Technogel MANTE 15-45, Инструкция по установке, использованию и обслуживанию

Страница: 26 / 52

26

4.3 Ice-cream production
Press any key and the second screen
appears with the available list of
METHODS for checking the ice-
cream:
- VISCOSITY
- TIME
- TEMPERATURE
- WATER ICE
To choose which Method to use,
move the white cursor underneath the
work “
VISCOSITY
’” or other Method
by pressing the A or B keys.
Confirm choice by pressing ENTER
and the next screen appears.
(see next page)
HOW THE VARIOUS METHODS ACT:
METHOD
Cycle start Cycle end Cycle end
VISCOSITY
or consistency
use this Method
for ice-cream
Motor effort in % from 0
(machine still) to 100%
(maximum batch freezing
effort)
Measuring of consistency of
the ice-cream regardless of
the temperature. Effort
measure of the motor batch
freezing the ice-cream.
Minimum effort
with liquid mix
About 60%
Effort to batch
freezing the Ice-
cream with half load
of inserted mix
From 68% to
85%
Effort to batch
freezing the Ice-
cream with full load
of inserted mix
From 75% to
100%
TIME
The machine continuously
cools for the time set and at
the end of the time warns with
buzzer.
Time to set with half
load of mix
From 3 to 9
minutes
Time to set with full
load of mix
From 6 to 14
minutes
TEMPERATURE
Method to use to produce
sherbets.
Not recommended for ice-
cream.
Temperature
for Sherbets:
from
–2°C to -
5°C
Temperature to set
for ice-cream
From -5 to -8°C
Minimum load of
mix:
M 15 45 = 4 litres
M 20 60 = 7 litres
M 30 100 = 10 litres
WATER ICE
For this Method see specific
paragraph at page
A
B
C
D