Page 1
APPLICARE
TARGA
CARATTERISTICHE
INSTRUCTIONS - HANDBOOK
191 SP E McD
Page 2
191 SP E McD
We wish to thank you for the preference granted to us by purchasing one of
CARPIGIANI machines.
To the best guarantee, since 1993 CARPIGIANI has submitted its own Quality
System to the certifi cation according to the international Standard ISO 9001,
nowadays its production has got UNI-EN-ISO 9001-2008 Certifi ed Quality
System.
Moreover, Carpigiani machines comply with following European Directives:
- “Machinery” Directive 2006/42/EC,
- “Low Voltage” Directive 2006/95/EC,
- “EMC” Directive 2004/108/EC,
- “PED” Directive 97/23/EC,
- Regulation 2004/1935/EC relating to “Materials and articles in contact with
foodstuffs”
CARPIGIANI
Via Emilia, 45 - 40011 Anzola dell'Emilia (Bologna) - Italy
Tel. +39 051 6505111 - Fax +39 051 732178
This manual contains a TRANSLATION OF THE ORIGINAL INSTRUCTIONS and may not
be reproduced, transmitted, transcribed, fi led in a data retrieval system or translated into other
languages, without the prior written permission of CARPIGIANI.
The purchaser has the wright to reprint it for his own offi ce use.
CARPIGIANI policy pursues a steady reasearch and development, thus it reserves the right to
make changes and revisions whenever deemed necessary and without being bound to previous
statements to the purchaser.
Issue: 01 Date: 2015/04
Issued by: AM Checked by: MM Approved by: RL
191 SP E McD_EN - 2015/04 - Ed. 01
Changes:
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INDEX
FOREWORD ....................................................................................................................... 5
INSTRUCTION HANDBOOK ................................................................................. 5
PURPOSE ...................................................................................................................5
HANDBOOK STRUCTURE .................................................................................... 5
ADDITIONAL DOCUMENTATION ....................................................................... 5
CONVENTIONAL SYMBOLS ................................................................................ 6
SYMBOLOGY QUALIFICATION OF THE STAFF ............................................... 6
SAFETY ..................................................................................................................... 7
WARNING ................................................................................................................. 7
SECT. 1 GENERAL
1.1 GENERAL INFORMATION ................................................................................. 9
1.1.1 MANUFACTURER'S IDENTIFICATION DATA ......................................... 9
1.1.2 INFORMATION ABOUT SERVICE ............................................................. 9
1.1.3 INFORMATION TO THE USERS ............................................................... 9
1.2 INFORMATION ABOUT THE MACHINE .........................................................9
1.2.1 GENERAL DATA ........................................................................................... 9
1.2.2 MACHINE LAY-OUT .................................................................................. 10
1.2.3 TECHNICAL FEATURES ........................................................................... 10
1.2.4 MACHINE SETS LOCATION .....................................................................11
1.3 INTENDED USE .....................................................................................................11
1.4 NOISE ......................................................................................................................11
1.5 STORING A MACHINE ........................................................................................11
1.6 DISPOSAL OF PACKING STUFFS .....................................................................11
1.7 WEEE.......................................................................................................................11
191 SP E McD
SECT. 2 INSTALLATION
2.1 ROOM NECESSARY TO THE MACHINE USE .............................................. 13
2.2 MACHINE WITH AIRCOOLED CONDENSER .............................................. 13
2.2.1 AIR FLOW ................................................................................................... 13
2.3 MACHINE WITH W ATERCOOLED CONDENSER ....................................... 14
2.3.1 WATER VALVE ADJUSTMENT ................................................................ 14
2.4 ELECTRIC CONNECTION ................................................................................ 14
2.4.1 REPLACEMENT OF POWER SUPPLY CORD ......................................... 14
2.5 REFILLING ........................................................................................................... 15
2.6 MACHINE TESTING ........................................................................................... 15
SECT. 3 DIRECTION FOR USE
3.1 MACHINE CONFIGURATION .......................................................................... 17
3.2 ELECTRONIC CONTROL KEYBOARD AND BUTTON FUNCTION ........ 17
3.3 SPIGOT HANDLE ................................................................................................ 20
3.4 PUMP-FED MACHINES - "R" PUMP ............................................................... 20
3.5 GRAVITY-FED MACHINE - FEEDING NEEDLE .......................................... 20
3.6 STARTING THE MACHINE ............................................................................... 21
3.6.1 STARTING MACHINE WITH PUMP ........................................................ 21
3.6.2 STARTING GRAVITY-FEED MACHINE .................................................. 21
3.7 PRODUCTION ...................................................................................................... 22
3.8 PASTEURIZATION .............................................................................................. 22
3.9 OPEN PROCEDURE ............................................................................................ 22
3.9.1 START THE MACHINE .............................................................................. 22
3.10 CLOSE PROCEDURE .......................................................................................... 23
3.10.1 SANITIZE THE DOOR AREA .................................................................... 23
3.10.2 PREPARE THE MACHINE FOR THE OVERNIGHT
HEAT TREATMENT CYCLE ..................................................................... 23
3.11 PROGRAMMING FOR USER ............................................................................ 23
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SECT. 4 SAFETY DEVICES
4.1 ALARMS ................................................................................................................ 25
4.1.1 BLACK-OUT ............................................................................................... 27
SECT. 5 CLEANOUT DISASSEMBLING AND REASSEMBLING OF
P AR TS IN CONTACT WIT
5.1 GENERAL DESCRIPTION .................................................................................29
5.2 WASHING CONDITIONS ................................................................................... 29
5.3 SUGGESTIONS ..................................................................................................... 29
5.4
5.5 DAILY CLEANING ............................................................................................... 30
5.6 PROGRAMMED CLEANING TIME ................................................................. 30
5.7 DRAINING AND CLEANING ............................................................................. 30
5.8 DISASSEMBLING OF THE TANK MIXER ..................................................... 31
5.9 PUMP-FED MACHINES -DISASSEMBLING MIX PUMP ............................ 31
5.10 GRAVITY-FED MACHINES - DISASSEMBLING FEEDING NEEDLE ...... 31
5.11 DISASSEMBLING OF THE DISPENSING DOOR .......................................... 32
5.12 DISASSEMBLING OF THE BEATER ...............................................................32
5.13 WASHING AND SANITIZING OF COMPONENT PARTS ............................ 33
5.14 REASSEMBLING OF THE HOPPER MIXER ................................................. 33
5.15 PUMP-FED MACHINE - REASSEMBLING MIX PUMP ............................... 33
5.16 GRAVITY-FED MACHINE - REASSEMBLING FEEDING NEEDLE .........34
5.17 REASSEMBLING OF THE BEATER ................................................................ 34
5.18 REASSEMBLING OF THE DISPENSING DOOR .......................................... 35
5.19 SANITIZING THE WHOLE MACHINE ........................................................... 36
5.20 MIX PRIMING ...................................................................................................... 36
HOW TO USE XSAN DETERGENT/SANITIZER
H THE PRODUCT
................................................ 30
SECT. 6 MAINTENANCE
6.1 SERVICING TYPOLOGY ...................................................................................37
6.2 WATERCOOLING ................................................................................................ 38
6.3 AIRCOOLING ....................................................................................................... 38
6.4 TABLE OF SPARE PARTS EQUIPMENT ......................................................... 39
SECT. 7 TROUBLESHOOT GUIDE
7.1 TROUBLESHOOT GUIDE .................................................................................. 41
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FOREWORD
INSTRUCTION HANDBOOK
Editing this handbook, it was taken into due account European Community directions on safety
standards as well as on free circulation of industrial products within E.C.
PURPOSE
This handbook was conceived taking machine users' needs into due account.
Topics relevant to a correct use of the machine have been analyzed in order to keep unchanged in
the long run quality features charachterizing CARPIGIANI machines all over the world.
A signifi cant part of this handbook refers to the conditions necessary to the machine use and to
the necessary procedure during cleanout as well as routine and special maintenance.
Nevertheless, this handbook cannot meet all demands in details. In case of doubts or missing
information, please apply to:
CARPIGIANI Via Emilia, 45 - 40011 Anzola dell'Emilia (Bologna) - Italy
Tel. +39 051 6505111 - Fax +39 051 732178
HANDBOOK STRUCTURE
This handbook is divided in sections, chapters and subchapters in order to be consulted more
easily.
191 SP E McD
Section
A section is the part of the handbook identifying a specifi c topic related to a machine part.
Chapter
A chapter is that part of a section describing an assembly or concept relevant to a machine part.
Subchapter
It is that part of a chapter detailing the specifi c component of a machine part.
It is necessary that each person involved in the machine operation reads and clearly understands
those parts of the handbook of his/her own concern, and particularly:
The Operator must read the chapters concerning the machine star-up and the operation of
machine components.
A skilled technician involved in the installation, maintenance, repair, etc., of the machine must
read all parts of this handbook.
ADDITIONAL DOCUMENTATION
Along with an instruction manual, each machine is supplied also with additional documentation:
Part list: A list of spare parts which is delivered together with the machine for its mainte-
nance.
Wiring diagram: A diagram of wiring connections is placed in the machine.
Before using the machine read carefully the instruction handbook.
Pay attention to the safety instructions.
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CONVENTIONAL SYMBOLS
CAUTION: ELECTRIC SHOCK DANGER
The staff involved is warned that the non-obsevance of safety rules in carrying out the operation
described may cause an electric shock.
CAUTION DANGER FROM HIGH TEMPERATURES
This warns the staff involved that failure to abide by safety rules in carrying out the operation
described involves the risk of burns and scalds.
WARNING DANGER FROM MOVING PARTS
This informs the staff concerned of the presence of moving parts and the risk of injury from failure
to comply with safety regulations.
CAUTION CRUSHING HAZARD
This warns the staff involved that failure to abide by safety rules in carrying out the operation
described involves the risk of suffering crushed fi ngers or hands.
CAUTION: GENERAL HAZARD
The staff involved is warned that the operation described may cause injury if not performed following safety rules.
NOTE
It points out signifi cant information for the staff involved.
WARNINGS
The staff involved is warned that the non-observance of warning may cause loss of data and
damage to the machine.
PROTECTIONS
This symbol on the side means that the operator must use personal protection against an implicit
risk of accident.
SYMBOLOGY QUALIFICATION OF THE STAFF
The staff allowed to operate the machine can be differentiated by the level of preparation and responsibility in:
MACHINE OPERATOR
Identify unqualifi ed personnel, those without any specifi c technical abilities who are capable of
carrying out simple jobs, such as: operating the machine using the commands available on the
keypad, the loading and unloading of products used during production, the loading of any consumable materials, basic maintenance operations, (cleaning, simple blockages, controls of the
instrumentation, etc.).
MAINTENANCE ENGINEER
He/she is a skilled engineer for the operation of the machine under normal conditions; he/she is
able to carry out interventions on mechanical parts and all adjustments, as well as maintenance
and repairs. He/she is qualifi ed for interventions on electrical and refrigeration components.
CARPIGIANI ENGINEER
He/she is a skilled engineer the manufacturer assigned to fi eld interventions for complex jobs
under particular conditions or in accordance with agreements made with the machine's owner.
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SAFETY
When using industrial equipment and plants, one must be aware of the fact that drive mechanisms
(rotary motion), high voltage components, as well as parts subject to high temperatures may cause
serious damage to persons and things.
Who is in charge of plant safety must be on the look-out that:
an incorrect use or handling shall be avoided;
safety devices must neither be removed nor tampered with;
the machine shall be regularly serviced;
only original spare parts are to be used especially as far as those components with safety
functions are concerned (ex.: protection microswitches, thermostats);
suitable personal protective equipment is worn;
high care must be payed during hot product cycling.
To achieve the above, the following is necessary:
at the working place an instruction manual relevant to the machine should be available;
such documentation must be carefully read and requirements must conse quently be met;
only adequately skilled personnel should be assigned to electrical equipment;
IMPORTANT!
One must be on the look-out that the staff does not carry out any operation outside its own sphere
of knowledge and responsibility (refer to “Symbology qualifi cation of the staff”).
191 SP E McD
NOTE:
According to the standard at present in force, a SKILLED ENGINEER is who, thanks to:
- training, experience and education,
- knowledge of rules, prescriptions and interventions on accident prevention,
- knowledge of machine operating conditions,
is able to realize and avoid any danger and has also been allowed by the person in charge of
plant safety to carry out all kinds of interventions.
WARNING
When installing the machine, insert a differential magnetothermal protection switch on all poles
of the line, adequately sized to the absorption power shown on machine data plate and with
contact opening of 3 mm at least.
Never put your hand into the machine, alike during production and cleaning operations. Before
carrying out any maintenance operation, make sure that the machine is in “STOP” position
and main switch has been cut out.
It is forbidden to wash the machine by means of a bolt of water under pressure.
It is forbidden to remove panels in order to reach the machine inside before having discon-
nected the machine.
CARPIGIANI is not responsible for any accident that might happen during operation, clean-
ing and/or servicing of its units, if this warning has not been fully complied with.
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1. GENERAL INFORMATION
1.1 GENERAL INFORMATION
1.1.1 Manufacturer's identifi cation data
The machine has a data plate carrying manufacturer data, machine type and serial number, assigned when it is manufactured.
Copy of machine data plate to be found on fi rst page of this handbook.
AB F G
LEGEND:
191 SP E McD
100089654588-4
Matr.
ANZOLA EMILIA - BOLOGNA - ITALY
Cod.
V Hz kW
A
Gas kg
CDE H
I
A= Serial number
B= Machine type
C= Voltage
D= Main-switch
amperometric value
E= Gas type and weight
F= Machine code
G= Condensation
H= Frequency
I= Power input
1.1.2 Information about service
All operations of routine maintenance are here described in section "Maintenance"; any additional
operation requiring technical intervention on the machine must be cleared with the manufacturer,
who will also examine the possibility of a factory technician fi eld intervention.
1.1.3 Information to the user
The manufacturer of the machine is at user's disposal for any explanation and information
about the machine operation.
In case of need, please call the local distributor, or the manufacturer if no distributor is avail-
able.
Manufacturer's service department is available for any information about operation, and re-
quests of spare parts and service.
1.2 INFORMATION ABOUT THE MACHINE
1.2.1 General data
Counter-top machine to immediately produce and distribute soft express ice cream in one fl avor
available with grabity feeder or pump to ensure a grater increase of volume.
CARPIGIANI recommends to always use high quality mix for ice cream production in order to
satisfy your customers, even the most hard-to-please ones. Any saving made to the prejudice of
quality will surely turn into a loss much bigger than the saving itself.
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191 SP E McD
Bearing in mind the above statements, please take heed of the following suggestions:
- Make your mixes yourselves from high quality natural ingredients or buy them from reliable
companies.
- Follow closely instructions given by your mix supplier for the preparation of the mixes.
- Do not alter your mix supplier's recipies, by adding, for instance, water or sugar.
- Taste ice cream before serving it and start selling it only if entirely satisfactory.
- Make sure your staff always keeps the machine clean.
- Have your machine serviced always by companies authorized by CARPIGIANI.
1.2.2 Machine layout
8
0
m
m
0
8
)
n
i
3
(
m
m
0
8
)
n
i
3
(
m
m
(
3
i
n
)
710 mm (28 in)
5
6
0
m
m
6
7
5
(
2
2
i
m
m
n
(
)
2
6
,
5
i
n
)
m
5
0
5
)
n
i
0
2
(
m
Fig. 1
1.2.3 Technical features
Hourly
MODEL
production *
120 ml - 0,03 gal
portions
191 P/SP E 250 12 1 400 3 50 2,1 143
* Hour output may vary depending on mix used
Performances featured by a room temperature of 25°C and a water temperature of 20°C.
Hopper
capacity
liters/gal
Flavors
Electrical supply
Installed
power
Volt Phase Cycle kW/Hp
Net
weight
Kg/lb
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1.2.4 Machine sets location
191 SP E McD
Caption:
1 Control panel
2 Freezing cylinder front lid
3 Drip tray shelf
4 Mix tank cover
5 Drip pipe
5
Fig. 2
4
1
2
3
1.3 INTENDED USE
The machines must be used solely for the purpose described in chapter 1.2.1, "General information" within the functional limits decribed below.
Voltage: ±10%
Min air temperature °C: 10°C
Max air temperature °C: 43°C
Min water temperature: 10°C
Max water temperature: 30°C
Min. water pressure: 0,1 MPa (1 bar)
Max water pressure: 0,8 MPa (8 bar)
Max relative humidity: 85%
The machine has been designed for its use in places which are not subject to explosion-proof
standards; its use is thus bound to conforming places and normal atmospher.
1.4 NOISE
The steady acoustic pressure level weighed A in a working place alike by watercooled and by
aircooled machines is less than 70 dB(A).
1.5 STORING A MACHINE
The machine must be stored in a dry and dump-free place.
Before storing the machine, wrap it in a cloth in order to protect it against dust and else.
1.6 DISPOSAL OF PACKING STUFFS
When opening the packing crate, divide packing stuffs per type and get rid of them according to
laws in force in machine installation country.
1.7 WEEE (Waste Electrical and Electronic Equipment)
In conformity with the European Directives 2006/66/EC, on batteries and accumulators and
waste batteries and accumulators, and 2002/96/EC, also known as WEEE, the presence of the
symbol on the side of the product or packaging means that the product must not
be disposed of with normal urban waste. Instead, it is the user’s responsibility
to dispose of this product by returning it to a collection point designated for the
recycling of electrical and electronic equipment waste. Separate collection of this
waste helps to optimize the recovery and recycling of any reclaimable materials
and also reduces the impact on human health and the environment.
For more information concerning the correct disposal of this product, please contact
your local authority or the retailer where this product was purchased.
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2. INSTALLATION
2.1 ROOM NECESSARY TO THE MACHINE USE
The machine must be installed in such a way that air can freely circulate allaround.
Rooms for the approach to the machine must be left free in order to enable the operator to act
without constraint and also to immediately leave working area, if need be.
ATTENTION
Machines with aircooled condenser must be installed no closer than 8 cm to any wall
in order to allow free air circulation around the condenser.
NOTE
An insuffi cient air circulation affects operation and output capacity of the machine.
8
c
m
c
8
m
c
8
m
191 SP E McD
Fig. 3
2.2 MACHINE WITH AIRCOOLED CONDENSER
Machines with aircooled condenser must be installed no closer than 8 cm to any wall in order to
allow free air circulation around the condenser.
NOTE
An insuffi cient air circulation affects operation and output capacity of the machine.
2.2.1 Air fl ow
The machine is provided with an internal fan motor which takes fresh air from the right panel of
the machine and exhausts the heated air through the left and rear panels of the machine.
IMPORTANT
Do not place topping containers, syrup containers or other products,
in front of the left panel of the machine because the hot air fl ow increases
the temperature of the products or may melt them.
NO
topping
OK
topping
AIR
OUT
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AIR
IN
Fig. 4
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191 SP E McD
2.3 MACHINES WITH WATERCOOLED CONDENSER
To make the machine run, a watercooled machine must be connected to running water supply,
or to a cooling tower. Water must have a pressure of 1 Bar at least and a delivery at least equal
to the estimated hourly consumption. Connect inlet pipe marked by plate "Water Inlet" to water
supply installing a shut-off valve, and outlet pipe marked by plate "Water Outlet" to a drain pipe,
installing a shut-off valve.
2.3.1 Water valve adjustment
WARNING
If water valve must be retarded, this operation will have to be carried out by skilled personnel, only.
Valve adjustment must be carried out in such a way that no water fl ows when machine is off and
lukewarm water fl ows when machine is on.
NOTE:
Water consumption increases if temperature of entering water is above 20°C.
ATTENTION:
Do not leave the machine in a room with temperature below 0°C
without fi rst draining water from the condenser.
2.4 ELECTRIC CONNECTION
Before connecting the machine to the mains, check that machine voltage indicated in data plate
corresponds with the mains (see sec. 1.1.1 point C).
Insert a differential magnetothermal protection switch adequately sized to absorption capacity
required (see sec. 1.1.1 point D) and with contact opening of 3 mm at least.
WARNING
Yellow/green ground wire must be connected to a good ground outlet.
Rotation direction by three-phased machines
The beater rotates anticlockwise. By gravity-feed machines, it is necessary to remove the plate
and check the direction of rotation, whereas by machines with pump you shall check whether the
mix comes out from delivery hole when removing the compression pipe.
Reversing rotation direction
To reverse the direction rotation, when wrong, it is necessay to interchange two of the three leads
coming from the circuit breaker.
2.4.1 Replacement of power supply cord
If the machine main cable is damaged, it must be replaced through a cable with similar features.
Replacement will have to be carried out by skilled technicians only.
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2.5 REFILLING
Motor installed in the machine is of the type with lubrication for life; no action of checking/replacing or topping up is necessary.
Gas fi lling necessary to the freezing system is carried out at CARPIGIANI works during machine
postproduction testing. If a gas addition happens to be made, this must be carried out by skilled
technicans, only, who can also fi nd out trouble origin.
2.6 MACHINE TESTING
A postproduction test of the machine is carried out at Carpigiani premises; Operation and output
functionality of the machine are thoroughly tested. Machine test at end user's must be carried
out by skilled technicians or by one of CARPIGIANI engineers. After the machine positioning
and correct connections, also carry out all operations necessary to functional check and test of
the machine.
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3. DIRECTION FOR USE
3.1 MACHINE CONFIGURATION
The machine has a motor to drive the beater, and a cooling system with water or air condenser.
Soft ice cream is prepared by fi lling the tank with cold mix (+4°C) and starting the automatic
production cycle, until the ideal ice cream consistency set by CARPIGIANI is reached.
Thanks to the pump or to the feeding needle, the mix enters the freezing cylinder already mixed
with air; ice cream is produced only when it needs to be served. The spigot head allows a single
portion of soft ice cream to be distributed. At the same time, the same amount of mix moves from
the hopper into the freezing cylinder.
191 SP E McD
Fig. 5
3.2 ELECTRONIC CONTROL KEYBOARD
AND BUTTON FUNCTIONS
Details of the panel are shown in the picture below.
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Fig. 6
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191 SP E McD
STOP button
By pressing this push-button during operation, the machine stops (LED on).
DISPLAY Comments
10:33:21 Fri When the machine is in STOP, the display shows
Time and Date.
To set the machine at Stop from Production and Storage modes, it is necessary to
press the key and hold it for 2”. In this way you will avoid wrong pressures caused
by “touching”.
If the machine is le in Stop position with mix above the minimum level, a er 30”
the message “Why in STOP?” will start ashing on the display and an intermittent
beep will be emitted, so as to alert the user to set the machine to Production or
Storage modes.
PRODUCTION button
Production is accessibile only if the mix in the hopper is above the minimum level.
The mix in the cylinder is cooled until the HOT 1 setting is reached (see programming table).
Once Production is started, the display shows the following:
DISPLAY Comments
Do Not Serve !
TEV +19°C W -03
When the sundae is not ready, the display shows: “DO
NOT SERVE“. e second line shows the temperature
inside the hopper and the number of days until the
1
Sundae Ready !
TEV +19°C W -03
next washing.
When the sundae has reached the desired consistency
the display shows “READY“. e second line shows
the temperature inside the hopper and the number of
days until the next washing.
Hopper +14c
2
Cylinder +13c
While in Prod mode, we can go to the next page of the display by pushing PROD key. Temperatures are indicated.
Set=090 Hot=085 Pushing PROD again, we move to the next page
3
Cones today
4
1543
Total Cones
5
123456789
TEV=+10 TGV=-22
6
TEC=+13 TE1=-12
HOT MC 003
7
Set HOT MC 105
showing actual consistence and the SET to be reached.
Pushing PROD again, we move to the next page showing the daily cone counter
Pushing PROD again, we move to the next page showing the TOTAL cones counter
Pushing PROD again, we move to the next page showing the temperature in the hopper, in the cylinder, ..
is window will display the MC absorption (for set
machines ONLY) and relevant set.
Pushing PROD again, we move to the next page that is the fi rst page.
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191 SP E McD
AGITATION button
By pressing this button from STOP, the led turns on. e beater and the mix pump
motor switch to ON until you press STOP or a er 30 seconds, then the machine
returns automatically to Stop, so as to prevent excessive cylinder wear. When the
"Beating" button is pressed, the display shows:
DISPLAY Comments
HOT=058 TEC+14
1
2
3
4
Beat + Pump ON
HOT=058 TEC+14
Pump ON
HOT=058 TEC+14
Beater ON
HOT=058 TEC=+13
Beater+Heating
Pushing AGITATION again, we move to the next page that is the fi rst page.
LOCK button
In any function, press the Cleaning button for three seconds to disable the touchpad. The Cleaning LED will fl ash. It is now possible to clean the touchpad without
accidentally executing any functions. The machine remains in the same mode it
was in when the lock was activated.
To unlock the touchpad, press the Cleaning button again for three seconds.
Pushing one time this button, the beater motor and the
mix pump motor will turn ON.
Pushing a second time this button, the Beater motor
will STOP whereas the mix pump remains ON.
Pushing a third time this button, the Pump motor will
STOP whereas the beater motor is reactivated.
Pushing this button for the fourth time the beater motor remains ON and the heating is activated as well to
help the product to melt.
PASTORIZATION button / INCREASE button
This program cannot be started if the hopper is less than half full of mix.
The mix both in the hopper and the cylinder is heated to 65° C and kept at this temperature for 30 minutes (fi xed). It is then cooled until it reaches storage temperature.
At the end of the program, the display shows “- Pasto End -” along with the time
and day of the week, meaning that Pasteurization has been completed successfully
Pasteurization occurs every day at 2:00am (if the time is programmed at step Start
Pasto Time). Normally the machine is in Production mode. When the scheduled
Pasteurization time arrives, the machine automatically shifts from Production to
Pasteurization.
To run Manual Pasteurization press and hold the Pasteurization button for fi ve seconds.
If Pasteurization does not conclude successfully, the machine cannot access Production mode until a Pasteurization cycle has been completed correctly.
is button is used to increase the value in “User Programming”.
STORAGE button / DECREASE button / RESET ALARM MESSAGE
e machine preserves the mix at +4°C. When the “Storage” button is pressed, the
display shows:
DISPLAY Comments
Hopper +15°C
Cylinder +20°C
1
TEV=+10 TGV=-22
TEC=+13 TE1=-12
2
When the "Storage" button is pressed once, the display
shows the temperatures detected inside the hopper
and the cylinder.
When the "Storage" button is pressed a second time,
the display shows the temperature in the hopper, in
the cylinder and other information.
Pushing STORAGE again, we move to the next page that is the fi rst page.
is button can also be used to decrease the values in "User Programming" and reset
alarm messages on the display.
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191 SP E McD
MIX LEVEL SIGNAL
In the hopper we have 2 level sensors: MEDIUM level and LOW level.
- When the MIX LEVEL LED fl ashes, it means that the mix level in the hopper is
lower than the medium mix level sensor. An intermittent acoustic signal is activated
when the mix is below medium level. e display shows "Add Mix".
- When the MIX LEVEL LED is on, it means that the mix level in the hopper is lower
than the minimum mix level sensor. e display shows "Mix Out" and the number
of cones that can be dispensed before the machine switches to Storage mode.
When the LCD back light is blinking, that means an alarm has tripped.
When it becomes solid, the alarm which has previously tripped, has automatically
reset and the indication on the display must be reset by pressing RESET button.
3.3 SPIGOT HANDLE
In order to dispense the product, place a cup or a cone under
the spout and slowly pull down the disepnsing handle (pos.
5). As son as the product comes out, twist the cup or the cone
to form a cone-shaped serving. When the portion has reached
the desired size, close the dispensing handle and quickly pull
the cone or the cup down in order to sharpen the tip.
5
WARNING
It is important to keep the sensor (pos. 920) clean.
920
Fig. 7
3.4 PUMP - FED MACHINES - "R" PUMP
"R" pump allows, by changing position of regulator pos. 271, to vary proportions between air
and mix conveyed to the freezing cylinder; so, within certain limits, it allows overrun regulation
depending on mix used.
"R" pump regulator should be set to the middle position.
If, after dispensing a signifi cant number of cones, ice cream is too heavy and wet, you may move
the R pump regulator a notch at a time towards the right. If ice cream comes out of spigot mixed
with air bubles, then turn R pump regulator a notch at a time towards the left.
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3.5 STARTING THE MACHINE
After installing the machine according to the instructions contained in the chapter INSTALLATION, and after carefully cleaning and sanitizing the machine, proceed as follows:
Remove the compression pipe from bottom of the tank and place it in the sanitizing solution.
Prime Hopper:
• Retrieve 1 bag of mix from the walk-in refrigerator.
NB.: Mix to be poured at a temperature of 4-5°C.
• With the draw handle open, pour one bag of mix into the
hopper and allow the mix to pass also into the freezing
cylinder. The mix level in the tank must never reach the
pump (see photo) and more mix must be added when
the level goes below approximately 2 cms from the tank
bottom.
• When only a full strength mix is fl owing from the draw
spout, bringing with it eventual residues of sanitizer,
close the draw handle.
Connect the mix pressure pipe:
• When the mix stops bubbling from the bottom of the hopper, take the mix pressure pipe
from the sanitizing solution and insert it in its position in the bottom of the hopper. Make
sure your hands are clean and sanitized.
• Rotate the compression tube in a clockwise direction towards the pump and connect it to
the pump and rotate the connection tube (pos. 207) to block it. The level of the mixture
in the vat must never reach the pump (see fi gure). It is also necessary to add mixture
when the level has dropped to approximately 2 cms from the bottom.
• Reposition the vat cover.
• Select the production function.
191 SP E McD
3.6 PRODUCTION
Dispense icecream without exceeding the machine production rate as shown in the table on page
13. If you do not exceed it, and provide to refi ll the machine with fresh mix, you can be sure you
will never have to stop selling, even during peak hours.
While your store is closed, set the machine to STORAGE by pushing SELECTION push-button.
You will save signifi cantly on energy consumption, as the compressor runs only for the time
strictly necessary in order to keep product at its correct temperature.
When you reopen the store, assure that the heat-treatment has been correctly completed and no
malfunction has occurred, set the machine to STOP and then to PRODUCTION. Within a few
minutes icecream will be back at the correct consistency for sale.
It is essential that you carry out CLEANING and SANITIZATION of the machine, every few
days, depending on bacteriological quality of your mix as well as on health regulations in force
in your country.
If the machine has been stopped a long time due to a power failure, it is necessary that you check
product temperature before starting the sale again; if the temperature is over +6°C, the machine
must be emptied, cleaned and sanitized, and fi lled up with new fresh mix at +4°C.
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3.7 PASTEURIZATION
When you stop production, mix in tank and in cylinder must be pasteurized: to do that press STOP
and then PASTEURIZATION function switches on.
For the feeding needle machine, position the feeding needle in the tank make sure that the hole
for product is closed.
It is anyway necessary that the mix inside the tank is over the half of tank capacity (mean level
should be thus covered).
The machine automatically executed heating and cooling programs and then stores the product at +4°C.
In the event of a black-out during the pasteurization cycle, the machine will automatically carry
out the program. On reopening your shop, assure that the heat-treatment has been correctly completed and no malfunction has occurred, press STOP and then select the production function;
within a few minutes ice cream will reach its right consistency to be served.
In the event of extended power failure, it is utmost necessary that, before dispensing ice cream
again, the temperature of the mix inside the tank is checked, so as to pasteurize the mix in case it
is beyond 6°C. If the power failure lasts several hours, it is then necessary to clean the machine
and refi ll with fresh mix.
3.8 OPENING PROCEDURES
ATTENTION
Ensure that your hands are thoroughly clean and sanitized before proceeding with the
following operations.
• Check that the Pasteurisation cycle has been totally completed and that the message “END”
has appeared on the display. This message indicates that the pasteurisation process has been
completed correctly without interruptions and the machine is ready for production. Press the
Stop key and put the machine into production.
ATTENTION
If the Pasteurisation cycle has not been completed, the machine is blocked and access
cannot be gained to production. The mix has not been correctly pasteurized.
Check why the pasteurization has not been carried out by reading the alarm messages
on the display.
If necessary, contact Technical Assistance.
Press the Stop key and the arrow key to select the pasteurization function and carry out
a manual pasteurization cycle. If the pasteurization cycle is completed successfully, the
blockage automatically resets and the machine is ready to start production. No product
can be dispensed during the pasteurization cycle.
3.8.1 Sanitization of the lid area
• Fill a bucket with sanitising solution. Immerse the brush into the sanitising solution and ac-
curately clean the dispenser zone, the dispenser spout, the handle and the area surrounding the
piston.
• Spray sanitizing solution over the tap zone, handle, dispenser spout and inside the lid hole.
ATTENTION
Do not spray sanitising solution directly onto the photocell
underneath the door.
3.8.2 Disassembly and cleaning of components
Remove the oil drip tray, the oil drip drawers and the tank cover. Wash, rinse and sanitise them.
Reassemble the components after sanitisation.
3.8.3 Reassembly of components
Reassemble the oil drip tray, the oil drip drawers and the tank cover after sanitization.
3.8.4 External cleaning of the machine
Using a clean and sanitised cloth, clean the door area, the front panel and
any other areas that come into contact with the product.
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3.9 CLOSING PROCEDURES
ATTENTION
Ensure that your hands are thoroughly clean and sanitized before proceeding with the
following operations .
3.9.1 Pre-arrange the machine for a pasteurisation cycle overnight
- Open the lid and check the level of mix in the tank.
- Add mix if necessary. The LED of the tank level indicator must be off. The level of the mix in
the tank must never reach the pump.
- Ensure that the machine is in Distribution mode (the relative LED must be alight).
3.9.2 Disassembly and cleaning of the tank cover
Disassemble the tank cover and wash, rinse and sanitise it.
3.9.3 Cleaning the tank zone
Using a clean and sanitised cloth, accurately clean the external zone of the
tank. Ensure that no debris drops into the tank. Reposition the sanitised tank
cover on the tank.
191 SP E McD
3.9.4 Disassembly and cleaning the oil drip drawers
Remove the two oil drip drawers from the side of the machine. Wash, rinse,
sanitise and reassemble them.
3.9.5 Sanitization of the lid area
• Fill a bucket with sanitising solution. Immerse the brush into the sanitising
solution and accurately clean the dispenser zone, the dispenser spout, the
handle and the area surrounding the piston.
• Spray sanitizing solution over the tap zone, handle, dispenser spout and
inside the lid hole.
ATTENTION
Do not spray sanitising solution directly onto the photocell
underneath the door.
3.9.6 Cleaning and sanitisation of the oil drip tray
After sanitising the door area, remove the oil drip tray and wash, rinse and
sanitise it. Replace it on the machine.
3.9.7 External cleaning of the machine
Using a clean and sanitised cloth, clean the door area, the front panel and
any other areas that come into contact with the product.
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191 SP E McD
3.10 PROGRAMMING FOR USER
Press Stop and Storage keys simultaneously to access User Programming (the sw version and
"Manager Menu" will be displayed) and release them immediately.
At this point, the display will show the fi rst User programming step.
DISPLAY Comments
Hours
Step U01 10
Press Increase or Decrease keys to edit the value.
Stop to access the next step.
Below is a list of parameters that can be edited from "user programming":
Step Display Min Max Default
U01 Hour 00 23
U02 Minutes 00 59
U03 Day of the week Sun Sat
U04 Day of the month 01 31
U05 Month Jan Dec
U06 Year 2000 2099
U07 Language Eng Eng Eng
U08 Start Prod. Time 00 23+no 08
U09 Start Past/Stor Time 00 23+no 02
U10 Lev. Beep Enable No Yes Yes
U16 HOT 1 000 120 100
The fi rst line shows the description and the second the
number of the step (U=User) and the value.
U08 - Start Prod.Time: Set the time at which Production will automatically start
U09 Start Past/Stor. Time: Set the time at which Storage will automatically start
U10 - Lev. Beep Enable: If set, the machine will beep intermittently when the mix is below the
medium level.
U16 HOT 1: Increasing this number will also increase ice cream hardness and beater motor
absorption value.
To quit programming, avoid pressing any key for about 30 seconds, or press Production or Cleaning.
The machine will now return to STOP.
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4. SAFETY DEVICES
4.1 ALARMS
The machine notifi es the operator of possible alarms by fl ashing messages on the display. If the
alarm is triggered and then reset, the message remains on the display without fl ashing.
To reset the display press the Storage/Reset button .
The machine can be used for Production even if there is an alarm. In the case of a critical alarm,
the machine will not allow Production. In this case, press STOP and do not use the machine until
it has been repaired.
The table below lists the alarms:
ALARM DESCRIPTION
The display shows Add Mix when the hopper is less than half full.
Add Mix
Mix Out
The machine also starts to beep intermittently (only if Lev. Beep
Enable in User Programming is set to Yes) and the machine is
Stopped.
The display shows Mix Out when the mix falls below the minimum
level. When the mix falls below minimum and the number of cones
produced is equal to or greater than the value set in Last cones, besides showing Mix Out the machine shifts into Storage.
191 SP E McD
Safety Therm.Cyl
(TESC)
Safety Therm.Hop
(TESV)
Overload Beater
(PTMA)
Pressure Switch
(PR)
Overload Compres
(PTMC)
Al. Hopper Probe
(TEV)
Cylinder safety thermostat tripped. The machine Stops.
Hopper safety thermostat tripped. The machine Stops.
Beater motor bimetal thermal protector tripped. The machine Stops.
Pressure switch tripped. The machine Stops:
- After the alarm is tripped three times in one hour.
- If the pressure switch remains engaged for two consecutive minutes.
If the machine was in Pasteurization, then Pasteurization must be
repeated.
Check the fl ow of the cooling water.
Compressor motor thermal protector overload. The machine Stops.
Hopper probe malfunction. Since this is a critical alarm the machine Stops whether in Production, Storage, or Pasteurization.
Al. Cylind.Probe
(TEC)
Al. IceHop.Probe
(TGV)
Spigot Opened
(IMS)
Cylinder probe malfunction. Since this is a critical alarm the machine Stops if it is in Storage or Pasteurization. If in Production,
the machine continues in the same function because consistency is
controlled.
Hopper evaporator probe malfunction. The alarm does not stop the
machine. It remains in the current function. It is eliminated during
the Pasteurization Heating phase.
Magnetic Safety Switch.
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191 SP E McD
Al. Evapor.Probe
(TE1)
Power On
Ice Cylinder
(ICE)
Timeout Prd.
Belt Alarm
(DELTA TGV-TEV)
Cylinder evaporator probe alarm. This alarm does not stop the machine (it continues its current function). It is eliminated during the
Pasteurization Heating phase.
Return of power after a power outage. The blackout table is consulted if outage occurred during Pasteurization or Production. The
event is stored in the log in any function except Stop.
Cylinder icing read by TE1 sensor.
This alarm may be caused by a too small amount of mix in the
cylinder. Check pump effi ciency.
If the alarm occurs when the machine is Stopped, check/replace
the TE1 sensor since it is reading the electronic board’s minimum
temperature.
During Production, the machine monitors how long the beater motor remains active. It is On for six minutes (Timeout Prd.) without
reaching the HOT setting, the machine automatically shifts into
“HOT Reached” and saves “Timeout Prd.” in the event log.
After the alarm is triggered fi ve times the message remains on the
display and the machine shifts into Storage. Check the cylinder mix
level, the hopper pump, and the refrigeration system.
During Pasteurization Heating, is the TGV temperature becomes
greater than TEV by the value saved in step DELTA TGV-TEV, the
display will show the message “Belt Alarm” and the machine will
remain in the Heating phase.
Check the drive belt or verify that the rotor is properly positioned.
The alarm resets automatically.
ATTENTION: This alarm is not active if either the TEV or TGV
sensor is inhibited.
W -n days
(Wash)
Do Not Serve !
Invert Phases!
Pasto needed !
During Production, the display shows “TEV +19°C W –N”, meaning that N days remain before the machine must be washed.
Wash is also triggered if the machine is left in Stop with a full hopper for 24 hours.
See WEEKLY CLEANING.
During Production, every time that consistency drops below the
value set in Hot Block, “Do Not Serve !” is shown on the display. If
the operator tries to dispense ice cream everything stops (MA and
MC) while the photocell is engaged. As soon as the photocell is disengaged MA and MC restart so as to bring the mix to consistency.
It is necessary to invert two phases on the three-phase electrical
connection so that the beater turns in the correct direction. Message
reset by pressing the Reset button, after having inverted the phases.
The connection is checked only in the fi rst minute after the machine
is turned on.
If the machine is Stopped with mix in the hopper for more than 60
minutes, the TEV temperature will be checked. If it is greater than
or equal to 15° C a Pasteurization cycle is required by the machine.
If the Production button is pressed, the machine will automatically
start Pasteurization unless in the meantime the head dispense has
been opened and closed. In this case, for 60 minutes the TEV ≥ 15°
C test is inhibited and Production is allowed.
191 SP E McD_EN - 2015/04 - Ed. 01
If for all these case TEV<15° C then all functions are allowed
without time limits.
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Page 27
Why in STOP ?
Hopper Temp Warm
Barrel Temp Warm
Hopper Temp High
191 SP E McD
If the machine is Stopped with mix in the hopper, after 30 seconds the display will fl ash the message “Why in STOP ?” and the
machine will start beeping intermittently. This alerts the operator
to start Production, Pasteurization, or Storage. The message is cancelled by starting Production, emptying the hopper, or testing Reset
(Storage).
To make the message return, it is necessary to access Production,
Storage, or Pasteurization.
During Production and Storage a four-hour timer starts. If TEV remains greater than 5° C for more than four consecutive hours, or if
after a power outage TEV>5° C, the display shows “Hopper Temp
Warm” which can be cancelled by pressing the Storage button. It is
simply a warning.
During Production and Storage a four-hour timer starts. If TEC
remains greater than 5° C for more than four consecutive hours, or
if after a power outage TEC>5° C, the display shows “Barrel Temp
Warm” which can be cancelled by pressing the Storage button. It is
simply a warning.
During Production and Storage a one-hour timer starts. If TEV
remains greater than 5° C for more than one hour, or if after a
power outage TEV>15° C, the display shows “Hopper Temp High”
which can be cancelled by pressing the Storage button. It is simply
a warning.
During Production and Storage a one-hour timer starts. If TEC
remains greater than 5° C for more than one hour, or if after a
Barrel Temp High
Alarm HOT MC
Alarm HOT MC
Single-phase
machines only
power outage TEV>15° C, the display shows “Barrel Temp High”
which can be cancelled by pressing the Storage button. It is simply
a warning.
Active on single-phase machines ONLY
If a compressor load higher than a preestablished threshold (100) is
detected, MC is stopped for 5” and then re-started 10 times (EVRC
is started for the last 5 attempts during the 5” with MC stopped).
If load remains too high the machine enters Stop mode and the
"Alarm HOT MC" is displayed.
4.1.1 Black-out
If the machine is in Cleaning mode and there is a power outage, when power returns the machine
will shift into Stop mode.
If the machine is in Pasteurization Heating or Pause, when power returns the machine will continue
from where it was when power was lost (with Power On on the display).
If the machine was in Production, Storage, or Pasteurization Cooling, when power returns the
machine checks the TEV temperature and calculates how long the machine has been powered
down. If the time is more than the duration specifi ed in the table below, the machine will completely
repeat Pasteurization, memorizing the event “Power On” in the event log. If the time is less than
the duration specifi ed in the table, the machine will continue from the point it was in when the
power was lost.
Temperature TEV Time
65°C - 50°C 30 minutes
49°C - 15°C 10 minutes
14°C - 10°C 20 minutes
9°C - 4°C 2 hours
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5. CLEANOUT DISASSEMBLING AND REASSEMBLING OF
PAR TS IN CONTACT WITH THE PRODUCT
5.1 GENERAL INFORMATION
Cleaning and sanitisation are operations that must be carried out habitually and with maximum
care at the end of each production run to guarantee the production quality and respect the
necessary hygienic norms.
Giving dirt the time to dry out can greatly increase the risk of rings, marks and damage to
surfaces.
Removing dirt is much easier if it is done immediately after use because some elements
containing acid and saline substances might corrode the surfaces. A prolonged soaking is not
recommended.
5.2 WASHING CONDITIONS
• Avoid using solvents, alcohol or detergents that could damage machine parts or
pollute the functional production parts.
• When manually washing never utilise powder or abrasive products, abrasive sponges
or pointed tools. There is a risk of dulling the surfaces, removing or deteriorating the
protective fi lm that is present on the surface and scoring the surface.
• Never use metal scouring pads or synthetic abrasives that could cause oxidization or
compromise the surfaces integrity.
• Avoid using detergents that contain chlorine and its composites. The use of detergents such
as bleach, ammonia, hydrochloric acid and limescale removers can attack the composition
of the steel, marking and oxidising it irreparably and causing damage to the parts made
from plastic materials
• Do not use dishwashers and their detergent products.
191 SP E McD
5.3 TIPS
• Use a non-aggressive detergent solution to wash the parts.
• Manually wash the parts in water (max 60°C) using a non-aggressive detergent and the
cleaning brushes supplied as standard.
• Use drinking water (bacteriologically pure) to rinse the parts.
• To sanitise leave the disassembled parts in sanitised lukewarm water for the time indicated
on the sanitising product label and rinse them before reassembling.
• When the washing procedure has been completed and before reassembly, dry each
component thoroughly with a clean and soft cloth that is suitable for coming into contact
with foodstuffs, to avoid leaving any humidity rich in mineral salts and chlorine that could
attack the metal surfaces and leave opaque traces.
Carpigiani recommends the use of a cleaning/sanitising solution to wash the machine.
The use of a cleaning/sanitising solution optimises the washing and sanitising procedures in
that it eliminates two phases of the procedure (a rinse and a washing phase). Basically, the use
of a cleaning/sanitising solution saves time by facilitating and simplifying washing/ sanitising
procedures.
WARNING
Every time the machine is washed and the parts that come into contact with the ice cream
mix are disassembled, it is essential to carry out a visual inspection of all the parts made
in thermosetting, plastic, elastomer-based and silicon-based materials and metal such as
sliding shoes, pump gears, beaters, etc. ).
All parts must be integral and not worn, without cracks or splits, or opaque if originally
polished/transparent.
Carpigiani declines all responsibility for any damage caused by imperfections and/or
undetected breakages and not promptly solved by the replacement with original spare
parts. The manufacturer is available for consultation and for any specifi c requests made
by the customer.
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5.4 HOW TO USE CLEANING/SANITISING SOLUTION
Prepare a solution of water and sanitising detergent following the instructions shown on the label
of the product being utilised.
Washing/sanitisation by immersion of components
- Manually remove the bulk residues utilising the supplied brushes
- Remove fi ner residues with a jet of water
- Immerse the parts to be cleaned into the solution
- Let the solution react for the time indicated on the label of the product being utilised
- Rinse the parts with care, using plenty of clean drinking water
5.5 DAILY CLEANING
Refer to the opening procedures (par. 3.8) and closing procedures (par. 3.9).
5.6 PROGRAMMED CLEANING TIME
The machine is equipped with an automatic system wich calls for washing of the parts in contact
with the product for example every 14 days.
This system, identifi ed as "WASH", disables the dispensing function
at the end of the fourteenh day after the latest cleaning. On the display,
the message "
Every time the product is dispensed or the beater motor is activated,
the display shows the number of days to the next cleaning date, as
follows:
" appears.
DAY MESSAGE
3 days before -3
2 days before -2
1 day before -1
Disabling day
Cleanout and sanitization must be carried out at the programmed date indicated on the
display (for example every 14 days), as a habit and with utmost care, in order to secure
quality of production in the observance of healthy rules.
WARNING
5.7 DRAINING AND CLEANING
1. Place a empty pail under the spout.
2. Press the STOP button.
3. Pull the dispensing lever and drain the ice cream.
4. Select CLENOUT function.
5. When the product coming out becomes liquid, push STOP button and leave
the spout open.
6. Remove the hopper cover.
7. For the pump fed machine: in the hopper, disconnect pressure pipe from the mix pump, turn it
sideways, remove it pulling it up from its seat and let the product fl ow completely out. Grasp
the pump an turn it in a clockwise direction of 45° then pull it out towards you.
8. For the gravity fed macjhine: remove the feeding needle.
9. Remove the hopper agitator by pulling it upwards, along with its stainless steel ring.
10. Close the spout handle, pour 10 litres of cool and clean water into the mix hopper. Use the white
hopper brush to scrub the mix hopper, mix level sensor and the outside the agitator shaft. Use
the small brush to clean the mix inlet hole and the drive hub of the mix pump.
Place an empty pail under spout. Open the spigot piston and let the water drain out.
11.
12. Rinse with warm water until the solution runs clear.
13. Select CLENOUT function and let the beater run for 10 seconds.
14. Turn the machine off by pushing the button and let the water fl ow out.
Fig. 19
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5.8 DISASSEMBLING OF THE TANK MIXER
Remove the hopper agitator (pos. 162) by pulling it upwards.
5.9 DISASSEMBLING MIX PUMP
1.
Keeping the feeding tube (pos. 271) upward turn it counterclockwise and pull it out.
2. Pull the spring (pos. 206) and the back fl ow valve (pos. 245) out. Using the o-ring extractor,
remove the o-ring (1126).
3. Unscrew the 2 knobs (pos. 8) and separate the cover (pos. 202) from the pump body (pos. 39).
4. Tapping the pump body against the palm of your hand, remove the pump gears (pos. 38 and
38A). Using the o-ring extractor, remove the large o-ring (pos. 1178).
5. Remove the pump body seal (pos. 243).
6. Pull the connection tube (pos. 207) from the pressure pipe. Remove the o-rings (pos. 1117,
1126 and 1131).
191 SP E McD
96
39J
39
243
248J
248
1178
38A
202
1117
207
1126
550
38
245
206
1126
271
8B
32
1131
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5.10 DISASSEMBLING OF THE DISPENSING DOOR
CAUTION
Before disassembling the dispensing head, make sure that the hopper
and the cylinder are completely drained.
1. Remove the two retaining knobs (pos. 8A) and pull the door assembly towards you sliding it
off the two front panel studs.
2. Pull the dispensing handle (pos. 5) so the piston (pos. 30) raises in its housing.
3. Remove the pivot pin o-ring (pos. 1285) and the pivot pin (pos. 6) out releasing the dispensing
handle (pos. 5).
4. Using the dispensing handle lever pull the piston (pos. 30) out completely.
5. Using the o-ring extractor, remove the two piston o-rings (pos. 1153), and the large dispensing
door o-ring (pos. 1188).
30
1188
1153
1285
7
8A
6
5
Fig. 23
5.11 DISASSEMBLING OF THE BEATER
1. Remove the beater from its seat in the cylinder, being careful to not knock the walls of the
cylinder.
2. Slide the beater seal (pos. 28) out of the beater shaft.
3. Lift the counter-beater (pos. 24) from the shaft and remove it.
028
024
Like all moving parts, the complete beater is also subject to wear and tear. For this
reason, we recommend checking the amount of wear to parts in direct contact with one
another (beater/beater idler and beater/cylinder walls) on a regular basis during
scheduled cleaning operations and in any case, every six months of machine operation.
In particular, make sure that the wear on the bushing on the beater idler is no more than
2 mm, as indicated by the marking on the bushing itself. If there is more than 2 mm
191 SP E McD_EN - 2015/04 - Ed. 01
Fig. 25
WARNING
wear, it is necessary to replace the beater idler.
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5.12 WASHING AND SANITIZING OF COMPONENT
PARTS
1. Manually remove the bulk of the residue.
2. Remove the rest of the residue with a jet of water.
3. Wash the parts in the detergent solution.
4. Rinse the parts with care, utilising abundant drinking water.
5. Fill a container with sanitizing solution and immerse the parts.
6. Let the solution act for 10/15 minutes (following the instructions of the sanitizing liquid
manufacturer).
7. Place the components on a clean tray and let them dry naturally.
8. Immerse a brush in the sanitizing solution and clean the cylinder.
9. Immerse the brush in the sanitizing solution and clean the pump housing hole and the compression tube.
10. Spray the sanitizing solution on the rear of the cylinder and on the walls of the tank.
Repeat operations 8, 9 and 10 several times.
4) Air-dry
3) Sanitize
2) Rinse
1) Wash
Fig. 26
191 SP E McD
Fig. 27
5.13 REASSEMBLING OF THE HOPPER MIXER
Replace the hopper agitator (pos. 162) back in its seat: pay attention to angage it onto its shaft
correctly.
162
Fig. 28
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191 SP E McD
5.14 REASSEMBLING MIX PUMP
1. Lubricate and replace the o-ring (pos. 1117) on the connection tube (pos. 207).
2. Lubricate and replace the o-rings (pos. 1126 and 1131) on the pressure pipe (pos. 32).
3. Insert the connection tube assembly in the pressure pipe (pos. 32).
4. Lubricate and replace the punp body o-ring (pos. 1178) and the pump body seal (pos. 243).
5. Lubricate the sides as well as the center of the pump gears (pos. 38 and 38A) with a thin fi lm
of lubrifi cante insert them into the pump body (pos. 39). Do not lubricate the teeth of the
pump gears.
6. Lubricate and replace the o-ring (pos. 1412) on the feeding tube (pos. 271).
7. Hold the pump cover (pos. 202) upside down and insert the back fl ow valve (pos. 245) and
spring (pos. 206) in their pump cover housing.
8. Insert the feeding tube (pos. 271) in the pump cover: push and turn it clockwise.
9. Assemble the pump cover (pos. 202) with the feeding tube downwards onto the pump body
and turn the two knobs (pos. 8) tightly; install the mix pump in the hopper with the blocking
pin hook on the right, pushing and turning the pump in a clockwise direction and then in an
anticlockwise direction until it locks onto the hopper blocking pin.
96
243
550
39J
39
248J
248
1178
38A
202
1117
207
1126
38
245
206
1126
271
8B
32
191 SP E McD_EN - 2015/04 - Ed. 01
1131
Fig. 29
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Page 35
5.15 REASSEMBLING OF THE BEATER
1. Lubricate the sides of the beater seal (pos. 28) and slide it onto the beater shaft.
2. Insert the end of the idler shaft (pos. 24) in the rear housing and align the idler shaft groove
with the frame front slot. Push the idler into position.
3. Insert the beater assembly into the cylinder. Push i while turning it clockwise until it engages
in its rear hub, otherwise the dispensing head cannot be fastened properly, mix can fl ow out
and serious damage may occur.
028
024
Fig. 31
WARNING
Like all moving parts, the complete beater is also subject to wear and tear. For this
reason, we recommend checking the amount of wear to parts in direct contact with one
another (beater/beater idler and beater/cylinder walls) on a regular basis during
scheduled cleaning operations and in any case, every six months of machine operation.
In particular, make sure that the wear on the bushing on the beater idler is no more than
2 mm, as indicated by the marking on the bushing itself. If there is more than 2 mm
wear, it is necessary to replace the beater idler.
191 SP E McD
5.16 REASSEMBLING OF THE DISPENSING DOOR
1. Lubricate and slide the 2 piston o-ring (pos. 1153) into their seats.
2. Insert the piston (pos. 30), pointed end down, in the dispensing head (pos. 7) making sure that
the piston square notch lines up with the rectangular opening on the spigot front.
3. Position the dispensing handle (pos. 5) on the door (pos. 7) and insert the pivot pin (pos. 6)
in its housing through the handle lever hole. Lubricate and insert the pivot pin o-ring (pos.
1285). Lubricate and slide into its seat the large dispensing door o-ring (pos. 1188).
4. Insert the dispensing door assembly onto the two front panel studs and fasten it with the two
knobs (pos. 8A) hand tight.
30
1188
1153
1285
6
5
7
8A
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Fig. 32
191 SP E McD_EN - 2015/04 - Ed. 01
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191 SP E McD
5.17 SANITIZING THE WHOLE MACHINE
The machine must be sanitized before mix is poured in. Procede as follows:
1. Fill the hopper to the maximum level with sanitizing solution prepared in worm water (45-60
°C) and allow to drain into the cylinder.
2. Using the brush, clean the mix level probes, the entire surface of the mix hopper, the surface
of the mix pump and the outside of the hopper agitator.
3. Select CLENOUT function and let the beater run for about 10 seconds. Press the STOP button.
The cylinder and the pump are now fi lled with the sanitizing solution.
4. Return to the machine with a small amount of sanitizing solution in a pail.
5. Dip the door spout brush in the pail of sanitizing solution and brush clean the dispensing spout.
Repeat the operation 2 times.
6. Wiper the exterior of machine with clean sanitized towel. Repeat the operation 2 times.
7. Wait for at least 5 minutes before proceeding with the next instructions.
8. Place an empty pail under the draw spout and pull the handle.
9. Allow all of the sanitizier to drain. If the sanitizing solution does not fl ow out completely,
keep the spigot open and select CLENOUT function, keep the beater runnig for 5 seconds so
that the last solution residues fl ow out then push STOP.
CAUTION
Do not keep the beater running for more than the time strictly needed to complete
washing and sanitization. Without the lubrifi cation of mix butterfatu
the beater wear out quickly.
10. Rinse by fi lling the cylinder with drinking water.
11. Drain the water from the cylinder by lowering the distribution lever.
5.18 MIX PRIMING
Prime Hopper:
• Take a bag of mixture from the refrigerator. Insert the mixture at a temperature of 4-5°C.
• Lower the distribution level and start to pour the mixture into the vat, permitting the mix
to pass also into the cylinder. The level of the mixture in the vat must never reach the
pump or the height of the feed needle; furthermore, it will be necessary to add mixture
when the level has dropped to approximately 2 cms from the bottom.
• Wait until a small quantity of mixture discharges from the opening, bringing with it any
sanitising residues and place the distribution level back in its original position, thereby
closing the opening.
Connect the mix pressure pipe:
• Continue to pour in mixture and wait until the fi lling of the cylinder has fi nished (during
the fi lling process, bubbles in the vat are visible). With clean and hygienic hands, take
the feed needle from the sanitised solution and insert it into the bottom of the vat.
• The level of the mixture in the vat must never exceed the height of the feed needle (see
fi gure); furthermore, it is also necessary to add mixture when the level has dropped to
approximately 2 cms from the bottom.
• Reposition the vat cover.
• Select the production function.
191 SP E McD_EN - 2015/04 - Ed. 01
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6. MAINTENANCE
6.1 SERVICING TYPOLOGY
ATTENTION
Any servicing operation requiring the opening of machine panels must be
carried out with machine set to stop and disconnected from main switch!
Cleaning and lubricatingmoving parts is forbidden!
“Repairs to the wiring, mechanical, air supply or cooling systems, or to parts of same
must be carried out by qualifi ed personnel with permission to do so and if necessary,
according to the routine and extraordinary maintenance schedules as envisaged by the
customer with reference to specifi c intervention methods, according to the use for which
the machine is destined”.
Operations necessary to proper machine running are such that most of servicing is completed
during production cycle.
Herebelow you can fi nd a list of routine servicing operations:
- Cleanout and replacement of stuffi ng box
If the prodduct drips from the drip pipe onto the machine front side or from side drip drawer,
it means that the stuffi ng box(pos. 28) has no tightness.
When dismantling the beater, check the status of the stuffi ng box; based on how long the
machine has been used, replace it if necessary, alternating it with the second stuffi ng box,
provided with the accessories packet included in the packing.
If the stuffi ng box has no defects, it can still be used after washing it, i.e., when at room tem-
perature, it has again its original shape.
To replace the stuffi ng box, proceed as follows.
Remove the beater unit.
Remove the stuffi ng box from its slot.
Lubricate the replacement stuffi ng box.
Mount the new stuffi ng box.
Clean and lubricate the replaced stuffi ng box and store it to allow it to regain fl exibility.
191 SP E McD
WARNING
If you continue to work after noting traces of product in the drawer, you further
accentuate the leakage of the stuffi ng box; this can lead to a malfunction
of the machine serious enough to halt production.
028
024
Fig. 36
drip drawer
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Page 38
191 SP E McD
WARNING
Like all moving parts, the complete beater is also subject to wear and tear. For this
reason, we recommend checking the amount of wear to parts in direct contact with one
another (beater/beater idler and beater/cylinder walls) on a regular basis during
scheduled cleaning operations and in any case, every six months of machine operation.
In particular, make sure that the wear on the bushing on the beater idler is no more than
2 mm, as indicated by the marking on the bushing itself. If there is more than 2 mm
wear, it is necessary to replace the beater idler.
- Cleanout of beater assembly, cleanout of pump or feeding needle, cleanout and sanitization of the all machine
According to procedures described in section 5 of this manual.
- Cleanout of panels
To be carried out daily with neutral soap, seeing to it that cleansing solution never reaches
beater assembly at its inside.
WARNING
Never use abrasive sponges to clean machine and its parts,
as it might scratch their surfaces.
6.2 WATERCOOLING
By machines with watercooled condenser, water must be drained from condenser at the end of
selling season in order to avoid troubles in the event that the machine is stored in rooms where
temperature may fall under 0°C.
After closing water inlet pipe, withdraw drain pipe from its seat and let water fl ow out from
circuit.
6.3 AIRCOOLING
Clean condenser, periodically, so as to remove dust, paper and what can prevent air from circulating.
For cleanout, use a brush with long bristles or a bolt of compressed air.
ATTENTION!
When using compressed air, put on personal protections in order to avoid accidents;
put on protective glasses!
NEVER USE SHARP METAL OBJECTS TO CARRY OUT THIS OPERATION. GOOD
WORKING OF A FREEZING PLANT MOSTLY DEPENDS ON CLEANING OF CONDENSER.
191 SP E McD_EN - 2015/04 - Ed. 01
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Page 39
6.4 TABLE OF SPARE PARTS EQUIPMENT
191 SP E McD
1188
475
772
772A
772C
772D
28
1117
1266
1178
1126
830
Pos. Description
28 Beater stuffi ng box
72 O ring extractor
475 Accessories
772 Swab D 8x250
772A Swab D 15x350
772C Swab D 20x450
772D Swab D 30x640
830 Food-grade lubrifi cant tube
840
1131
1153
72
Fig. 37
Pos. Description
840 Cleaning spatula
1117 Gasket OR
1126 Gasket OR
1131 Gasket OR
1153 Gasket OR
1178 Gasket OR
1188 Gasket OR
1266 Gasket OR
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191 SP E McD
191 SP E McD_EN - 2015/04 - Ed. 01
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Page 41
7 TROUBLESHOOT GUIDE
191 SP E
IRREGULARITY
Compressor starts and
then stops after a few
seconds.
Mix or ice cream come out
above or below piston though
it is closed.
Mix coming out of drip
drawer
Piston hard to operate.
Ice cream comes out from
front lid .
Low ice cream overrun
CAUSE
1. If machine is watercooled:
water is not circulating.
2. If machine is aircooled: air is not
circulating.
1. Piston without OR or OR is wornout.
1. Stuffi ng box missing or worn-out.
1. Dry sugar on piston.
1. OR missing or not properly fi t.
2. Front lid knobs not tightened
evenly.
1. "R" pump not properly adjusted
PROCEDURE TO FOLLOW
1. Open water inlet cock and check that pipe is
not squashed nor bent.
2. Check that machine clearance is at least 80
mm from wall.
2. Call for service if necessary
1. Stop the machine and insert or replace it with
a new one if worn-out.
1. Stop the machine and install it if missing. If
worn-out, replace it with a new one.
1. Stop the machine and wash thoroughly and
grease piston and OR with edible fat.
1. Stop the machine and check and put remedy.
2. Stop machine. loosen and tighten them again.
1. Change regulator (Pos. 271).
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