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

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5.3 First ice-cream production with TEMPERATURE method
Press any key and the second screen
appears with the list of
METHODS for
checking the ice-cream:
- VISCOSITY
- TIME
- TEMPERATURE
-
WATER ICE
The highlighted Method appearing in
automatic is
“
VISCOSITY
’”.
Press key B and move
the cursor on “ TEMPERATURE”
Confirm by pressing
ENTER
and the next
screen appears.
If the TEMPERATURE your ready ice-cream
normally has is -6°C, this value must be
entered as in figure, using the C key to
increase and D key to decrease.
confirm by pressing ENTER
Pour the mix inside the hopper (see Table
below minimum amount) and start batch
freezing by pressing
the key
.
The last image appears on the display with
the real time of batch freezing control.
ATTENTION :
The minimum amount of mix to freeze in “
TEMPERATURE
” Method is:
MANTE 15 45 = 4 kg. MANTE 20 60 = 7 kg. MANTE 30 100 = 10 kg.
ATTENTION :
The maximum settable temperature is
– 10°C
.
The ready ice-cream temperature depends on the type of mix used, a mixture with low amount of sugar and grease
becomes ice-cream with temperature, for example, at
– 5°C, one with medium sugars and greases becomes ice-cream
at
– 6%C and one with medium high sugars and greases sugars and greases becomes ice-cream at – 7°C. Setting 1°C
more (from
– 7 to – 8) significantly extends the batch freezing time, consequently increasing the times and
consumptions. In some cases, it can block the machine.
We, therefore, recommend using the TEMPERATURE Method only for producing ice-cream without consistency like
sherbets and frozen fruit pulps, normally use the VISCOSITY Method.
A
B
C
D