Carpigiani Maestro HE ** Instruction Handbook Manual

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 certication according to the international Standard ISO 9001,
nowadays its production has got UNI-EN-ISO 9001 Certied 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. [phone] - Fax [phone]

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 ofce 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 Veried: EZ Approved: RL

Maestro HE_EN - 2017/07 - Ed. 06

Modications:

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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

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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 signi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.

Section

A section is the part of the handbook identifying a speci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 speci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 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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Maestro HE_EN - 2017/07 - Ed. 06

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 signicant 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

Unqualied personnel, without any specic 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 qualied 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 “Qualication 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 identication 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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Maestro HE_EN - 2017/07 - Ed. 06

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1. GENERAL INFORMATION

1.1 GENERAL INFORMATION

1.1.1 Manufacturer's identication data

The machine has a data plate carrying manufacturer data, machine type and serial number, as­signed when it is manufactured.

Copy of machine data plate to be found on 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 innite, original ice creams and also fruit cremolata, perfect Sicilian

granita and a host of different patisserie products.

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Maestro HE_EN - 2017/07 - Ed. 06

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 insufcient 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 sufcient free space along the sides and rear in

order to allow free air circulation around the condenser.

NOTE

An insufcient 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.

- 17 -

Maestro HE_EN - 2017/07 - Ed. 06

Mix

End product

3.3 CONTROLS

3.3.1 Push-button Panel

The machine is equipped with a push-button panel tted on the front panel; each button is

marked by an explanatory symbol of the assigned function.

3.3.2 Push-button functions

STOP

In this function, the machine is idle.
From this position, it is possible to access other functions.

The display shows:

M A E S T R O

Maestro HE 2 **

To place the machine at Stop during Crème cycles, press the STOP key and the

display visualises:

STOP ? (STOP)

CONTINUE ? (OK)

When the OK key is pressed, the machine will resume its operation from the point
of interruption, while if the STOP key is pressed, the machine will set itself to
stop mode.

**

Maestro HE_EN - 2017/07 - Ed. 06

OK

When pressed whilst visualising menus, the OK key starts the process selected.
This key is used when running programs, to conrm the insertion of ingredients

or the continuation of a process after the STOP key has been pressed.

- 18 -

INCREASE

Whilst inside any menu (ice cream, slush, etc.), this key is used to select the desired
process (selected by the asterisk at the side of the cycle).

Furthermore, it increases the values that can be modied in the functions where
permitted. For example; the modication of the process temperature.

If pressed in Stop mode for 5" the temporary inhibited processes will resume.

DECREASE

This decreases the values that can be edited for those functions where this is

permitted, e.g., to change the temperature of the production process.
While production is in progress, holding down this key makes it possible to perform
an AUTOSETUP for the single cycle, i.e., for the current production process, the

Temperature, Duration and Speed values are set back to default values.

If this key is held down in STOP mode, an AUTOSETUP is carried out for all
programs.
This key is also used to reset alarm messages.

WATER DISPENSE

When pressed, at any time, this enables the water dispensing function (via the

shower on the front of the machine). To stop the water dispensing function, press
the WATER DISPENSE key or wait for three minutes.

Memorisation of the Water Dispensing Time:
Pressing the Water Dispensing key for approximately 3” (until a beep is heard)

whilst dispensing, the dispensation stops and memorises the time past from the

activation. From the successive utilisation of the shower, the dispensation time

will be that time memorised.

To increase the time, adjust step U14.

CLEANING/EXTRACTION

CLEANING FUNCTION

Pressing the

* CLEAN
HOT CLEAN

DRY CLEAN

WATER FILLING

and the Cleaning, Increase and Decrease LEDs will switch on.

Using the INCREASE and DECREASE keys, it is possible to select the type of
cleaning required (shown by an asterisk alongside the cycle).

Press the OK key to start the required cleaning program.

NOTE: The Last Cycle Is Stored And Suggested For The Next Use.

CLEANING PROGRAMS:

-

CLEAN: for traditional machine washing, using the shower (which can be connected

to the hot water supply on the premises), it is necessary to ll the cylinder with water
and to press the OK button to start beating and therefore, the washing cycle.

- HOT CLEAN: as well as the beater, a heating cycle is started up for faster
removal of any grease from the cylinder.

- DRY CLEAN: After washing the machine, the door is opened and using this
program, the cylinder will heat up but the beater will remain still. All moisture

will evaporate completely and the machine will be immediately ready to use

for tempering chocolate.

- WATER FILLING: Activate this function to ll the cylinder, through the shower,

with a certain quantity of water. The display shows:

key from Stop mode will open the following menu:

WATER FILLING
Set Lt 10.00

OK?

- the current function on the rst line;

- the quantity of liters (it can be modied from 0.00 to 17.00 liters) on the

second line;

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Maestro HE_EN - 2017/07 - Ed. 06

The quantity of water dispensed can be changed using INCREASE and DE­CREASE buttons.

Press OK to conrm the quantity set and start dispensing. The counting of dis­pensed water quantity is displayed on the third line:

WATER FILLING
Set Lt 10.00
Water Lt 01.50

Once dispensing is over, the machine automatically switches to Stop mode.

During the washing cycle, the display rst line indicates the selected washing

program, the second and third line show warning messages in case of hot cylinder

(as is the case in the DRY CLEAN program), while the fourth line shows beater

speed and 1' timer countdown.
Timer is increased by 1' 30" if speed 1 is selected, while it is decreased by the
same time when shifting back to speed 2 or 3.
Machine is automatically set back to Stop mode as soon as timer times out or

whenever the Stop button is pressed. If speed 1 is set and timer is already below

one and a half minute, if speed 2 or 3 is selected, the machine will automatically
set to Stop mode as the 1' timer has already elapsed

EXTRACTION FUNCTION

The fourth line of the display shows the speed; it can be changed using the
Increase and Decrease buttons on a scale from 1 to 5. Speed 3 is enabled as
initial speed.
For Maestro 4 Stars the maximum speed (5) is reached using an acceleration
of 20”.
The display shows:

GELATO EXCELLENT

Extraction

-

It is possible to modify the speed with Increase/Decrease, however the changes
are not saved as default values for the following extractions.

Press the Cleaning button for 3" to change the extraction speed so that it is saved
as default value.
The display shows:

GELATO EXCELLENT

Extraction setting

-

The OK button LED turns on, change the speed with Increase/Decrease and press
OK to conrm the change (it will be saved as default value for the extractions
of all ice cream cycles). After the conrmation, the display shows the Extraction

screen again.
Variegated and/or Cooling Extraction can be enabled for Gelato Cycles.

+

+

Maestro HE_EN - 2017/07 - Ed. 06

- 20 -

Variegated Extraction

Variegated extraction can also be enabled.

The Cleaning button remains enabled after extraction is started.
By pressing the Cleaning button the display shows "Variegation" and speed 1 is
always enabled (Slow Variegation Extraction).

GELATO EXCELLENT

Variegation (min)

-

It is possible to modify the speed with Increase/Decrease (changes are not saved for
the following variegation extractions).

Press the Cleaning button for 3" to change the Slow variegation extraction speed so
that the change is saved as default value.
The display shows:

GELATO EXCELLENT

Variegation setting (min)

-

The OK button LED turns on, change the speed with Increase/Decrease and press
OK to conrm the change (it will be saved as default value for the slow variegation
extractions of all ice cream cycles). After the conrmation, the display shows the

Variegation Extraction screen again.

Press Cleaning again to go to Variegation Extraction (Fast), and Speed 5 will be

activated.

GELATO EXCELLENT

+

+

Variegation (max)

-

It is possible to modify the speed with Increase/Decrease (changes are not saved for
the following variegation extractions).

Press the Cleaning button for 3" to change the Fast variegation extraction speed so
that the change is saved as default value.
The display shows:

GELATO EXCELLENT

Variegation setting (max)

-

The OK button LED turns on, change the speed with Increase/Decrease and press
OK to conrm the change (it will be saved as default value for the fast variegation
extractions of all ice cream cycles). After the conrmation, the display shows the

Variegation Extraction screen again.

+

+

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Maestro HE_EN - 2017/07 - Ed. 06

2) Extraction - GRANITA cycles

The speed can be changed using the Increase and Decrease buttons on a scale

from 1 to 3, setting as initial speed the speed of the freezing cycle. The display

shows:

GELATO EXCELLENT

Extraction
Speed’ 02

3) Cooling Extraction - ICE CREAM cycles

During the extraction of all ICE CREAM cycles, regardless of machine model, it
is possible to activate the Cooling Extraction.

COOLING EXTRACTION from Gelato Speed, Gelato Simply, Gelato Hard:
Once extraction is activated from the above-mentioned cycles, press Ice Cream
button to activate product cooling during extraction, which will stop once a xed

20-second timer will elapse.

Ice Cream button LED turns on while 20" cooling is active.

COOLING EXTRACTION from Gelato Excellent, Gelato Simply, Gelato Hot,

Gelato Hot Age, Gelato Manual, Gelato Garnish:

Press the Ice Cream button to allow product cooling during extraction. Cooling

will be activated. Ice Cream button LED turns on while cooling is active.
If the machine is in variegated extraction and the two lower speeds are selected,
Cooling cannot be activated.

4) Extraction - All Processes except ICE CREAM and GRANITA

Cleaning Button is active also while the other processes are in progress.
During the last phase, the message EXTRACT will be displayed on the second
line, for example:

CUSTARD

Extract
Storage

+04°C +04°C

If Cleaning Button is pressed, the mixing determined for the extraction of the

product being processed will be activated, and the display will read:

CUSTARD

Extraction
Speed 03

The Increase and Decrease LEDs turn on and Extraction speed can be modied
through the Increase and Decrease Buttons.

During extraction, the machine continues to carry out the current phase of the

cycle in progress. For example, if the product is extracted during Storage phase at

4°C, it is still kept at the set temperature.
Press again Cleaning button to end the extraction and go back to the previous

displaying.
The machine switches to Stop mode only if the button is manually pressed (there
are no limits set for extraction duration).

Maestro HE_EN - 2017/07 - Ed. 06

- 22 -

ICE CREAMS

Pressing the ICE CREAM key, the following menu appears:

- Gelato Excellent

- Gelato Speed

- Gelato Hard

- Gelato Simply (Submenu)

o Gelato Cream
o Gelato Fruit
o Fruit ice

- Gelato Manual

- Gelato Garnish

- Gelato Hot (Submenu)

o Gelato Hot 65-90
o Gelato Hot 5-55

- Gelato Hot Age

- Gelato WF (Submenu)

o Gelato WF
o Gelato HOT WF

- Gelato Crystal

-

Cooling in Standby

GRANITA

Pressing the GRANITA key, the following menu appears:

- Sicilian Granita

- Fruit Cremolata

TOPPING

Pressing the TOPPING key, the following menu appears:

- Chocolate sauce

- Cream paste

- Fruit sauce

- Chocolate topping

- Cream topping

- Fruit topping

CREAMS

Pressing the CREAMS key, the following menu appears:

- Custard (Submenu)

o Custard Speed
o Custard Excellent

- Zabaione custard

- Bavarian cream

- Fruit cream

- Panna Cotta

- Gelatine for cakes

- Custard Excellent

CHOCOLATE

Pressing the CHOCOLATE key, the following menu appears:

- Chocolate harden. (Submenu)

o Bitter Choc.harden
o Milk Choc. harden.
o White Choc. harden

- Speed choc.harden

- Ganache custard

- Chocolate spread

SPECIALITY

Pressing SPECIALITY key, the following menu appears:

- Semifreddo base

- Pochee' Fruit

- Yogurt

- Infusion

- Rice cooking

- Mix Crepes

To select a production cycle, it is necessary to scroll through the menu with the INCREASE
and DECREASE keys until the asterisk is alongside the required process and then conrm by
pressing the OK key.

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Maestro HE_EN - 2017/07 - Ed. 06

3.4 ICE CREAM PRODUCTION

After washing, sanitizing and thoroughly rinsing the machine immediately before use, as described
in Sect. 5 "Cleaning", pour the required amount of mix into the cylinder through the loading hopper
in the door, respecting the minimum and maximum amounts as listed in the table in paragraph 1.2.2.
Before pouring in the mix, make sure that the door and ice cream door are perfectly closed.

Pressing the key, the following menu appears:

- Gelato Excellent

- Gelato Speed

- Gelato Hard

- Gelato Simply (Submenu)
o Cream Gelato
o Fruit Gelato
o Fruit Ice

- Gelato Manual

- Gelato Garnish

- Gelato Hot
o Gelato Hot 65-90 Pasteurisation (pasteurisation – whipping)
o Gelato Hot 5-55 Heating (heating – whipping)

IMPORTANT

The Gelato Hot Heating cycle does not pasteurize the mix.

We recommend using the cycle for any addition of fat-based avouring pastes.

- Gelato Hot Age (Pasteurization - Ageing – Batch freezing)

- Gelato WF (Submenu)
o Gelato WF
o Gelato HOT WF

- Gelato Crystal

-

Cooling in Standby

Scroll through the menu with the INCREASE and DECREASE keys until the asterisk is along-

side the required process and then conrm by pressing the OK key.

Production example with " Gelato Excellent":

GELATO EXCELLENT

100 047

The display shows:

- The name of the recipe in progress on the rst row

- On the fourth row, the value of the HOD consistency to be reached on the left, the current

consistency on the right and in the middle, the increasing bars for the HOD consistency.

For Speed, Hard, Excellent, Manual and Garnish cycles (Hot Age and Hot process freezing

included), when process is started Increase and Decrease LEDs will come ON to allow editing

the HOT Consistency Set.
The displayed setting is the one set during the last cycle.

Set will be stored as soon as cycle is quit, and will be shown again upon next cycle, even in

case of blackout.

For Gelato Simply cycles, the HOT Set can be edited through the programming steps U08,
U09, U10.

In case of GELATO SIMPLY, GELATO HOT or GELATO WF the sub-menu has to be selected:

GELATO EXCELLENT

GELATO SPEED
GELATO HARD

* GELATO SIMPLY

The sub-menu is displayed by conrming with OK.

Maestro HE_EN - 2017/07 - Ed. 06

- 24 -

Use the INCREASE and DECREASE keys to move the asterisk alongside the required produc-
tion cycle.

* CREAM GELATO
FRUIT GELATO
FRUIT ICE

---- BACK ----

Press the OK key to start the production process, which will be completely automatic. The opera-

tor will not be able to change the set Hod values in the Gelato Simply cycle.
Select BACK to go back to main menu.

Note: HOD is a patented Carpigiani system for dynamic control of ice cream consistency.

Note: If the last recipe performed belongs to a sub-menu (e.g."Cream Gelato"), when the key is

pressed again

the main menu, press "backward" on display.

, the previously selected "Cream Gelato" sub-menu is displayed. To return to

3.4.1 Gelato Manual

Press Ice Cream button

the asterisk next to the required program:

GELATO HARD

GELATO SIMPLY
* GELATO MANUAL
GELATO GARNISH

as soon as you press OK to conrm, the selected cycle starts and the display shows:

GELATO MANUAL
Speed

-
100 047

Default speed is 3 (standard freezing speed).
The LEDs of the Increase/Decrease buttons are on to allow the user to change the Set HOT.

+

and scroll the menu using the Increase and Decrease buttons to move

This cycle allows you to change freezing speed from 1 to 6.
By pressing the Ice Cream button (the OK LED turns on) the display will show the speed setting
screen:

GELATO MANUAL
Speed Select

-
100 047

The default speed indicated is always the standard freezing speed, but user can change it using
Increase and Decrease buttons.

By pressing OK the set speed is saved as default for all following Manual cycles, while by pressing
the Ice Cream button the change is applied only to the cycle in progress (the following Manual
cycle will start with speed 3).
In any case, after pressing one of the two buttons, the display shows the standard screen of
the Manual cycle again, the OK button turns off and the Increase/Decrease buttons will return
to have the Set HOT change function.

+

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Maestro HE_EN - 2017/07 - Ed. 06

3.4.2 Gelato Garnish

Press Ice Cream button

the asterisk next to the required program:

GELATO HARD

GELATO SIMPLY
GELATO MANUAL
* GELATO GARNISH

as soon as you press OK to conrm, the selected cycle starts and the display shows:

GELATO GARNISH

100 47

- on the rst line, the name of the ongoing process

- on the fourth line the current consistency to the right and the target consistency setting to the
left, with consistency indicator at the center.

When cycle starts, the Increase and Decrease buttons light up to allow the operator to change the

consistency setting up to 120. The displayed setting is the one set when this cycle was last used.

This cycle is suitable for multi-layer tubs. It allows the operator to freeze ice cream, dispense a

part of it and leave the rest inside the freezer for the time required to cool down and stuff the rst

layer already dispensed.

Cycle includes four stages:

and scroll the menu using the Increase and Decrease buttons to move

1. A rst freezing stage with editable Set Hot. The display will read:

GELATO GARNISH

100 047

2. When Set Hot is reached, operator can dispense a part of the product by pressing the Cleaning

Button

NOTE:

After this rst extraction stage, a quantity of product at least equal to minimum machine load
must remain inside the freezer.

3. When extraction timer times out, or when OK Button is pressed as shown on the display,

the remaining ice cream is kept at a Set Hot 20 points lower compared to stage 1, for a time
ranging from 5 to 15 minutes.

In this stage, speed is reduced and fourth line on display will indicate (as a ashing message)

stage timer with timer set on the left and remaining time on the right:

. The display will read:

GELATO GARNISH

CONTINUE ? (OK)

Extraction

-

+

Stage time can be changed by pressing the Ice Cream button

the last line becomes steady and timer can be edited through Increase and Decrease buttons

Maestro HE_EN - 2017/07 - Ed. 06

GELATO GARNISH

05:00 Timer 04:4

: the message displayed on

- 26 -

Press again the Ice Cream button
The thus-set timer is stored and indicated the next time cycle is run again.

4. When timer times out, ice cream is brought again to stage 1 Set Hot, at normal freezing speed.

to go back to previous page.

When Set is reached, operator can dispense the product by pressing the Cleaning Button

GELATO GARNISH

Extraction

-

+

3.4.3 Gelato WF

Press Ice Cream button and scroll the menu using the Increase and Decrease buttons to move the
asterisk next to the required program:

GELATO GARNISH
GELATO HOT
GELATO HOT AGE
* GELATO WF

The sub-menu is displayed by conrming with OK.
Use the INCREASE and DECREASE buttons to move the asterisk alongside the process to be
executed.

* GELATO WF
GELATO HOT WF

---- BACK ----

:

Press the OK button to start the process. The display shows:

GELATO WF
Set Lt 00.00

OK ?

Set the quantity of water to be delivered in number of liters using Increase and Decrease buttons.

GELATO WF
Set Lt 05.00

OK ?

Press OK to activate water delivery.

GELATO WF
Water Lt 02.50

When the counter reaches half of the set quantity, delivery ends and the display shows.

GELATO WF
Solids?

Press OK to activate the beater and insert solids.

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Maestro HE_EN - 2017/07 - Ed. 06

At the end of solids insertion the display shows:

GELATO WF
End Solids?

Press OK to activate the delivery of the remaining half water.

GELATO WF
Water Lt 02.50

At the end of dispensing the machine switches to Mixing mode. The duration of the phase is 3':

GELATO WF

Mixing

Timer: 00:02:59 +18

Press Ice Cream button to open pages to edit the duration of mixing (from 1 to 5') and speed
(from 1 to 3)

The set time and speed are saved.
Press Mixing button to set the maximum speed, that can be changed using the Increase/Decrease
buttons. Changes do not remain saved. Press Mixing button again to set speed to default again.

At the end of mixing the machine starts the freezing process (Gelato EXCELLENT cycle). The
HOT set can always be edited.

Behavior and displays are the same as the EXCELLENT cycle.

3.4.4 Gelato HOT WF

Press Ice Cream button and scroll the menu using the Increase and Decrease buttons to move the
asterisk next to the required program:

GELATO GARNISH
GELATO HOT
GELATO HOT AGE
* GELATO WF

The sub-menu is displayed by conrming with OK.
Use the INCREASE and DECREASE buttons to move the asterisk alongside the process to be
executed.

GELATO WF
* GELATO HOT WF

---- BACK ----

Press the OK button to start the process. The display shows:

GELATO HOT WF

SET 050 °C
OK ?

The cycle is similar to Gelato DF cycle, but the temperature is set at cycle start, which can be
edited using Increase and Decrease buttons (up to a maximum of 90°). Press OK to conrm.

The set temperature is used for all the heating phases of the recipe.

By pressing OK, the amount to be dispensed is requested.

GELATO HOT WF
Set Lt 00.00

OK ?

Maestro HE_EN - 2017/07 - Ed. 06

- 28 -

Set the quantity of water to be delivered in number of liters using Increase and Decrease buttons.

GELATO HOT WF
Set Lt 05.00

OK ?

Press OK to activate water delivery.

GELATO HOT WF
Water Lt 00.00

When the counter reaches half of the set quantity, delivery ends and the display shows.

GELATO HOT WF
Solids?

Press OK to activate the beater (Speed 1) and insert solids. At the end of solids insertion the

display shows.

GELATO HOT WF
End Solids?

Press OK to activate the delivery of the remaining half water.

GELATO HOT WF
Water Lt 00.00

At the end of dispensing the machine activates mixing with heating. The duration of this rst

heating phase is 3'.

GELATO HOT WF

Mixing + Heating .

+52 00:02:59 +50

Press Ice Cream button to open pages to edit the temperature set, the duration of phase (from 1
to 5') and the speed (from 1 to 3).

The set time and speed are saved.

The set temperature is used for all the heating phases of the recipe.

Press Mixing button to set the maximum speed, that can be changed using the Increase/Decrease
buttons. Changes do not remain saved. Press Mixing button again to set speed to default again.

At the end of mixing time, heating is activated:

GELATO HOT WF

Heating

+52°C +50°C

Speed and temperature can be edited as for the previous phase.

The set temperature is used for all the heating phases of the recipe.

- 29 -

Maestro HE_EN - 2017/07 - Ed. 06

When the set is reached, cooling is activated:

GELATO HOT WF

Cooling

+04°C +52°C

Speed and temperature can be edited as for the previous phase.

At the end of mixing the machine starts the freezing process (Gelato EXCELLENT cycle). The
HOT set can always be edited.

Behavior and displays are the same as the EXCELLENT cycle.

3.4.5 Gelato CRYSTAL

Press Ice Cream button
move the asterisk next to the required program:

GELATO HARD
GELATO SIMPLY
REFRIGERATED STORAGE
* GELATO CRYSTAL

conrm with OK.

By starting a Gelato Crystal cycle the display will show:

GELATO CRYSTAL

060 47

Default speed is 2 (standard freezing speed).
The LEDs of the Increase/Decrease buttons are on to allow the user to change the Set HOT.
This cycle does not allow changing the freezing speed.

The product is brought to the right consistency for 5 times.
The consistency Set = 60 by default. Editable with the Increase/Decrease buttons (minimum
settable = 40).

and scroll the menu using the Increase and Decrease buttons to

Lastly, the display will show "Extract" (until the function is changed) and an intermittent acoustic

signal is activated. The last line will also start ashing.

GELATO CRYSTAL

Extract
060 47

The product is kept at the right consistency with the same cyclical activations of the previous
phase.

Press OK to extract (it is recommended to use OK as the product continues to be maintained
remaining in this function).
In this way, the machine will switch from freezing speed to extraction speed (and vice versa).

When the button is pressed to activate the extraction speed, the acoustic signal stops and
after 1 minute:

- if the function is not changed or if the extraction speed has not been deactivated yet, the
machine switches automatically back to freezing speed and the acoustic signal is reactivated

with ashing display.

- if the speed has already been set back manually to freezing speed but the machine is still in
Production mode, the acoustic signal is reactivated.

Maestro HE_EN - 2017/07 - Ed. 06

- 30 -

Each time an operator activates the extraction speed with the OK button, the timer will restart
from 1 minute.
The OK button LED remains on until extraction speed is activated.

3.4.6 Cooling in Standby

Press Ice Cream button

and scroll the menu using the Increase and Decrease buttons to move

the asterisk next to the required program:

GELATO GARNISH
GELATO HOT
GELATO HOT AGE

* CONS.REFRIGERADA

conrm with OK.

This function allows storing ice cream residues inside the machine in case of production prolonged
stand-by times.

3.4.7 Ice cream removal

When the production is complete, the ice cream can then be removed from the batch freezing
cylinder, proceeding as follows:

 Place the tub on the shelf under the ice cream chute.
 Turn the lever to release the ice cream door to the left (ref. 1).
 Lift the lever and the ice cream door.
 Press the CLEANING/EXTRACTION key.
 Select speed 3 by pressing the INCREASE key.
 After this stage, press STOP.

CAUTION

To make product dispensing easier, only use the plastic spatula

supplied. Never use metal spatulas as these could damage the

machine

SAFETY WARNING

To avoid unnecessary wear of the scraper sliding block and the

cylinder, the machine returns to STOP after 1 minute of con-

tinuous functioning in extraction mode.

Fig. 6

1

3.4.8 Using the ice cream lever

Locking

Lock the ice cream door by moving the lever (ref. 1) all the way to the right.

Opening

Turn the lever (ref. 1) 90° to the left.
Lift the lever and door.
Lock the door upwards turning the lever (ref. 1) all the way to the right.

Closing

Repeat the opening operation in reverse order.

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Maestro HE_EN - 2017/07 - Ed. 06

3.4.9 Post cooling

Present in all Maestro HE versions, this function is extremely useful for the models with greater
production capacity (two or more tanks per cycle):

In fact, if each tank of ice cream needs to be externally processed after the extraction, such as

garnishing, variegation or anything else, the ice cream that is still inside the machine, remains in

beating mode at extraction high speed and tends to lose its initial consistency before being put
into storage.
For the Excellent Ice Cream, Simply Ice Cream and Hot Age Ice Cream, the Maestro HEs are
equipped with an automatic post cooling system (intelligent post cooling).

To activate this system during the extraction phase, press the PRODUCTION key to continue to
cool the product. The compressor will start and stop automatically when the value of consistency
is less than the prexed value.
For the Speed and Hard cycles, the post cooling system activates when the PRODUCTION key
is pressed and the cooling remains active for 20”.

3.5 GRANITA PRODUCTION

After washing, sanitizing and thoroughly rinsing the machine immediately before use, as described
in Sect. 5 "Cleaning", pour the required amount of mix into the cylinder through the loading hopper
in the door, respecting the minimum and maximum amounts as listed in the table in paragraph 1.2.2.
Before pouring in the mix, make sure that the door and little door are perfectly closed.

Pressing the

- Sicilian Granita

- Cremolata Fruit

Scroll through the menu with the INCREASE and DECREASE keys until the asterisk is along-

side the required process and then conrm by pressing the OK key.

GRANITA key, the following menu appears:

3.5.1 Sicilian Granita

During the Sicilian Granita cycle, the display shows:

SICILIAN GRANITA

-03°C +30°C

The display shows:

- On the rst line, the name of the ongoing process

- On the fourth line, the temperature set on the left and the product temperature on the right.

Press Increase and Decrease Buttons to change Granita temperature set.

When the product reaches the set temperature, for example: -3°C, cooling ends and mixing
continues for 5"; an acoustic signal is activated.

Sicilian Granita extraction

When the recipe is nished, an intermittent acoustic signal will be heard and the display will read:

The correct temperature for the end of chilling depends on the amount of sugar in the granita and
if it is made with coffee, on the coffee blend used.

At this point, it is possible to extract the granita by pressing the
door and using the spatula supplied.

To make cremolata extraction easier, only use the plastic spatula supplied. Never use metal

Maestro HE_EN - 2017/07 - Ed. 06

SICILIAN GRANITA

Extract

Granita end

key or opening the cylinder

CAUTION

spatulas as these could damage the machine.

- 32 -

3.5.2 Fruit cremolata

During preparation of the Fruit Cremolata recipe, the display will read:

FRUIT CREMOLATA

Set Time 10 09:59

The display shows:

- The name of the production cycle in progress on the rst row

- On the fourth row, the total production time set in minutes and seconds and on the right, the
production time for the Cremolata, counting down.

By pressing the INCREASE and DECREASE keys, it is possible to change the Cremolata
production times.

Fruit Cremolata extraction

When the set time is up, the buzzer will sound continuously to indicate that the cremolata is ready

for extraction and the display will read as follows:

FRUIT CREMOLATA

Extract

Cremolata end

At this point, it is possible to extract the fruit cremolata by pressing the
cylinder door and using the spatula supplied.

CAUTION

To make cremolata extraction easier, only use the plastic spatula supplied. Never use metal

spatulas as these could damage the machine.

key or opening the

3.6 TOPPING PRODUCTION

After washing, sanitizing and thoroughly rinsing the machine immediately before use, as described
in Sect. 5 "Cleaning", make sure that the door and LITTLE door are perfectly closed.

Pressing the

- Chocolate sauce

- Cream paste

- Fruit sauce

- Chocolate topping

- Cream topping

- Fruit topping

Scroll through the menu with the INCREASE and DECREASE keys until the asterisk is along­side the required process and then conrm by pressing the OK key.

TOPPING key, the following menu appears:

CHOCOLATE SAUCE
* CREAM PASTE
FRUIT SAUCE
CHOCOLATE TOPPING

The display will read

CREAM PASTE

Water+EggYolk OK?

Heating

+40°C +36°C

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Maestro HE_EN - 2017/07 - Ed. 06

The display shows:

- On the rst row, the name of the production in progress

- The ingredient to add during the stage in progress, followed by “OK?” on the second row.
Pressing the OK key will conrm the ingredient and the question mark will disappear. In

some particularly delicate stages, the introduction of the ingredient will be signalled by an

intermittent acoustic signal, which will switch off when the OK key is pressed, and only when
the insertion of the ingredient is conrmed can the recipe continue.

- The type of stage in progress (or auxiliary messages) on the third row

- On the fourth row, on the left, the temperature to be reached, on the right, the temperature of
the product and in the middle, the temperature up or down bars or the duration of any pause.

3.6.1 Topping extraction

When the set time is up, which is signalled by an acoustic warning, the product can be extracted

as follows:

- Place the tub on the shelf under the product dispensing chute

- Turn the lever for releasing the small discharge door on the left

- Lift the lever and the small door

- Press the

- At the end of this stage, press STOP.

In any case, do not touch the door during the heating stage or the stages immediately

Pay high care during hot product cycling and/or distribution, for it may cause injuries.

To make product dispensing easier, only use the plastic spatula supplied. Never use metal

key to start beating at the recommended speed

CAUTION

after, since it can reach very high temperatures.

CAUTION

Do not open neither door neither discharge door during product cycling.

CAUTION

spatulas as these could damage the machine.

3.7 CREAM PRODUCTION

After washing, sanitizing and thoroughly rinsing the machine immediately before use, as described
in Sect. 5 "Cleaning", make sure that the door and little door are perfectly closed.

Pressing the CREAMS key will open the menu:

- Custard (Submenu)
o Custard Speed
o Custard Excellent

- Zabaione custard

- Bavarian cream

- Fruit cream

- Panna Cotta

- Gelatine for cakes

- Custard Excellent

Scroll through the menu with the INCREASE and DECREASE keys until the asterisk is alongside

the required process and then conrm by pressing the OK key.

CUSTARD
ZABAIONE CUSTARD

* BAVARIAN CREAM
FRUIT CREAM

The display will read:

Maestro HE_EN - 2017/07 - Ed. 06

BAVARIAN CREAM

Sugar + Eggs OK?

Mixing

+00 00:04:58 +34

- 34 -

The display shows:

- The name of the recipe in progress on the rst line

- The ingredient to add during the stage in progress, followed by “OK?” on the second row.
Pressing the OK key will conrm the ingredient and the question mark will disappear. In

some particularly delicate stages, the introduction of the ingredient will be signalled by an

intermittent acoustic signal, which will switch off when the OK key is pressed, and only when
the insertion of the ingredient is conrmed can the recipe continue.

- The type of stage in progress (or auxiliary messages) on the third row

- On the fourth row, on the left, the temperature to be reached, on the right, the temperature of
the product and in the middle, the temperature up or down bars or the duration of any pause

3.7.1 Cream extraction

When the set time is up, which is signalled by an acoustic warning, the product can be extracted

as follows:

- Place the tub on the shelf under the product dispensing chute

- Turn the lever for releasing the small discharge door on the left

- Lift the lever and the small door. Pay attention to hot product.

- Press the

- At the end of this stage, press STOP.

In any case, do not touch the door during the heating stage or the stages immediately

Pay high care during hot product cycling and/or distribution, for it may cause injuries.

To make product dispensing easier, only use the plastic spatula supplied. Never use metal

key to start beating at the recommended speed

CAUTION

after, since it can reach very high temperatures.

CAUTION

Do not open neither door neither discharge door during product cycling.

CAUTION

spatulas as these could damage the machine.

3.8 CHOCOLATE PRODUCTION

After washing, sanitizing and thoroughly rinsing the machine immediately before use, as described

in Sect. 5 "Cleaning", proceed as follows:

- Open the machine door

- Press the

asterisk alongside the DRY program before pressing the OK key to start the program.

key from Stop mode and use the INCREASE and DECREASE keys to move the

CLEAN
HOT CLEAN

* DRY CLEAN

Once drying starts, the cylinder will heat up but the beater will remain idle. All moisture will

evaporate completely and the machine will be immediately ready to use for tempering chocolate.
The display will read:

DRY CLEAN

HOT CYLINDER!

Don't touch!

Speed 0 00:59

- Close the door and the small product outlet door.

Pressing the

- Chocolate harden (Submenu)

o Bitter Choc harden (dark chocolate)
o Milk Choc harden (milk chocolate)
o White Choc harden (white chocolate)

- Choc harden

CHOCOLATE key, the following menu appears:

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Maestro HE_EN - 2017/07 - Ed. 06

- Ganache custard

- Chocolate spread

Scroll through the menu with the INCREASE and DECREASE keys until the asterisk is alongside

the required process and then conrm by pressing the OK key.

* CHOCOLATE HARDEN
SPEED CHOC HARDEN
GANACHE CUSTARD
CHOCOLATE SPREAD

Will open the tempering menu:

* BITTER CHOC HARDEN
MILK CHOC HARDEN
WHITE CHOC HARDEN

Scroll through the menu with the INCREASE and DECREASE keys until the asterisk is alongside

the required process and then conrm by pressing the OK key.
The display will read:

BITTER CHOC HARDEN

Chocolate OK?

Heating

+00 00:02:58 +24

The display will read:

- The name of the production in progress on the rst row

- The ingredient to add during the stage in progress, followed by “OK?” on the second row.
Pressing the OK key will conrm the ingredient and the question mark will disappear. In

some particularly delicate stages, the introduction of the ingredient will be signalled by an

intermittent acoustic signal, which will switch off when the OK key is pressed, and only when
the insertion of the ingredient is conrmed can the recipe continue.

- The type of stage in progress (or auxiliary messages) on the third row

- On the fourth row, on the left, the temperature to be reached, on the right, the temperature of
the product and in the middle, the temperature up or down bars or the duration of any pause.

Note: If the last recipe performed belongs to a sub-menu (e.g. "Dark choc. tempering"), when the

key is pressed again

To return to the main menu, press "backward" on display.

, the previously selected "Dark choc. tempering" sub-menu is displayed.

3.8.1 Chocolate extraction

When the set time is up, which is signalled by an acoustic warning, the product can be extracted

as follows:

- Place the tub on the shelf under the product dispensing chute

- Turn the lever for releasing the small discharge door on the left

- Lift the lever and the small door

- Press the

- At the end of this stage, press STOP.

key to start beating at the recommended speed

In any case, do not touch the door during the heating stage or the stages immediately

Pay high care during hot product cycling and/or distribution, for it may cause injuries.

To make product dispensing easier, only use the plastic spatula supplied. Never use metal

Maestro HE_EN - 2017/07 - Ed. 06

CAUTION

after, since it can reach very high temperatures.

CAUTION

Do not open neither door neither discharge door during product cycling.

CAUTION

spatulas as these could damage the machine.

- 36 -

3.9 SPECIALITY PRODUCTION

After washing, sanitizing and thoroughly rinsing the machine immediately before use, as described
in Sect. 5 "Cleaning", make sure that the door and little door are perfectly closed.

Pressing

- Semifreddo base

- Poche Fruit

- Yogurt

- Infusion

- Rice cooking

- Mix Crepes

Scroll through the menu with the INCREASE and DECREASE keys until the asterisk is alongside

the required process and then conrm by pressing the OK key.

* SEMIFREDDO BASE

POCHE FRUIT
YOGURT
INFUSION

The display will show:

The display will read:

- The name of the production in progress on the rst row

- The ingredient to add during the stage in progress, followed by “OK?” on the second row.
Pressing the OK key will conrm the ingredient and the question mark will disappear. In

some particularly delicate stages, the introduction of the ingredient will be signalled by an

intermittent acoustic signal, which will switch off when the OK key is pressed, and only when
the insertion of the ingredient is conrmed can the recipe continue.

- The type of stage in progress (or auxiliary messages) on the third row

- On the fourth row, on the left, the temperature to be reached, on the right, the temperature of
the product and in the middle, the temperature up or down bars or the duration of any pause.

SPECIALITY will open the menu:

SEMIFREDDO BASE

Yolks+Wat+Sugar OK?

Mixing

+00 00:02:58 +24

3.9.1 Speciality extraction

When the set time is up, which is signalled by an acoustic warning, the product can be extracted as

follows:

- Place the tub on the shelf under the product dispensing chute

- Turn the lever for releasing the small discharge door on the left

- Lift the lever and the small door

- Press the

- At the end of this stage, press STOP.

In any case, do not touch the door during the heating stage or the stages immediately

Pay high care during hot product cycling and/or distribution, for it may cause injuries.

To make product dispensing easier, only use the plastic spatula supplied. Never use metal

key to start beating at the recommended speed

WARNING

When making YOGURT use the beater WITHOUT scrapers.

CAUTION

after, since it can reach very high temperatures.

CAUTION

Do not open neither door neither discharge door during product cycling.

CAUTION

spatulas as these could damage the machine.

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Maestro HE_EN - 2017/07 - Ed. 06

3.10 CUSTOMISED PRODUCTION CYCLES

3.10.1 Editing original production cycles

On Maestro HE model machines, it is possible to edit the temperature and times for each stage

in the production cycle. To make these changes, proceed as follows:

- After selecting the cycle to be edited, press the OK key to start it.

- Press the production key (Ice Cream, Slush, Topping, Crème, Chocolate or Speciality) and the

rst parameter will appear; if the LEDs on the INCREASE and DECREASE keys are lit, then
the value can be changed.

- Pressing the production key a second time will show the second parameter, "Temperature"; if

the LEDs on the INCREASE and DECREASE keys are lit, then the value can be changed.

- Pressing the production key a third time will show the third parameter "Duration", if the LEDs

on the INCREASE and DECREASE keys are lit, then the value can be changed.

- To return to the main menu, press the production key again or wait 10 seconds without pressing
any key.

The new production cycle will be stored to memory and carried out using the new settings.

3.10.2 Restoring default production cycles

To restore the default production cycle, hold down the DECREASE key for a few seconds while
the production cycle is in progress. In this way, the temperature and duration of each stage in the
production cycle will return to their default settings.

3.11 PROCESS MENU CUSTOMIZATION

In each process menu, the displaying of unused cycles can be eliminated by positioning the asterisk

on the cycle to be hidden and by pressing OK for 5 seconds.
To enable all of them again: press the Increase Button from Stop for 5 seconds.
The display shows:

Loading Programs

If all cycles of a unit are eliminated, "Empty Unit" is displayed and it returns to Stop.

Maestro HE_EN - 2017/07 - Ed. 06

- 38 -

3.12 USER SETTINGS

To gain access to User Programming, press the STOP and DECREASE keys (with the machine
at STOP) simultaneously and release them immediately.

The message “Manager Menu” and the software version "SW ver. Maestro HETC25 (or succes­sive versions)" appear, followed by:

Time
Step U01 15

Use the INCREASE and DECREASE keys to change the time setting, if required.

Press STOP, which will open the steps for the following table in sequence; these settings can all
be edited using the INCREASE and DECREASE keys.

Step Display Note U.M. MIN MAX Default

U01

Hour

hour 0 23

U02

U03

U04

U05 Month mm 1 12

U06 Year yyyy 2000 2099

U07 Language

U08 HOT-Crema Simply N 000 120 100

U09 Hot-Frutta Simply N 000 120 90

U10

U14

U15 Backlight time period Min 000 030

Steps U08, U09 and U10 relate to the HOT set of the Simply Cream, Simply Fruit and Simply
Sorbetto cycles.

Step U14 is the time set for the dispensing of water.

Step U15 are the minutes that have passed after which the backlight of the display switches OFF
when the machine is in Stop mode. The backlight lights up again by activating a function in
Programming or pressing the OK key. If the step is at 0, the display is always illuminated.

Minutes

Day of the Week

Day of the Month

Ita, Eng, Fra,

Deu, Esp

Hot-Sorbetto Simply N 000 120 80

Water dispenser time
period

min 0 59

gg Sun sat

gg 1 31

n° Ita Jpn Ita

Sec 015 300

180

003

To quit the programming stage, wait approximately 30 seconds without pressing any key or press

BEATING key to force quitting.

the

Changed settings are automatically stored to memory.

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Maestro HE_EN - 2017/07 - Ed. 06

Maestro HE_EN - 2017/07 - Ed. 06

- 40 -

4. SECURITY DEVICES

4.1 ALARMS

The machine signals possible alarms by displaying them on line four and ashing the message

on the display.

If an alarm was triggered and then reset, the alarm remains visible on the display in a steady way
(not ashing).
E.g. :

08:23:48 26-02-10

MAESTRO HE

Overload RTC

To delete the message after restoring the alarm, press the Decrease button. If the alarm will not

reset, this means it is still active.

Following is the ALARM list:

Display Description

Alarm Inverter

Alarm TES Safety Thermostat Alarm

Comm.Err.MB EEV

Comm.Err.MB Inverter

Pressure Switch Safety pressure switch tripping

Overload RTL Slow Beater overload cutout tripped

Overload RTV Quick Beater overload cutout tripped

Overload RTC Compressor overload cutout tripped.

Alarm TEC Probe

Alarm T_Ric

The alarm sets the machine to Stop.

Check the inverter.

This alarm triggers machine Stop.

A communication error between machine control board and electronic valve

control board has occurred. Check that the communication cable is properly
connected and make sure that dip switch is correctly positioned on board.
A communication error between machine control board and beater motor
inverter has occurred. Check that the communication cable is properly con­nected.

This alarm stops the compressor.

If pressure switch trips 3 times in a row or if it stays open for 2 consecutive
minutes, the machine sets to Stop. The display reads “Pressure Switch”.
Check the inlet and outlet water pipes to make sure that water can ow free-

ly when the compressor is operating. For machines with air-cooled condens­ers, it is necessary to make sure that the condenser fan is running while the
compressor is switched on, or that the air-cooled condenser is not clogged;
if this is the case, clean the condenser with a blast of compressed air.

This alarm triggers machine Stop.
Check MA absorption limits.

This alarm triggers machine Stop.
Check MA absorption limits.

This alarm triggers machine Stop.

"TEC" temperature probe switched off or short-circuited.

Alarm displayed during the cycles of Units:

- Ice Cream only for: Gelato Hot and Gelato Hot Age

- Granita

- Creams

- Chocolate

- Specialties
This alarm triggers machine Stop.

As long as alarm is active, none of the above-listed cycles can be started.

"T_Ric" temperature probe switched off or short-circuited.

Alarm displayed during the cycles of Units:

- Ice Cream only for: Gelato Hot and Gelato Hot Age

- Granita

- Creams

- Chocolate

- Specialties

This alarm triggers machine Stop.

As long as alarm is active, none of the above-listed cycles can be started.

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Maestro HE_EN - 2017/07 - Ed. 06

Alarm T_IN

Alarm L.P.

Alarm H.P.

Alarm T_OUT

Timeout Prd.

PTMC1 Compressor

PTMC2 Compressor

"TIN" temperature probe switched off or short-circuited.
Alarm displayed during Excellent Ice Cream cycles.
This alarm triggers machine Stop.

As long as alarm is active, no GELATO cycle can be started:

- Gelato Excellent

- Simply (if T25 = 0)

- Gelato Hot

- Gelato Hot Age

L.P. Sensor malfunction
Alarm displayed during the GELATO cycles.

It signals a malfunction of evaporator outlet pressure sensor.

H.P. Sensor malfunction

Alarm displayed in Stop mode, it does not prevent any machine function.

It signals a malfunction of compressor outlet pressure sensor.

Alarm can be reset by pressing the Decrease button.

"TOUT" temperature probe switched off or short-circuited.
Alarm displayed during the GELATO cycles.
This alarm triggers machine Stop.

As long as alarm is active, no GELATO cycle can be started:

- Gelato Excellent

- Simply (if T25 = 0)

- Gelato Hot

- Gelato Hot Age
Speed cycles, on the contrary, can be used in safety mode with a substantial
increase of freezing time.

Timeout Prod (Cooling fault).
It is triggered when the machine cooling is faulty. If compressor remains

on continuously for over 20', during freezing (Gelato Cycles), and HOT
does not reach a (xed) Discriminant value, the machine sets to Stop with
displayed “Timeout Prd.” alarm. It can be reset by pressing any button.

One of the possible causes for this type of problem could be no gas in the
system.

Alarm PTMC 1
Compressor thermal cut-out tripped.
If step T69 is set to Yes, compressor will be disabled and automatically re-

enabled as soon as the read temperature value falls below a pre-established

threshold.

Alarm is memorized in the event log but is not shown on the display.

Alarm PTMC 2
Compressor second thermal cut-out tripped. Compressor will be disabled

and automatically re-enabled as soon as the temperature value read by the

T_Ric probe falls below a pre-established threshold.

Alarm is memorized in the event log but is not shown on the display.

Maestro HE_EN - 2017/07 - Ed. 06

- 42 -

Please nd below the list of WARNINGS, not blocking warnings and therefore NOT
considered as ALARMS:

Display Description

Wait Autodefrost

If a Freezing or Refrigerated Storage cycle is interrupted by the pressing of
the Stop Button or blackout, the machine will automatically start (after back

to Stop mode) the cylinder defrost function (MC + EVC activation) after

which standard operation can be resumed.

ATTENTION HOT! Hot product inside cylinder warning

If the cylinder sensor reads a temperature value above 40° in Stop mode,

when the machine is running or during the Clean programs, the "ATTEN-

TION HOT!" message will appear ashing on the display.

Spigot door open Spigot door open

This alarm triggers machine Stop and is automatically reset when spigot
door is closed.

Cooling BlackOut. Blackout

The alarm is displayed when time/temperature parameters are not observed.

See blackout.

Safe Mode ON Safe mode activation

In case of P.B. Pressure or T_OUT temperature sensor malfunction, the ma-

chine operates with the EEV open in xed position. Damaged sensor must

be replaced in the shortest delay.

Service Scheduled Maintenance Warning

The machine has to be serviced.
This warning does not prevent machine operation and is reset after the in­tervention of a technician.

Setting in progress ... Setting in progress (Start up)

The machine carries out a periodical reset of Electronic Valve position. This
re-positioning procedure, lasting approx. 16 seconds, takes place:

1) whenever voltage is restored

2) through a special command by the operator forcing the procedure from

the push-button panel (see Par. “Setting”)

3) at regular intervals, in automatic mode
During this phase, "Setting in Progress" is displayed and the machine cannot

be used until this procedure is completed.

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Maestro HE_EN - 2017/07 - Ed. 06

4.2 NO VOLTAGE

In case of blackout, the machine will behave differently based on the function it was carrying

out upon blackout.

In the functions/cycles of:

- Stop

- Cleaning

- all Gelato cycles except Gelato Hot AGE, Gelato HOT 65-90 and Gelato WF

- Granita

the machine restarts in Stop mode once power is restored. If, upon blackout, the machine was
in ice-cream freezing cycle, once back to Stop mode (if necessary) it will enable the AUTO-

DEFROST function.

From Gelato Hot Age, Gelato HOT 65-90 cycle

- in the heating and pause phase, when power is restored, the machine resumes heating without

displaying any message, however saving the “Black Out” event.

- in the cooling phase, after restoring the power supply, the machine will resume the interrupted

phase and check the TEC temperature as well as the duration of the current blackout. If the black-

out lasted longer than the time given in the blackout table, the machine will repeat the Hot Age
cycle from the beginning and display “Restart Cycle - BLK” (saving the event in the memory)
to warn the user that the cycle is repeated as the mix may have been altered as a result of the
blackout. Otherwise, if the duration of the blackout was shorter than the time given in the black­out table, no message will be displayed, however the machine will log the “Black Out” event.

- During storage phase, the machine will check how much TEC diverges from its Temperature

Set.

1) If the difference is lower than 4°C, the “Black Out” event is logged and no message is dis-

played.

2) If the difference is higher than 4°C, the machine will repeat the cycle from the beginning and

display “Restart Cycle - BLK” (saving the event) to warn the user that the cycle is repeated as
the mix may have been altered as a result of the blackout.

From the Gelato Hot WF cycle:

- If there is a blackout during water lling initial phase, or during Production nal phase, the

machine restarts from Stop.

- If there is a blackout during the rst heating + mixing phase (timed), the machine repeats the

heating + mixing phase.

- If there is a blackout during heating, pause, cooling phase, see Gelato HOT AGE.

From the other cycles:

- in the heating and mixing phases, when power is restored, the machine resumes the interrupted

phase without displaying any message, however saving the “Black Out” event

- in the cooling phases, after restoring the power supply, the machine will resume the interrupted

phase and check the TEC temperature as well as the duration of the current blackout. If the

blackout lasted longer than the time given in the blackout table, the machine will display “Cool­ing BlackOut” (saving the event in the memory) to warn the user that the product may have been

altered as a result of the blackout. Otherwise, if the duration of the blackout was shorter than the

time given in the blackout table, no message will be displayed, however the machine will log the
“Black Out” event.

- During storage or thermostating phases, the machine will resume the interrupted phase and

check how much TEC diverges from its Temperature Set. If the difference is lower than the value
set by the Manufacturer, the “Black Out” event is logged and no message is displayed. Instead,
if the value is higher, the machine will display “Cooling BlackOut” (saving the event in the
memory) to warn the user that the product may have been altered.

Blackout table

TEC Temperature Time

>50°C 30 minutes
49°C ÷ 15°C 10 minutes
14°C ÷ 10°C 20 minutes
9°C ÷ 4°C 2 hours

Maestro HE_EN - 2017/07 - Ed. 06

- 44 -

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

Cleaning and sanitisation are operations that must be carried out habitually and with maximum
care at the end of each production run to guarantee the production quality and respect the neces­sary hygienic norms.

Giving dirt the time to dry out can greatly increase the risk of rings, marks and damage to sur­faces. Removing dirt is much easier if it is done immediately after use because there is the risk

that some elements containing acid and saline substances can corrode the surfaces. A prolonged
soaking is recommended.

5.2 WASHING CONDITIONS

• Avoid using solvents, alcohol or detergents that could damage the component parts, the
machine or pollute the functional production parts.

• When manually washing never utilise powder or abrasive products, abrasive sponges or pointed
tools. There is a risk of dulling the surfaces, removing or deteriorating the protective lm that

is present on the surface and scoring the surface.

• Never use metal scouring pads or synthetic abrasives that could cause oxidization or make
the surfaces vulnerable to attack.

• Avoid using detergents that contain chlorine and its composites. The use of these detergents
such as bleach, ammonia, hydrochloric acid and decalciers can attack the composition of

the steel, marking and oxidising it irreparably and causing damage to the parts made from
thermoset materials.

• Do not use dishwashers and their detergent products.

5.3 SUGGESTIONS

• Use a non-aggressive detergent solution to wash the parts.

• Manually wash the parts in water (max 60°C) using a non-aggressive detergent and the clean-

ing brushes supplied as standard.

• Use drinking water (bacteriologically pure) to rinse the parts.

• To sanitise leave the disassembled parts in sanitised tepid water for 10-15 minutes (use the

sanitising product following the instructions of the manufacturer) and rinse them before reas­sembling.

• When the washing procedure has been completed and before the reassembly of each compo­nent dry thoroughly with a clean and soft cloth that is suitable for coming into contact with

foodstuffs, to avoid leaving any humidity rich in mineral salts and chlorine that could attack
the metal surfaces and leave opaque traces.

Carpigiani recommends the use of a cleaning/sanitising solution to wash the machine.

The use of a cleaning/sanitising solution optimises the washing and sanitising procedures in that
it eliminates two phases of the procedure (a rinse and a washing phase). In substance the use of a

cleaning/sanitising solution saves time by facilitating and simplifying washing/ sanitising procedures.

WARNING

Every time the machine is washed and its parts that come into contact with the ice cream

mix are disassembled it is essential to carry out a visual control of all the parts manufac-

tured in thermoset materials and metal such as sliding shoes, pump gears, beaters, etc.

All parts must be integral and not worn, without cracks or splits, or opaque if originally

polished/transparent.

Carpigiani declines all responsibility for any damage caused by imperfections and/or

undetected breakages and not promptly solved by the substitution of original spare parts

and is available for consultation and for any specic requests made by the customer.

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Maestro HE_EN - 2017/07 - Ed. 06

5.4 HOW TO USE CLEANING/SANITISING SOLUTION

Prepare a solution of water and sanitising detergent following the instructions shown on the label
of the product being utilised.

Washing/sanitisation by immersion of components

- Manually remove the bulk residues utilising the supplied brushes.

- Remove ner residues with a jet of water.

- Immerse the parts to be cleaned into the solution.

- Let the solution react for the time indicated on the label of the product being utilised.

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

5.5 PRELIMINARY CLEANOUT

1. When the machine is idle, with the beater unit door closed, ll the batch freezer chamber with

water using the hose on the front of the machine and pressing the “WATER DISPENSE” key.

2. Press the CLEANING key from Stop and the following menu will open:

* CLEAN
HOT CLEAN

DRY CLEAN

WATER FILLING

and the Cleaning, Increase and Decrease LEDs will switch on.

Using the INCREASE and DECREASE keys, it is possible to select the type of cleaning
required (shown by an asterisk alongside the cycle).
Press the OK key to start the required cleaning program.

Cleaning programs:

- CLEAN: beating is enabled

- HOT CLEAN: beating and heating are enabled

- DRY CLEAN: heating is enabled

- WATER FILLING: lling with cylinder water is activated.

Pressing the OK key will start the selected cleaning program (e.g. HOT CLEAN) and the

display will show:

HOT CLEAN

Speed 2 00:59

The rst row shows the name of the

washing program, while the second and
third rows are used for warnings in the

event of boiling hot cylinder (as is the
case for the DRY CLEANprogram),

and the fourth line is used to display the
speed (this can be changed in CLEAN
and HOT CLEAN modes) and the
1-minute timer counting down.

3. Open the ice cream door (ref. 1) to drain
out all the water inside the cylinder.

4. Once the batch freezing cylinder has

been emptied, it is advisable to open the

door (ref.2) and to clean the cylinder by
directly spraying on water, while keep­ing the beater locked in its seating.

5. Remove the drip tray (Ref. 3) and wash

and sanitize it.

6. Remove the tub shelf (Ref. 4) and wash

and sanitize it.

7. Wipe clean and sanitize the machine
exterior.

2

4

3

1

Maestro HE_EN - 2017/07 - Ed. 06

- 46 -

5.6 BEATER DISASSEMBLY

Remove the agitator by pulling gently outwards. Be careful not to damage the scraping palettes and

dent the cylinder walls with the agitator shaft.

WARNING

Carry out this operation with utmost care, since beater may

be damaged in case it falls to the ground.

• Fully disassemble the sliding shoes.

• Withdraw the stufng box from its seat on the beater shaft pos. 28.

• Proceed with washing the disassembled pieces using a solution of cleaning/sanitising and then

rinse thoroughly.

• Reassemble all parts previously disassembled, minding to grease the stufng box with a lm

of edible fat.

Sliding shoes

Stufng box

28

Beater

Fig. 8

When reassembling the beater, catch it with both hands and push the sliding shoes in order to
insert it easily.

WARNING

Carry out this operation being careful of the cutting edges on the scrapers.

Push to the beater to the bottom and at the same time let it turn in order to fully insert the beater
shaft into its seat.

5.6.1 Sliding shoes disassembly

Sliding shoes mounted on beater are "self-adjusting". An accurate cleaning secures full work­ing order of the system.

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Fig. 9

Maestro HE_EN - 2017/07 - Ed. 06

5.6.2 Stufng box

On disassembling beater also check wholeness of stufng box; depending on machine operation

length, it is necessary to replace it through the spare one to be found in the accessory kit inside
machine packing.

• Remove beater assembly

• Remove stufng box from its seat

• Lubricate spare stufng box

• Mount the new stufng box

•

Clean and lubricate the old stufng box and put it away for recovery of its elasticity.

IMPORTANT

Stufng box must be replaced with an original spare part each time ice cream drops are found on

withdrawing drip drawer placed at the machine side.

Keeping on operating the machine after nding ice cream drops brings about a bigger leakage
from stufng box, thence a malfunctioning of the machine which consequently affects production..

CAUTION

When you do not use the machine, leave beater lid open in order to avoid stufng box buckling.

5.7 FRONT LID DISASSEMBLY

• Lift lid locking lever and shift it towards right.

• Open the lid by rotating it on its hinge.

• Remove lid while lifting it.

• To carry out cleaning operations, remove all movable parts and seal with barrel.

• Proceed with washing the disassembled pieces using a solution of cleaning/sanitising and then

rinse thoroughly.

• Reassemble all parts previously disassembled, minding to grease the OR and the support rif.

362 with a lm of edible fat.

290

350

6

338

289

960

363

502

304

501

Fig. 10

362

291

7

1126

Maestro HE_EN - 2017/07 - Ed. 06

- 48 -

5.7.1 Ice cream door disassembly

•

Lift the lid by turning the lever (ref. 1) by 90° towards the left.

• Lift the lever and the door and lock the lid upwards by turning the lever rightwards till its stop.

• Remove the OR from the lid sliding rod, now, and take it out, in order to release the lever, as

well.

• Remove the OR of the lid itself.

• Proceed with washing the disassembled pieces using a solution of cleaning/sanitising and

then rinse thoroughly.

• Reassemble all parts previously disassembled, minding to grease the OR with a lm of edible

fat.

1

2

5.7.2 Hopper cover disassembly

To clean the mix lling area, withdraw the cover xing rod (pos. 6) and remove it.
The cover is provided with a small panel to prevent ice cream from going back to the hopper,

which must be disassembled to be cleaned.
Proceed with washing the disassembled pieces using a solution of cleaning/sanitising and then
rinse thoroughly.

5.7.3 Product outlet chute removal

In order to make easier the removal of any ice-cream residue, remove the ice-cream chute using

both hands and turn it anti-clockwise so as to release it from its seat.

Wash all removed parts using water and cleaning/sanitizing solution and rinse

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Maestro HE_EN - 2017/07 - Ed. 06

5.8 SANITIZATION

Operation required before each production process.

 With the machine stopped, the beater unit enabled and the spigot door closed, pour the cleaning/

sanitizing solution in the cylinder. It shall be prepared by following the instructions on the
product label.

 Press the "CLEANING" button.
 the WASHING function by pressing INCREASE and DECREASE keys.
 Press OK key
 Leave the machine running for 10/15 seconds.

WARNING

Operating the machine in "CLEANING" mode for too long with an empty cylinder or just

lled with water and sanitizing solution brings about a quick wear of the beater scrapers.

 Let the cleaning/sanitizing solution react inside the cylinder during the time shown on the

product label.

 Completely drain solution from working cylinder.
 Rinse with plenty of clean water.

WARNING

Do not touch the sanitized parts with hands, napkins, or else.

WARNING

Before starting again with production, rinse thoroughly with water only, in order to

remove any residue of sanitizing solution.

5.9 HYGIENE

Ice cream fat contents are ideal elds for proliferation of mildew and bacteria.

To eliminate them, parts in contact with mix and ice cream must be thoroughly washed and
cleaned.
Stainless steel materials as well as plastic and rubber ones used for the construction of these

parts and their particular design make cleaning easy, but cannot prevent the growth of mildew

and bacteria if not properly cleaned.

Maestro HE_EN - 2017/07 - Ed. 06

- 50 -

6. MAINTENANCE

CAUTION

Never put your hands into the machine, either during the operation or during cleaning.

Before servicing, make sure the machine has been set in "STOP" position

and the main switch has been cut out.

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 lubricating moving parts is forbidden!

“Repairs to the wiring, mechanical, air supply or cooling systems, or to parts of same

must be carried out by quali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 specic intervention methods, according to the use for which

the machine is destined”.

WARNING

NEVER USE ABRASIVE SPONGES TO CLEAN MACHINE AND ITS PARTS,

AS IT MIGHT SCRATCH THEIR SURFACES.

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 stuf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 nd a list of routine servicing operations:

- Cleanout and replacement of stufng box

Cleaning should be carried out at the end of a working day, whilst replacement only after

checking of stufng box and in the event product drips inside drip drawer.

- Cleanout of beater assembly

At the end of a working day.

- Cleanout of sliding shoes

At the end of a working day.

- Cleanout of panels

To be carried out daily with neutral soap , seeing to it that cleaning solution never reaches beater

assembly at its inside.

- Cleanout and sanitization

At the end of each working day, according to procedures described in section 5 of this manual.

- Sprayer maintenance

If there is a water leak from the sprayer, we advice you to replace the seals (ref. 1, 2, and 3) in case

they are broken, see the drawing. In order to replace the seals (ref. 1 and 2) it is enough to undo the
front white plug. On the other hand, to replace the seal (ref. 3) it is necessary to undo the front white

plug and remove the handle pin (ref. 4).

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Maestro HE_EN - 2017/07 - Ed. 06

6.2 WATERCOOLING

By machines with watercooled condenser, water must be drained from condenser at the end of

selling season in order to avoid troubles in the event that the machine is stored in rooms where
temperature may fall under 0°C. After closing water inlet pipe, withdraw drain pipe from its seat
and let water ow out from circuit.

6.3 AIRCOOLING

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

ATTENTION

When using compressed air, put on personal protections in order to avoid accidents;

put on protective glasses!

Note: nevere use sharp metal objects to carry out this operation. Good working of a freezing

plant mostly depends on cleaning of condenser.

6.4 ORDERING SPARE PARTS

When one or more parts are worn out or broken, place the order through your local distributor.

Maestro HE_EN - 2017/07 - Ed. 06

- 52 -

6.5 ACCESSORIES KIT

28

772A

830

304

431

840

291

72

Description Position number

Beater stufng box 28

O-ring extractor 72
Hose adapter 291
Gaskets for hose adapter 304

Self-adjusting scraper 431

Brush 772A

Food-grade lubricant tube 830

Ice cream spatula 840

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Fig. 12

Maestro HE_EN - 2017/07 - Ed. 06

Maestro HE_EN - 2017/07 - Ed. 06

- 54 -

7. TROUBLESHOOT GUIDE

IRREGULARITY CAUSE PROCEDURE

Machine does not start Main switch is off Switch it on

Machine unplugged Check and plug in

Machine is not set at Check push button

PRODUCTION for PRODUCTION is lit

Front lid is not closed well Check front lid closure

Compressor starts and Watercooled machine: Open water tap
then stops after a few water does not circulate
seconds without ice cream
being thick Check that hose is neither

squashed nor doubled up.

Aircooled machine: Check that rear of machine is

air does not circulate at least 50 cm from wall

Clean condenser from
obstructions

After 30 minutes processing No gas Contact Technical Assistance.
mix has not frozen and the
machine returns to Stop

Pressure switch has broken Contact Technical Assistance.
down

Machine runs but no No sugar in the mix Wait for the ice cream
ice cream comes from in the cylinder to defrost
ice cream door or activate the drying

programme and then modify
or change the mixture.

Machine works but Too much sugar in Modify or replace
ice cream is too soft the mix the mix

Mix in drip drawer Stufng box missing Install if missing

or ruined Replace if ruined

Ice cream comes out Gasket missing or not Check and x or replace
from behind front lid properly installed

Bacteria tests show Too high bacteria Improve preparation
too high bacteria charge charge in the mix procedure by sanitizing all

containers, spoons, etc., and

have mix analyzed before

pouring it into the machine

Machine not clean Empty and thoroughly
enough wash the machine.
Carry out sanitization as per
chapter 5 of manual.

The machine displays The number of hours The machine can be used
the “Service” message that the machine has normally. To reset the

functioned requires optimum settings of the

that the machine is serviced. machine , contact the

- 55 -

authorised technical assistance.

Maestro HE_EN - 2017/07 - Ed. 06