Tips & Tricks to operate your DR™ commercial chocolate fountains.
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OPTIMAL FOUNTAIN PERFORMANCE: Chocolate cannot be too thick; temperature of chocolate upon start up should be a minimum of 113°; and the base must have plenty of ventilation.  Never cover the fountain base.  The lack of air flow, in addition to chocolate fluidity and chocolate temperature can cause your fountain to shut down.

CHOCOLATE TEMPERATURE is critical. To ensure a smooth flow of chocolate over your tiers and to operate your motor at optimal performance, chocolate should be pretty warm to the touch (113 degrees) before turning the switch to the "ON" position.

SOUNDS: Do you hear a "thunking" sound coming from the fountain base?  This is a reminder to tighten or replace your belt.  These are inexpensive but a necessary component in most machines.  Chocolate fountains with belts serve a vital purpose of protecting the motor in the event of unordinary circumstances.  If you hear this noise, it may go away temporarily if you turn the fountain off and then on again. However, if the belt is not tightened or replaced, it will eventually come off or break.

CHOCOLATE FLOW: If your chocolate is flowing to one side of the fountain, either level the table or the fountain, or the fountain tiers if tiers are the old style with set screws.  To level the fountain, unscrew the appropriate leg(s) or try using pocket change. Quarters are the exact size of your legs and work nicely. 

EVENT TEMPERATURE OF CHOCOLATE: Your chocolate should be fairly hot to the touch (113°) at initial start up to be able to maintain a temperature of approximately 100° during the event.  

FOUNTAIN HEAT: Set your fountain on high to preheat for 15 to 20 minutes if you will not be melting chocolate in the base.  After running approximate 1 hour, the ideal temperature to set your thermostat at is 170°F.  This will maintain the temperature of your chocolate at approximately 100°F and will reduce the stress placed on your motor, prolonging its life.  Your thermostat settings measure the temperature of the heating element beneath the fountain base, rather than the temperature of the chocolate.

FOOD PRODUCT VISCOSITY: To ensure a smooth flow over your tiers and to operate your motor at optimal performance, chocolate or other food products that you select for your DR™ chocolate fountain, should be the same consistency as a premium grade chocolate; not too thick and not to thin. Both are equally important.

DR™ commercial chocolate fountains can accommodate products such as cheese sauces, Teriyaki sauces, maple syrup, barbeque sauces, and other similar food products whereby the same consistency is achieved.