icetro ISI-163SB, User Manual, Page: 28 / 32

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What to watch out for
Overcooling may give rise to issues such as unintended stopping of operation, damage to the product
itself or any part, or malfunction of the power delivery axis.
There may be excessive noise or smell due to abrasion. Any issue inside the product may result
in the formation of foreign object in the ice cream.
Refer to the main causes of overcooling for safe operation.
1. Using the exclusive liquid ingredient supplied by the manufacturer is recommended.
Mixing powdered ingredient with water or milk must be done based on the ratio
recommended by the manufacturer.
(The ice cream maker makes ice cream with appropriately mixed ingredients.
Powdered ingredient may cause precipitation or separation of ingredients, leading to
overcooling. Making ice cream under such conditions will cause more issues with ice
cream.)
2. Mixing the recommended ingredient with other additives or arbitrarily adjusting the mixing
ratio of a diluted ingredient may lead either to the proper icing of ice cream or to overcooling.
The manufacturer is not liable for any issue arising from improper use or mixing of ingredient.
Be sure to check and follow the diluting ratio.
3. Mixing of powdered ingredient must be done by hand slowly.
If mixing is done fast with the maker, too much oxygen may get into the mixture, resulting in
oxidization or clotting of ingredient.
In such case, the ingredient will coagulate into a form similar to soft tofu, causing difficulty
in the supply of ingredient and overcooling.
4. If ingredient is not supplied normally to the inside of the drum where ice cream is made,
leading to lack of ingredient, overcooling may occur.
Check the amount of ingredient frequently to prevent such issues.
Even if enough ingredient is in the hopper, coagulation may cause the clogging of the
carburetor (mixing valve) that supplies the ingredient to the drum and prevent the proper
supply of ingredient.
Be sure to remove and clean the carburetor frequently.
5. If the maker is not used for an extended period of time, the waiting time of the ingredient
isextended, causing freezing in the hopper as well as separation of fat in the process of
making or keeping ice cream during the waiting time.
In such case, ice cream may get too thin, or the maker may be overcooled.
Be sure to operate the maker regularly even though there is no demand for ice cream
to prevent such waiting time.
6. Repeated use of ingredient may deteriorate the quality of ice cream and cause overcooling.
Be sure to refill with new ingredient after cleaning instead of reusing the old one.
7. You can increase quality of ice cream by controlling 3-1 setting value(ice cream setting value)
when using high sugar rated ingredient.
8. Ice could be formed inside the hopper when there is insufficient ingredient.
It could be prevented by raising the hopper setting temperature.