21
20
Detailed description of each mode
[ H e a t S t a n d b y ] D r u m
Cold preservation of cylinder after completing “PASTEURIZE”
N o w : 66 . 2 °C / 66 . 2 °C
S e t : 6 . 0 °C / 6 . 0 °C
[ H e a t ] S e t t i n g T e m p
For checking the configured temperature in“PASTEURIZE”mode
& : /
H o p p e r : 70 . 0 °C / 70 . 0 °C
D r u m : 68 . 0 °C / 68 . 0 °C
Even though the ingredients are kept at a temperature
lower than 5℃, they may go bad after 2~3 days.
To prevent the spoiling of ingredients and maintain the
freshness of ice cream, heating at 68~70℃ for more
than 30 minutes is required.
This is called low-temperature pasteurization, which
is activated by the “PASTEURIZE” function as in the
figure on the left. (Heat=PASTEURIZE)
The current temperature and duration of pasteurizing
(in minutes) are displayed as in the figure on the
upper right side.
Press “SELECT” to show the managed temperature
of the hopper and cylinder.
The step to maintain the coldness of the ingredient in the hopper
and cylinder after pasteurization is completed.
Cold preservation is first done for the hopper, and then
for the cylinder, as in the figure on the right.
For the simultaneous cold preservation of both hopper
and cylinder by configuration, the temperatures of both
hopper and cylinder are displayed as in the figure on
the lower right.
Take caution since the covers of the dasher and hopper are very hot during
“PASTEURIZE.” Never disassemble or modify the dasher and hopper.
Hot ingredient may cause burn.
For Your
Information
If “PASTEURIZE” is not activated, be sure to remove any remaining ingredient or ice
cream from the hopper and clean it.
[ H e a t S t a n d b y ] H o p p e r
N o w : 36 . 2 °C / 36 . 2 °C
S e t : 5 . 0 °C / 5 . 0 °C
R e m a i n : 6 0 m i n / 6 0 m i n
“Cold preservation of the hopper after completing “PASTEURIZE”
[ H e a t S t a n d b y ] A t O n c e
H o p p e r : 56 . 2 °C / 56 . 2 °C
D r u m : 56 . 2 °C / 56 . 2 °C
Simultaneous cold preservation of both hopper
and cylinder after completing “PASTEURIZE”
[ H e a t ] H o p p e r T e m p
3 0 / 3 0 : 56 . 2 °C / 56 . 2 °C
R e m a i n : C y l i n d e r T e m p
30 / 3 0 : 65 . 2 °C / 65 . 2 °C
“PASTEURIZE”mode
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Detailed description of each mode
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