. Other fondues such as cheese, caramel, and barbeque sauce have a different
consistency from chocolate and may flo in a different manner than Sephra
Fondue Chocolate does. This is due to the inherent differences in the make-up of
various fondues.
5. Never allow water to come into contact with chocolate as it can thicken
and r in the chocolate. This includes ater-based flavorings and food
colorings. Use oil-based products instead.
6. Keep chocolate in a cool, dry place. Do not freeze or refrigerate it as moisture
may adversely affect the chocolate.
7. Al ays 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.
8. Do not add more than the maximum amount of fondue to the fountain basin. If
too much fondue is added, it ill overflo the basin hen the fountain is turned
off.
9. Air is often trapped in the cylinder and the bottom exterior portion of the cro n
hen the fountain is initially turned on. This can cause uneven fondue flo . To
correct this, simply turn the fountain off, ait 15-30 seconds to allo the air to
escape, and turn it on again. Repeat until flo improves. If air pockets are
present at the base of the cro n, take a rubber spatula and scrape around the
area to release the air.
10. If you are not using Sephra Fondue Chocolate, you ill likely need to thin your
chocolate according to the directions under “CHOCOLATE PREPARATION.”
11. When cleaning up after an off-site event, place fountain parts in plastic bags and
return them to their storage cases until they can be properly cleaned.
12. Grout sponges (sold at hard are stores) ork ell for cleaning the fountain.

10
Fo ntain Specifications
• Precision-crafted, food-grade
stainless steel
• ETL marked to NSF sanitation
standards
• Auger-driven
• Heated basin to melt chocolate
quickly and evenly
• Extra- ide basin to minimize
drips
• Removable basin for easy
cleanup
• Dish asher-safe tier set
assembly
• Po er Usage (120 V): 9 amps
for Sephra and Montezuma;
6 amps for Aztec, 4 amps for
Cortez
• Po er Usage (240 V): 5 amps
for Sephra and Montezuma;
3 amps for Aztec, 2 amps for
Cortez
TROUBLESHOOTING
1. Fond e does not c rtain properly:
a. Fountain is not level: The base of the fountain must be level in order for
fondue to curtain properly. If the fondue is flo ing heavily on one side, raise
that side of the fountain using the adjustable leveling feet until the fondue
flo s evenly.
b. Air bubbles: Air is often trapped inside the cylinder hen the fountain is
initially turned on or if the fondue level in the basin becomes too lo . This
causes gaps in the fondue curtain. To resolve this, simply turn the fountain
off, allo it to sit for 15-30 seconds, and turn it back on. Repeat this
procedure until the fountain is flo ing at full capacity.
c. Not enough fondue: Refer to the “R
ECOMMENDED C HOCOLATE A MOUNTS ” table
to ensure that you are meeting the minimum capacity requirement.
d. Chocolate is too thick: Chocolate ill not flo correctly if it is at the rong
temperature. Generally, for Dark chocolate, the temperature should be
increased. For White and Milk chocolate, the temperature should be
FOUNTAIN
SPECS
Sephra
CF 44
Montez ma
CF 34
Aztec
CF 27
Cortez
CF 23
Total Fo ntain
Height
44”
(111.8 cm)
34”
(86.4 cm)
27”
(68.6 cm)
23”
(58.4 cm)
Chocolate
Capacity
20 lbs
(9 kg)
20 lbs
(9 kg)
11 lbs
(5 kg)
10 lbs
(4.5 kg)
Total Fo ntain
Weight
56 lbs
(25.5 kg)
51 lbs
(23.25 kg)
27 lbs
(12.25 kg)
23 lbs
(10.5 kg)
Tier Set Weight 22 lbs
(10 kg)
17 lbs
(7.75 kg)
7 lbs
(3.25 kg)
5 lbs
(2.25 kg)
Base Weight 34 lbs
(15.5 kg)
34 lbs
(15.5 kg)
20 lbs
(9 kg)
18 lbs
(8.25 kg)

11
decreased. Please see “C HOCOLATE O PERATING T EMPERATURES ” for appropriate
heat settings.
e. Food blocking fondue flow: T rn the motor off and use a spatula to check
for food items that may have become lodged bet een the bottom of the
cylinder sleeve and the basin.
f. Small food particles in the fondue: Small pieces of food flo ing in the fondue
may cause gapping as the pieces flo over the tiers. T rn the motor off
and try to remove the food ith a spatula or strainer.
2. Chocolate is thick and cl mpy: When chocolate is overheated or scorched, it
becomes 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 ith the thinning agent. Consult the
“C
HOCOLATE O PERATING T EMPERATURES ” to ensure you are using the appropriate
heat setting. To avoid scorching, stir the chocolate often ith a spatula, scraping
it from the bottom of the basin as you stir. Chocolate ill also become clumpy if
it has come into contact ith ater.
3. The fo ntain will not heat properly:
a. lectrical problem: Make sure that the fountain is plugged into a orking
electrical outlet and that the s itch is in the ON or PREHEAT position. If you
have another appliance plugged into the same outlet, the fountain may not
be receiving enough electricity.
b. Damaged thermostat: Move the temperature dial gradually from 1-10.
Listen closely at the base of the fountain to hear a “click” hen raising the
temperature. If you hear a click, the thermostat is functional and the
problem may be a iring issue. If you do not hear a click, please call
Customer Service for further assistance.
c. Loose wiring: Unpl g the fo ntain, turn it over, and remove the
protective screen. Check to see that all of the ires and contacts are firmly
in place. Important: Before to ching any wires, discharge the
electricity from the fo ntain to avoid electric shock. Do this by
s itching the fountain from START to OFF several times once the fountain is
unplugged. If there are any loose contacts for hich the original position
can be easily determined, reattach them. Please call Customer Service for
further assistance.
4. The fo ntain will not t rn on:
a. Bad electrical connection: Po er may have been interrupted by an electrical
breaker being tripped. Fountains ith a 120V po er supply require a
dedicated 10-amp breaker to provide the fountain ith an ample supply of
po er. These models ill dra 4–9 amps hen the motor and heat are on.
The 240V fountains dra 2-5 amps total and require a 5-amp breaker.
b. Fuse has blown: Replace fuse ith a 15-amp straight or 10-amp slo blo
fuse (Aztec and Cortez fountains require a 10-amp straight fuse). The fuse
can be replaced from the fountain exterior by t isting the fuse cap off
(flathead scre driver or coin may be needed), exchanging the fuse, and
repositioning the fuse cap.

12
5. The fo ntain 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 alls 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 firmly in the sleeve.
b. If knocking is coming from the base: Fountain parts may be cold. If the
cylinder as cold hen the fountain as turned on, chocolate may have
hardened inside the cylinder, causing the auger to bind and not turn
properly. Use a blo dryer or heat gun to arm the chocolate inside the
cylinder before restarting the fountain.
For further troubleshooting questions or concerns, please contact Sephra’s Customer
Service Center at [phone] during regular business hours (Monday-Friday,
7
AM -4 PM PST).
IMPORTANT !! Chocolate Fo ntain Maintenance
SCHEDULED OPERATOR MAINTENANCE: Your Sephra chocolate fountain is made
of the highest quality components, but like all machines ith moving parts and
electrical components it must be serviced on a regular basis in order to continue
functioning properly. The service intervals ill vary depending on the amount of
time the fountain has been in operation. Those venues hich operate the fountain
for several hours at a time ill be required to service their fountains much more
often than those ho use it for events here it may operate for 2 to 4 hours at a
time on an intermittent basis.
Sched led Operator Maintenance, as defined in the Warranty Agreement,
recommends that your Sephra Chocolate Fountain be serviced after every 500 hours
of operation. Some parts of the fountain are subject to ear and tear and are not
covered by the Warranty, such as the seals, bearings, basin shaft and misc. other
parts. These parts become orn ith continued use and must be replaced. The
motor gear box lubricant must also be changed and refilled on a regular basis.
Failure to replace these parts and perform this service on a timely basis as
recommended could result in failure of the motor voiding its t o year limited
arranty.
SEPHRA MAINTENANCE SERVICE: To assist our customers in properly
maintaining their Sephra Chocolate Fountain e offer the Sephra Maintenance
Service hich is outlined in detail in Appendix II hich is in the rear of the Operating
Manual. We highly recommend you take advantage of this service to keep your
chocolate fountain investment in top orking condition.
ELECTRICAL FUSE REPLACEMENT: Occasionally the electrical fuse ill burn out
and must be replaced. The 120 V and the 240 V models require different fuses. The
120 V models require the follo ing fuses: The CF44R2-Sephra model and the
CF34R2-Montezuma model require a 15-amp straight fuse or 10-amp slo blo fuse,

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1 1/4” in length. The CF27R2-Aztec model and the CF23R2-Cortez model require a
10-ampstraight fuse.
For 240 V units the follo ing fuses are required:
Sephra and Montezuma Models: 8 amp fuse
Aztec and Cortez Models: 5 amp fuse
FREQUENTLY ASKED QUESTIONS
1. Q: Are the fo ntain components dishwasher-safe?
A: Yes, all removable fountain components may be ashed in a dish asher
except the removable basin.
2. Q: What heat setting sho ld the fo ntain be set to for the different types
of chocolate?
A: Please see the “C
HOCOLATE O PERATING T EMPERATURES ” table.
3. Q: Can leftover chocolate be re sed?
A: Yes, but for sanitation reasons it is not recommended.
4. Q: Can Sephra Fond e Chocolate be ordered online?
A: Yes! Please visit us online at .sephra.com for simple online ordering of
chocolate and accessories.
5. Q: Can I se chocolate other than Sephra Fond e Chocolate in the
fo ntain?
A: Yes, other chocolate may be used, but it ill most likely need to be thinned to
the correct consistency to flo through the fountain. See instructions under
“CHOCOLATE PREPARATION.”
6. Q: What are the power req irements for the fo ntain?
A: A dedicated 10-amp outlet is required for all 120V fountains. Fountains
running on a 240V po er supply require a dedicated 5-amp outlet.
7. Q: Can I flavor or color my chocolate?
A: Yes! You can purchase oil-based flavorings and colorings at .sephra.com.
Never use ater-based products ith your chocolate.
8. Q: Does the Sephra fo ntain temper chocolate?
A: No, but the chocolate itself can be tempered using standard tempering
procedures.
9. Q: Can fond es other than chocolate r n thro gh the fo ntain?
A: Absolutely! Any fondue that is the appropriate consistency can run through
the fountain. This includes caramel, cheese, barbeque sauce, and more. Use a
thinning agent consistent ith the fondue’s flavor. Visit .sephra.com for
recipe ideas.
10. Q: What do I do if the fond e is not c rtaining completely over the
fo ntain tiers?
A: Please see “TROUBLESHOOTING” item #1.

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11. Q: How do I store my Sephra chocolate?
A: Chocolate should be stored in a cool, dry place. Do not freeze or refrigerate
chocolate as condensation may alter the chocolate’s consistency.
12. Q: How m ch chocolate does the fo ntain hold?
A: Please see the “R
ECOMMENDED C HOCOLATE A MOUNTS .”
13. Q: The chocolate is p rchased in a 20-lb case. How many people will that
feed?
A: T enty pounds of chocolate ill feed approximately 200 people.
14. Q: Can I refill the fo ntain with chocolate chips while it is r nning?
A: Depending on ho much chocolate you are adding, it may need to be pre-
melted. Please see “A
DDING A DDITIONAL C HOCOLATE TO THE F OUNTAIN .”
15. Q: Does the fo ntain motor need to be serviced reg larly?
A: Yes. Please see “M
AINTENANCE .”
16. Q: Where do I go for replacement parts?
A: Please call Sephra at [phone] for replacement parts. All replacement
parts can be ordered directly from Sephra. Some standard parts are available at
local hard are or electronic stores.
HEALTH AND SANITATION GUIDELINES
Sephra is committed to helping its customers provide the public ith a healthy and
sanitary environment in hich to enjoy the Sephra Chocolate Fountain at their
special events. Sephra encourages its customers to comply ith the follo ing
recommended Health and Sanitation Guidelines:
1. Sanitary Use of the Chocolate Fo ntain: A healthy and sanitary environment
must be ensured ith each use of the chocolate fountain. A trained attendant should
accompany the chocolate fountain at every event. The attendant’s responsibility is to
operate the fountain and ensure that each guest at the event follo s the proper
sanitary procedures belo :
a. Everyone involved in the handling and preparation of food items should be
Food Handler Certified by the local health agency. The attendant must be
Food Handler Certified.
b. The attendant should serve each guest by dipping the requested food item
into the flo ing chocolate and then serving the item to the guest on a plate.
c. A separate ske er is to be used ith each food item.
d. Food items should never be dipped in the chocolate after coming into contact
ith a guest’s hand or mouth.
e. Guests should never touch the chocolate ith their hands, etc.
f. Guests should never introduce anything into the chocolate other than that
hich has been provided by the caterer.
g. Leftover chocolate remaining in the fountain at the end of each event should
be disposed of and not reused.
2. Cleanliness: All Sephra Chocolate Fountain components are made of high quality,
food-grade stainless steel. Any components that come into contact ith chocolate
must be cleaned thoroughly after every use. The tier set components (cylinder, tiers,
cro n, and auger) are all dish asher-safe and should first be ashed in arm,

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soapy ater to remove all excess chocolate. The basin should be ashed ith arm,
soapy ater after each use, ith care to avoid getting ater on or inside the fountain
housing. It is also recommended that a sanitizing agent be used after the fountain
components have been ashed.
THANK YOU
We appreciate your business and hope that you enjoy your Sephra Chocolate
Fountain ith your customers for many years. Please call [phone] or email
[e-mail] should you have any questions or comments. We are here to assist
you and to help you get the most enjoyment and success from your Sephra
Chocolate Fountain.

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LIMITED LIFETIME WARRANTY
Subject to the limitations belo , Sephra, LLC (“Sephra”) arrants that the Sephra
Chocolate Fountain (“Fountain”) you have purchased ill be free from defects in
materials and orkmanship under normal and proper use and service and if properly
maintained, as specified in the Operating Manual, ill perform its intended function
for as long as you, the original purchaser, o n the Fountain. If you are not
completely satisfied ith the quality of the materials or the orkmanship of the
Fountain you receive you may return it UNUSED ithin 10 days from the date you
received the Fountain and e ill provide a replacement Fountain.
“Limited Lifetime” refers to the serviceable life of the Fountain. This is defined as the
period during hich all components are available. Should the Fountain prove to be
irreparable, Sephra reserves the right to substitute an equivalent component if
available or, if such component is no longer manufactured or generally available, to
retract the Lifetime Warranty. Not ithstanding the foregoing, the arranty on the
original motor is for t o (2) years from the date of purchase.
This Limited Lifetime Warranty DOES NOT extend to those parts of the Fountain that
are subject to ear and tear. Components hich are generally subject to ear and
tear and hich are not covered by this arranty may include but are not limited to:
bearings, seals, motor brushes, drive shaft, belt, fuse etc. Use for other than normal
use is NOT covered under this arranty. The Limited Warranty provided herein is
specifically for the providing of replacement components hich have been
determined to have been defective in materials or orkmanship and does not cover
the costs of labor that may be associated ith the repair of the Fountain. You are
responsible and shall pay for all shipping costs required to obtain Warranty Service.
The Sephra Limited Lifetime Warranty is available only to the original purchaser, is
not transferable and is valid only in the United States of America and Canada.
The Sephra Limited Lifetime Warranty is void and of no force or effect if the Fountain
purchased has been tampered ith, repaired, disassembled, changed, altered, or
modified by you or any other persons ho have not been authorized in riting by
Sephra to make such repairs. Excluded from this arranty are damages or defects
hich resulted from: Other than normal use, normal ear and tear, abuse, damage,
accident, impact, misuse, negligence, improper maintenance, non-performance of
Scheduled Operator Maintenance as specified belo , or storage contamination and
deterioration due to ater or other liquids, sand, insect infestation, or acts of God.
In order to ensure optimum performance of your Sephra Fountain it must be
serviced by an authorized service center after approximately 500 hours of operation
or approximately one year from the date of purchase hichever is sooner (the
“Scheduled Operator Maintenance”). This service schedule should be follo ed every
500 hours the fountain has been in use. This sched led maintenance service IS
NOT covered nder the warranty and there is a charge associated with this
service. The service ill include the replacement of those parts subject to normal
ear and tear that are described above. Failure to adhere to the scheduled
maintenance plan may void the arranty on the motor should it be damaged due to
failure of the other components that have been orn through use.