7
The method of operation to ensure the quality of ice cream
Expansion rate has a direct impact on the taste, shape and cost control, good puffing effect is soft ice cream quality foundation. In order to best
reflect the flavor of raw materials, access to more customers, please read the following operating instructions
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When using the ice cream powder, cream powder please per 1 kg against 2.5 liters of purified water to 3 formulated feed
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Water was added too little may result in difficult to form ice, add too much water will affect the puffing effect and prone to freezing cylinder
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Do not attempt to adjust the ratio of raw material in the case without consulting our technical staff or adding other flavoring ingredients
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When using the ice cream powder, deployment of a good material to be left for 10 minutes before use
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Emulsifiers in ice cream powder will take some time before the full onset, if the use of the machine directly into the inner, rough texture prone to make nuggets, and easier to melt
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Long material should be placed before the agitation was poured into the machine again, and so prevent precipitation of sticky end
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Prior to joining materials, be sure to plug in and connect the silicone hose pipe puffing
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If the tube is inserted puffing the addition, the ice cream is not good at the beginning of expansion, which may affect the quality of the ice cream initially to about 10 parts
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If the connection silicone tube or hose breakage leakage, it will affect the puffing effect
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The weight of the product, provided a suitable air pump run time
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The air pump running time is too short will affect the expansion rate, too long can result in freezing cylinder, the default setting is 2.0 seconds
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If the air pump running too long, it may cause the cooling cylinder shut warning, temporarily unable to release the ice cream. at this time
First press cleaning
In order to close the
If the air pump running too long, it may cause the cooling cylinder shut warning, temporarily unable to release the ice cream. at this time
First press cleaning
In order to close the
If the air pump running too long, it may cause the cooling cylinder shut warning, temporarily unable to release the ice cream. at this time
First press cleaning
In order to close the
refrigeration and let stir continuous operation,
Then pull up puffing tube
Let raw material flowing into the cooling tank, the last appropriate
Reduce the air pump run time
Setting, when the ice
refrigeration and let stir continuous operation,
Then pull up puffing tube
Let raw material flowing into the cooling tank, the last appropriate
Reduce the air pump run time
Setting, when the ice
refrigeration and let stir continuous operation,
Then pull up puffing tube
Let raw material flowing into the cooling tank, the last appropriate
Reduce the air pump run time
Setting, when the ice
refrigeration and let stir continuous operation,
Then pull up puffing tube
Let raw material flowing into the cooling tank, the last appropriate
Reduce the air pump run time
Setting, when the ice
refrigeration and let stir continuous operation,
Then pull up puffing tube
Let raw material flowing into the cooling tank, the last appropriate
Reduce the air pump run time
Setting, when the ice
cream can be released
Expanded tube inserted back
, To resume production
cream can be released
Expanded tube inserted back
, To resume production
cream can be released
Expanded tube inserted back
, To resume production
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Using the default setting 2.0 seconds the trial, if appropriate to increase the bulking be insufficient, leading to the cooling cylinder when the shut warning or ice is not discharged
properly decreased, the amount of each adjustment preferably not more than 0.5 seconds
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Adjustment method, see last page
Other parameters
chapter
Adjustment method, see last page
Other parameters
chapter
Adjustment method, see last page
Other parameters
chapter
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After the sale, use the manual mode standby
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See related operational requirements under Chapter