APPLICARE
TARGA
CARATTERISTICHE
INSTRUCTION HANDBOOK
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 certication according to the international Standard ISO 9001,
nowadays its production has got UNI-EN-ISO 9001 Certied Quality System.
Moreover, Carpigiani machines comply with following European Directives:
- “Machinery” Directive 2006/42/EC,
- “Low Voltage” Directive 2014/35/EU,
- “EMC” Directive 2014/30/EU,
- “PED” Directive 2014/68/EU,
- Regulation 2004/1935/EC relating to “Materials and articles in contact
with foodstuffs”
- Regulation 2023/2006/EC "Good manufacturing practice for materials
and articles intended to come into contact with food"
CARPIGIANI
Via Emilia, 45 - 40011 Anzola dell'Emilia (Bologna) - Italy
Tel. +39 051 6505111 - Fax +39 051 732178
This manual contains a TRANSLATION OF THE ORIGINAL INSTRUCTIONS and may not
be reproduced, transmitted, transcribed, 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 ofce use.
CARPIGIANI policy pursues a steady research 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.
Edition: 6 Date: 2016/07
Editor: AM Veried: EZ Approved: RL
Maestro HE_EN - 2017/07 - Ed. 06
Modications:
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GENERAL INDEX
FOREWORD .......................................................................................................................5
INSTRUCTION HANDBOOK .......................................................................................5
PURPOSE ........................................................................................................................5
HANDBOOK STRUCTURE ..........................................................................................5
ADDITIONAL DOCUMENTATION .............................................................................5
CONVENTIONAL SYMBOLS ......................................................................................6
SAFETY ..........................................................................................................................7
QUALIFICATION OF THE STAFF ...............................................................................7
WARNING ......................................................................................................................
SECT. 1 GENERAL INFORMATION
1.1 GENERAL INFORMATION ................................................................................. 9
1.1.1 MANUFACTURER'S IDENTIFICATION DATA ........................................ 9
1.1.2 INFORMATION ABOUT SERVICE ............................................................ 9
1.1.3 INFORMATION TO THE USER .................................................................. 9
1.2 INFORMATION ABOUT THE MACHINE ......................................................... 9
1.2.1 GENERAL DATA .......................................................................................... 9
1.2.2 TECHNICAL FEATURES .......................................................................... 10
1.2.3 PRODUCTION DATA ................................................................................ 10
1.2.4 OPTIMUM PRODUCTION CONDITIONS ...............................................11
1.2.5 LOCATION OF MACHINE GROUPS ........................................................11
1.3 INTENDED USE .................................................................................................... 12
1.4 NOISE ..................................................................................................................... 12
1.5 STORING A MACHINE ....................................................................................... 12
1.6 DISPOSAL OF PACKING STUFFS .................................................................... 12
1.7 WEEE (WASTE ELECTRICAL AND ELECTRONIC EQUIPMENT) ......... 12
7
SECT. 2 INSTALLATION
2.1 ROOM NECESSARY TO THE MACHINE USE .............................................. 13
2.2 WATER SUPPLY CONNECTION ....................................................................... 13
2.3 MACHINE WITH AIRCOOLED CONDENSER .............................................. 13
2.4 MACHINES WITH WATERCOOLED CONDENSER..................................... 14
2.4.1 WATER VALVE ADJUSTMENT ............................................................... 14
2.5 ELECTRIC CONNECTION ................................................................................ 14
2.5.1 REPLACING THE POWER CABLE ......................................................... 14
2.6 LOCATION ........................................................................................................... 15
2.7 REFILLING ........................................................................................................... 15
2.8 MACHINE TESTING ........................................................................................... 15
SECT. 3 DIRECTION FOR USE
3.1 MACHINE SAFETY WARNINGS ...................................................................... 17
3.2 MACHINE CONFIGURATION .......................................................................... 17
3.3 CONTROLS ........................................................................................................... 18
3.3.1 PUSH-BUTTON PANEL ............................................................................ 18
3.3.2 PUSH-BUTTON FUNCTIONS .................................................................. 18
3.4 ICE CREAM PRODUCTION ............................................................................. 22
3.4.1 GELATO MANUAL ................................................................................... 22
3.4.2 GELATO GARNISH ................................................................................... 23
3.4.3 COOLING IN STAND-BY ......................................................................... 25
3.4.4 ICE CREAM REMOVAL ............................................................................ 25
3.4.5 USING THE ICE CREAM LEVER ............................................................ 25
3.4.6 POST COOLING ......................................................................................... 25
3.5 GRANITA PRODUCTION .................................................................................. 26
3.5.1 SICILIAN GRANITA .................................................................................. 26
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3.5.2 FRUIT CREMOLATA ................................................................................. 26
3.6 TOPPING PRODUCTION .................................................................................. 27
3.6.1 TOPPING EXTRACTION .......................................................................... 28
3.7 CREAM PRODUCTION ..................................................................................... 28
3.7.1 CREAM EXTRACTION ............................................................................. 29
3.8 CHOCOLATE PRODUCTION .......................................................................... 29
3.8.1 CHOCOLATE EXTRACTION ................................................................... 30
3.9 SPECIALITY PRODUCTION ............................................................................ 31
3.9.1 SPECIALITY EXTRACTION .................................................................... 31
3.10 CUSTOMISED PRODUCTION CYCLES ......................................................... 32
3.10.1 EDITING ORIGINAL PRODUCTION CYCLES ...................................... 32
3.10.2 RESTORING DEFAULT PRODUCTION CYCLES ................................. 32
3.11 USER SETTINGS .................................................................................................. 33
SECT. 4 SAFETY DEVICES
4.1 ALARMS ................................................................................................................ 35
4.2 POWER FAILURE ................................................................................................ 36
SECT. 5 CLEANOUT DISASSEMBLING AND REASSEMBLING
OF PARTS IN CONTACT WITH THE PRODUCT
5.1 GENERAL DESCRIPTION ................................................................................. 39
5.2 WASHING CONDITIONS ................................................................................... 39
5.3 SUGGESTIONS .................................................................................................... 39
5.4 HOW TO USE DETERGENT/SANITIZER....................................................... 40
5.5 PRELIMINARY CLEANOUT ............................................................................. 40
5.6 BEATER DISASSEMBLY .................................................................................... 41
5.6.1 SLIDING SHOES DISASSEMBLY ........................................................... 41
5.6.2 STUFFING BOX ......................................................................................... 42
5.7 FRONT LID DISASSEMBLY .............................................................................. 42
5.7.1 ICE CREAM DOOR DISASSEMBLY ....................................................... 43
5.7.2 HOPPER COVER DISASSEMBLY ........................................................... 43
5.7.3 ICE CREAM SLID DISASSEMBLY .......................................................... 43
5.8 SANITIZATION .................................................................................................... 44
5.9 HYGIENE ............................................................................................................... 44
SECT. 6 MAINTENANCE
6.1 SERVICING TYPOLOGY ................................................................................... 45
6.2 WATERCOOLING ................................................................................................ 46
6.3 AIRCOOLING ....................................................................................................... 46
6.4 ORDERING SPARE PARTS ................................................................................ 46
6.5 ACCESSORIES KIT ............................................................................................. 47
SECT. 7 TROUBLESHOOT GUIDE
7.1 TROUBLESHOOT GUIDE .................................................................................. 49
Maestro HE_EN - 2017/07 - Ed. 06
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FOREWORD
INSTRUCTION HANDBOOK
Editing this handbook, it was taken into due account European Community directions on safety
standards as well as on free circulation of industrial products within E.C.
PURPOSE
This handbook was conceived taking machine users' needs into due account.
Topics relevant to a correct use of the machine have been analyzed in order to keep unchanged in
the long run quality features charachterizing CARPIGIANI machines all over the world.
A signicant part of this handbook refers to the conditions necessary to the machine use and to
the necessary procedure during cleanout as well as routine and special maintenance.
Nevertheless, this handbook cannot meet all demands in details. In case of doubts or missing
information, please apply to:
CARPIGIANI Via Emilia, 45 - 40011 Anzola dell'Emilia (Bologna) - Italy
Tel. +39 051 6505111 - Fax +39 051 732178
HANDBOOK STRUCTURE
This handbook is divided in sections, chapters and subchapters in order to be consulted more easily.
Section
A section is the part of the handbook identifying a specic 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 specic 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 maintenance.
Wiring diagram: a diagram of wiring connections is placed in the machine.
Before using the machine read carefully the instruction handbook.
Pay attention to the safety instructions.
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CONVENTIONAL SYMBOLS
CAUTION: ELECTRIC SHOCK DANGER
The staff involved is warned that the non-observance of safety rules in carrying out the operation
described may cause an electric shock.
CAUTION DANGER FROM HIGH TEMPERATURES
This warns the staff involved that failure to abide by safety rules in carrying out the operation
described involves the risk of burns and scalds.
CAUTION CRUSHING HAZARD
This warns the staff involved that failure to abide by safety rules in carrying out the operation
described involves the risk of suffering crushed ngers or hands.
CAUTION: GENERAL HAZARD
The staff involved is warned that the operation described may cause injury if not performed
following safety rules.
NOTE
It points out signicant information for the staff involved.
WARNINGS
This warns the personnel involved that the non-observance of warning may cause loss of data and
damage to the machine, or cause risks for noncompliance with any applicable law/regulations.
PERSONAL PROTECTIONS
This symbol on the side means that the operator must use personal protection against an implicit
risk of accident.
EQUIPOTENTIAL CONNECTION
For connecting all appliances with this type of connection.
Warning: do not connect to ground.
SYMBOLOGY QUALIFICATION OF THE STAFF
The staff allowed to operate the machine can be differentiated by the level of preparation and
responsibility in:
MACHINE OPERATOR
Unqualied personnel, without any specic technical abilities, capable of carrying out simple
jobs, such as: operating the machine using the commands available on the keypad, the loading
and unloading of products used during production, the loading of any consumable materials, basic
maintenance operations, (cleaning, simple blockages, inspections of the instrumentation, etc.).
QUALIFIED ENGINEER
He/she is a skilled engineer for the installation and 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 qualied for interventions on electrical and refrigeration
components.
CARPIGIANI ENGINEER
He/she is a skilled engineer assigned by the manufacturer to interventions for complex jobs under
particular conditions or in accordance with agreements made with the machine's owner.
Maestro HE_EN - 2017/07 - Ed. 06
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SAFETY
When using industrial equipment and plants, one must be aware of the fact that moving parts
(rotary motion), high voltage components, as well as parts subject to high temperatures may cause
serious damage to persons and things.
The persons in charge of safety must ensure that:
any incorrect use or handling is avoided;
the safety devices are neither removed nor tampered with;
the machine is regularly serviced;
only original spare parts are used, especially in the case of safety-related components (ex.:
protection microswitches, thermostats).
suitable personal protective equipment is used;
high care is taken during hot product cycling.
To achieve the above, the following is necessary:
at the work station an instruction manual relevant to the machine should be available;
such documentation must be carefully read and requirements must consequently be met;
only adequately skilled personnel should be assigned to electrical equipment and machineries;
this appliance is not intended for use by persons (including children) with reduced physical,
sensory or mental capabilities, or lack of experience and knowledge, unless they have been
given supervision or instruction concerning use of the appliance by a person responsible for
their safety;
Make sure that no technician will ever carry out interventions outside his own knowledge and
responsibility sphere;
Children should be supervised to ensure that they do not play with the appliance.
IMPORTANT
Make sure that the personnel do not perform operations out of their range of knowledge and
responsibility (refer to “Qualication of the personnel symbols”).
NOTE:
According to the standard in force, a QUALIFIED ENGINEER is a person who, thanks to:
- training, experience and education,
- knowledge of rules, prescriptions and interventions on accident prevention,
- knowledge of machine operating conditions,
It 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.
WARNINGS
The machine must be installed in compliance with current installation regulations.
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 identication plate and
with a contact opening of 3 mm at least.
Never perform operations on the machine using your hands, during both production and
cleaning. Before carrying out any maintenance operation, make sure that the machine is in
“STOP” position and that the main switch has been cut out.
It is forbidden to wash the machine by means of a jet of pressurized water.
It is forbidden to remove panels in order to reach the machine internal parts before disconnecting
the machine from the power supply.
The place of installation must not be exposed to water sprays, high moisture, heat or steam
sources.
Do not store explosive substances or spray cans inside the machine, nor aerosol cans
containing ammable propellant.
CARPIGIANI is not responsible for any accident that might happen during operation, cleaning
and/or servicing of its machines if this warning has not been fully complied with.
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1. GENERAL INFORMATION
1.1 GENERAL INFORMATION
1.1.1 Manufacturer's identication data
The machine has a data plate carrying manufacturer data, machine type and serial number, assigned when it is manufactured.
Copy of machine data plate to be found on rst page of this handbook.
G
B
F
A
C
88888
888888888
88888
'AS
D
E
Legend:
A= Serial number
B= Machine type
C= Supply voltage
D= Main-switch
amperometric value
E= Gas type and weight
F= Machine code
G= Condensation type
H= Frequency
I= Power
HI
1.1.2 Information about service
All operations of routine maintenance are here described in section "Maintenance"; any additional
operation requiring technical intervention on the machine must be cleared with the manufacturer,
who will also examine the possibility of a factory technician eld intervention.
1.1.3 Information to the user
The manufacturer of the machine is at user's disposal for any explanation and information
about the machine operation.
In case of need, please call the local distributor, or the manufacturer, if no distributor is
available.
Manufacturer's service department is available for any information about operation, and
requests of spare parts and service.
1.2 INFORMATION ABOUT THE MACHINE
1.2.1 General data
Maestro HE machines are built to produce homemade ice cream and patisserie products.
They are electronically controlled machines for professional production of ice cream, custard
creams and hardened chocolate. The production cycle can be customised to batch freeze any mix
perfectly as well as to produce other speciality mixes. In fact, only with the Maestro HE machine
is it possible to produce innite, original ice creams and also fruit cremolata, perfect Sicilian
granita and a host of different patisserie products.
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CARPIGIANI recommends that you always use ingredients of the highest quality when making
ice cream as this will allow you to satisfy even the most demanding of customers. 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:
Make your mixes yourselves from high quality natural ingredients or buy them from reliable
companies;
Follow closely instructions given by your mix supplier for the preparation of the mixes;
Do not alter your mix supplier's recipies, by adding, for instance, water or sugar;
Taste ice cream before serving it and start selling it only if entirely satisfactory;
Make sure your staff always keeps the machine clean.
Have your machine serviced always by companies authorized by CARPIGIANI.
1.2.2 Technical features
MODEL Beater
Maestro **
Maestro ***
Maestro ****
Multiple
speed
Multiple
speed
Multiple
speed
Electrical
supply
Volt Hz Ph kW Width Depth Height Kg
400 50 3
Installed
power
* Air cooling available with price surcharge
1.2.3 Production data
Dimensions
Condenser*
6,4 Water* 52
7,6 Water 52 65 140 320
9 Water 52 65 140 350
Quantity per cycle
cm
65 W
93 A
140 280
Net
Weight
Mix fed kg 1,5* 7,5 2,5* 10,5 3,5 13
Produced ice
cream
Granita (slush) kg 3,5 6,5 5 10 6,5 13
Topping kg 4,5 9 6 10 7,5 12
SoftIce kg 4,5 9 6 12,5 7,5 15
Chocolate
tempering
Yogurt kg 3 10 5 12 7 14
Production changes according to used ingredients
* “Excellent” cycle quantity
The following characteristics are purely indicative. Carpigiani reserves the right to make all the changes
whenever necessary and without being bound to previous statements to the purchaser.
Maestro HE_EN - 2017/07 - Ed. 06
Maestro ** Maestro *** Maestro ****
Min Max Min Max Min Max
litri 2 10 3,5 15 5 19
kg 5 10 7,5 12,5 10 15
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1.2.4 Optimum Production Conditions
To obtain perfect products, the optimum utilisation conditions of Maestro HE are:
• using ingredients indicated in the recipe book within the minimum and maximum quantities.
• put the ingredients in the machine during the production progress only when requested on
the display.
• equipping the Beater with scrapers as indicated in the table.
Unit Recipe Metal
Ice cream X
Cremolata, Sicilian Slush X
Ice Cream
machine
Cream
Chocolate
Pastry
specialities
Chocolate and Fruit Sauce
Cream sauce X
Chocolate and Fruit Topping X
Cream Topping X
Panna cotta, Fruit cream, Gelatine for
cakes
Custard, zabaione custard, Bavarian
cream
Chocolate, (dark, milk, white), gana
che custard, chocolate spread
Semifreddo base products X
Pochée Fruit, Yogurt, Infusions, Rice
cooking, mix crepés
-
scraper
X
Plastic scraper No
scraper
X
X
X
X
1.2.5 Location of machine groups
1
2
3
Legend:
5
1 Control panel
2 Barrel front lid
3 Shelf
4
4 Drip drawer
5 Water dispenser
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1.3 INTENDED USE
The machine must only be used for the production of ice cream and patisserie products, in compliance with that stated in paragraph 1.2.1 "General information", and within the operating limits
indicated here below.
Voltage: ±10%
Min air temperature: 10°C
Max air temperature: 43°C
Min water temperature: 10°C
Max water temperature: 30°C
Min. water pressure: 0,1 MPa (1 bar)
Max water pressure: 0,5 MPa (5 bar)
Max relative humidity: 85%
This machine has been designed for its use in rooms not subject to explosion-proof laws; its use
is thus bound to complying rooms 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
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/treatment of electrical and electronic equipment
waste. Differentiated collection of this waste material helps to optimize the recovery and recycling
of any reclaimable materials and also reduces the impact on human health and the environment.
For more information concerning the correct disposal of this product, please contact your local
authority or the retailer where this product was purchased.
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2. INSTALLATION
150 cm.
40 cm.40 cm.
100 cm.
150 cm.
20 cm.20 cm.
0 cm.
2.1 ROOM NECESSARY TO THE MACHINE USE
The machine must be installed in such a way that air can freely circulate all around.
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.
The minimum approach room to working area should be at least 150 cm in consideration of space
taken by opened doors.
NOTE
An insufcient air circulation affects operation and output capacity of the machine.
Machines without rear conveyor air:
Maestro 4 stelle HE
Machines with rear conveyor air:
Maestro 2 stelle HE
Maestro 3 stelle HE
2.2 WATER SUPPLY CONNECTION
The machine must be connected to running water which pressure must not be higher than 0,8
MPa (8 bars).
By aircooled machines, water connection for drinking water (for machine wash) is placed under
the machine.
By watercooled machines water connections (for machine wash and gas cooling) are placed on
upper panel.
2.3 MACHINE WITH AIRCOOLED CONDENSER
Machines with air-cooled condenser must have sufcient free space along the sides and rear in
order to allow free air circulation around the condenser.
NOTE
An insufcient air circulation affects operation and output capacity of the machine.
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2.4 MACHINES WITH WATERCOOLED CONDENSER
To make the machine run, a watercooled machine must be connected to running water supply,
or to a cooling tower.
Water must have a pressure of 0.1 MPa and 0.5 MPa (1-5 bar) at least, and a delivery at least
equal to the estimated hourly consumption.
Connect inlet pipe marked by plate "Water Inlet" to water supply installing a shut-off valve,
and outlet pipe marked by plate "Water Outlet" to a drain pipe, installing a shut-off valve.
2.4.1 Water valve adjustment
IMPORTANT
If water valve needs be reset, this operation will have to be carried out by skilled personnel,
only.
Valve adjustment must be carried out in such a way that no water ows when machine is off
and lukewarm water ows when machine is on.
NOTE
Water consumption increases if temperature of entering water is above 20°C.
ATTENTION
Do not leave the machine in a room with temperature below 0°C
without rst draining water from the condenser.
2.5 ELECTRIC CONNECTION
Before connecting the machine to the mains, check that machine voltage indicated in data plate
corresponds with the mains.
Be sure to install, between the machine and the power mains, a class D differential circuit
breaker of the correct size for the required power input and with a contact gap of at least 3 mm.
The machines are delivered with a 5 wire cable: blue wire must be connected to the neutral lead.
IMPORTANT
Yellow/green ground wire must be connected to an adeguate ground plate.
2.5.1 Replacing the power cable
Should the machine main cable be damaged, it must be replaced immediately through one with
similar features. Replacement shall be carried out by skilled technicians, only.
IMPORTANT
Direction of rotation
Beater rotation is anticlockwise.
NOTE
By threephased machines, it is necessary to check that axial pulley A has clockwise rotation: to
do that, watch through slits of rear panel (see picture).
Reversal of rotation
Should direction of rotation be wrong, reverse it by exchanging two of the three phases which
start at the differential magnetothermal protection switch.
Maestro HE_EN - 2017/07 - Ed. 06
A
Fig. 3
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2.5.2 Equipotential connection
A equipotential connection point is present on the back of the machine and this is marked with
the symbol:
WARNING
Do not connect to ground.
2.6 LOCATION
The machine is tted with wheels to ease its positioning. The wheels feature mechanical lock
mechanisms which, once engaged, prevent the machine from moving and shifting to a different
position. The machine must be positioned at right angles on a horizontal bearing surface (max.
tilt: 2°).
Fig. 4
2.7 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 lling necessary to the freezing system is carried out at CARPIGIANI works during machine
postproduction testing.
If a gas addition happens to be made, this must be carried out by skilled technicians, only, who
can also nd out trouble origin.
2.8 MACHINE TESTING
A postproduction test of the machine is carried out at CARPIGIANI premises; Operation and
output functionality of the machine are thoroughly tested.
Machine test at end user's must be carried out by skilled technicians or by one of CARPIGIANI
engineers.
After the machine positioning and correct connections, also carry out all operations necessary to
functional check and test of the machine.
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3. DIRECTIONS FOR USE
3.1 MACHINE SAFETY WARNINGS
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;
High care must be payed during hot product cycling.
To achieve the above, the following is necessary:
At the working place an instruction manual relevant to the machine should be available;
Such documentation must be carefully read and requirements must consequently 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 knowl-
edge and responsibility sphere.
3.2 MACHINE CONFIGURATION
The machine is comprised of a motor-drive section to move the beater unit and a chilling and
heating system with air- or water-cooled condenser.
The product is prepared by placing the mix inside the production cylinder and starting up the
automatic production cycle, using the minimum or maximum amounts of mix as listed in the table
in paragraph 1.2.2. When the cycle has ended, the product is ready to be extracted from the ice
cream door, directly into a tub.
CAUTION
In any case, do not touch the door during the heating stage or the stages immediately
after, since it can reach very high temperatures.
CAUTION
Pay high care during hot product cycling and/or distribution, for it may cause injuries.
Do not open neither door neither discharge door during product cycling.
CAUTION
To make product dispensing easier, only use the plastic spatula supplied. Never use metal
spatulas as these could damage the machine.
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