Carpigiani EVD 3 Instruction Manual

APPLICARE

TARGA

CARATTERISTICHE

2012/07

Edition 04

INSTRUCTION MANUAL

EVD 3

Via Emilia, 45

40011 Anzola dell’Emilia (BO)

ITALY

 + 39 051 6505111

 + 39 051 732178

Þcarpigiani.com

We wish to thank you for purchasing one of Carpigiani’s machines.

Since 1993, Carpigiani manufactures utilising the Quality Control Management System that is today certified ac­cording to UNI-EN-ISO 9001-2008.

Carpigiani’s machines conform to the requirements of the following European Directives:

t “Machinery” Directive 2006/42/EC;

t “Low Voltage” Directive 2006/95/EC;

t “EMC” Directive 2004/108/EC;

t “PED” Directive 97/23/EC;

t Regulation 2004/1935/EC relating to “Materials and articles in contact with foodstuffs”.

This manual contains the ORIGINAL INSTRUCTIONS and can be reproduced, transmitted, copied and filed in a
retrieval system or translated in other languages ONLY by prior written agreement with Carpigiani.

The purchaser has the right to reproduce copies only for his/her own use.

Carpigiani’s policy pursues constant research and development and therefore it reserves the right to make changes
and revisions whenever deemed necessary and without being bound to the purchaser for any previous statements.

EDITION DATE MODIFICATIONS

04 2012/07 -

EDITOR VERIFIED APPROVED

AM LP/SB/RF RV

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GENERAL INDEX

FOREWORD .......................................................................................... 6

Instruction manual .................................................................................................... 6

Purpose ...................................................................................................................... 6

Manual structure ....................................................................................................... 6

Additional documentation ........................................................................................6

Standard symbols ...................................................................................................... 7

Qualification of the personnel .................................................................................. 7

Safety .......................................................................................................................... 8

Warning ...................................................................................................................... 8

1. GENERAL INFORMATION .............................................................9

1.1 General information ...............................................................................9

1.1.1 Manufacturer’s identification data ............................................................... 9

1.1.2 Information about maintenance ................................................................... 9

1.1.3 Information for the user .............................................................................. 10

1.2 Information about the machine ..........................................................10

1.2.1 General data ................................................................................................. 10

1.2.2 Technical features ....................................................................................... 10

1.2.3 Location of machine groups ....................................................................... 11

1.3 Intended use ......................................................................................... 11

1.4 Noise ..................................................................................................... 11

1.5 Storing a machine ................................................................................ 12

1.6 Disposal of packing materials ............................................................12

1.7 WEEE (Waste Electrical and Electronic Equipment) ......................... 12

1.8 Bacterial contamination detection ..................................................... 12

2. INSTALLATION.............................................................................. 14

2.1 Space necessary to use the machine ................................................ 14

2.2 Water supply connection .................................................................... 14

2.3 Machine with air-cooled condenser ...................................................14

2.4 Machines with water-cooled condenser ........................................... 14

2.4.1 Water valve adjustment ..............................................................................14

2.5 Electrical connection ........................................................................... 15

2.5.1 Replacing the power cable ......................................................................... 15

2.6 Location ................................................................................................ 15

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2.7 Refilling ................................................................................................. 15

2.8 Machine testing.................................................................................... 15

3. INSTRUCTIONS FOR USE ........................................................... 16

3.1 Machine safety warnings .................................................................... 16

3.2 Machine configuration ........................................................................ 16

3.3 Controls ................................................................................................ 17

3.3.1 Push-button panel ....................................................................................... 17

3.4 Dispensing handles ............................................................................. 34

3.4.1 Modify the quantity of product dispensed ................................................ 34

3.4.2 Self closing ................................................................................................... 34

3.5 Machines fed by pump and semi-submersible pump ...................... 34

3.6 Gravity-fed machines – feed needle ................................................... 35

3.8 Preliminary operations, washing and sanitising ............................... 36

3.9 Commissioning the machine .............................................................. 36

3.9.1 Starting the machine that has a pump ...................................................... 36

3.9.2 Starting a gravity-fed machine ................................................................... 37

3.9.3 Loading the syrup circuits (Variegated version only) ............................... 37

3.9.4 Syrup adjustment (Variegated version only) ............................................. 37

3.9.5 Dry filling (if present) ................................................................................... 38

3.10 Production ............................................................................................ 39

3.11 Pasteurisation (for the “SP” machines) ............................................. 40

3.12 Daily cleaning – Opening and closing procedures ........................... 40

3.12.1 Daily closing procedures ........................................................................... 40

3.12.2 Daily opening procedure ............................................................................. 43

4. SAFETY DEVICES ......................................................................... 46

4.1 Alarms ................................................................................................... 46

4.1.1 Blackout ....................................................................................................... 48

5. DISASSEMBLY, CLEANING AND REASSEMBLY

OF THE PARTS IN CONTACT WITH THE PRODUCT ................49

5.1 General description ............................................................................. 49

5.2 Washing conditions ............................................................................. 49

5.3 Suggestions .......................................................................................... 49

5.4 How to use cleaning/sanitising solution ........................................... 49

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5.5 Daily cleaning ....................................................................................... 50

5.6 Scheduled cleaning ............................................................................. 50

5.7 Tank emptying ...................................................................................... 50

5.7.1 Machines that have a pump .......................................................................51

5.8 Washing and sanitisation of the syrup lines

(only for the Variegated version) ......................................................... 52

5.9 Machines with pumps – pump removal ............................................. 54

5.11 Disassembly of the door ..................................................................... 57

5.12 Disassembly of beaters ...................................................................... 59

5.13 Disassembly and cleaning of the drip drawer,

the pump drip tubes, the drip tray and the tank lid .......................... 60

5.14 Cleaning and sanitising of the components ...................................... 61

5.15 Reassembly of the tank beater .......................................................... 61

5.16 Reassembly of the beater ................................................................. 61

5.17 Reassembly of the dispensing door ................................................... 62

5.18 Machines with pumps – reassembling the pump .............................63

5.19 Gravity-fed machines – reassembly of the feed needle ................... 66

5.20 Complete sanitisation of the machine ............................................... 66

5.20.1 Sanitising the hopper .................................................................................. 66

5.20.2 Draining the cleaning/sanitising solution ................................................. 66

6. MAINTENANCE ............................................................................ 68

6.1 Maintenance ......................................................................................... 68

6.2 Instructions for replacement of the peristaltic pump tube

(Variegated version) ............................................................................. 69

6.2.1 Removal of the pump tube .........................................................................69

6.2.2 Installing of the pump tube ......................................................................... 69

6.3 Water-cooling ....................................................................................... 69

6.4 Ordering spare parts ........................................................................... 69

6.5 Supplied accessories .......................................................................... 70

7. TROUBLESHOOTING GUIDE ...................................................... 71

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FOREWORD

Instruction manual

In writing this manual, the European Community direc­tions on safety standards as well as on free circulation
of industrial products within the E.C. were taken into
due account.

Purpose

This manual was conceived taking machine users’
needs into due account.

Issues regarding the correct use of the machine have
been analysed in order to keep the longstanding quality
features characterising CARPIGIANI’s machines all over
the world unchanged.

A significant part of this manual refers to the conditions
required for using machine and, above all, to the nec­essary procedures to follow while cleaning and during
routine and special maintenance.

Nevertheless, this manual cannot meet all demands in
details. In case of doubts or missing information, please
apply to:

Via Emilia, 45

40011 Anzola dell’Emilia (BO)

ITALY

 + 39 051 6505111

 + 39 051 732178

Þ carpigiani.com

Manual structure

This manual is divided in sections, chapters and
subchapters in order to be consulted more easily.

Section

A section is the part of the manual identifying a specific
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 specific compo­nent of a machine part.

Any person employed to use the machine must have
first read and fully understood the parts of the manu­al that refer to his/her competence and in particular:

t the Operator must have read the chapters regarding

starting the machine, the functioning of the machine
units and the prescribed safety precautions;

t a skilled technician involved in the installation, main-

tenance, repair, etc., of the machine must read all
parts of this manual.

Additional documentation

Along with an instruction manual, each machine is
also supplied with additional documentation:

t Spare parts list: a list of spare parts provided with

the machine for its maintenance.

t Wiring diagram: a diagram of wiring connections

placed in the machine.

WARNING

Before using the machine read the instruction
manual carefully.
Pay attention to the safety instructions.

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Standard symbols

ELECTRIC SHOCK

DANGER

This warns personnel concerned that the opera­tion described could cause electric shock if not
carried out while respecting safety norms.

DANGER FROM HIGH

TEMPERATURES

This warns personnel concerned that the opera­tion described could cause burns and scalds if not
carried out while respecting safety norms.

DANGER

MOVING PARTS

This warns personnel concerned about the pres­ence of moving organs and the risk of physical in­jury if safety norms are not respected.

CRUSHING

HAZARD

This warns personnel concerned about the risk of
having a finger, hand or other body part crushed
if the described operation is not carried out while
respecting safety norms.

GENERAL

HAZARD

This warns personnel concerned that the opera­tion described may cause injury if not carried out
respecting safety norms.

NOTE

This points out significant information for the per­sonnel concerned.

WARNING

The personnel involved is warned that the non-ob­servance of warning may cause loss of data and
damage to the machine.

PROTECTION

This symbol located next to description means
that the operator must use personal protection
against an implicit risk of accident.

Qualification of the personnel

Personnel using/working on the machine can be dif­ferentiated according to training and responsibility as
follows:

OPERATOR

This term identifies unqualified personnel who
have no specific technical qualifications and
who can carry out only simple tasks such as

operating the machine using the controls on
the keyboard, loading and unloading product utilised
during production, loading of any consumable materi­als, basic maintenance operations (cleaning, removing
simple obstruction, controlling 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 me-

chanical parts and all adjustments, as well as
maintenance and repairs. He/she is qualified for inter­ventions on electrical and refrigeration components.

CARPIGIANI ENGINEER

He/she is a skilled engineer that the manufac-

turer has assigned to field 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 the machine be aware that drive mecha­nisms (rotary motion), high voltage components and
parts subject to high temperatures may cause serious
injury/damage to persons and things.

The person in charge of plant safety must check
that:

t any incorrect use or handling is avoided;

t safety devices are not removed or tampered with;

t the machine is regularly maintenanced;

t only original spare parts are used especially with

regards to those components with safety functions
(e.g., protection microswitches, thermostats, etc.);

t suitable personal protective equipment is worn;

t great care is taken during hot product cycles;

t particular attention is paid to organs in movement.

To achieve the above, the following is necessary:

t at the work station an instruction manual relevant to

the machine must be available;

t the documentation must be carefully read and re-

quirements must consequently be met;

t only adequately skilled personnel should be as-

signed to electrical equipment.

IMPORTANT

Ensure that technical personnel do not carry out opera­tions that are not within their capabilities, knowledge
and responsibility.

NOTE

According to the norms in force, a SKILLED ENGI­NEER is a person who, thanks to his/her:

t training, experience and education;

t knowledge of rules, prescriptions and interven-

tions on accident prevention;

t knowledge of machine operating conditions.

Is able to recognize and avoid any danger and has
also been authorised by the person in charge of
plant safety to carry out all types of interventions.

Warning

When installing the machine, insert a differential ther­momagnetic 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 leas.

t Never put your hand into the machine during pro-

duction and cleaning operations. Before carrying out
any maintenance operation, make sure that the ma­chine is in the Stop position and the main switch has
been switched OFF.

t Using a jet of pressurized water to wash the machine

is forbidden.

t Removing panels in order to reach the machine in-

side before the machine has been disconnected is
forbidden.

t Carpigiani will not respond to accidents that might

happen during the use, cleaning and/or maintenance
of its machines if the specified safety norms have not
been complied with.

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1. GENERAL INFORMATION

1.1 General information

1.1.1 Manufacturer’s identification data

The machine has a data plate that was assigned to the machine when it was manufactured, showing the manufac­turer’s data, machine type and serial number.

A copy of the machine data plate can be found on the first page of this manual.

Fig. 01

V Hz kW
A
Gas kg

Cod.

ANZOLA EMILIA - BOLOGNA - ITALY

Matr.

100089654588-4

A Serial number
B Machine type
C Voltage
D Main-switch amperometric value
E Gas type and weight

F Machine code
G Condensation (A= Air - W= Water)
H Frequency
I Power input

1.1.2 Information about maintenance

All operations of routine maintenance are hereby described in the section “Maintenance”. Any additional operation
requiring a technical intervention on the machine must be cleared with the manufacturer who will also examine the
possibility of a factory technician field intervention.

A B F

G

IH

E

DC

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1.1.3 Information for the user

t Carpigiani is at the disposal of the user

for any clarification or necessary/inte­grative information regarding the func­tioning of the machine or any improve­ment modifications to the machine.

t Contact the area distributor in the event of any prob-

lems or the manufacturer if a distributor is not avail­able.

t The customer assistance service is available at any

time to respond to customer requirements regarding
the functioning of the machine, requests for spare
parts or technical assistance that may eventually be
necessary.

1.2 Information about the machine

1.2.1 General data

It is an electronic machine for the production and in­stant distribution of variegated ice cream that has the
following main characteristics:

t refrigerated upper tank;

t electronic control of product consistency via the

“Hard-o-tronic” system;

t automatic pasteurisation system of the product con-

tained in the tank and cylinder during non-produc­tion periods (e.g., at night) (only for “SP” machines);

t system for the production of variegated ice cream

(only for “R” machines);

t Dry Filling (only for “DF” machines);

t height adjustment system of the machine’s produc-

tion unit (optional).

Carpigiani recommends using top quality raw materials
always in the production of ice cream and confectionery
products to satisfy the most demanding requirements
of customers. Any cost saving of the mix utilized affects
the quality and much greater losses will occur apart
from the economic losses.

Taking into account everything mentioned above,
the following recommendations should be taken
into account:

t only you produce the mix using top quality natural

products, or receive supplies from serious and trust­worthy companies;

t scrupulously follow the mix preparation instructions

that are supplied by the supplier;

t Do not modify suggested recipes without knowing

the characteristics of the ingredients;

t taste the final product and place it on sale only if you

are completely satisfied;

t advise your personnel that the machine must always

be kept clean.

Contact only the Carpigiani Technical Assistance Ser­vice for any repairs to the machine.

1.2.2 Technical features

MODEL*

75g

CONES

/

HOUR **

TANK

CAPACITY

FLAVOURS

ELECTRICAL

POWER SUPPLY

***

CONDENSER

***

INSTALLED

POWER

OUTPUT

NET

WEIGHT

l V Phase Hz kW Kg

EVD 3 670 13 + 13 2+1 400 3 50 Air 5,5 320

* Available in the following models:

 EVD 3 SP (with an automatic pasteurising system);

 EVD 3 R (with a syrup system for variegating the ice cream);

 EVD 3 DF (with a Dry Filling system).

** The hourly production and mix quantity for each ice cream can vary depending on the temperature and type of

mix utilised and on the increase in volume (overrun) required.

*** Also available with a water-cooled condenser and other types of electrical power supply.

Performances refer to room temperature of 25°C at a water temperature of 20°C in the condenser.

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1.2.3 Location of machine groups

Fig. 02

1780 mm

500 mm

800 mm

1 Tank lid
2 Control panel
3 Product dispensing door

4 Drip tray
5 Cabinet

1.3 Intended use

The machine must only be used for the production of ice
cream and patisserie products, in compliance with what
has been stated in paragraph 1.2.1 “General information”,
and within the operating limits indicated here below.

t Voltage: ±10%

t Min. air temperature: 10°C

t Max. air temperature: 43°C

t Min. water temperature: 10°C

t Max. water temperature: 30°C

t Min. water pressure: 0,15 MPa (15 bar)

t Max. water pressure: 0,8 MPa (8 bar)

t Max. relative humidity: 85%

This machine has been designed for use in rooms not
subject to explosion-proof laws and therefore it can
only be utilised in rooms that conform to a normal at­mosphere.

1.4 Noise

Continuous acoustic pressure level equivalent to
Weighting A in the working place is less than 70 dB(A)
for both water-cooled and by air-cooled machines.

1

5

2

3

4

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1.5 Storing a machine

The machine must be stored in a dry and damp-free
environment.

Before storing the machine, cover it with a sheet to pro­tect it against dust and dirt.

1.6 Disposal of packing materials

When removing the machine from its packaging, sub­divide the packing materials into the various types and
dispose of them in accordance with the norms in force
in the destination country.

WARNING

It is forbidden to dispose of packaging materials
in the environment.

GENERAL

HAZARD

Do not leave packaging materials within reach of
children because they could cause suffocation.

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 this 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/treatment of electrical and electronic equipment
waste.

Differentiated collection of this waste material helps to
optimise 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.

1.8 Bacterial contamination
detection

A qualified bacteriologist must periodically analyse
samples of the product to check for the presence of
bacteria. The bacteria count in the samples should be
below the following figures:

Standard Plate Count (SPC) ................................ 50,000

Coliforms .................................................................... 10

If the bacteria count exceeds the above-mentioned fig­ures, there is a source of bacterial contamination. This
source must be immediately identified and eliminated. A
high bacteria count means that the product is not fit for
consumption and a correct cleaning and sanitization of
the machine must be carried out to eliminate the contin­ued bacterial contamination of the product.

NOTE

Soft yogurt normally has a high bacteria count and
therefore it is necessary to highlight the product. In
any case, coliform bacteria contamination IS NOT
ACCEPTABLE in any type of product. The follow­ing information will help you to prevent coliform
bacteria contamination problems.

The following list indicates the possible sources of bac­terial contamination and the methods to prevent it.

SOURCES OF

CONTAMINATION

HOW TO PREVENT

CONTAMINATION

Operator contact.

t Wash hands and forearms

thoroughly.

t Wear rubber gloves if they

are cut or have skin prob­lems.

t Wash hands several times a

day.

Residues / deposits of
material (milk clots).

t Utilise the appropriate brush-

es.

t To clean thoroughly, scrub

the parts and components
to prevent the formation of
milk clots because milk clots
are fertile material for the
proliferation of bacteria that
could contaminate the fresh
milk.

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SOURCES OF

CONTAMINATION

HOW TO PREVENT

CONTAMINATION

Worn or damaged
parts.

t Lubricate all rubber parts

that come into contact with
the mix using a food-grade
lubricant.

t Replace damaged O-rings

only with original spare
parts.

t Systematically check the

drip drawers to avoid exces­sive dripping.

Cleaning and
wrong hygienic
procedures.

t The container in which the

pieces are washed must be
perfectly clean and contain
enough detergent/sanitis­ing solution to completely
cover even the largest com­ponents. Use the brushes to
clean and sanitise the ma­chine regularly.

t Utilise the appropriate

brushes, lubricants and dis­posable cloths.

t Store and utilize the deter-

gents as per the manufac­turer’s instructions.

t Follow expert personnel’s

cleaning habits. Ensure the
personnel can complete
cleaning procedures coher­ently, correctly and without
interruption.

t Leave the sanitising solution

in the cylinder and tank at
least for the time suggested
by the manufacturer of the
sanitising solution.

t Each time after using, wash

and sanitise the utensils
used for cleaning and the
tube containing the lubri­cant. Always replace the cap
on the tube.

t The machine components

and the brushes must be left
to dry in the open. Do not
put them back into the ma­chine whilst they are wet or
damp.

t Always carry out the daily

cleaning procedure. Regu­larly clean the outside of the
machine and the dispenser
with a sanitized cloth.

SOURCES OF

CONTAMINATION

HOW TO PREVENT

CONTAMINATION

Wrong method of
storing the mix.

t Utilise leftovers of mixes

with the oldest date first. Be
careful of the expiry date.

t Put the mix directly in the

fridge. Do not accumulate
mix outside in direct sunlight
before putting it in the fridge.

t In the fridge, leave at least

2-3 cms of space between
the mix and other products
to allow air to circulate.

t The mix must not be left at

ambient temperature for
long periods of time.

t The storage temperature of

the tank must be maintained
at 4.4°C (40°F). Storage
temperatures above 4.4°C
would permit the multiplica­tion of bacteria to dangerous
levels within less than one
hour.

t Once the mix has been

placed inside the tank, place
the lid on the tank to store
the mix at the correct tem­perature and minimise the
possibility of contamination.

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2. INSTALLATION

2.1 Space necessary to use the
machine

The machine must be positioned so that there is enough
space for air to freely circulate from the bottom to the
top of the machine.

Space for access 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 necessary.

It is also advisable to have a minimum access operat­ing area for the machine of at least 150 cms, bearing in
mind the space occupied by the opening of the cabinet
door.

NOTE

Insufficient air circulation affects the operation
and the output capacity of the machine.

Fig. 03

500 mm

154 mm

WARNING

Machines with an air-cooled condenser must be
installed leaving a minimum distance (at least 50
cms) above the chimney for the free circulation of
the condensate air.

2.2 Water supply connection

Connect the machine to a drinking water sup­ply that has a pressure of not more than

0.8 MPa (8 bar).

2.3 Machine with air-cooled con­denser

Machines with an Air-cooled condenser must
be installed leaving a minimum distance (at
least 50 cms) above the chimney for the free
circulation of the condensation air.

NOTE

An insufficient air circulation affects operation and
output capacity of the machine.

2.4 Machines with water-cooled
condenser

A water-cooled machine must be connected
to a mains water supply or to a cooling tower
to operate it.

The water must have a pressure of between 0.15 MPa
and 0.8 MPa (1.5-8 bar) and a flow capacity at least
equal to the estimated hourly consumption.

Connect the inlet pipe marked by the “Water Inlet” plate
to the water supply by installing a shut-off valve and
the outlet tube marked by the “Water Outlet” plate to a
drainage pipe by installing a shut-off valve.

2.4.1 Water valve adjustment

IMPORTANT

If the water valve needs be reset, this opera­tion must be carried out only by skilled per­sonnel.

NOTE

Water consumption increases if the temperature of
the inlet water is above 20°C.

WARNING

Do not leave the machine in a room with a tem­perature below 0°C without first draining the wa­ter from the condenser.

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2.5 Electrical connection

Before connecting the machine to the mains
supply, check that the machine voltage indi­cated on the data plate corresponds with the
mains supply voltage.

Position a class D section thermomagnetic circuit
breaker switch correctly rated to the absorption power
required and with a contact aperture of at least 3 mm.
The machines are delivered with a 5 wire cable: the blue
wire must be connected to the neutral lead.

IMPORTANT

The yellow/green ground wire must be connected to an
adequate ground plate.

2.5.1 Replacing the power cable

Should the machine’s power cable become
damaged, it must be replaced immediately by
one with similar characteristics.

The replacement must be carried out only by a skilled
technician.

2.6 Location

The machine is equipped with wheels to fa­cilitate its positioning. There are mechanical
blocking devices that once engaged stop the
machine from being moved about and ensure
that it is maintained in a safe position.

Fig. 04

2.7 Refilling

The type of motor installed in the machine is a
lubricated-for-life motor. No checking/replac­ing or topping up is necessary.

The correct quantity of gas for the refrigeration circuit
is put in by Carpigiani when testing the machine. A new
machine does not need any topping up or refilling.

If it becomes necessary to top up or fill the system with
gas, the procedure must be carried out in conditions of
safety and by a qualified technician capable of estab­lishing the cause of the anomaly prior to topping up.

2.8 Machine testing

The machine is tested by Carpigiani at the end
of the assembly procedure. The foreseen op­erational and production functions are checked.

Machine testing on the end user’s premises
must be carried out by skilled technicians or
by one of Carpigiani’s engineers.

After positioning the machine and making the correct
connections, carry out all operations necessary for func­tionality check and operational testing of the machine.

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3. INSTRUCTIONS FOR USE

3.1 Machine safety warnings

When using industrial equipment and plant, be aware
that drive mechanisms (rotary motion), high voltage
components, as well as parts subject to high tempera­tures may cause serious injury/damage to persons and
things.

The person in charge of plant safety must check
that:

t any incorrect use or handling is avoided;

t safety devices are not removed or tampered with;

t the machine is regularly maintenanced;

t only original spare parts are used especially with

regards to those components with safety functions
(e.g., protection microswitches, thermostats, etc.);

t suitable personal protective equipment is worn;

t great care is taken during hot product cycles.

To achieve the above, the following is necessary:

t at the work station an instruction manual relevant to

the machine must be available;

t the documentation must be carefully read and re-

quirements must consequently be met;

t only adequately skilled personnel should be as-

signed to electrical equipment;

t ensure that technical personnel do not carry out op-

erations that are not within their capabilities, knowl­edge and responsibility.

3.2 Machine configuration

The machine is composed of a motor for operating the
beater unit, a cooling system with a water-cooled or air­cooled condenser and electronic management of the
main functions.

The preparation of soft ice cream occurs by plac­ing the cold mix (+4°C) inside the tanks and start­ing an automatic production cycle until the set pro­grammed optimum consistency of the ice cream is
reached.

The mix enters into the whipping cylinders already
mixed with air. The ice cream is produced only at the
moment in which it is served.

By using the ice cream dispensing levers positioned on
the front of the machine, a portion of soft ice cream re­quested will be dispensed.

Simultaneously, an equal quantity of mix passes from
the upper refrigerated tanks to the whipping cylinder.

DANGER FROM HIGH

TEMPERATURES

Be extremely careful during pasteurisation phase;
contact could cause burns.

Fig. 05

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3.3 Controls

3.3.1 Push-button panel

The machine is equipped with a push-button panel fitted on the front panel; each button is marked by an explana­tory symbol of the assigned function.

Fig. 06

1 Stop the machine from functioning
2 Cleaning
3 Information
4 Touch screen display
5 Production unit movement.
6 Confirm

7 Production
8 Pasteurisation
9 Storage/Alarm Reset

STANDARD

(Display esemplificativo)

GELATO VARIEGATO

(Display esemplificativo)

NOTE

The display is touch screen with 7 sensitive zones:

NOTE

The keypad emits an acoustic signal when the key pressed has been accepted.

1 32 4 7 8 965

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3.3.2 Functions

BUTTONS DESCRIPTION OF FUNCTIONS

STOP

In Stop mode, with the Stop key back lit, the machine is at stop.

From the Stop position any machine function can be accessed.

To change function, returning first to Stop IS ALWAYS REQUIRED.

The display indicates the time, date and the indication of the tank and water sprayer
levels (if present).

To place the machine in Stop mode whilst in Production, Pasteurisation or Storage
mode, press the Stop key for approximately 2 seconds. This avoids making wrong se­lections by lightly brushing the key with the finger.

WHY IN STOP ??

With the machine in
Stop mode for more
than 30 seconds.

If the machine is left in Stop mode with the level covered, after 30 seconds the message
“Why in STOP ??” is visualised to alert the user to put the machine into Production,
Pasteurisation or Storage mode.

Press the key to cancel the alarm message from the display. Refer to alarms.

WASH TODAY!

With the machine in
Stop mode for more
than 24 hours.

From Stop mode, there is a time countdown if the tank level is covered.

If this time exceeds 24 hours, the display visualises the message “Wash today!”.

The user must carry out machine washing procedure before restarting Production.

Press the

key to cancel the alarm message from the display. Refer to alarms.

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BUTTONS DESCRIPTION OF FUNCTIONS

INFO whilst in Stop
mode

Functions that can be
selected from INFO
whilst the machine is in
Stop mode:

t Pasteurisation

history

t Events history

t Key locking

t Settings

Pressing the Info

key whilst in Stop mode, the display visualises the following

functions that can be selected directly on the touch screen:

t Pasteurisation history

t Events history

t Key locking

t Settings

.

Press the

key to go back to the previous page.

INFO –
PASTEURISATION
HISTORY

With the machine in

Stop mode press:

t INFO

t PASTEURISATION

HISTORY

Pressing the Pasteurisation History

key the display visualises the list of pasteuri-

sations carried out successfully.

Utilise the and arrow keys to scroll the different events.

INFO – EVENTS
HISTORY

With the machine in

Stop mode press:

t INFO

t EVENTS HISTORY

Pressing the Historical Events

key the display visualises the list of events that

include function changes, alarms and pasteurisation steps.

Utilise the and arrow keys to scroll the different events.

NOTE

The maximum number of memorizable events is 1000.

When a successive event occurs the last event is removed.

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BUTTONS

DESCRIPTION OF FUNCTIONS

INFO – KEY
LOCKING

With the machine in

Stop mode press:

t INFO

t KEY LOCKING

The key locking key is present in all functions of the machine. Pressing the

key locking
key for 10 seconds (wait for the visualisation of the display to return to the source func­tion) and all keys are disenabled, except for those inside the display. To permit the front
panel to be cleaned without accidentally activating functions, the machine returns to the
previous function.

To re-enable the keys press any key; The window with a lock will re-appear: press it for 10
seconds to enable the keys.

INFO - SETTINGS

With the machine in

Stop mode press:

t INFO
t SETTINGS

Functions that can be se­lected from SETTING mode:

t Setting the time

t Display

t Setting the machine

t Setting the syrups

t LED bar

Pressing the Settings

key, the display visualises the following functions that can be

selected directly on the touch screen:

t Setting the time

t Display

t Setting the machine

t Setting the syrups (if present)

t LED bar

INFO – SETTING
THE TIME

With the machine in

Stop mode press:

t INFO

t SETTINGS

t SETTING THE TIME

Pressing the Setting the time

key, the display visualises:

Pressing on the hour the background of the key becomes grey and the and si

arrow keys light up so that the hour can be modified. Confirm using the

key.

To modify minutes and date follow the same procedure.

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BUTTONS

DESCRIPTION OF FUNCTIONS

INFO - DISPLAY

With the machine in

Stop mode press:

t INFO

t SETTINGS

t DISPLAY

Pressing the Display

key, the display visualises:

The display luminosity bar (intensity of the backlight) of the display appears when press-

ing on the display and the

and arrow keys light up to allow modification.

Confirm using the key.

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BUTTONS

DESCRIPTION OF FUNCTIONS

INFO – MACHINE
SETTING

With the machine in

Stop mode press:

t INFO

t

SETTINGS

t

MACHINE SETTING
(Programming)

Pressing the Machine setting key, access is gained to the first step of user
programming.

To scroll the various steps, utilise the and . arrow keys. The display visualises
the first step of user programming. E.g., U07 - Language: Eng. The value is modifiable
using the left and right arrow keys visualised on the touch screen. Refer to the Program­ming table.

Step

Display ITA Display ENG Min Max

De-

fault

Notes

U07 Linguaggio Language Ita Esp Ita
U08 Ora Avvio Prod. Start Prod. Time 00 23+no+auto 08
U09 Ora Avv.Pas-Con Start Past. Stor. 00 23+no 02
U10 Abilita Beep Liv Lev. Beep Enable No Yes Yes
U15 Lato Attivo Active Side 1 3 3

U07 - Language: Setting the language in Italian, English, German or Spanish.

U08 - Start Prod. Time: Setting of the start hour of automatic Production. Set at “No”

automatic Production will not start. Set at “auto” automatic Production starts as soon
as the Pasteurisation cycle has been completed.

U09 - Start Past. Stor.:

For pasteurising machines: Setting of the start hour of automatic Pasteurisation. Set at
“No” automatic Pasteurisation will not start.

For non-pasteurising machines: Setting of the start hour of automatic Storage. Set at

“No” automatic Storage will not start.

U10 - Lev. Beep Enable: Set at “Yes” an intermittent acoustic beep sounds when the

medium level is uncovered, except when the machine is in Stop mode which remains
off even when enabled.

U15 - Active Side: There are three settings (1, 2 or 3). Set the side on which to operate.

1= Left side

2= Right side

3= Both sides

To exit from user programming, do not press any key for approximately 30 seconds or

press

on the display. At this point the machine returns to the previous menu. On
exiting user programming, if the table has been updated, the message “Table Updated
M.” appears on the display.

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BUTTONS

DESCRIPTION OF FUNCTIONS

INFO – SYRUP
SETTING
(if present)

With the machine in
Stop mode press:

t INFO

t SETTINGS

t SYRUP SETTING

Functions that can be
selected from SYRUP
SETTING:

t Icon selection

t Syrup quantity

Pressing the Syrup Setting

key, the display visualises the following functions

that can be directly selected on the touch screen:

t Icon selection

t Syrup quantity

Pressing the Icon selection key, the background of the key becomes grey (se­lected).

Pressing a syrup

, or , key, the background of the key becomes grey

and the

and . arrow keys light up. Using these keys, the icon associated to the
key selected can also be selected (Apple, Banana, Chocolate, Strawberry, Amarena,
Chestnut, Green and Red).

Press the

key or the relative syrup icon key to confirm the image chosen.

Pressing the Syrup quantity

key, the background of the key becomes grey (se-

lected).

Pressing any

, , , syrup key the background of the key becomes grey

and the

and arrow keys light up.

A number lights up and the quantity of syrup can be adjusted by pressing the

and

arrow keys.

The number on the side increases and decreases accordingly.