Product Name: 5L Commercial electric hot chocolate dispenser
Model No:HC02
The feature of 5L Commercial electric hot chocolate dispenser
| Voltage | 240 V/50Hz110V/60HZ |
| Power | 1000watt |
| Capacity | 5L |
| size | 410*280*465mm |
| Temperature | +85*c |
| Material | Brushed stainless steel finish |
| packing size | 375*375*510mm |
| G.W | 8.8KG |
| N.W | 6.8KG |
| Certificate | CE |
| Warranty | 12 month |
temp cotrol and inner part of 5L Commercial electric hot chocolate dispenser
The advantage of5L Commercial electric hot chocolate dispenser
1.Nothing beats a hot cup of delicous hot chocolate on a cold, frigid day.
2.Our hot chocolate dispenser is constructed with a stainless steel boiler tank and heating element fordurability.
3.The bain-marie style heating system and along with its continuous stir action allow for a hot and smooth cup of hot chocolate every time.
4.The anti-clogging faucet allows for no clumping as it pours.
5.Unit features an adjustable thermostat with digital face, illuiminated power switch and a drip tray with float indicator to avoid a messy counter.
6.The overheat sensor with reset button will prevent your machine from burning out if thewater level gets too low.
7.Easy to clean and to use. Also great for hot apple cider and other warm beverages
hot chocolate effect:
The hot chocolate effect, also known as the allassonic effect, is a phenomenon of wave mechanics first documented in 1982 by Frank Crawford, where the pitch heard from tapping a cup of hot liquid rises after the addition of a soluble powder. It was first observed in the making of hot chocolate or instant coffee, but also occurs in other situations such as adding salt to supersaturated hot water or cold beer. Recent research has found many more substances which create the effect, even in initially non-supersaturated liquids.
It can be observed by pouring hot milk into a mug, stirring in chocolate powder, and tapping the bottom of the mug with a spoon while the milk is still in motion. The pitch of the taps will increase progressively with no relation to the speed or force of tapping. Subsequent stirring will gradually decrease the pitch again. Upon initial stirring, entrained gas bubbles reduce the speed of sound in the liquid, lowering the frequency. As the bubbles clear, sound travels faster in the liquid and the frequency increases.
