Clabo Gemma J G12, Техническая книга

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Gemma J Ice Cream Cabinet
English
pag. 15
4. F
UNCTIONING
4.1 G
ENERAL
U
SE
R
ULES
The machine is designed for display of ice-cream at a temperature set by the customer but not
below -18/-20°C.
Before introducing ice-cream in the cabinet it is necessary to wait 60 minutes from the
cooling start-up, in order to permit to the system to reach setpoint temperature. This interval of time
could vary depending on environmental condition around the machine.
WARNING:
Displayed temperature is the value read by the cabinet probe: so this is the temperature of
the air used for refrigeration. For this reason it could be different than the temperature of the
displayed product.
WARNING:
It is very important to consider that the optimal temperature of the air varies considerably
with the composition of ice-cream (in particular with the percentage of fats and sugars).
WARNING:
Before inserting the displayed product in the cabinet, it must be conserved in proper blast
chillers.
WARNING:
The displayed product must be introduced in the refrigerated region using suitable
alimentary containers. If the displayed products exits from their containers, this cannot be
sold or used: it must be removed and wasted.
WARNING:
To prevent the deviation of the air flow on refrigerating area and the condensation or the
melting of ice cream, we suggest to keep the maximum level of the ice cream under the
cold line (see figure of the sticker on the cabinet). We also remind that objects obstructing
the air flow inside the tub, such as flavour tags or scoops, can sometimes cause
condensation, ice cream melting or ice formation.
For the correct functioning of the cabinet, it is necessary to verify that, during its operations,
no ambient elements have an effect on its functioning; in particular it is necessary to control the
follow:

Air circulation around the cabinet should be sufficient to guarantee the correct functioning
of the condenser (in case of inner condensing unit);

For the same reason take care not to obstruct the back grid (staff’s side) and the front one (if
unit is on-board).

No strong air currents or sources of hot air near the cabinet, that should interfere with inner
ventilation, direct responsible for ice-cream cooling and maintenance at low temperature:
this could lead to product melting.