Carpigiani JETWIP/G Instruction Handbook Manual

APPLICARE

TARGA

CARATTERISTICHE

INSTRUCTION HANDBOOK

JETWIP/G

JETWIP/G

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, nowa-
days 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. [phone] - Fax [phone]

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.

jetwip_EN - 2010/09 - Ed. 02

Edition: 02 Date: 2010/09

Editor: AS Verifi ed: AS Approved: RV

Modifi cations:

- 2 -

GENERAL INDEX

FOREWORD

INSTRUCTION HANDBOOK ............................................................................5

PURPOSE .............................................................................................................5

HANDBOOK STRUCTURE ...............................................................................5

ADDITIONAL DOCUMENTATION ..................................................................5

CONVENTIONAL SYMBOLS ...........................................................................6

SAFETY ................................................................................................................7

QUALIFICATION OF THE STAFF ................................................................... 7

WARNING ............................................................................................................7

SECT. 1 GENERAL INFORMATION

1.1 GENERAL DATA ................................................................................................9

1.1.1 MANUFACTURER'S IDENTIFICATION DATA .................................. 9

1.1.2 INFORMATION ABOUT SERVICE ...................................................... 9

1.1.3 INFORMATION TO THE USER ........................................................... 9

1.2 INFORMATION ABOUT THE MACHINE ................................................. 10

1.2.1 GENERAL DATA .................................................................................. 10

1.2.2 MACHINE LAYOUT ............................................................................ 10

1.2.3 TECHNICAL FEATURES ................................................................... 10

1.3 INTEDED USE ..................................................................................................11

1.4 NOISE .................................................................................................................11

1.5 STORING A MACHINE .................................................................................. 11

1.6 DISPOSAL OF PACKING STUFFS .............................................................. 11

1.7

WEEE (Waste Electrical and Electronic Equipment) ...................................... 11

JETWIP/G

SECT. 2INSTALLATION

2.1 ROOM NECESSARY TO THE MACHINE USE ........................................ 13

2.2 ELECTRIC CONNECTION ............................................................................13

2.2.1 REPLACEMENT OF POWER CABLE ............................................... 13

2.3 POSITIONING ..................................................................................................13

2.4 CLEAN OUT .....................................................................................................13

2.5 REFILLING .......................................................................................................13

2.6 MACHINE TESTING .......................................................................................13

SECT. 3 INSTRUCTIONS FOR USE

3.1 MACHINE CONFIGURATION ......................................................................15

3.2 CONTROLS AVAILABLE TO THE OPERATOR ...................................... 15

3.3 DRIP TRAY ........................................................................................................16

3.4 PRELIMINARY WASHING AND STERILISATION OPERATIONS .... 17

3.4.1 CLEAN OUT ..........................................................................................17

3.4.2 STERILISATION ................................................................................... 18

3.4.3 HYGIENE ...............................................................................................18

3.5 PRODUCTION AND DISTRIBUTION OF WHIPPED CREAM ............... 18

3.5.1 CHOOSING THE LIQUID CREAM .................................................... 18

3.5.2 WHIPPED CREAM DISTRIBUTION..................................................19

3.5.3 AIR INTAKE REGULATION ............................................................... 20

3.6 STORAGE ..........................................................................................................20

SECT. 4 SAFETY DEVICES

4.1 MACHINE SAFETY DEVICES ..................................................................... 21

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JETWIP/G

SECT. 5 CLEANOUT DISASSEMBLING AND
REASSEMBLING OF PARTS IN CONTACT WITH

THE PRODUCT

5.1 HOW TO USE XSAN DETERGENT/SANITIZER ..................................... 23

5.2 CLEAN OUT .....................................................................................................24

5.3 SANITIZATION ................................................................................................25

5.4 HYGIENE ...........................................................................................................25

SECT. 6 MAINTENANCE

6.1 SERVICING TYPOLOGY ...............................................................................27

6.2 AIRCOOLING ...................................................................................................27

6.3 TABLE OF EQUIPMENT ............................................................................... 28

SECT. 7 TROUBLESHOOT GUIDE ........................................ 29

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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.
T opics 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. [phone] - Fax [phone]

HANDBOOK STRUCTURE

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

JETWIP/G

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 main-

tenance.

• 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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JETWIP/G

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: GENERAL HAZARD

The staff involved is warned that the operation described may cause injury if not performed fol-

lowing 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.

QUALIFICATION OF THE STAFF

MACHINE OPERATOR

He/she is an unskilled person , who has no specifi c expertise and can only carry out easy chores,
such as the machine operation by means of controls available on the push-button panel, and fi lling
and drawing of products used during operations.

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:

•any 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.

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;

•be on the look out that no technician will ever carry out interventions outside his own knowl­edge and responsibility sphere.

QUALIFICATION OF THE STAFF

JETWIP/G

Staff attached to the machine can be distinguished according to training and responsibility as
follows:

OPERATOR

- A person who has not necessarily a high technical knowledge, just trained for ordinary operation
of the machine, such as: startup, stop, fi lling, basic maintenance (cleanout, simple blocking,
instrumentation checkings, etc.).

SKILLED ENGINEER

- A person enganged on more complicated operations of installation, maintenance, repairs, etc.

IMPORTANT!

One must be on the look-out that the staff does not carry out any operation outside its own sphere
of konwledge and responsibility.

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 work on the machine with the hands during ice cream production or during washing
operations. When carrying out maintenance operations, ensure that the machine is first in
“STOP” and the main switch is OFF with the electricity plug disconnected from the wall
socket.

•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 discon­nected the machine.

•CARPIGIANI is not responsible for any accident that might happen during operation, clean­ing and/or servicing of its units, if this warning has not been fully complied with.

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JETWIP/G

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1. GENERAL INFORMATION

1.1 GENERAL DATA

1.1.1 MANUFACTURER'S IDENTIFICATION DATA

The machine has a data plate carrying manufactuer's data, machine type and serial number given
when it is manufactured.

AB F G

Legend:

JETWIP/G

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 = Fuse Current
E = Gas type and weight
F = Machine code
G = Condensation

A=Air W=Water

H = Frequency
I = Power input

1.1.2 INFORMATION ABOUT SERVICE

All operations of ordinary maintenance are described in section "Maintenance" of this handbook;
any further operation requiring radical interventions on the machine must be agreed with the
manufacturer, who will also examine the possibility of a direct action on the spot.

1.1.3 INFORMATION TO THE USER

- The manufacturer of the machine here described is at user's disposal for any explanation and
information about the machine operation.

- In case of need, the interlocutor is the distributor being present in user's country, or the manu­facturer if there is no distributor in that market.

- Manufacturer's service department is at clients' disposal for any information about operation,
and requests of spare parts and service.

- The manufacturer reserves the right to carry out all machine changes deemed as opportune
without previous notice.

- Descriptions as well as pictures contained in this handbook are not binding.

- Reproduction rights are reserved to CARPIGIANI.

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JETWIP/G

1.2 INFORMATION ABOUT THE MACHINE

1.2.1 GENERAL DATA

Counter top machines for production and instantaneous distribution of whipped cream, made up
of following plus points:

- "direct refrigeration" tanks for proper storage of the liquid cream at + 4°C, under steady
thermometer control;

- big capacity pumps;

- regulation of air-cream mix for easy whipping of all natural and vegetable types of cream;

- refrigerated dispensers up to cream dispensing nozzle ;

- and an electronic panel with on/off switch, digital control of cream temperature inside the tank
and control of whipped cream distribution, that can be dispensed in free portions, programmed
portions being all equal, or continuously.

CARPIGIANI recommends to always use high quality cream in order to satisfy your customers,
even the hardest-to-please ones. Any saving made to the prejudice of quality will surely turn
into a loss much bigger than the saving itself.
Bearing in mind the above statements, please take heed of the following suggestions:

- Closely follow instructions given by your mix supplier.

- Do not alter your supplier's recipies, by adding sugar.

- Taste the whipped cream before serving it and start selling 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

1.2.3 TECHNICAL FEATURES

MODEL

Jetwip/G 80 240 6 220 50/60 1 0,7 53 510 460 620 610 310

* Hourly output may vary depending on cream used.
** Considering an average cream overrun of 200%

jetwip_EN - 2010/09 - Ed. 02

Hourly

production *

Kg Litres** Litri V Hz Ph kW Net A B C D E

Tank

capacity

Power supply

Installed

Power

Weight

kg

Dimensions

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1.3 INTEDED USE

The machines for the production of whipped cream, model JETWIP/G must be solely used
for the purpose described in chapter 2.2.1, "General information" within the functional limits
decribed below.

Voltage ±10%
Min air temperature °C 10°C
Max air temperature °C 32°C
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 atmosphere.

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

JETWIP/G

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, separate 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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JETWIP/G

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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; install it in
such a way that it is close to the rear wall no less than 20 cm, so that condensing air can circulate
unhindered.
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.

NOTE

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

2.2 ELECTRIC CONNECTION

Before connecting the machine to the mains, check that machine voltage indicated in data plate
corresponds with the mains.
Insert a differential magnetothermal protection switch adequately sized to absorption capacity
required and with contact opening of 3 mm at least. The machine is delivered already complete
with 3-wire cable: blue wire must be connected to the neutral one.

IMPORTANT

Yellow/green ground wire must be connected to a good ground outlet.

JETWIP/G

2.2.1 REPLACEMENT OF POWER CABLE

If the machine main cable is damaged, it must be replaced by a cable with similar features.
Replacement will have to be carried out by skilled personnel, only.

2.3 POSITIONING

Level the machine on its supporting face so as to allow a proper functioning and avoid that liquid
cream fl ows out.

2.4 CLEAN OUT

Eliminate dust from machine, as well as the protective material the machine was strewed with.
Use just water and, if need be, add a mild soap-based detergent with a soft cloth.

ATTENTION

Do not use either solvents or alcohol and detergents that may damage the machine parts

or contaminate parts coming into contact with product.

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 ma-
chine postproduction testing. New machines do not need any further refi lling.
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 instlaling and correct connections, also carry out all operations necessary to
functional check and test of the machine.

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JETWIP/G

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3. INSTRUCTIONS FOR USE

3.1 MACHINE CONFIGURATION

The machine consists of motor drive for pump and of motocompressor for the cooling unit (with
aircondensation).
After pouring the liquid cream into the tank, you can start distribution by pressing relevant push
button. Thanks to the pump, the cream already mixed with air reaches the texturizer which
provides to "whip" it. Whipped cream can be dispensed in three possible ways: in free portions,
programmed and equal portions, continuously.

liquid cream

whipped cream
(end product)

JETWIP/G

3.2 CONTROLS AVAILABLE TO THE OPERATOR

ON

OFF

0

ON OFF

571.1

+

570.1

°C

571.4

ON BUTTON (Pos. 571.1)

When pressing this button, the machine is ready to start.

OFF BUTTON (Pos. 571.2)

When pressing this button, the machine is off.

sec.

0

571.2

t

570.2

571.5

571.3

LIQUID CRYSTAL DISPLAY (Pos. 570.1 e 570.2)

During routine operation of the machine, the digit displayed on Pos. 570.1

sec.

t

is the temperature of the cream iside the tank. Value is expressed in centi­grade degrees. Digits at Pos. 570.2 indicate setting time of portioner, when
inserting it. Value is expressed in seconds. If the portioner is disconnected,
the message on display is "_ _".

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jetwip_EN - 2010/09 - Ed. 02

+

°C

JETWIP/G

PORTIONER BUTTON (Pos. 571.4)

By this button, you can insert or disactivate the portioner.
When connecting it, the digit appearing on display pos. 570.2 is equal to the
dispensing time set. When disconnecting the portioner, the message on display
pos. 570.2 is "_ _ ".

PORTIONER INCREASING TIME BUTTON (Pos. 571.5)

This button is only active if the portioner has been connected.
If pressed in a squence, the setting time of ther portioner increases by a trip­ping time of 0.1 seconds each time; if you hold the button down more than
one second, yuo will get a quick and continuous increase of the time up to a
maximum of 9.9 seconds: then you will start back from 1 second to progres­sively rise again.

DISTRIBUTION BUTTON (Pos. 571.3)

Pressing this button when the portioner is disconnected, whipped cream is
dispensed as long as you hold the button down.
When connecting the portioner and pressing this button, distribution is timed
according to the time set on display pos. 570.2.
It also allows manual or automatic continuous distribution (see relevant para­graphs).

SOCKET FOR FOOT CONTROL DISTRIBUTION (POS. 172)

An accessory for foot control distribution can be plugged to the socket pos. 172. Such an accessory
allows to dispense the whipped cream whenever the operator is using his hands to decorate.

3.3 DRIP TRAY

The drip tray pos. 26 (see picture below) collects possible mix drops coming out from the front
lid during distribution.
It is also a hygienic protection to the breaksprinkle and the nozzle on front lid during idling
times.
This protection becomes active by simply inserting with a pressure the tray pos. 26 into the
breaksprinkle cup pos. 257.

257

jetwip_EN - 2010/09 - Ed. 02

172

26

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3.4 PRELIMINARY WASHING AND STERILISATION

OPERATIONS

Before using the machine for the fi rst time, an accurate washing of the component parts is neces-
sary (see Sect. 5), as well as the sterilisation of all parts that come into contact with the cream.

IMPORTANT

Washing and sterilisation are operations that must be carried out habitually and with the utmost
care at the end of each production batch, to guarantee the quality of the production and respect
the necessary hygienic standards.

3.4.1 CLEAN OUT

Disconnect the machine from the mains.
Pour wash water, possibly cold or lukewarm, into the tank, as hot water might damage plastic
parts.

Drain all wash water by pressing the distribution button pos. 571.3.
Remove front lid pos. 7, by rotating it anticlockwise and withdrawing it towards yourselves;
remove then all front lid parts as shown in picture herebelow.

JETWIP/G

Remove texturizer sheath pos. 223 by withdrawing it from the machine front side. With the extractor
remove the texturizer pos. 224 all rubber gaskets, the plug pos. 225 and the spring pos. 226.
Also remove the pressurization pump by rotating it by 1/4 turn and withdraw it.
Remove gears pos. 38 and 38A by unscrewing knobs pos. 8.
Remove all other parts of the pump as shown in the picture herebelow.

Wash all parts with XSAN sanitising solution, using the appropriate washing brushes supplied
and follow with a thorough rinsing.

Air-dry or reassemble the parts still wet.
To re-assemble the parts, follow the reverse order of disassembly.

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JETWIP/G

3.4.2 STERILISATION

With the machine in STOP, reassemble all parts previously washed, insert the drain plug pos. 221
in the bottom of the tank and the outside drain plug pos. 132 on the front and pour NON-COR­ROSIVE sterilising solution into the upper tank.

Press the cream dispensing button pos. 571.3
front lid. Disconnect the main switch and drain all the sterilizing solution by removing the drain
plug and removing the outside drain plug, after placing a container under the drain pipe.
When all the sterilising solution has been drained, replace the plugs.

ATTENTION

Never touch sterilised parts with the hands, tissues or anything else.

Rinse thoroughly with running, fresh drinking water.

WARNING

Prolonged use of the pump with the tank empty and also full of sterilising solution will

cause rapid wear. During washing and sterilisation operations, let the machine run only

for a few seconds.

until a few drops of solution drip from the

3.4.3 HYGIENE

Mildew and bacteria grow rapidly in cream fat contents. To eliminate them, it is necessary to
thoroughly wash and clean all parts in contact with the cream, as described above.
Staineless steel and plastic materials, as well as rubber used in the construction and also their
particular shapes make clean out easy, but cannot prevent proliferation of mildew and bacteria
if not properly cleaned.

ATTENTION

Thoroughly rinse the machine only with fresh, drinking water before using, to fl ush out

any residues of sterilising solution.

3.5 PRODUCTION AND DISTRIBUTION OF WHIPPED

CREAM

Having carried out the installation of the machine in conformity with the instructions contained in
the INSTALLATION chapter and having thoroughly washed, sterilised and rinsed the machine,
proceed as indicated in the following paragraphs.

3.5.1 CHOOSING THE LIQUID CREAM

Always use cream in a perfect state. For the best whipped cream use cream with a minimum
32% fat content .
Particular products are available for the production of a good whipped cream in spite of a lower
fat percentage. In such cases, before starting the production, follow the manufacturer's directions
and test the product obtainable with your machine.
Before pouring the product into the tank, sweeten the liquid cream with liquid sugar or 100 gr
castor sugar per litre of liquid cream.

ATTENTION

Make sure that sugar has been thoroughly dissolved into the cream because sugar lumps

may obstruct the cream whipper and damage the pump.

Do not add more than 100 gr sugar per litre; the more the cream is sugared, the lower its overrun
will be.

WARNING

NEVER add solid stuffs, such as hazel nuts, chocolate splits and the like to the cream.

They wold not pass through the pump and would quickly wear it out.

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3.5.2 WHIPPED CREAM DISTRIBUTION

Pour liquid cream at +4°C into the tank;
The cream level must never reach the pump (see picture) and add more
cream when the level is about 2 cm from the bottom.

The whipped cream can be dispensed in three ways described herebe­low:

La panna può essere erogata in tre modi diversi descritti di seguito:

TIMED DISTRIBUTION

JETWIP/G

Insert the portioner by pressing relevant button pos. 571.4

Check indication on display

+

°C

t

pos. 570.2 and if it differs from the one you wish, then

sec.

.

change it using the time increase button pos. 571.5 .

Press the distribution button pos. 571.3 about 1 second; by this, you will get the portion
according to the time set.

ATTENTION

To ensure that the product is distributed correctly, wait until delivery is complete before

moving the portion away from the dispenser.

MANUAL CONTINUOUS DISTRIBUTION

Press the portioner button pos. 571.4 and cancel the time previousled displayed; the new
displaying indication will consist of two dashes "_ _".

Press the distribution button pos. 571.3 ; cream distribution will only stop when realeas­ing the distribution button.

ATTENTION

To obtain a correct distribution of the product, release the dispensing button fi rst and

then remove the portion away from the dispenser.

AUTOMATIC CONTINUOUS DISTRIBUTION

Press the portioner button pos. 571.4 and cancel the displayed time ; the new indication
must consist of two dashes "_ _".

Press the distribution button pos. 571.3 and time increase button pos. 571.5 at
the same time.
Release both buttons; the machine will dispense whipped cream, continuously.

To stop cream distribution, press the distribution button pos. 571.3 .

ATTENTION

To obtain a correct distribution of the product, release the dispensing button fi rst and

then remove the portion away from the dispenser.

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JETWIP/G

3.5.3 AIR INTAKE REGULATION

When the whipped cream comes out liquid, move the lever of regulator pos.271 (see picture
herebelow) one notch at a time to the right.
When the whipped cream comes out slowly or mixed with air bubbles, move the lever one notch
at a time to the left.
For a satisfactory proportion of air and cream, the lever should be positioned in the middle, i.e.
in front of the operator.

3.6 STORAGE

This cream whipper is provided with a thermostatically controlled storage system ensuring good
storage of the cream even over long periods. However, before starting again the distribution after
a pause period, mix the liquid cream that might have separated, taste it and check its temperature
which must never be below the limits fi xed by Health Laws in force in your Country.

If the machine has not been used for a prolonged period, it is absolutely necessary to carry out
washing and sterilising operations before producing product for sale again.

WARNING

NEVER leave cream in the machine when it is not operating.

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4. SAFETY DEVICES

4.1 MACHINE SAFETY DEVICES

THERMAL PROTECTIONS

The motor of freezing compressor as well as the pump are provided with internal thermal protec­tions on windings, which cut out motor running when the temperature reaches its setting time.
Reset of thermal protections is automatic.

JETWIP/G

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5. CLEANOUT DISASSEMBLING AND
REASSEMBLING OF PARTS IN CONTACT
WITH THE PRODUCT

IMPORTANT

Cleanout and sanitation must be carried out at the end of every working day as a habit and with utmost
care in or der to guarantee the production quality in the observance of necessary healthy rules.

If dirt is left enough time to dry out, this increases the risk of stains, marks and damage to sur­faces.
Removing dirt is much easier if done immediately after use and since there is also a risk that
some elements containing acid or saline substances can damage the surfaces, prolonged soaking
is not recommended.

WARNING

Never use solvents, alcohol, or detergents that can damage the machine parts or

pollute production functional parts.

Never use powder or abrasive cleaning products, scourers or pointed tools when cleaning by
hand; there is a risk of leaving the surfaces opaque or of removing or weakening the protective
fi lm on the surface, scratching it.
Never use metal or synthetic scouring pads under any circumstances to prevent any abrasion or
removal of ferrous parts leading to problems of surface oxidation or weakening.

JETWIP/G

Avoid using detergents that contain chlorine or its compounds: the use of these detergents, such
as bleach, ammonia, muriatic acid, decalcifying agents can attack the composition of the steel,
irreparably marking it or oxidising it. Carpigiani recommends XSAN hygienic detergent as it has
been checked and approved by our laboratories.

At the end of washing and before replacing any parts, each one should be dried with a clean, soft
cloth, suitable for contact with foods, to prevent any moisture containing minerals and chlorine
from attacking metal surfaces and leaving shine-removing traces.

WARNING

To wash the machine, Carpigiani recommends XSAN detergent/sanitizer.

The use of XSAN makes it possible optimise the washing and sanitizing process since it eliminates
two stages in the procedure (that is, one rinse and one washing stage); all in all, using XSAN
saves time, making washing/sanitizing procedures easier.

5.1 HOW TO USE XSAN DETERGENT/SANITIZER

Prepare a water-based solution (at a temperature between 45 and 60°C) and XSAN at a concentra­tion between 1 and 3%, according to water hardness.

Washing/sanitizing by soaking

- Remove larger residues by hand.

- Remove fi ner residues with a jet of water.

- Soak the parts to be cleaned in the XSAN solution.

- Leave the solution to act for about 10-15 minutes.

- Rinse the parts with care, using plenty of clean drinking water.

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JETWIP/G

5.2 CLEAN OUT

Disconnect the machine from the mains.
Remove residual cream from the tank by lifting drain plug pos. 221 and removing the outside
drain plug pos. 132 on the machine front side.
Fill the tank with lukewarm water also using a mild detergent. Drain by opening the plug pos.
132 on the machine front side.
Also remove the pump, by rotating it by 1/4 turn, and withdraw it.
Remove then gears pos. 38 and 38A by unscrewing knobs pos. 8.
Remove all other parts of the pump, as shown in the picture herebelow.

221

PUMP CON­NECTING
HOOK

132

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Remove texturizer sheath pos.223 by withdrawing it from machine front side. With an extractor
remove the extractor pos. 224 and all rubber gaskets.
Turn the front lid anticlockwise and withdraw by pulling it towards yourselves. Strip the front
lid as shown in the picture.

JETWIP/G

W ash all parts with lukewarm water and a mild deter gent, using the cleaning brushes you will fi nd
in the accessories kit. Do not use hot water when washig plastic parts as you may damage them.

Keep the parts in warm, sterilised water for approximately 10/15 minutes. Rinse using abundant
fresh, drinking water. Use the sterilising product following the manufacturer’s instructions.
Place the parts on a clean and sterilised surface and let them dry naturally, or reassemble them if
they have not been dried.

To re-assemble the parts, follow the reverse disassembly procedure.

5.3 SANITIZATION

This operation is required after each production cycle.

With the machine in STOP, pour NON-CORROSIVE sterilising solution into the upper tank. Press

the dispensing button until a few drops of solution drip from the front lid. Discharge all
the solution by opening the drain plug pos. 132 positioned on the front of the machine.

ATTENTION

Never touch sterilised parts with the hands, tissues or anything else.

Rinse with running water.

WARNING

Prolonged use of the pump with the tank empty and also full of sterilising solution will

cause rapid wear. During washing and sterilisation operations, let the machine run only

for a few seconds.

5.4 HYGIENE

Mildew and bacteria grow rapidly in cream fat contents. To eliminate them, it is necessary to
thoroughly wash and clean all parts in contact with the cream, as described above.
Staineless steel and plastic materials, as well as rubber used in the construction and also their
particular shapes make cleanout easy, but cannot prevent proliferation of mildew and bacteria
if not properly cleaned.

ATTENTION

Thoroughly rinse the machine only with fresh, drinking water before using, to fl ush out

any residues of sterilising solution.

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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.
Servicing operations, such as cleaning of parts in contact with the product, replacing of stuffi ng
box, disassembling of beater assembly are to be carried out at the end of a working day, so as to
speed up serving operations required.
Herebelow you can fi nd a list of routine servicing operations:

- Clean out of panels

To be carried out daily, with neutral soaps and cold or lukewarm (max. 40°C) water .

- Washing and sterilising.

To be carried out at the end of every working day according to procedure described in section 5.

JETWIP/G

WARNING

Never use abrasive sponges to clean machine and its parts, as their surfaces might be

scratched.

6.2 AIRCOOLING

Clean the condenser, periodically, so as to remove dust, paper and what can prevent air from
circulating.
For clean out, use a brush with long bristles or a bolt of compressed air.

ATTENTION!

When using compressed air, personal protections are necessary 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.

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6.3 TABLE OF EQUIPMENT

51

772

772

72

Pos. Qt.y Description

51 1 Break sprinkle
72 1 OR extractor
772 1 Brush D 8X250
772 1 Brush D 15x350

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7. TROUBLESHOOT GUIDE

JETWIP/G

TROUBLE

Although switch is on, no
cream is dispensed when
opening the spigot.

Whipped cream is unsat­isfactory or wet

CAUSE

1. Pump knobs are loose

2. Texturizer is blocked

3. Texturizer is dirty

4. Holes of regulator are ob­structed

1. Poor quality liquid cream, or
cream deteriorated, acid, etc.

2. Liquid cream is too warm

CURES

1. Tighten knobs

2. Disassemble and dip it into the liquid
cream or grease it with butter or margarine
and then reassemble. Otherwise, remove
the spring, reassemble the spigot and let the
machine run a few seconds; once some cream
is dispensed, assemble the spring and start
whipped cream distribution again.

3. Wash parts pos. 223 and 224 with luke­warm water and rinse with cold water

4.Disassemble the regulato and wash it with
lukewarm water in order to open all holes.
Rinse with cold water.

1. Wash the machine and fi ll with fresh
cream

2.Let the cream cool in the tank up to 4÷6°C.

When preserving cream is used at ambient
temperature, it must be pre-cooled before be­ing used. Do not let the cream freeze because

no whipping will be then obtained.

Whipped cream is dis­pensed too slowly and not
continuously

3. Fats have separated

4. Aging not suffi cient

5. Adjustment holes are too large

6.Pump and texturizer are ob­structed

1.Adjustment holes are too small

2.No liquid cream in the tank or
cream level too low

3. Mix the cream inside the tank or replace
it, if need be, with fresh cream.

4. Store cream in the tank to proper tem­perature a few hours before starting distri­bution: whipping result will be much more
satisfactory.

5.Move regulator lever to the right (see par.

4.5.3).

6. Wash them with lukewarm water; then
rinse with cold water and reassemble.

1.Move regulator lever to the left (see par.

4.5.3)

2. Add new cream

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