Chocolate Fountain Zilan ZLN 2144, 30W, 200 ml capacity, white

The Zilan ZLN 2144 chocolate fountain is a compact electric tabletop unit in white, designed to melt and circulate chocolate and similar coatings. With 30W power and a 200 ml reservoir, the appliance provides a continuous thin-flow curtain of chocolate suitable for dipping small portions of fruit, pastries and snacks. Its space-saving design and modest energy draw make it appropriate for home kitchens, small gatherings and dessert stations where a low-capacity fountain is preferred.

Advantages

The fountain combines low power consumption with a small footprint, enabling use on countertops without heavy electrical load. A 200 ml reservoir allows quick setup and easy cleaning after use. Its simple construction supports straightforward operation and maintenance, while the white finish offers a neutral appearance that integrates with diverse table settings and serving setups.

Suitable for

• Small family gatherings and parties
• Children’s birthday parties and events with limited serving quantities
• Buffet tables or dessert corners at small receptions
• Home use for dipping fruit, marshmallows, cookies and small pastries

Key specifications

• Power: 30 W
• Reservoir capacity: 200 ml
• Color: white
• Type: electric tabletop chocolate fountain for continuous chocolate flow
• Suitable media: melted chocolate and similar coatings

How to use

Place the unit on a stable, heat-resistant surface and plug it into a standard socket. Preheat and melt the chocolate according to the manufacturer’s guidance, then pour the melted chocolate into the 200 ml reservoir. Switch the fountain on and wait until the chocolate begins circulating to form a continuous flow. Dip prepared fruit, pastries or snacks into the flowing chocolate, and use tools or skewers to avoid direct hand contact with hot surfaces. After use, turn the appliance off, unplug it and allow it to cool before cleaning removable parts as recommended by the manufacturer.

Usage recommendations

Use couverture or properly thinned chocolate for best flow characteristics; avoid using cold or excessively thick chocolate that can clog the mechanism. For repeated service, monitor reservoir level and refill with warm, melted chocolate to maintain consistent flow. Clean the fountain components promptly after cooling to prevent hardened residues.