•Ingredients, manufacturer, batch and
production date.
•Warnings on safe use.
•Dilute the disinfecting product following
t h e i n s t r u c t i o n s g i v e n b y t h e
manufacturer. Attention: using less
d i s i n f e c t i n g p r o d u c t t h a n
recommended may promote bacteria
proliferation at dangerous levels, as well
as using excess active principle does
not improve efficiency.
•Leave the disinfecting agent to act for the
contact time required. If left less time than
required, disinfection may be ineffective.
•In order to carry out the various operations
correctly, you must proceed from up
downwards, finishing with the floor.
•After applying disinfecting agent, remove
residues with a final rinse.
•Pay utmost care to clean the extrusion
opening, the bottom of the bowl and all the
recessed zones which can to be in contact
with food. Use a cleaner or an hard bristle
brush, if required.
•Dry thoroughly the surfaces to avoid
bacteria proliferation due to moisture;
•We recommend you alternate every 6
months the type of disinfecting agent to
avoid developing resistant forms of
bacteria. Bacteria spores are the most
resistant biological forms and, therefore, it
is recommended you use chloride-based
products.
TROUBLESHOOTING
•Machine does not cool:
•Check that the power plug is properly
inserted and the appliance has electrical
energy.
•The safety device of the compressor
comes into action: wait 5-10 minutes
before restarting the machine. Rapid and
continued start-up attempts do nothing
but prolong the period of inactivity of the
machine.
•Check that the machine is correctly
positioned with the ventilation grids (6)
free of any obstructions.
•The paddle does not turn:
•Check that the paddle (5) is properly
attached to the tube and locked with a
special locking ring (4).
•Make sure it is free from obstacles that
prevent it from rotating.
•Make sure the lid is closed in the correct
position: a safety device stops the
paddle when the lid is opened.
•The ice cream was too hard and the
motor has stalled. A safety system has
stopped the motor in order to prevent any
damage. Turn off the paddle motor by
turning the knob (2), let the mixture
become softer (turn off the freezing plant)
and restart.
•The machine is noisy:
•Some noise is part of the normal
operating specifications, but if it
becomes excessive contact the Service
Centre to avoid further and more serious
problems.
•Extrusion procedure is very slow:
•The ice cream is too hard. Turn off the
freezing plant, wait a few minutes and try
again.
•The extrusion discharge gate leaks:
•Replace the gasket. Two additional
gaskets sets (16) are provided with the
machine.
•The plastic sleeve (17) on the lower part of
the paddle is too easy to separate.
•Replace the gasket with the new one.
Four additional gasket (15) are provided
with the machine.
•The paddle does not scrape properly the
sides of the bowl.
•Check that the scrapers (18), (19) and
(21) are not damaged or worn.
•Check that the resilient pads (20) are not
distorted. If they are distorted replace
them with new parts. One set is included.
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•Clean the body of the appliance and non-
removable parts with a specific product
given in the SANITIZATION paragraph.
IMPORTANT: never wash the appliance
with jets of water! - it contains electrical
parts.
•Before storing the appliance, clean it with
an absorbent cloth.
•Clean the ventilation grids (6) also on the
rear part of the machine at least once a
year.
•Regularly (at least once every 3 months)
check the oil seal (22) on top of the
transmission shaft: if necessary replace or
lubricate with H1 category grease or
higher. A specially designed grease can
be purchased at any Authorized Service
Centre. An oil seal replacement (22) is
supplied with the machine.
SANITIZATION
Sanitizing operations, if properly carried out,
allow for the removal of a significant
proportion of micro-organisms whose cells
and spores find, thanks to processing
residues, favourable conditions for survival
and proliferation. Must be carried out at the
end of daily production cycle or more often,
if necessary.
WARNING: standby mode should not be
used in lieu of proper cleaning and
sanitization proceduces at the frequencies
required by the federal, state, or local
regulatory agency.
Sanitizing involves two phases:
•
Remove dirt (coarse
CLEANSING
residues) and rinse with lukewarm water
immediately after work; cleaning action is
provided by manual friction and water
pressure. The use of a chemical detergent
reduces, but does not cancel, the manual
cleaning requested above.
CAUTION:
cleansing only, even if accurate, does not
ensure complete removal of micro-biotic
contaminants. Proceed as follows:
•Remove the coarse dirt mechanically.
•Rinse with hot water first, at 45°C, to
dissolve grease and facilitate its removal,
but below 60°C to avoid "cooking"
proteins, sugar or fat and make them
stick even firmly to the surfaces
subjected to cleaning. The tools and
removable parts of the equipment can be
cleaned simply, in about 15 minutes.
•Apply detergent: due to the fact that most
of food residues (proteins and fat) cannot
be dissolved in water, their complete
removal requires the use of a detergent
that detaches dirt form the surface and
enables its further removal by rinsing.
•Carefully clean the recessed zones like
the extrusion opening and the bottom of
the bowl. Use a cleaner or an hard bristle
brush, if required.
• F i n a l r i n s i n g w i t h w a t e r a t t a p
temperature for at least 5 minutes if
immersed.
•
. D i s i n f e c t i o n o r
D I S I N F E C T I O N
decontamination involves the verified
destruction of non spore forming
pathogenic bacteria and significant
reduction of non pathogenic and non
spore forming bacteria. Cleansing and
d i s i n f e c t i n g o p e r a t i o n s m u s t b e
performed separately.
After cleansing, proceed with disinfection.
Proceed as follows:
•Use a specific disinfecting agent suitable
for food industry sector. For the best
result in the disinfection operations we
suggest to use a product with ethanol
(concentration between 20 and 30%),
isopropyl alcohol (concentration
between 1 and 5%) and a quaternary
ammonium compound (concentration
under 200ppm). Anyway, check that on
the package are properly marked the
following features:
•Disinfecting agent, Medical Device or
similar.
•Registration number at Healthcare
Agency.
•The message "for food industry use“.
•Dosage and use times.
