3 L hot drinking chocolate dispenser HC01 manufacturer from China Hiking Electronic CO., Ltd.

Price:	65.0 USD
Payment Terms:	T/T,L/C,WU
Place of Origin:	Zhejiang, China (Mainland)


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Product Detail

Model No.: HC01

Production Capacity: 10000pcs/month

Delivery Date: 35 days

voltage: 1100-240

size: 39*20*20cm

color: silvery or golden

Place of Origin: ningbo china

Certificate: CE

Means of Transport: Ocean,Air;TNT DHL

Packing: COLOR BOX

Product name: 3 L hot drinking chocolate ...

power: 1200watt

Capacity: 3L

brand: chocolate dispenser

Material: stainless steel finish

3 L hot chocolate dispenser
110-240V 50/60hz 1200W
Temperature range: 0 - 90C
Materials: Stainless steel tiers and PC basin

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	392020cm
tap and bowl	can be removable for cleaning
Mixing	for consistent product temperature stratification
feet	Anti-skid
gift box size	24724.7*41.7cm
carton	2pcs/ carton:50.52643.5cm
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.

We are a golden supplierin ningbo of china ,specializes in home electric appliance research and designing ,production as well as international trade services.
The mission of "Hiking Electronic Co.ltd". is to provide products of high quality at affordable prices to contracted wholesalers around the globe using fair business practices and supporting them with extensive know-how and experience.

We hope you enjoy our website andWe also love hearing your views and comments, so please do not hesitate to get in touch with us.

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.

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