OneShot Tuttuno, simultaneous dispensing machine designed to produce, in a single operation, filled products, amongst which pralines on polycarbonate moulds, boules, eggs and products with particular features. The machine injects in different times and ways chocolate and fillings in the percentages required by the client, simultaneously creating the outer chocolate coating and the filling of the praline.
The tempering unit, located behind the machine, provides a continuous feed of chocolate by means of a recirculation pump. The operator dispenses the filling via the temperature-controlled hopper on the machine head or via continuous feed from the tempering machine located on the side. Tuttuno in combination with the vertical cooling tunnel SPIDER , which has the main advantage of being of compact size.
Designed for the workshops that do not have large amounts of space and need continuous cooling. It has a productivity of up to 4 moulds per minute depending on the quantity of product within the mould. The machine has the ability to set the internal cooling temperature via simple controls on a touch screen, which also allows the operator to centrally control all the functionalities.
The automatic demoulder demoulder is added to complete and give very high performance and productivity to the production line: It has a productivity of 4 moulds per minute. It automatically demoulds the pralines or bars upon exiting the SPIDER onto a mat that will feed wrapping machines or, as another option, onto a rigid support whilst avoiding the need for manual intervention from the operator.
The company has for some time taken the decision to support its core business with the provision of training by offering courses on chocolate and coffee with the aim of passing on knowledge and processing techniques to professionals within the sector who want to improve their skills, which are often related to very specific and focused processing.
Via this service the company offers the opportunity to see in action its machines and equipment which temper, process and transform chocolate, to personally test the functionality, to bring out the high performance and to physically discover the efficiency, reliability and the possibility to create a variety of products according to the needs of each client, such as:.
Basic chocolate Chocolate dragees and sugar confects Spreadable creams, pralines, base pastes for ice-creams Bean to Bar Balancing filled chocolate with One Shot processing Long-life fillings Creation of a coffee blend and roasting Coffee bar course Business management. The harmony between innovation and passion is what makes Selmi the undisputed point of reference in the sector of chocolate production.
Our training offer is directed to both Italian and foreign operators as the courses are held in Italian, English, French and Spanish. I had no idea how many wonderful things you could dip into chocolate. In retrospect, I should not have been shocked that chocolate saucing almost anything is a win. In our house, my kids love our chocolate fountain! They are always begging me to pull it out for their birthday parties and for any other party that I host.
Despite a demanding life in the DiGiovanni home, the fountain has held up great and I have practically zero reservations in recommending the Wilton Chocolate Pro 3-Tier Fountain! My only wish would be a self-cleaning button, because its a bit of a pain to clean.
I have discovered the best way is to disassemble the tiers and use the sink to soak them in hot water. Most of the chocolate just melts away with just a little elbow grease and paper towel action needed to clean the base.
I have compiled a list of cookies, fruits, candies, cakes, and treats for you to pick from that can all be served at your next cholate fountain bar party! Place these near the snacks and fruit so that people can help themselves in a clean, germ-free way. Place a small garbage can near the table so that guests can throw away their dirty places and used skewers. Dip the snacks in the chocolate. Poke a snack or a piece of fruit with a skewer or toothpick and bring it up to the fountain.
Place the food under the running chocolate, covering just the food and not the toothpick or skewer. Rotate the skewer or toothpick so that your entire snack or piece of fruit gets covered in chocolate. The chocolate will drip from the snack or fruit, so place a plate under the dipped item to keep your clothes from getting spots! Check the fountain throughout the event. Food can fall into the chocolate basin, where the chocolate is heated, and jam your fountain.
If this happens, turn off and unplug the fountain immediately, retrieve the snack or piece of fruit, and plug the fountain back in. This person can ask people not to double-dip their snacks as well as turn the fountain off if they notice that an item has fallen into the basin.
Part 3. Remove chocolate from the fountain when the event ends. You can do this with a simple washcloth or with paper towels. Pour excess chocolate into the garbage can. If your chocolate cools, it will harden, making the task of cleaning the fountain an arduous one. If the chocolate has hardened, turn the heating element on to re-melt the chocolate.
Use a hair dryer to hurry the melting by aiming the warm air to the tiers and auger tube. Place the fountain in a large plastic bag. Double-bag the fountain, if possible. The fountain will still have chocolate inside, so carry it home this way to avoid a mess.
Disassemble and clean the fountain. If the fountain has dishwasher-proof pieces, remove these, clean them in warm soapy water, and place them in the dishwasher. Scrub any pieces you cannot wash in the dishwasher with a soft sponge and soapy water. These are electrical hazards. The guide did say "1 cup of vegetable or canola oil per 5 pounds 2.
Not Helpful 0 Helpful Not Helpful 0 Helpful 5. Is it possible to collect the chocolate that's not used and reuse it for another session? Yes, the chocolate will be fine after removing it from the fountain.
Keep it in a microwave-safe bowl with lid so you can easily reheat it. You do not need to put it into the fountain to reuse it. Not Helpful 2 Helpful 4. It usually as to be grams chocolate for small fountain in order to work properly. It has to be made for fountain and you can buy them in packs. Not Helpful 2 Helpful 1. It also has instructions so you can read them if you didn't understand the steps on this website.
Similar stores likely to have them include Target, Walmart, Amazon, eBay, any appliances store, etc. Not Helpful 0 Helpful 2. You could use chocolate syrup but it would work best with melted chocolate. Not Helpful 0 Helpful 0. Include your email address to get a message when this question is answered.
Read the instruction manual that came with your fountain to find out the length of time you can run the fountain before the chocolate begins to burn. Helpful 0 Not Helpful 0. Don't arbitrarily switch the fountain off and turn it back on as that will just cool and harden the chocolate as well as clog the machine. Only do this in the case that the fountain is already jammed. Submit a Tip All tip submissions are carefully reviewed before being published. You Might Also Like How to.
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