Product name :3 L hot drinking chocolate dispenser
Model:HC01
The feature of 3L hot drinking chocolate dispenser
| power | 1200watt |
| Capacity | 3L |
| Material | Stainless steel tiers and PC basin |
| Temperature range | 0 - 90C |
| size | 39*20*20cm |
| tap and bowl | can be removable for cleaning |
| Mixing | for consistent product temperature stratification |
feet | Anti-skid |
| gift box size | 24*7*24.7*41.7cm |
carton | 2pcs/ carton:50.5*26*43.5cm |
| N.W/G.W | 10/11KG |
Hot dringking chocolate dispenser preparation instructions
To speed up preparation time preheat 2 litres of milk to around 60°C.
Add to your Hot Chocolate Dispenser, (Set at 65°C your product should be ready in 10 or so minutes).
When at temperature it is advisable to rotate 2 - 3 cups of product through the tap and return to the mixing bowl. This should also be done occasionally through slow periods.
Makes 3 litres, (30 serves)
Over time / due to evaporation you will need to add milk.
VISCOSITY TEST: Use a 250ml cup to test and maintain correct viscosity, hot pour time should be 7 seconds from the time product hits the bottom of the cup till it is full, tap must be fully open and clear. Simply add more milk if the product is too thick. It is advisable to ensure unused product is at correct viscosity before refrigerating in the dispenser bowl overnight, (at refrigeration temperatures heavy product could cause tap blockages).
NEVER RUN OUT: We recommend cold mixing a fresh batch of product and storing refrigerated ready to add to the dispenser during serving hours, (this way you will never run out of product, and further increase your sales).
SERVING SUGGESTIONS: Serve 100ml as a sipping chocolate with a small dollop of cream and biscotti. As an alternative try, adding to cold milk and ice, over ice-cream, add to coffee mocha, also mixes very well with nut based liqueurs.
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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.
