Carpigiani EVD 3 R Installation Manual

INSTRUCTION MANUAL

EVD 3

APPLICARE

TARGA

CARATTERISTICHE

2012/07

Edition 04

Via Emilia, 45

40011 Anzola dell’Emilia (BO)

ITALY

[phone]

+ 39 051 732178 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;

tRegulation 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

EVD 3

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
	3.10Production ............................................................................................		39
	3.11Pasteurisation (for the “SP” machines) .............................................		40
	3.12Daily 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
	5.11Disassembly of the door .....................................................................		57
	5.12Disassembly of beaters ......................................................................		59
	5.13Disassembly and cleaning of the drip drawer,
		the pump drip tubes, the drip tray and the tank lid ..........................	60
	5.14Cleaning and sanitising of the components......................................		61
	5.15Reassembly of the tank beater ..........................................................		61
	5.16Reassembly of the beater .................................................................		61
	5.17Reassembly of the dispensing door...................................................		62
	5.18Machines with pumps – reassembling the pump .............................		63
	5.19Gravity-fed machines – reassembly of the feed needle ...................		66
	5.20Complete 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

[phone]

+ 39 051 732178 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:

tthe Operator must have read the chapters regarding starting the machine, the functioning of the machine units and the prescribed safety precautions;

ta skilled technician involved in the installation, maintenance, 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:

tSpare parts list: a list of spare parts provided with the machine for its maintenance.

tWiring 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-ob- servance 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 mechanical parts and all adjustments, as well as maintenance and repairs. He/she is qualified for inter-

ventions on electrical and refrigeration components.

CARPIGIANI ENGINEER

He/she is a skilled engineer that the manufacturer 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:

tany incorrect use or handling is avoided;

tsafety devices are not removed or tampered with;

tthe machine is regularly maintenanced;

tonly original spare parts are used especially with regards to those components with safety functions (e.g., protection microswitches, thermostats, etc.);

tsuitable personal protective equipment is worn;

tgreat care is taken during hot product cycles;

tparticular attention is paid to organs in movement.

To achieve the above, the following is necessary:

tat the work station an instruction manual relevant to the machine must be available;

tthe documentation must be carefully read and requirements must consequently be met;

tonly adequately skilled personnel should be assigned 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:

ttraining, experience and education;

tknowledge of rules, prescriptions and interventions on accident prevention;

tknowledge 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.

tNever put your hand into the machine during production 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.

tUsing a jet of pressurized water to wash the machine is forbidden.

tRemoving panels in order to reach the machine inside before the machine has been disconnected is forbidden.

tCarpigiani 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

1.1General information

1.1.1Manufacturer’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

A	B			F	G
	ANZOLA EMILIA - BOLOGNA - ITALY				100089654588-4
Matr.
			Cod.
		V	Hz		kW
		A
Gas		kg
C	D	E	H	I

A	Serial number	F	Machine code
B	Machine type	G	Condensation (A= Air - W= Water)
C	Voltage	H	Frequency
D	Main-switch amperometric value	I	Power input

EGas type and weight

1.1.2Information 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.

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	1.1.3 Information for the user			Carpigiani recommends using top quality raw materials
				always in the production of ice cream and confectionery
			t Carpigiani is at the disposal of the user	products to satisfy the most demanding requirements
				of customers. Any cost saving of the mix utilized affects
			for any clarification or necessary/inte-	the quality and much greater losses will occur apart
			grative information regarding the func-	from the economic losses.
			tioning of the machine or any improve-	Taking into account everything mentioned above,
			ment modifications to the machine.
				the following recommendations should be taken
	t	Contact the area distributor in the event of any prob-
				into account:
		lems or the manufacturer if a distributor is not avail-
				t	only you produce the mix using top quality natural
		able.
					products, or receive supplies from serious and trust-
	t	The customer assistance service is available at any
					worthy companies;
		time to respond to customer requirements regarding
				t	scrupulously follow the mix preparation instructions
		the functioning of the machine, requests for spare
					that are supplied by the supplier;
		parts or technical assistance that may eventually be
				t Do not modify suggested recipes without knowing
		necessary.
					the characteristics of the ingredients;
	1.2		Information about the machine	t	taste the final product and place it on sale only if you
					are completely satisfied;
	1.2.1		General data	t	advise your personnel that the machine must always
					be kept clean.
	It is an electronic machine for the production and in-
				Contact only the Carpigiani Technical Assistance Ser-
	stant distribution of variegated ice cream that has the
				vice for any repairs to the machine.
	following main characteristics:

trefrigerated upper tank;

telectronic control of product consistency via the “Hard-o-tronic” system;

tautomatic pasteurisation system of the product contained in the tank and cylinder during non-produc- tion periods (e.g., at night) (only for “SP” machines);

tsystem for the production of variegated ice cream (only for “R” machines);

tDry Filling (only for “DF” machines);

theight adjustment system of the machine’s production unit (optional).

1.2.2Technical features

TANK

ELECTRICAL

INSTALLED

NET

POWER SUPPLY

CONDENSER

POWER

MODEL*

75g CONES / CAPACITY

FLAVOURS

WEIGHT

***

OUTPUT

HOUR **

***

l

V

Phase

Hz

kW

Kg

EVD 3

13 + 13

2+1

400

3

50

Air

5,5

320

670

*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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1.2.3Location of machine groups

Fig. 02

500 mm

1780 mm

800 mm

1Tank lid

2Control panel

3Product dispensing door

1.3Intended 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.

EVD 3

1

2

3

4

5

4 Drip tray

5Cabinet

1.4Noise

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.

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1.5Storing 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.

1.6Disposal 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.

1.7WEEE (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.

1.8Bacterial 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		HOW TO PREVENT
CONTAMINATION			CONTAMINATION
Operator contact.	t Wash hands				and forearms
		thoroughly.
	t Wear rubber				gloves if they
		are cut or have skin prob-
		lems.
	t	Wash hands several times a
		day.
Residues / deposits of	t	Utilise the appropriate brush-
material (milk clots).		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		HOW TO PREVENT
CONTAMINATION		CONTAMINATION
Worn or damaged	t	Lubricate			all		rubber			parts
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 exces-
		sive dripping.
Cleaning and	t	The container in which the
wrong hygienic		pieces are washed must be
procedures.		perfectly clean and contain
		enough			detergent/sanitis-
		ing solution				to		completely
		cover even the largest com-
		ponents. Use the brushes to
		clean and sanitise the ma-
		chine regularly.
	t	Utilise			the		appropriate
		brushes, lubricants and dis-
		posable cloths.
	t Store		and utilize					the deter-
		gents as per the manufac-
		turer’s instructions.
	t	Follow		expert			personnel’s
		cleaning habits. Ensure the
		personnel				can		complete
		cleaning procedures coher-
		ently,	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 lubri-
		cant. 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 ma-
		chine whilst they are wet or
		damp.
	t Always			carry out the						daily
		cleaning			procedure. Regu-
		larly clean the outside of the
		machine and the dispenser
		with a sanitized cloth.

SOURCES OF	HOW TO PREVENT
CONTAMINATION	CONTAMINATION
Wrong method of	t Utilise leftovers of mixes
storing the mix.	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 multiplica-
	tion 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 tem-
	perature	and minimise	the
	possibility of contamination.

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2. INSTALLATION

2.1Space 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.

2.2Water supply connection

Connect the machine to a drinking water supply that has a pressure of not more than 0.8 MPa (8 bar).

2.3Machine 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.

2.4Machines 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.

2.4.1Water 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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2.5Electrical 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.

2.5.1Replacing 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.

2.6Location

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.

2.7Refilling

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 op-
	erational 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.

Fig. 04

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EVD 3

3. INSTRUCTIONS FOR USE

3.1Machine 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:

tany incorrect use or handling is avoided;

tsafety devices are not removed or tampered with;

tthe machine is regularly maintenanced;

tonly original spare parts are used especially with regards to those components with safety functions (e.g., protection microswitches, thermostats, etc.);

tsuitable personal protective equipment is worn;

tgreat care is taken during hot product cycles.

To achieve the above, the following is necessary:

tat the work station an instruction manual relevant to the machine must be available;

tthe documentation must be carefully read and requirements must consequently be met;

tonly adequately skilled personnel should be assigned to electrical equipment;

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

3.2Machine 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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3.3Controls

3.3.1Push-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		2		3		4		5		6		7		8		9

STANDARD		GELATO VARIEGATO
(Display esemplificativo)		(Display esemplificativo)

1	Stop the machine from functioning	7	Production
2	Cleaning	8	Pasteurisation
3	Information	9	Storage/Alarm Reset

4Touch screen display

5 Production unit movement.

6Confirm

NOTE

The display is touch screen with 7 sensitive zones:

NOTE

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

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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:

tPasteurisation history

tEvents history

tKey locking

tSettings

Pressing the Info key whilst in Stop mode, the display visualises the following functions that can be selected directly on the touch screen:

tPasteurisation history

tEvents history

tKey locking

tSettings

.

Press the key to go back to the previous page.

INFO –	Pressing the Pasteurisation History	key the display visualises the list of pasteuri-
PASTEURISATION
HISTORY	sations carried out successfully.

With the machine in
Stop mode press:
t	INFO
t	PASTEURISATION	Utilise the	and	arrow keys to scroll the different events.
	HISTORY

INFO – EVENTS

HISTORY Pressing the Historical Events key the display visualises the list of events that include function changes, alarms and pasteurisation steps.

With the machine in
Stop mode press:
t	INFO
t	EVENTS HISTORY
	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:

tINFO

tKEY 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

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
	With the machine in		t	Setting the machine
	Stop mode press:		t	Setting the syrups (if present)
	t	INFO	t	LED bar
	t	SETTINGS

Functions that can be selected from SETTING mode:

tSetting the time

tDisplay

tSetting the machine

tSetting the syrups

tLED bar

INFO – SETTING	Pressing the Setting the time	key, the display visualises:
THE TIME

With the machine in
Stop mode press:
t	INFO
t	SETTINGS	and	si
t	Pressing on the hour the background of the key becomes grey and the
	SETTING THE TIME
	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
Pressing the Display	key, the display visualises:

With the machine in

Stop mode press:

tINFO

tSETTINGS

t DISPLAY	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:

tINFO

tSETTINGS

tMACHINE 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-	Notes
						fault
	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:

tINFO

tSETTINGS

tSYRUP SETTING

Functions that can be selected from SYRUP SETTING:

tIcon selection

tSyrup quantity

Pressing the Syrup Setting key, the display visualises the following functions that can be directly selected on the touch screen:

tIcon selection

tSyrup quantity

Pressing the Icon selection	key, the background of the key becomes grey (se-
lected).

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.

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