Sephra CF44R4.CONVERTIBLE User manual

CHOCOLATE FOUNTAIN
OPERATING MANUAL
Models: CF44R4.CONVERTIBLE, CF44R3, CF34R4,
CF27R2, CF23R2, CF44 CASCADE

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.
General Information
Side effects from lack of servicing are:
•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.
•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.
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.
•While the bowl is off 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 2.0 –March 14, 2017

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. Her 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. 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 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 . . .
© Sephra L.P. 2003

2
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
proper setup, operation, and cleanup 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 Melts, available in
Dark, Milk, and White varieties. This specialty fondue chocolate is formulated to flow
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 in the fountain basin, microwave, or
chocolate melter and it is ready to use! Remember, if you are serving only the finest
fondue chocolate, your customers will taste the difference! You can order Sephra Fondue
Chocolate by calling us toll-free at [phone] or by visiting our website at
www.sephrausa.com.
Our mission is to help you make your Sephra Chocolate Fountain a very profitable
aspect of your business and look forward to assisting you. Thank you for choosing
Sephra!
Sincerely,
The Sephra Team
- IMPORTANT -
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–Friday, 7am–4pm PST.
WASH BASIN AND ALL TIER SET COMPONENTS PRIOR
TO USE.DO NOT SUBMERGE THE BASE UNIT OR THE
REMOVABLE BOWL IN WATER.

3
IMPORTANT SAFEGUARDS
1. READ ALL INSTRUCTIONS BEFORE USING THIS FOUNTAIN.
2. When the fountain basin (bowl) 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 the removable basin
(bowl).
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 water or other liquids. Never allow liquid, dust or chocolate to enter
the fountain base through the base screen, 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 with moving parts, such as the auger in the cylinder or the square pin
in the center of the basin.
7. Close supervision is necessary when 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. Always unplug the fountain from the electrical outlet when it is not in use, before
putting on or taking off parts, and before cleaning.
10. 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.
11. Never place any object, especially your fingers, inside the central cylinder while 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 with this fountain, is not recommended by the manufacturer, may cause injury,
and may void your product warranty.
13. Extreme caution must be used when moving a fountain or fountain components
containing hot liquid.
14. Use of the fountain outdoors is not recommended unless a Sephra manufactured
wind guard is used.
15. Do not use this fountain for other than its intended use.
16. The fountain basin must be level to operate properly.
17. Observe and follow customary sanitation guidelines when using this machine.

4
TABLE OF CONTENTS
Fountain Components ........................................................................................ 5
Commercial Fountain Illustrations ........................................................................ 6
Fountain Assembly .......................................................................................... 10
Chocolate Preparation...................................................................................... 13
Melting Temperatures................................................................................... 13
Starting the Fountain....................................................................................... 14
Recommended Chocolate (or Fondue) Amounts................................................. 14
Adding Additional Chocolate to the Fountain ..................................................... 14
Chocolate Operating Temperatures ................................................................. 15
Cleaning the Fountain ...................................................................................... 15
Helpful Tips.................................................................................................... 17
Fountain Specifications ................................................................................. 18
Troubleshooting.............................................................................................. 19
Chocolate Fountain Maintenance……………………………………………………………21
Frequently Asked Questions .............................................................................. 22
Health and Sanitation Guidelines ....................................................................... 23
Limited Lifetime Warranty ................................................................................ 25
Appendices:
I The Sephra System: Preparing You to Succeed in the Chocolate Fountain
Rental Business
II Sample Rental Agreement
Sephra Chocolate Fountains
This manual covers the use of the following commercial chocolate fountain
models:
CF 44R4 Convertible—Sephra
CF 44R3 Sephra
CF 34R4 Montezuma
CF 27R2 Aztec
CF 23R2 Cortez
CF 44C Cascade

5
SAVE THESE DEFINITIONS
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 down the cylinder to rest into place. Tiers slope downward to create the
various fondue “curtain”levels.
a.) First Tier (Top)—Attached to the crown on Aztec and Cortez models.
b.) Second Tier
c.) Third Tier (Bottom on Montezuma, Aztec, and Cortez models)
d.) Fourth Tier (Bottom on Sephra model)
e.) Fifth Tier (Bottom on Sephra Convertible model)
3. Cylinder—Rests inside sleeve located in the center of the basin.
a.) CF44 Cylinder Extension
4. Auger—Sits inside the cylinder and carries fondue to the top of the fountain,
creating a constant flow of fondue from the top of the crown down to the basin.
a.) CF44 Auger Extension
b.) Auger knob
5. Stabilizer (Optional)—Black plastic piece with a slit in one side that fits over the
auger knob and rests inside the top of the cylinder under the crown. 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. Twists off for easy cleanup. The basin is
directly over the internal heating element. Also referred to as the bowl.
8. Fountain 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.
9. PREHEAT/OFF/START Toggle Switch—Activates power 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 flow; OFF shuts off 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 into bottom of fountain base. These may be loosened or
tightened to raise or lower 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 allows air flow. Unscrews
for access into base for maintenance purposes.

6
Commercial Fountain Illustrations
23” CORTEZ AND 27” AZTEC FOUNTAINS
23” CORTEZ AND 27” AZTEC FOUNTAINS
ENLARGEMENT OF CONTROLS
(ALL MODELS)

7
44” SEPHRA R3 FOUNTAIN
34”/44” MONTEZUMA/SEPHRA R4 CONVERTIBLE FOUNTAIN

8
44” R4 CONVERTIBLE CASCADE FOUNTAIN
1. 34” Convertible Cylinder
2. Cascade Tier 1
3. Cascade Tier 2
4. Extension Cylinder Seal
5. Extension Cylinder Section
6. 3 C Tier
7. 4C/3S Tier
8. Top Seal
9. 5C/4S Crown

9
44” SEPHRA R3 CASCADE FOUNTAIN (STRAIGHT 44” CYLINDER)
1. 44” Straight Cylinder
2. Cascade Tier 1
3. Cascade Tier 2
4. 3S/4C Tier
5. Top Seal
6. 4S/5C Crown

10
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
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 other openings as this will
damage the electrical components.
2. Make sure fountain basin is secured tightly onto 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 leveling 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 different 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. Please follow the steps
below:
a. CF44
i. Turn the fountain base over so that the screen covering the internal
components of the fountain is facing up. Unscrew the 3 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. CF34/27/23
i. Turn the fountain base over so that the screen covering the internal
components of the fountain is facing up. Unscrew the 3 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 2 feet.
5. Position the cylinder to fit inside the stainless steel sleeve located in the basin so that
the cylinder stands in place. The welded button on the cylinder should fit inside the
slotted groove on the sleeve. Press down on the cylinder to ensure that it is
firmly 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 7. For the Convertible 44” Fountain:
a. Remove the largest cylinder piece from the tierset 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 first two tiers on the cylinder starting with the largest tier
first and then the second largest tier. Make sure the dome shape of the tier is
facing down.

11
c. Place the cylinder extension on the top of the cylinder (widest part goes first)
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 firmly and the auger
flights 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 center 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.
*** 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. ***
FOUNTAIN ASSEMBLY INSTRUCTIONS FOR 44” R4 COVERTIBLE
CASCADE FOUNTAIN
1. Set the longest cylinder section firmly in the sleeve in the basin. The two notches
on the rim of the cylinder should be on the top. Turn the cylinder in the sleeve
until it locks in place.
2. Lower the cascade tier section labeled 1 until it rests on the cylinder.
3. Lower the tier section labeled 2 until it rests on the cylinder. Line up the straight
etched line next to the number of the tier section with the same line on the first
tier section. Follow this “lining up” process for the remainder of the tiers as they
are set in place on the cylinder. Note: if you are using the convertible cylinder,
take steps to verify that the "c's" on each tier align. If you are using the straight
cylinder, then the "s's" should all align. (example: 2 above 1, 3c above 2, 4c/3s
above 3 c and crown 5c above 4c/3s.)

12
4. After setting in place tier 2, set the extension cylinder seal in place (narrow end
facing down) by pressing it firmly over the top edge of the cylinder and rolling
the seal back over itself slightly.
5. Place the extension cylinder section on top of the cylinder, turning it slightly until
it locks in place. Roll the seal back up so that it covers both the lower cylinder
and the extension cylinder section. This seal is to prevent chocolate from leaking
out of the joint between the two cylinder sections. (watch the sephra cascade
fountain video on youtube to see how this is to be done correctly.)
6. Lower the tier labeled 3c until it rests on the cylinder.
7. Lower the tier labeled 4c/3s until it rests on the cylinder.
8. Place the top seal on top of the extension cylinder until the inner lip of the seal
rests on top of the extension cylinder section.
9. Place the crown over the top seal and press it down until there is a tight, even fit
over the seal. Line the 5c etched on the crown over the line next to the 4c on the
fourth tier.
FOUNTAIN ASSEMBLY INSTRUCTIONS FOR 44” SEPHRA R3
CASCADE FOUNTAIN (STRAIGHT 44” CYLINDER)
1. Set the cylinder firmly in the sleeve in the basin and turn it slightly until it locks
in place.
2. Lower the cascade tier section labeled 1 until it rests on the cylinder.
3. Lower the tier section labeled 2 until it rests on the cylinder. Line up the straight
etched line next to the number of the tier section with the same line on the first
tier section. Follow this “lining up” process for the remainder of the tiers as they
are set in place on the cylinder, i.e., 2 above 1, 3s above 2, and crown 4s above
3s.
4. Lower the tier labeled 3s until it rests on the cylinder.
5. Place the top seal on top of the cylinder.
6. Place the crown 4s over the top seal and press it down until there is a tight even
fit over the seal. Line the 4s etched on the crown over the line next to the 3s on
the third tier.

13
CHOCOLATE PREPARATION
We strongly encourage you to use Sephra Fondue Chocolate or Chocolate Melts,
available in Dark, Milk, and White varieties. Sephra chocolate is specially formulated
with the proper viscosity to flow 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 chocolate melter, or in its
microwavable 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 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—Sephra, Montezuma and
Cascade
Chocolate
(16 lbs)
Heat Setting
Approx.Melting
Time (mins)
Dark
8
45
Milk
6
60
White
6
60
Melting Chocolate in Fountain Basin—Aztec and Cortez
Chocolate
(6-10 lbs)
Heat Setting
Approx.Melting
Time (mins)
Dark
8
35
Milk
6
45
White
6
45
*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 flow properly. If this happens, see “TROUBLESHOOTING” item #2.

14
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 “FOUNTAIN ASSEMBLY” for instructions on leveling 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:
6. Place the auger with the stabilizer into the cylinder and turn it clockwise to check
that it is locked in place over the center square drive shaft. Place the crown on
top of the cylinder.
7. Press the toggle switch to START. The auger will turn and carry the chocolate up
through the cylinder, causing it to flow over the crown 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 will go away quickly as
the auger is coated with the chocolate.
Recommended Chocolate (or Fondue) Amounts
Fountain
Model
Guests
Served
Minimum
Choc.
(lbs)
Minimum
Fondue
(qts)
Maximum
Choc.
(lbs)
Maximum
Fondue
(qts)
Suggested
Amt.to
Begin
Event
(lbs)
Suggested
Amt.to
Begin
Event
(qts)
CASCADE
100+
14
6
20
8.75
16
7
Sephra
CF 44
Convertible
100+
16
6
20
8.75
16
7
Sephra
(CF 44)
100+
14
6
20
8.75
16
7
Montezuma
(CF 34)
100+
12
5.25
20
8.75
16
7
Aztec
(CF 27)
<100
6
3.5
10
5
10
4.5
Cortez
(CF 23)
<100
5
2.5
7
4.5
9
3.75
Adding Additional Chocolate to the Fountain
Twenty pounds of chocolate 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.

15
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 bags or in a chocolate melter.
Chocolate Operating Temperatures
Chocolate
Heat Setting
Approx.Chocolate
Temperature (°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 towels
-Soft cloth
-Glass cleaner

16
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 mar the finish.
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 off 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 off 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 off-
site event, place fountain parts
in plastic bags and return them
to their storage cases until they
can be properly cleaned.
5. The basin 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 glass cleaner
and polish with a soft cloth.
Return base to your Sephra
Base Case for transport.
Proper cleaning after each use will
keep the fountain in excellent working
condition for years of continued use
and enjoyment. Always store fountain
components in their cases to help
protect them from damage or loss.

17
HELPFUL TIPS
1. Always provide each guest with a
plate and skewers. (Guests should
use a separate skewer for each
food item). Wooden forked skewers
and bamboo forked skewers may
be ordered online at
www.sephrausa.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 flow.
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 skewers.
4. Other fondues such as cheese,
caramel, and barbeque sauce have
a different consistency from
chocolate and may flow 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 ruin the chocolate.
This includes water-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. 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.
8. Do not add more than the
maximum amount of fondue to the
fountain basin. If too much fondue
is added, it will overflow the basin
when the fountain is turned off.
9. 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 fondue flow. To correct
this, simply turn the fountain off,
wait 15-30 seconds to allow the air
to escape, and turn it on again.
Repeat until flow 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.
10. If you are not using Sephra Fondue
Chocolate, you will likely need to
thin your chocolate.
11. Grout sponges (sold at hardware
stores) work well for cleaning the
fountain with hot water.

18
Fountain Specifications
•Precision-crafted, food-grade
stainless steel
•Quick Set Tier System –
assembles in seconds
•Direct Drive Motor = No Belts
•ETL Electrical Certification
•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
cleanup
•Dishwasher-safe tier set
assembly
•Power Usage (120 V): 9 amps
for Sephra and Montezuma;
6 amps for Aztec, 4 amps for
Cortez
•Power Usage (240 V): 5 amps
for Sephra and Montezuma;
3 amps for Aztec, 2 amps for
Cortez
FOUNTAIN
SPECS
CF 44C
CASCADE
Sephra
CF 44
Convertible
Sephra
CF 44
Montezuma
CF 34
Aztec
CF 27
Cortez
CF 23
Total Fountain
Height
44”
(111.8 cm)
44”
(111.8 cm)
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)
20 lbs
(9 kg)
20 lbs
(9 kg)
10 lbs
(4.5 kg)
7 lbs
(3.2 kg)
Total Fountain
Weight
63 lbs
(28.6 kg)
63 lbs
(28.6 kg)
61 lbs
(27.7 kg)
54 lbs
(24.5 kg)
29 lbs
(13.18 kg)
25 lbs
(11.4 kg)
Tier Set
Weight
24 lbs
(10.9 kg)
24 lbs
(10.9 kg)
22 lbs
(10 kg)
15 lbs
(6.82 kg)
7 lbs
(3.18 kg)
5 lbs
(2.27 kg)
Base Weight
39 lbs
(17.7 kg)
39 lbs
(17.7 kg)
39 lbs
(17.7 kg)
39 lbs
(17.7)
)
22 lbs
(10 kg)
20 lbs
(9.1 kg)