Chocolate Fondue Fountain,Chocolate Fountain Machine 4/5/6/7 Tier Electric Chocolate Fountain Machine Chocolate Fondue Set for Strawberries,Cherries,Marshmallow,4Tier ()

Our chocolate fountain can be used in shopping mall, hotel, western restaurant, wedding and graduation ceremony, company and birthday party, it can bring a relaxed and pleasant atmosphere. Features: -Lower noise with professional motor -Temperature control switch adjustable -Stainless steel bowl, tower and screw -Large chocolate pot prevent splashing -Melt chocolate automatically -Rubber righ seal avoid any chocolate leak -Works 12hours continuously -Easy to use and clean up Name: Chocolate Fondue Fountain Material: 304 stainless steel Voltage: 110/220V Temperature rang:30-150°C Size: 4 Tier Diameter: 28cm Height: 58cm Weight: 7.5kg Capacity: 3kg 5 Tier Diameter: 33cm Height: 68cm Weight: 8kg Capacity: 4kg 6 Tier Diameter: 36cm Height: 82cm Weight: 8.5kg Capacity: 6kg 7 Tier Diameter: 43cm Height: 103cm Weight: 12kg Capacity: 8kg Package includes Chocolate Fondue Fountain *1

• Dessert dipping sauce: You can soak the chocolate fountain machine at the party. You can enjoy it with strawberries, cherries, marshmallow, biscuits, and anything between the two.
• 304 Stainless steel: Chocolate fountain manufacturers are durable, rust, safe and healthy. Commercial chocolate melting can quickly melt chocolate and directly make chocolate fountains. Please cut chocolate into small pieces, or use only chocolate cream.
• Various occasions: Chocolate fountain machines are suitable for large and small gatherings. For example, in cake shops, hotels, houses, restaurants, banquets, exhibition booths, etc.
• Simple and convenient: Chocolate fountain machine has a temperature control button, a heating button and an electric button, which is easy to operate. Manual temperature control and stable heating system can protect the taste and composition of chocolate.
• Quickly assemble and clean: Just manually assemble/disassemble the machine without other tools.The fountain must be firmly placed on a stable surface to ensure that the chocolate flows smoothly across the layers.