Cotton candy, popcorn and chocolate equipment Neumarker L05-51022

A chocolate fountain circulates melted chocolate in a continuous, cascading flow, creating an elegant centrepiece for buffets, dessert tables and catering displays. The fountain uses a heated base to maintain the chocolate at a workable consistency, while a central auger lifts it to the top tier. From there, the chocolate spills over the edges of each level, forming a smooth curtain that guests can dip fruit, marshmallows or pastries into. The three-tier design spreads the flow into multiple streams, preventing bottlenecks and allowing several people to serve themselves at once.

To operate the fountain, the operator fills the reservoir with chocolate pieces or couverture, ensuring the capacity stays within the 5.4 to 10 kg range. The unit is plugged into a 230 V supply and switched on, activating the heating element and the auger. The chocolate melts gradually and is drawn upward, where it begins to cascade down the tiers. The operator monitors the flow and replenishes the reservoir as needed to maintain an uninterrupted display. Once the event concludes, the remaining chocolate is drained, and the fountain is disassembled for cleaning.

The Neumarker CF34R is constructed with a stainless-steel body and tiers, chosen for durability and ease of cleaning. The base houses the motor and heating element, while the three levels are removable for thorough washing. The 0.81 kW power rating reflects the load on the electrical circuit, requiring a dedicated socket in a professional kitchen or event space.

The fountain's footprint, with a diameter of 740 mm and a height of 860 mm, determines the space it occupies on a worktop or display table. At 43 kg, the unit is moved with a trolley or by two people, ensuring stability during operation. The 230 V voltage matches standard UK commercial circuits, allowing straightforward installation without additional transformers.

Cleaning involves disassembling the tiers and wiping down all surfaces with warm, soapy water to remove chocolate residue. The auger and reservoir are rinsed separately, and all parts are dried thoroughly before reassembly to prevent water spots or corrosion. Regular maintenance ensures the fountain remains hygienic and ready for the next use.

The CF34R is positioned in the Neumarker catalogue under professional display equipment for catering and events.