Flexible Fountain:
The Chocolate Savant designed and built in the USA is perfect for the smallest birthday party or largest convention. The fountain is designed using a lightweight base
and has four modular tower sections. The chocolate fountain has a single size removable basin that can hold up to 35 pounds of chocolate which will serve hundreds of people. The fountain
modules allow flexibility because the chocolate fountain can be configured as 25, 32, 39 or 46 inches high.
Smart Design:
This fountain was designed with the caterer in mind and has all American parts and construction. All structural parts are made from stainless steel intended for commercial food use. The base is stainless steel finished in appliance white for easy cleaning. The lightweight base is only 35 pounds. The individual pieces of the fountain are designed for easy assembly and
complete cleanup. The diameter of the basin (18 inches) reduces dripping outside
the area of the fountain. The design of the basin, the controllable motor speed
and the easy leveling wheels optimize the amount of chocolate required at any
one event for a smooth continuous operation. The fountain pays for itself in
chocolate saved by controlling the flow of the chocolate. Compared to other
chocolate fountains a caterer can save from 15 to 25% in chocolate which over a
hundred events can be $1000 or more. The chocolate fountain has is a digital readout of the temperature
and the sensor measures the temperature within the basin of chocolate (not under the heater) to closely monitor and control the temperature of the flowing chocolate. The control and readout of the temperature, properly used, can eliminate
overheating of the chocolate.
Caterer Friendly Fountain Operation:
Operating the fountain requires assembly, running, disassembly and cleaning. Assembly is the connection of the three major sections of the fountain, the base, the basin and the tower. Assembly requires no tools for any of the major sections. Assembly of the basin on the base in is accomplished with a set of gaskets that provide a separation of the center of the basin from the base. The tower is made up of
modular parts that fit on the basin and the base. Each section and part can be set in place by hand using visual queues. The last step in assembling the fountain is adjusting small wheels to leveling the fountain . Rapid no tools assembly is then complete. Running the fountain requires setting the heater to the appropriate temperature, adding the chocolate (usually pre-melted) and starting the motor. Dropped treats, like strawberries or cookies have a low or no impact on the flow of the chocolate, and this reduces the work for your staff. The motor speed, temperature and angle of the fountain can be adjusted during the operation to improve chocolate flow and/or save on chocolate use. Disassembly requires a quick wipe down of the tower parts, removing the parts (no tools required) and placing the parts in a bussing tray for cleaning. The basin is then drained of chocolate, the gaskets removed and the basin placed in the bussing tray for cleaning. Cleaning is accomplished by either a second wiping of the parts or rinsing and then placing them in the dishwasher for cleaning. The base is wiped down and the heating surface washed off. Because there are no spot welds or small tier screws to hide chocolate, all surfaces are exposed and thoroughly cleaned in your dishwasher.
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