3 L hot drinking chocolate dispenser

Model: HC01
Place of Origin: Zhejiang,China (Mainland)
Product name: 3 L hot drinking chocolate dispenser
voltage: 1100-240
power: 1200watt
size: 39*20*20cm
Capacity: 3L
color: silvery or golden
brand: chocolate dispenser
Place of Origin: ningbo china
Material: stainless steel finish
Certificate: CE

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Product Description

Payment & Shipping Terms Supply Capacity
Unit Price:65.0 USDProduction Capacity:10000pcs/month
Trade Term:FOB,CFR,CIF,DDP,EXWPacking:COLOR BOX
Payment Terms:L/C, T/T, WUDelivery Date:35 days
Min. Order:50 Piece/Pieces
Means of Transport:TNT DHL, Ocean, Air

Product name :3 L hot drinking chocolate dispenser
Model:HC01
3 L hot drinking chocolate dispenser

The feature of 3L hot drinking chocolate dispenser

power1200watt
Capacity3L
MaterialStainless steel tiers and PC basin
Temperature range0 - 90C
size39*20*20cm
tap and bowlcan be removable for cleaning
Mixingfor consistent product temperature stratification

feet
Anti-skid
gift box size24*7*24.7*41.7cm

carton
2pcs/ carton:50.5*26*43.5cm
N.W/G.W10/11KG





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.

Category: hot chocolate dispenser

Related Category: hot chocolate dispenser 


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