Commercial Four Tier Chocolate Fountain

A four tier chocolate fountain, 300 W, φ280 × 580 mm, 7 kg net, with a 0–150°C range. It is a display machine first: the pump lifts chocolate to the top tier and it cascades down four levels, which is what customers are paying to see as much as to eat.

The wide temperature range exists because the machine has two jobs. At the low end it holds a tempered coating for flow; at the upper end it melts a solid product down before service. Neither is a cooking temperature, and the machine does not temper.

It is used at buffets, events, dessert counters and hotel functions. It circulates and holds chocolate; the dipping items are prepared separately.

Flow Is the Product

• Four tiers: a cascade from the top bowl to the base, which is the visual centrepiece of a dessert table.
• 0–150°C range: melting at the top of the range, holding a flowing coating at the bottom.
• 300 W: a low draw, because the work is moving chocolate, not heating a large surface.
• φ280 × 580 mm: a footprint that fits a buffet table without dominating it.

Key Specifications

• Power: 300 W, 110/220 V, 50/60 Hz
• Temperature range: 0–150°C
• Tiers: four, with a central pump
• Product size: φ280 × 580 mm
• Weight: 7 kg net
• Variants: melting pans and warmers for preparation are produced separately — compare in the images below

Build Details

The pump runs up the centre column and the chocolate spills over each tier in turn. Flow rate is set by the viscosity of the product, which is set by temperature — a fountain that dribbles is too cool, and one that runs in a curtain is too warm and will not coat.

The base bowl holds the working volume and the heating element is under it. The tiers lift off for cleaning, which is not optional: chocolate left in a fountain sets in the pump and the machine will not restart without a full strip-down.

Thin the chocolate only with cocoa butter or a purpose-made fountain chocolate. Water or milk added to loosen it will seize the mass, and a seized fountain is a ruined batch on a buffet table in front of guests.

A fountain runs for hours at an event. Check the level and the flow every half hour, and keep the dipping items dry — wet fruit drops water into the bowl and the coating thickens from that point onward.

Where It Works

• Hotel and event dessert tables
• Buffets and banquets
• Dessert shops and cafés
• Wedding and function catering

Dimensions and Packing

Product size φ280 × 580 mm. Net weight 7 kg. Four tiers with a central pump. Plug type is confirmed against the quotation.

Frequently Asked Questions

1. What is the minimum order quantity?

10 pieces, with monthly capacity up to 1,000 units.

2. What is the lead time?

20–25 days after order confirmation; samples in about 7 working days.

3. Does it temper chocolate?

No. It melts and circulates chocolate at a set temperature. Tempering is a separate process.

4. How many tiers does it have?

Four, with a central pump lifting chocolate to the top bowl.

5. What can be dipped in it?

Fruit, pastry, marshmallows and similar items, kept dry so water does not reach the bowl.

6. Which voltages are available?

The 300 W build is available in 110 V and 220 V at 50/60 Hz; the plug is chosen per country of installation.

7. What does the warranty cover?

One year against manufacturing defects, with spare parts support afterwards.