Maxx Cold MXDC-12, Инструкция по установке, техническому обслуживанию и эксплуатации

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11. INSTALL UPPER MID GLASS
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As Shown in the Figure, Loosen the bolt from the glass clamp.
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Place the upper mid glass between the jaws of the clip.
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Tighten the bold and cap nut.
12. PREPARE the DIPPING CABINET
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The dipping cabinet with the glass canopy attached should sit without being moved for 24 hours to let the
glass cement cure.
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After the 24 hours, the equipment can be moved and used normally. Please clean the unit prior to use.
ICE CREAM HANDLING INSTRUCTIONS for DIPPING CABINET
Novelty Products:
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These items come pre-packaged. Simply place them in the storage baskets and segregate them by product type.
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Do not overfill the baskets or this product can soften or even melt.
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If you want to offer more variety, dividers and divided baskets can be used. It is recommended that novelties
be held between 5° and 10°F (-15° and -12°C). The product will remain firm but should be ideal for human
consumption.
Scoopable Frozen Dessert Offerings like Sherbet, Frozen Yogurt and Ice Cream:
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Product should be scooped with commercial duty scoops, spades or dishers such as
the Zeroll
(R)
product line. These professional dishers and scoops make defined product
balls without removing over-run or otherwise harming texture.
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If the items are made at the serving location, they should be produced in flanged
plastic or stainless steel containers. The containers can then be dropped easily into a
solid template designed for accessible dishing and serving.
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If the items are produced remotely, the shipping container is usually made of thin
cardboard or plastic can be inserted into the cabinet with an accessible template
opening for each offering. The solid skirt around the containers helps keep the cabinet
clean and attractive.
Health codes, inspectors & regulations require using a dipper well to store the scoops
throughout the day.
A semi-continuous flow of potable tap water is needed to keep the scoops clean removing butter-fat & trace product
smear that may stick to the scoop, restrict bacteria growth & stop flavor migration into another selection.
A flow rate ≤ ⅓ gpm is suggested with a water flow restrictor & a shut off valve to stop the flow in off-peak periods.