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Chocolate Fountain - 3 Tier

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Chocolate Warmer & Fountain

Chocolate Fountain - 3 Tier

A three-tier fountain, 240 mm across and 560 mm tall, on 170 W. For buffets and mid-size functions.

  • 3 tiers
  • Runs on 170 W
  • Overall size 240×560 mm
  • Delivered across India
  • GST invoice with every order
  • Talk to our team before you buy

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Specifications

Tiers3
Size240×240×560 mm
Power170 W
Power supply220 V, single phase

Dimensions in millimetres. Specifications may change as the machine is improved.

About the Chocolate Fountain - 3 Tier

Three tiers, 240 mm across and 560 mm tall, drawing 170 W. A dessert station that serves itself - guests dip, nobody plates, and one machine covers a whole queue without a person behind it.

That is really what a fountain is for. At a buffet or a function, the alternative is someone assembling desserts to order, and this removes that job entirely while being more of an attraction than a plate ever is.

The three-tier is sized for a buffet counter or a mid-size function room, where guests reach it a few at a time.

At 170 W it runs from any ordinary point, so it can be set up wherever the room needs it rather than where the wiring allows. For a banquet floor where the fountain is meant to be the centrepiece, the five-tier is taller and wider.

Frequently asked questions

What are the dimensions?
The Chocolate Fountain - 3 Tier measures 240×560 mm (width x depth x height).
How much power does it draw?
It draws 170 W. Check that the point it will run on is rated for that before installing it.
How many tiers does it have?
3 tiers.
What size function is it for?
The three tier suits a buffet counter or a mid-size function; the five tier is taller and wider, for a banquet floor where the fountain is the centrepiece.
Does it need a special power point?
No. At 170 W it runs from an ordinary point, so it can be placed where the room needs it.
What is the model number?
Model CF-3.

Applications

Where the Chocolate Fountain - 3 Tier is used

Bakeries and patisseries

Daily bread, biscuit and cake production running through fixed morning batches.

Hotels and restaurants

Service lines that have to hold output through a full lunch and dinner rush.

Cloud kitchens

Small footprints and long hours, cooking to order for delivery all day.

Canteens and institutions

Hostel, hospital and corporate kitchens cooking in batches to fixed meal times.

Sweet and namkeen shops

Walk-in counters frying and displaying through the day, heavier around festivals.

Cafes and quick service

Counter-side machines for a compact station and continuous small orders.

Catering and banquets

On-site service where everything has to be cooked and held for a fixed sitting.

Retail counters

Supermarket and food-hall counters cooking and displaying in front of the customer.

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