Carpigiani MISTER ART Instruction Manual

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Page 1

INSTRUCTION MANUAL

MISTER ART

APPLY

FEATURE

PLATE

2016/07

Edition 03

Page 2

MISTER ART

Via Emilia, 45

40011 Anzola dell’Emilia (BO)

ITALY

+39 051 6505111

+39 051 732178

 carpigiani.com

We wish to thank you for the preference granted to us by purchasing one of CARPIGIANI machines.

Since 1993 Carpigiani produces following a Quality Management System certified according to UNI-EN-ISO 9001-2008.

Carpigiani machines comply with the following European Directives:

• “Machinery” Directive 2006/42/EC;

• “Low Voltage” Directive 2006/95/EC;

• “EMC” Directive 2004/108/EC;

• “PED” Directive 97/23/EC;

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

This manual contains a TRANSLATION OF THE ORIGINAL INSTRUCTIONS and may be reproduced, transmitted, transcribed, filed in a data retrieval system or translated into other languages only with the prior written permission of CARPIGIANI.

The purchaser has the right to reprint it exclusively for his/her own office 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 notifying the purchaser.

EDITION DATE MODIFICATIONS

03 2016/07 5.

EDITOR VERIFIED APPROVED

AM DN/EZ RL

2016/07 - Ed. 3 - EN

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MISTER ART

INDEX

FOREWORD .......................................................................................... 7

Instruction manual .................................................................................................... 7

Purpose ...................................................................................................................... 7

Structure of the manual ............................................................................................ 7

Additional documentation ........................................................................................ 7

Conventional symbols ............................................................................................... 8

Qualification of the personnel .................................................................................. 8

Safety .......................................................................................................................... 9

Warnings .................................................................................................................... 9

1. GENERAL DATA ............................................................................ 10

1.1 General information ..............................................................................10

1.1.1 Manufacturer identification data ................................................................ 10

1.1.2 Information on maintenance service ......................................................... 10

1.1.3 Information for users ................................................................................... 11

1.2 Information about the machine ...........................................................11

1.2.1 General information ..................................................................................... 11

1.2.2 Technical features ....................................................................................... 11

1.2.3 Machine unit location .................................................................................. 12

1.3 Intended use ..........................................................................................12

1.4 Noise ......................................................................................................12

1.5 Machine storage ...................................................................................12

1.6 Disposal of packaging materials .........................................................12

1.7 WEEE (Waste Electrical and Electronic Equipment) ..........................13

1.8 Bacterial contamination detection ......................................................13

2. INSTALLATION.............................................................................. 15

2.1 Room necessary for machine use .......................................................15

2.2 Machine with air-cooled condenser ....................................................15

2.3 Machine with water-cooled condenser ..............................................15

2.3.1 Water valve adjustment .............................................................................. 15

2.4 Electric connection ...............................................................................16

2.4.1 Replacing the power cable ......................................................................... 16

2.5 Top-ups ..................................................................................................16

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MISTER ART

3. INSTRUCTIONS FOR USE ........................................................... 17

3.1 Machine safety warnings .....................................................................17

3.2 Machine configuration .........................................................................17

3.3 Controls .................................................................................................18

3.3.1 Keyboard ...................................................................................................... 18

3.3.2 Functions ...................................................................................................... 18

3.4

“R” pump ................................................................................................. 30

3.5 Preliminary operations, washing and sanitization .............................30

3.6 Gelato production

3.6.1 Gelato cycle .................................................................................................. 30

3.6.2 Gelato Mix65 cycle ........................................................................................ 31

3.6.3 Gelato Mix cycle ............................................................................................. 31

3.6.4 Sorbetto cycle ................................................................................................. 31

3.6.5 Sorbetto Mix cycle.......................................................................................... 31

3.6.6 Ice-cream dispensing .................................................................................... 31

..........................................................................30

3.7 Gelato confectionery production .................................................32

3.7.1 Pasticc Gelato cycle ....................................................................................... 32

3.7.2 P Gelato Mix65 cycle ...................................................................................... 32

3.7.3 P Gelato Mix cycle .......................................................................................... 32

3.7.4 Pasticc Sorbet Cycle ...................................................................................... 32

3.7.5 P Sorbetto Mix cycle ...................................................................................... 33

3.7.6 Ice-cream confectionery dispensing ............................................................ 33

3.8 Stick gelato production ................................................................33

3.8.1 Stecco Gelato cycle ....................................................................................... 33

3.8.2 S Gelato Mix65 cycle ...................................................................................... 34

3.8.3 S Gelato Mix cycle .......................................................................................... 34

3.8.4 Stecco Sorbet Cycle ...................................................................................... 34

3.8.5 S Sorbet Mix cycle .......................................................................................... 34

3.8.6 Continuous dispensing for stick gelato and cakes ..................................... 34

3.9 Specialty production .....................................................................35

3.9.1 Semifreddo cycle ............................................................................................ 35

3.9.2 Semifreddo Mix cycle ..................................................................................... 35

3.9.3 Mousse cycle .................................................................................................. 35

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3.9.4 Mousse Mix cycle ........................................................................................... 35

3.9.5 Bavarese cycle ................................................................................................ 35

3.9.6 Bavarese Mix cycle ........................................................................................ 36

3.9.7 Specialty dispensing ...................................................................................... 36

3.10 Automatic pasteurization .....................................................................36

3.11 Daily cleaning - cleaning procedures when starting and finishing

using the machine.................................................................................37

3.11.1 Daily cleaning procedures at the end of the machine use ...................... 37

3.11.2 Daily cleaning procedures before the machine use ................................. 38

3.12 User programming ................................................................................40

4. SAFETY DEVICES ......................................................................... 42

4.1 Alarms ....................................................................................................42

4.1.1 Blackout ....................................................................................................... 44

REMOVING, CLEANING AND

REFITTING OF PARTS IN

CONTACT WITH THE PRODUCT .............................................45

5.1 General information ..............................................................................45

5.2 Washing conditions ..............................................................................45

5.3 Tips .........................................................................................................45

5.4 How to use cleaning/sanitizing solution .............................................46

5.5 Daily cleaning ........................................................................................46

5.6 Scheduled cleaning ..............................................................................46

5.6.1 Machine drainage ........................................................................................ 46

5.6.3 Spigot door removal .................................................................................... 50

5.6.4 Beater removal............................................................................................. 52

5.6.5 Removing the drip drawers and tray ......................................................... 52

5.6.6 Washing and sanitizing the components .................................................. 53

5.6.7 Refitting the beater hopper ....................................................................... 53

5.6.8 Reassembling the beater ........................................................................... 53

5.6.9 Reassembling the spigot door ................................................................... 54

5.6.10 Reassembling the pump ............................................................................. 55

5.6.11 Drip drawer, drip tray and hopper cover reassembly ............................... 56

5.6.12 Machine complete sanitization .................................................................. 56

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6. MAINTENANCE ............................................................................ 58

6.1 Service type ...........................................................................................58

6.2 Water cooling ........................................................................................58

6.3 Ordering spare parts ............................................................................58

6.4 Supplied accessories ...........................................................................59

7. TROUBLESHOOTING ................................................................... 60

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FOREWORD

Instruction manual

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

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 characterizing Carpigiani machines all over the world.

A significant part of this manual refers to the conditions necessary for the machine use and to the necessary procedures during cleaning as well as routine and special maintenance.

Nevertheless, this manual cannot cover any possible need in detail. In case of doubts or missing information, please contact:

Structure of the manual

This manual is divided in sections, chapters and sub chapters for an easy reference.

Section

A section is the part of the manual identifying a specific topic related to a machine part.

Chapter

A chapter is that part of a section describing an assembly or concept relevant to a machine part.

Sub chapter

It is that part of a chapter detailing the specific component of a machine part.

It is necessary that each person involved in the machine operation reads and understands those parts of the manual of his/her own concern, and particularly:

• The operator must read the chapters concerning

machine start-up, operation of machine components and safety;

• A skilled engineer involved in the installation,

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

Via Emilia, 45

40011 Anzola dell’Emilia (BO)

ITALY

+39 051 6505111

+39 051 732178

 carpigiani.com

Additional documentation

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

• Supplied spare parts: a list of spare parts delivered

together with the machine for its routine maintenance.

• Wiring diagram: a diagram of wiring connections is

provided with the machine.

WARNING

Before using the machine read carefully the instruction manual. Carefully read safety instructions.

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Conventional symbols

DANGER FROM

ELECTROCUTION

The staff involved is warned that the nonobservance of safety rules in carrying out the operation described may cause an electric shock.

DANGER

FROM HIGH

TMPERATURES

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.

DANGER FROM MOVING PARTS

This warns the personnel involved about the presence of moving parts and the hazards of injuries if the safety norms are not complied with.

DANGER FROM

CRUSHING

This warns the staff involved that failure to abide by safety rules in carrying out the operation described involves the risk of suffering crushed fingers or hands or other.

GENERAL

DANGER

The staff involved is warned that the operation described may cause injury if not performed following safety rules.

NOTE

It points out significant information for the personnel involved.

PERSONAL

PROTECTION

EQUIPMENT

This symbol on the side means that the operator must use personal protection against an implicit risk of accident.

Qualification of the personnel

The personnel allowed to operate the machine can be differentiated by the level of preparation and responsibility in:

MACHINE OPERATOR

Personnel without any specific technical qualifications, capable of carrying out simple jobs, such as: operating the machine using

the commands available on the keyboard, loading and unloading of products used during production, loading of any consumable materials, basic maintenance operations (cleaning, simple blockages, inspections of the instrumentation, etc.).

SKILLED ENGINEER

He/she is a skilled engineer, capable of

operating the machine under normal

conditions; he/she is able to carry out

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

CARPIGIANI ENGINEER

He/she is a skilled engineer assigned by the

manufacturer to carry out operations for

complex jobs under particular conditions or in

accordance with agreements made with the

owner of the machine.

WARNING

This warns the personnel involved that the nonobservance of warning may cause loss of data and damage to the machine, or cause risks for noncompliance with any applicable law/ regulations.

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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:

• an incorrect use or handling shall be 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, thermostat);

• suitable personal protective equipment is used;

• high care must be paid during hot product cycling;

• high care must be paid to moving parts.

To achieve the above, the following is necessary:

• the use and maintenance manual relating to the

machine is available at the working place;

• such documentation must be carefully read and the

instructions must be strictly followed;

• only suitably skilled personnel should be assigned to

electrical equipment;

Warnings

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 identification plate and with a contact opening of 3 mm at least.

• Never perform operations on the machine using your

hands, both during 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.

• Carpigiani is not responsible for any accident that

might happen during operation, cleaning and/or

servicing of its units, if this warning has not been fully

complied with.

IMPORTANT

Make sure that no technician will ever carry out operations outside his/her own knowledge and responsibility sphere.

NOTE

According to the standard in force, a SKILLED ENGINEER is a person who, thanks to: training, experience and education; knowledge of rules, prescriptions and operations on accident prevention; knowledge of machine operating conditions; is able to recognize and avoid any danger and has also been allowed by the person in charge of plant safety to carry out all kinds of operations.

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1. GENERAL DATA

1.1 General information

1.1.1 Manufacturer identification 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 first page of this manual.

Fig. 01

A B F

100089654588-4

ANZOLA EMILIA - BOLOGNA - ITALY

Matr.

Cod.

V Hz kW A Gas kg

A Serial number B Machine type C Voltage D Fuse current E Gas type and weight

F Machine code G Condensation type (A= air - W= water) H Frequency I Power

1.1.2 Information on maintenance service

All operations of routine maintenance are here described in section “Maintenance”; any additional operation requiring technical operation on the machine must be agreed upon with the manufacturer, who will also examine the possibility of a factory technician field operation.

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1.1.3 Information for users

• Carpigiani is at your disposal for

any necessary explanation or further information concerning the machine operation or possible improving changes.

• In case of need, please call the local distributor or

the manufacturer if no distributor is available.

• The customer 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 information

Electronic machine to immediately produce and dispense soft ice cream with the following main characteristics:

• refrigerate upper hopper;

• semi-mobile cover, to limit opening while filling the

ingredients;

• electronic control of the product consistency through

the "Hard-o-tronic" system;

• automatic product pasteurization system inside the

hopper and in the cylinder during the periods of stopped production (for instance during the night).

When producing ice-cream and pastry products, Carpigiani recommends using always high-quality ingredients to meet the requirements even of the most demanding 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 consider the following:

• choose high quality natural ingredients and create

your own mix or buy it from trustworthy suppliers;

• to prepare the mix, closely follow instructions given

by your supplier;

• do not modify the recommended recipes without

knowing the ingredient characteristics;

• taste your ice-cream before serving and start selling

only if entirely satisfactory;

• make sure your staff always keeps the machine

clean.

For any necessary repair, always contact the Carpigiani Technical Service.

1.2.2 Technical features

HOURLY

MODEL

MISTER ART 320 270 8,5 – 11,5 400 3 50

PRODUCTION*

STICK

85 CC

GELATO

75 GR

CAPACITY

OF PASTEURIZER

Kg/h V Phase Hz kW L P H Kg

ELECTRICAL

SUPPLY***

NOMINAL

CONDENSER

AIR

WATER 505 675 740

POWER

2.4

* The hourly production and the mix quantity for each ice cream can vary, according to the temperature and the

type of mix used and the increase in volume (overrun) desired.

Performance refers to a 25 °C room temperature and 20 °C cooling water temperature.

DIMENSIONS

(at the base)

505 755 830

NET

WEIGHT

140

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1.2.3 Machine unit location

Fig. 02

1 Hopper lid 2 Control panel 3 Product spigot door 4 Drip tray 5 Metering nozzle and tube 6 Single portion terminal

7 Star-shaped single portion terminal 8 Star-shaped terminal 9 Decorating bag nozzle + ring nut 10 Quick-fitting for shower 11 Shower with spiral hose (optional)

1.3 Intended use

The machine must be used solely for the purpose described in chapter 1.2.1 “General information” within the functional limits described 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: 0.15 MPa (1.5 bar)

• Max. water pressure: 0.8 MPa (8 bar)

• Max. air relative humidity: 85%

This machine has been designed for use in rooms not subject to explosion-proof laws; its use is thus bound to complying rooms and normal atmosphere.

1.4 Noise

The equivalent continuous A-weighted sound pressure level in a workplace for water-cooled as well as aircooled machines is less than 70 dB(A).

1.5 Machine storage

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 or other impurities.

1.6 Disposal of packaging materials

When opening the packing crate, divide packing stuff per type and get rid of them according to laws in force in machine installation country.

WARNING

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

GENERAL

DANGER

Keep packaging materials out of reach of children as they can pose a choking hazard.

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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. Separate collection of this waste helps to optimize the recovery and recycling of any reclaimable materials and also reduces the impact on human health and on the environment.

For more information concerning the correct disposal of this product, please contact your local authority or the retailer where this product was purchased.

1.8 Bacterial contamination detection

A qualified expert shall analyze at regular intervals some product samples to check the presence of bacteria. The detected levels of bacteria must be below the following values:

Standard Plate Count (SPC) ..................... 50.000 ufc/ml

Coliform bacteria ............................................. 10 ufc/ml

NOTE

The following list shows the possible bacterial contamination sources and how to avoid them.

SOURCE OF

CONTAMINATION

Contact with operator

Ingredient residues/ deposits (milk lumps).

Worn or damaged parts

• Thoroughly wash your

• Wear rubber gloves in case

• Wash your hands several

• Use suitable brushes.

• Rub all parts and

PREVENTION

hands and forearms.

of skin cuts or problems.

times during the day.

components to prevent the formation of milk lumps as they are the perfect place for the growth of bacteria that could contaminate fresh milk.

• Use a food grade lubricant

to lubricate all rubber parts that come into contact with the mix.

• Check for damaged O-rings

and replace them with original spare parts.

• Check at regular intervals

the drip trays to avoid excessive dripping.

Reference values can change from country to country, it is thus indispensable to always refer to the prevailing regulations.

Should the level of bacteria exceed the values above, this indicates that there is a bacterial contamination source. Such source must be promptly identified and removed. A high level of bacteria indicates that the product is not suitable to be consumed. To avoid product bacterial contamination it is necessary to carefully clean and sanitize the machine.

NOTE

Soft yogurt usually has a high level of bacteria but this is normal and it is a feature of this product. However, a contamination by coliform bacteria is NEVER ACCEPTABLE. The information below will help you avoiding coliform bacteria contaminations.

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MISTER ART

SOURCE OF

CONTAMINATION

Inappropriate cleaning and sanitization procedures.

PREVENTION

• The container where the

parts shall be cleaned must be perfectly clean and contain enough solution (cleaning/sanitizing product) to cover also the biggest parts. Use brushes to clean and sanitize the machine at regular intervals.

• Use suitable brushes and

lubricants and, if possible, use disposable cloths.

• Store and use the detergents

as specified on their labels.

• Have expert personnel

performing the cleaning procedures. Make sure the personnel can complete the cleaning procedures without interruptions and in a correct way.

• Leave the sanitizing

solution in the cylinder and hopper at least for the time recommended by the product manufacturer.

• Clean and sanitize the

cleaning tools and the lubricant tube after each use. Place the tube cap back after the use.

• The machine components

and brushes must be left air-dry. Do not place them back in the machine when they are still wet.

• Follow the daily cleaning procedures. Use a sanitized cloth to clean the machine outside and the dispensers at regular intervals.

SOURCE OF

CONTAMINATION

Mix stored in an wrong way

PREVENTION

• First use the mix with the

oldest date. Pay attention to the expiry date.

• Store the mix directly in

the fridge. Do not leave the mix outside or under the sunlight before storing it in the fridge.

• Always leave 2-3 cm

between the mix and other products in the fridge to allow air circulation.

• The mix must not remain at

ambient temperature for a long time.

• The hopper storage

temperature must remain at 4.4 °C (40° F). A storage temperature above 4.4 °C would allow the bacteria growth at dangerous levels in less than one hour.

• Once the mix is poured in

the hopper, the suitable lid must be used so as to keep it at the correct temperature and to minimize the risk of contamination

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MISTER ART

2. INSTALLATION

2.1 Room necessary for machine use

Space to access the machine must be left free to allow the operator to operate without constraint and to immediately leave the working area, if need be.

It is also necessary to have some room on the side required for pulling out drip trays.

The minimum room for accessing the working area should be at least 150 cm and about 50 cm are required on one side of the machine to allow for pulling out drip trays.

NOTE

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

Fig. 03

50 cm

only air version

2.2 Machine with air-cooled condenser

Machines with an air-cooled condenser must be installed leaving a minimum distance of at least 50 cm above the stack and of 5 cm on the machine sides in order to allow free air circulation around the condenser.

NOTE

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

2.3 Machine with water-cooled condenser

Machines fitted with a water-cooled condenser need to be connected to running water supply or to a cooling tower.

Water must have a pressure ranging between

0.15 MPa and 0.8 MPa (1.5-8 bar), and a flow rate 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.

50 cm

for drawers

extraction

150 cm

5 cm

air version

WARNING

2.3.1 Water valve adjustment

IMPORTANT

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

NOTE

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

WARNING

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

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MISTER ART

2.4 Electric connection

Before connecting the machine to the mains, check that machine voltage indicated on the identification plate corresponds to that of the mains.

Place between the machine and the mains a differential magnetothermal protection switch, class D, adequately sized to absorption capacity required and with contact opening of 3 mm at least. 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 adequate ground plate.

2.4.1 Replacing the power cable

If machine main power cable is damaged, it must be replaced with a cable with similar features.

Replacement will have to be carried out by skilled technicians only.

2.5 Top-ups

Motor installed in the machine is of the type with lubrication for life; no action of checking/ replacing or topping up is necessary.

Gas filling necessary to the refrigerating circuit operation is carried out at Carpigiani factory during the machine test; top-ups or filling are not required if the machine is new.

If any gas top-up or filling becomes necessary, this must be made solely by qualified engineers in safety conditions, able to determine the reason of such occurrence.

2.6 Machine testing

The machine is tested at the Carpigiani factory at the end of the assembly phase; it involves testing of the machine operating and production functions.

Machine test at the end user's premises

must be carried out by authorized technical personnel or by a Carpigiani engineer. Once the machine has been positioned and connected to its supply lines, it is possible to carry out the operations required for machine functional check and operating test.

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MISTER ART

3. INSTRUCTIONS FOR USE

3.1 Machine safety warnings

The persons in charge of safety must ensure that:

• an incorrect use or handling shall be 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, thermostat);

• suitable personal protective equipment is used;

• high care must be paid during hot product cycling;

To achieve the above, the following is necessary:

• the use and maintenance manual relating to the

machine is available at the working place;

• such documentation must be carefully read and the

instructions must be strictly followed;

• only suitably skilled personnel should be assigned to

electrical equipment;

• make sure that no technician will ever carry out

operations outside his/her own knowledge and responsibility sphere.

3.2 Machine configuration

The machine has a motor to drive the beater, a cooling system with water or air condenser and an electronic system to manage the main functions.

Products are prepared by filling them in the hopper and starting the automatic production cycle.

The machine allows use of a ready mix or preparation of the mix directly in the hopper using the fed ingredients.

The mix enters the cylinder already mixed with air. Ice cream is produced only when it needs to be served.

The ice cream dispensing handle allows a single portion of soft ice cream to be distributed.

At the same time, the same amount of mix moves from the upper refrigerated hopper into the cylinder.

DANGER

FROM HIGH

TEMPERATURES

Pay particular attention during the pasteurization phase as the contact with the mix may cause burns.

Fig. 04

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MISTER ART

3.3 Controls

3.3.1 Keyboard

The machine is provided with a keyboard located on the front side.

Fig. 05

1 Display 2 Stop 3 OK 4 Gelato Production 5 Gelato Confectionery 6 Stick gelato 7 Specialties 8 Water delivery 9 Cleaning/Extraction 10 Manual Functions 11 Increase 12 Decrease

8 9

The keyboard emits an acoustic signal when the pressed button has been acknowledged.

3.3.2 Functions

KEYS FUNCTION DESCRIPTION

DISPLAY

STOP

NOTE

When you switch the machine on, the display indicates the software version.

E.g.:

DISPLAY COMMENTS

MrArt ver01.00 means sw version = 01.00

In this mode the machine is Stopped and the corresponding LED is turned on. From Stop it is possible to access any machine function. For the change, IT IS always NECESSARY to first return to STOP.

On the display:

DISPLAY COMMENTS

10:33:21 Ven

If you leave the machine in Stop mode when mix is above the level, after 30” the message “Why in STOP?” will start flashing and an intermittent beep will be emitted, so as to alert the user to set the machine to an automatic or manual cycle.

Allows starting the cycles or, in Programming, accessing the previous step.

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KEYS FUNCTION DESCRIPTION

MISTER ART

GELATO PRODUCTION

The display will read:

DISPLAY COMMENTS

* GELATO GELATO MIX 65

Press OK to start the selected cycle (in this case, GELATO).

Press Increase and Decrease keys to select the cycle among:

- GELATO

- GELATO MIX 65

- GELATO MIX

- SORBETTO

- SORBETTO MIX

NOTE

“MIX” cycles prepare the mix directly inside the hopper, starting from the single ingredients; while the remaining cycles require filling the hopper with ready for use mixes.

Once GELATO mode is activated the display shows the following for a few seconds:

DISPLAY COMMENTS

GELATO Set=100 Hot=040

Press Increase and Decrease keys to modify the consistency set.

Or the display shall automatically show message “Do not serve!” in case set consistency is not achieved:

DISPLAY COMMENTS

Do not serve! T= +1°C L - 4

If set consistency is achieved, display will read:

DISPLAY COMMENTS

Ice cream Ready! T= +1°C L - 4

On the second line, TEV temperature and days remaining before washing.

NOTA

In production mode (for all cycles except Mousse and Bavarese) the manual

Functions the display shows “Storage OK?”, press OK to move to storage mode then the display shows “Production OK?”, press OK to go back to Production phase or, if the machine has a set production starting time, it automatically starts at the set time.

key is enabled to directly access Storage. By pressing this key,

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NOTA

During the “mix” cycles the display shows “Production OK?” at one point and stays in Storage mode until OK is pressed to activate Production inside the cylinder.

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KEYS

GELATO PRODUCTION

FUNCTION DESCRIPTION

Press again Gelato Production to open the “windows” or pages here below:

DISPLAY COMMENTS

Hopper  +014°C

Cylinder +013°C

Set=100 Hot=085 The first line of the display shows:

Daily cones

12345

Total Cones

0923456780

TEV+010 TGV-022 TEC+013 TE1-012

The first line of the display shows the Hopper temperature:  = on when hopper is cooled +014°C = tank temperature (TEV) The second line shows the temperature in the Cylinder:  = on when cylinder is cooled +013°C = cylinder temperature (TEC)

Set= 100: Set HOT Hot=085: reading of current consistency in the cylinder

The display shows the Cones of the day (starting from 0:00 to 23.59): 12345= number of cones. Daily cone count is reset at midnight

The display will show Total cones: 0923456780= number of cones.

The display shows the various sensors (without displaying °C or °F): TEV = Hopper Thermostat TEC = Cylinder Thermostat TGV = Hopper Ice Thermostat TE1 = Cylinder Evaporator Thermostat

Press Gelato Production again to return to the initial display.

NO MIX

DISPLAY COMMENTS

Add Mix!

TEV +19°C W -14

Mix Out!

Last 10 Cones

When the mix falls below the medium level, the first line on the display flashes the message Add Mix! (with flashing backlighting).

When the mix falls below the medium level, an intermittent sound will also be activated (if machine is not in Stop and U10 step is enabled).

When the mix level is low, the first line on the display shows the message Mix Out!

The second line displays the number of cones that can be drawn (Last Cones) before the machine automatically sets to Storage.

NOTE

With the messages Aggiungere Mix! - Add Mix! and Mix Esaurita! - Mix Out! shown on the display, the subsequent Production screens cannot be accessed.

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MISTER ART

KEYS

GELATO CONFECTIONERY (single portions)

FUNCTION DESCRIPTION

The function is enabled only if mix is above the minimum level.

The display will read:

DISPLAY COMMENTS

* PASTICC GELATO P GELATO MIX65

Press OK to start the selected cycle (in this case, PASTICC GELATO).

Gelato Confectionery function is also used for single portions.

Press Increase and Decrease keys to select the cycle among:

- PASTICC GELATO

- P GELATO MIX65

- P GELATO MIX

- PASTICC SORBET

- P SORBETTO MIX

NOTE

“MIX” cycles prepare the mix directly inside the hopper, starting from the single ingredients; while the remaining cycles require filling the hopper with ready for use mixes.

Once PASTICC GELATO mode is activated, the display shows the following for a few seconds:

DISPLAY COMMENTS

PASTICC GELATO Set=100 Hot=040

Or the display shall automatically show message “Do not serve!” in case set consistency is not achieved:

DISPLAY COMMENTS

Do not serve! T= +1°C L - 4

If set consistency is achieved, display will read:

DISPLAY COMMENTS

Ice cream Ready! T= +1°C L - 4

Cycles are similar to the ones already described for Gelato Production button, but the following mode is provided:

EXTRACTION

Function is enabled only after the set Hot is reached. Press Cleaning button to activate the Extraction-Single portion function and the Cleaning button led turns on. The display will read:

Press Increase and Decrease keys to modify the consistency set.

On the second line, TEV temperature and days remaining before washing.

2016/07 - Ed. 3 - EN

DISPLAY COMMENTS

Extraction ON 085 Timer 15:00

Time can be modified from 0 to 30 minutes using the Increase and Decrease buttons. Any time entering Extraction, the default value is 15 minutes.

If the Cleaning button is depressed before timer times out, Extraction is stopped.

When timer times out or upon Extraction forced exit, the Cleaning led turns off and standard Production page is displayed.

Current Hot at bottom left and Extraction time at bottom right.

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KEYS

GELATO CONFECTIONERY (single portions)

FUNCTION DESCRIPTION

NO MIX

DISPLAY COMMENTS

Add Mix!

TEV +19°C W -14

Mix Out!

Last 10 Cones

When the mix falls below the medium level, the first line on the display flashes the message Add Mix! (with flashing backlighting).

When the mix falls below the medium level, an intermittent sound will also be activated (if machine is not in Stop and U10 step is enabled).

When the mix level is low, the first line on the display shows the message Mix Out!

The second line displays the number of cones that can be drawn (Last Cones) before the machine automatically sets to Storage.

NOTE

With the messages Aggiungere Mix! - Add Mix! and Mix Esaurita! - Mix Out! shown on the display, the subsequent Production screens cannot be accessed.

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MISTER ART

KEYS

STICK GELATO

FUNCTION DESCRIPTION

The display will read:

DISPLAY COMMENTS

* STECCO GELATO S GELATO MIX65

Press OK to start the selected cycle (in this case, STECCO GELATO).

Press Increase and Decrease keys to select the cycle among:

- STECCO GELATO

- S GELATO MIX65

- S GELATO MIX

- STECCO SORBET

- S SORBET MIX

NOTE

“MIX” cycles prepare the mix directly inside the hopper, starting from the single ingredients; while the remaining cycles require filling the hopper with ready for use mixes.

Once STECCO GELATO mode is activated, the display shows the following for a few seconds:

DISPLAY COMMENTS

STECCO GELATO Set=100 Hot=040

Press Increase and Decrease keys to modify the consistency set.

NOTA

Stick production requires a preparation phase lasting many minutes, during this phase the display shows “Warm-up”.

At the end of warm-up phase, the display shows the message “Do not serve !” if consistency is not reached:

DISPLAY COMMENTS

Do not serve! T= +1°C L - 4

If set consistency is achieved, display will read:

DISPLAY COMMENTS

Stick ready! T= +1°C L - 4

Cycles are similar to the ones already described for Gelato Production button, but the following mode is provided:

EXTRACTION

Function is enabled only after the set Hot is reached. Press Cleaning button to activate the Extraction-Single portion function and the Cleaning button led turns on. The display will read:

DISPLAY COMMENTS

Extraction ON 085 Timer 15:00

On the second line, TEV temperature and days remaining before washing.

Current Hot at bottom left and Extraction time at bottom right.

2016/07 - Ed. 3 - EN

Time can be modified from 0 to 30 minutes using the Increase and Decrease buttons. Any time entering Extraction, the default value is 15 minutes.

If the Cleaning button is depressed before timer times out, Extraction is stopped.

When timer times out or upon Extraction forced exit, the Cleaning led turns off and standard Production page is displayed.

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MISTER ART

KEYS

STICK GELATO

FUNCTION DESCRIPTION

NO MIX

DISPLAY COMMENTS

Add Mix!

TEV +19°C W -14

Mix Out!

Last 10 Cones

When the mix falls below the medium level, the first line on the display flashes the message Add Mix! (with flashing backlighting).

When the mix falls below the medium level, an intermittent sound will also be activated (if machine is not in Stop and U10 step is enabled).

When the mix level is low, the first line on the display shows the message Mix Out!

The second line displays the number of cones that can be drawn (Last Cones) before the machine automatically sets to Storage.

NOTE

With the messages Aggiungere Mix! - Add Mix! and Mix Esaurita! - Mix Out! shown on the display, the subsequent Production screens cannot be accessed.

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MISTER ART

KEYS

SPECIALTIES

FUNCTION DESCRIPTION

The display will read:

DISPLAY COMMENTS

* SEMIFREDDO SEMIFREDDO MIX

Press OK to start the selected cycle (in this case, SEMIFREDDO).

Press Increase and Decrease keys to select the cycle among:

- SEMIFREDDO

- SEMIFREDDO MIX

- MOUSSE

- MOUSSE MIX

- BAVARESE

- BAVARESE MIX

NOTE

“MIX” cycles prepare the mix directly inside the hopper, starting from the single ingredients; while the remaining cycles require filling the hopper with ready for use mixes.

Once SEMIFREDDO mode is activated, the display shows the following for a few seconds:

DISPLAY COMMENTS

SEMIFREDDO Set=100 Hot=040

Or the display shall automatically show message “Do not serve!” in case set consistency is not achieved:

DISPLAY COMMENTS

Do not serve! T= +1°C L - 4

If set consistency is achieved, display will read:

DISPLAY COMMENTS

Serve! T= +1°C L - 4

Press Increase and Decrease keys to modify the consistency set.

On the second line, TEV temperature and days remaining before washing.

NOTE

Mousse and Bavarese cycles require a preparation phase lasting many minutes, during this phase the display shows “Warm-up”.

Production Disabling (Mousse MIX and Bavarese MIX)

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In mousse/bavarese cycles, during hopper/cylinder cooling phase, when temperature in hopper falls below hopper maintenance set (+5 °C), an acoustic signal is enabled and at the same time the display shows “Production OK?” to warn the user to start production (pressing OK).

If OK is pressed before temperature in hopper reaches -5 °C the machine sets to Production.

If OK is not pressed before temperature in hopper reaches -5 °C the OK key is disabled, hopper and cylinder are brought to storage temperature and Mousse or Bavarese cycle must be enabled passing through Stop.

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KEYS

SPECIALTIES

FUNCTION DESCRIPTION

EXTRACTION

Specialty extraction can be:

• standard: identical to the “Gelato” one (see par. 3.6.6).

• continuous: as in “Gelato Confectionery” using the Cleaning key.

We recommend using Standard extraction.

NO MIX

DISPLAY

Add Mix!

TEV +19°C W -14

Mix Out!

Last 5 Cones

When the mix falls below the medium level, the first line on the display flashes the message Add Mix! (with flashing backlighting).

When the mix falls below the medium level, an intermittent sound will also be activated (if machine is not in Stop and U10 step is enabled).

When the mix level is low, the first line on the display shows the message Mix Out!

The second line displays the number of cones that can be drawn (Last Cones) before the machine automatically sets to Storage.

COMMENTS

NOTE

With the messages Add Mix! - Add Mix! and Mix Esaurita! - Mix Out! shown on the display, the subsequent Production screens cannot be accessed.

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KEYS

WATER DELIVERY

CLEANING EXTRACTION

FUNCTION DESCRIPTION

Press Water Delivery button to activate the water delivery through the shower (available as option). Shower can be connected to the machine through the quick coupling located on hopper side, and it works only if the machine is connected to water mains.

Water delivery stops either by pressing the same button, or after 1 minute, or by pressing the Stop button.

In this function beater and pump are activated for 30”, then the machine automatically switches back to Stop, so as to prevent excessive cylinder wear.

Once Cleaning mode is activated, the display shows the following:

DISPLAY COMMENTS

HOT=058 TEC+014

Beat.+Pump ON

HOT=058 TEC+014

Pump ON

HOT=058 TEC+014

Beater ON

HOT=058 TEC+014

Beat. + Heat.

The first line (top) of this window shows the following: HOT and TEC The second line shows the indication that Beater and Pump are activated for 30”.

The first line (top) of this window shows the following: HOT and TEC. The second line shows the indication that beater is disabled and only pump remains active for 30”.

The first line (top) of this window shows the following: HOT and TEC. The second line shows the indication that pump is disabled and only beater remains active for 30”.

The first line (top) of this window shows the following: HOT and TEC. The second line shows the indication that beater and heating are activated to help cylinder emptying.

TOUCHPAD LOCK

Press Cleaning again to return to the initial display.

EXTRACTION

Within functions PASTICCERIA DI GELATO and GELATI SU STECCO, once the set Hot

is reached, press on and display shows:

DISPLAY COMMENTS

Extraction ON 085 Timer 15:00

Time can be modified from 0 to 30 minutes using the Increase and Decrease buttons. Any time entering Extraction, the default value is 15 minutes.

If the Cleaning button is depressed before timer times out, Extraction is stopped.

When timer times out or upon Extraction forced exit, the Cleaning led turns off and standard Production page is displayed.

By pressing the Cleaning button from any function mode for 3 seconds all buttons are disabled and the Cleaning led flashes.

This allows cleaning the keyboard without triggering accidental function changes.

The machine does not quit the current function.

to activate the Extraction function, led on button turns

Current Hot at bottom left and Extraction time at bottom right.

2016/07 - Ed. 3 - EN

To unlock the keypad, press again for 3” the Cleaning button.

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KEYS

MANUAL FUNCTIONS Storage Pasteurization

FUNCTION DESCRIPTION

By pressing the Manual Functions button, the display shows:

DISPLAY COMMENTS

* STORAGE PASTEURIZATION

Press OK to start the selected cycle.

In all Production cycles except Mousse and Bavarese, it is possible to press the Manual Functions key to directly access Storage.

The display shows “Storage OK?”, pressing OK the machine sets to Storage mode.

STORAGE

The Storage function serves to bring the product in both the hopper and the cylinder to the temperature of 4°C (programmable in step Storage Temp.).

Once Storage mode is activated the display shows the following:

DISPLAY COMMENTS

Hopper  +015°C

Cylinder  +012°C

Press Increase and Decrease keys to select among:

- STORAGE

- PASTEURIZATION

The first line (top) of this window shows the temperature in the Hopper (TEV) and the second line the temperature of the Cylinder (TEC).  The arrow indicates what is actually cooled.

TEV+066 TGV+070

PASTEURIZATION

TEC+067 TE1+068

This window shows the probe temperatures.

WARNING

User takes full responsibility for the manual control of pasteurization, complying with prevailing local regulations on mix handling in case they are not pasteurized.

Press Manual Functions key and run Pasteurization cycle to activate Manual Pasteurization.

After Pasteurization has been running for five seconds the procedure must run completely.

If Pasteurization is not completed successfully, the machine will NOT be able to be set to Production until a pasteurization cycle has been completed correctly.

The product, both in the hopper and in the cylinder, is heated to 65° C where it remains for 30 minutes, and then cooled until the storage temperature.

When the procedure is finished the display shows “- Pasto End -” along with the day and time of completion, thus confirming that Pasteurization has been carried out successfully.

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MISTER ART

KEYS

MANUAL FUNCTIONS Storage Pasteurization

FUNCTION DESCRIPTION

During Pasteurization, the display will read:

DISPLAY COMMENTS

-Heating Do not serve!

Press again Manual Functions key to scroll through the pages described below:

DISPLAY COMMENTS

Hopper é +023°C

Cylinderé +013°C

TEV+066 TGV+070 TEC+067 TE1+068

The first line of the display shows:

-Heating- i.e. heating step in Pasteurization.

The second line will read:

Do not serve! that indicates not to serve the product at this stage.

The first line (top) of this window shows the temperature in the Hopper (TEV) and the second line the temperature of the Cylinder (TEC). é The arrow indicates which part is heated.

This window shows the probe temperatures.

INCREASE

DECREASE

Button Increase is used to select the required process (selected using the asterisk key alongside the cycle) from each menu.

It also serves to increase the values that can be edited for those functions where edits are permitted, e.g. to change the temperature of the production process.

Button Decrease is used to select the required process (selected using the asterisk key alongside the cycle) from each menu.

It also serves to decrease the values that can be edited for those functions where edits are permitted, e.g. to change the temperature of the production process.

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MISTER ART

3.4

The pump allows the ratio between air and mix conveyed to the freezing cylinders; so, within certain limits, it allows overrun regulation depending on mix used.

Move the lever (pos. 271) to the central position. If, after dispensing a significant number of cones, ice cream is too heavy and wet, move the lever (pos. 271) by one notch at a time to the right. If, on the other hand, the ice cream dispensed from the spigot door features air bubbles, move the lever (pos. 271) by one notch at a time to the left.

Fig. 6

“R” pump

271

3.6 Gelato production

After installing the machine according to the instructions given in the chapter "Installation", and after carefully cleaning and sanitizing the machine, proceed as follows:

3.6.1 Gelato cycle

• Take a mix package (it is recommended to use mix at

a temperature of +4°C).

• With the dispensing lever open, pour mix into the

hopper

• Wait for a small quantity of mix (not sanitizer) to be

dispensed from the spigot door and move the lever to the original position, i.e. close the spigot door lever allowing it to drain into the cylinder. Mix inside hopper shall never reach the pump (see the picture); furthermore mix shall be added whenever level is 2 cm from hopper bottom.

Fig. 7

NOTE

See paragraphs 5.6.2 and 5.6.10 for pump disassembling and refitting.

3.5 Preliminary operations,

washing and sanitization

Before starting the machine for the first time, it is

necessary to thoroughly clean its parts and sanitize all parts coming into contact with the mix.

To disassemble and clean the machine, proceed as described in "Section 5" of this manual.

NOTE

Cleaning and sanitization must be carried out as a habit and with utmost care in order to guarantee the production quality in the observance of necessary healthy rules.

MAX

• Keep pouring the mix until the cylinder has been filled

(bubbles shall be visible in the hopper while filling); with clean and sanitized hands, remove the pressure pipe from the sanitizing solution, and insert it into the bottom of the hopper.

• Connect the compression pipe to the pump.

• Pour mix in the tank until filling it completely. Mix

inside hopper shall never reach the pump (see the picture); furthermore mix shall be added whenever level is 2 cm from hopper bottom.

• Refit hopper cover.

• Press button Gelato Production then use

buttons Increase and Decrease to select GELATO cycle.

• Ice cream can be dispensed when the display shows

“Ice cream ready!”.

MAX

MIN

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MISTER ART

3.6.2 Gelato Mix65 cycle

NOTE

This cycle allows preparing the mix directly in the hopper, by filling the single ingredients. This type of program provides for mix pasteurization.

• Install pump, compression tube and beater inside

the hopper.

• Press button Gelato Production then use

buttons Increase and Decrease to select GELATO MIX65 cycle.

• Now first line on display will show the ingredient to

be fed, followed by “OK?”

DISPLAY

Milk+Cream OK? 40°C 05°C

• Pressing the OK Button will confirm the ingredient

and the message about the ingredient will disappear. The second line shows the set value to be reached and current temperature.

• Once all ingredients are fed and mix preparation

stage is over, the machine will automatically load mix in the cylinder, output an acoustic warning and display a timer

3.6.5 Sorbetto Mix cycle

NOTE

This cycle allows you to prepare the mix directly in the hopper, starting from single ingredients.

• To run this cycle, proceed as described for “Gelato

Mix65” cycle (par. 3.6.2).

3.6.6 Ice-cream dispensing

In order to dispense the product, place a cup or a cone under the dispensing spigot and slowly pull down the dispensing lever.

As soon as the product comes out, twist the

cup or the cone to form a cone-shaped serving.

When the portion has reached the desired size, close the dispensing lever and quickly pull the cone or the cup down in order to sharpen the tip.

NOTE

Sensor must be kept clean (pos. 920)

Fig. 8

DISPLAY

00:00:58

• After loading, the machine brings product to SET

temperature and the display reads “PRODUCE OK?”

• Refit hopper cover.

• Press button OK to start production and machine

will be ready for serving the ice cream when display reads “Ice cream ready!”.

3.6.3 Gelato Mix cycle

NOTE

This cycle allows you to prepare the mix directly in the hopper, starting from single ingredients.

• To run this cycle, proceed as described for “Gelato

Mix65” cycle (par. 3.6.2).

3.6.4 Sorbetto cycle

• To run this cycle, proceed as described for “Gelato”

cycle (par. 3.6.1).

920

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MISTER ART

3.7 Gelato confectionery

production

After installing the machine according to the instructions given in the chapter "Installation", and after carefully cleaning and sanitizing the machine, proceed as follows:

3.7.1 Pasticc Gelato cycle

• Take a mix package (it is recommended to use mix at

a temperature of +4°C).

• With the dispensing lever open, pour mix into the

hopper

• Wait for a small quantity of mix (not sanitizer) to be

dispensed from the spigot door and move the lever to the original position, i.e. close the spigot door lever, allowing it to drain into the cylinder. Mix inside hopper shall never reach the pump (see the picture); furthermore mix shall be added whenever level is 2 cm from hopper bottom.

Fig. 9

MAX

MIN

3.7.2 P Gelato Mix65 cycle

NOTE

This cycle allows preparing the mix directly in the hopper, by filling the single ingredients. This type of program provides for mix pasteurization.

• Install pump, compression tube and beater inside

the hopper.

• Press button Pasticceria di Gelato then use

buttons Increase and Decrease to select P GELATO MIX65 cycle.

• Now first line on display will show the ingredient to

be fed, followed by “OK?”

DISPLAY

Milk+Cream OK? 40°C 05°C

• Pressing the OK Button will confirm the ingredient

and the message about the ingredient will disappear. The second line shows the set value to be reached and current temperature.

• Once all ingredients are fed and mix preparation

stage is over, the machine will automatically load mix in the cylinder, output an acoustic warning and display a timer

DISPLAY

• Keep pouring the mix until the cylinder has been filled

(bubbles shall be visible in the hopper while filling); with clean and sanitized hands, remove the pressure pipe from the sanitizing solution, and insert it into the bottom of the hopper.

• Connect the compression pipe to the pump.

• Pour mix in the tank until filling it completely. Mix

inside hopper shall never reach the pump (see the picture); furthermore mix shall be added whenever level is 2 cm from hopper bottom.

• Refit hopper cover.

• Press button Pasticceria Gelato then use

buttons Increase and Decrease to select PASTICC GELATO cycle.

• When display reads “Ice cream ready!” it will be

possible to set to extraction mode by pressing

button

NOTE

Before dispensing the product, install one of the single portion terminals on spigot door (ref. 6 and 7 page 12).

00:00:58

• After loading, the machine brings product to SET

temperature and the display reads “PRODUCE OK?”

• Refit hopper cover.

• Press button OK to start production and machine

will be ready for serving the ice cream when display reads “Ice cream ready!”.

3.7.3 P Gelato Mix cycle

NOTE

This cycle allows you to prepare the mix directly in the hopper, starting from single ingredients.

• To run this cycle, proceed as described for “P Gelato

Mix65” cycle (par. 3.7.2).

3.7.4 Pasticc Sorbet Cycle

• To run this cycle, proceed as described for “Pasticc

Gelato” cycle (par. 3.7.1).

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Page 33

3.7.5 P Sorbetto Mix cycle

NOTE

This cycle allows you to prepare the mix directly in the hopper, starting from single ingredients.

MISTER ART

3.8 Stick gelato production

After installing the machine according to the instructions given in the chapter "Installation", and after carefully cleaning and sanitizing the machine, proceed as follows:

• To run this cycle, proceed as described for “P Gelato

Mix65” cycle (par. 3.7.2).

3.7.6 Ice-cream confectionery dispensing

• Install the required single portion terminal (ref. 6 and

7 page 12) on spigot door.

• Press Cleaning button to activate the Extraction

function (the Cleaning button led turns on).

• The display will read:

DISPLAY COMMENTS

Extraction ON

085 Timer 15:00

• Position the single portion container to fill ('cannolo',

small glass, small tart, etc.) under the spigot door and slowly pull down the dispensing handle.

• As soon as dispensed portion is sufficient, close

dispensing handle.

• Continue dispensing until using all the product in the

machine.

Current Hot at bottom left and Extraction time at bottom right.

Timer can be modified from 0 to 30 minutes using the Increase and Decrease buttons.

If the Cleaning button is depressed before timer times out, Extraction is stopped.

WARNING

At job end or once all product has been dispensed, the used single portion terminal must be removed, and carefully washed and sanitized

3.8.1 Stecco Gelato cycle

• Take a mix package (it is recommended to use mix at

a temperature of +4°C).

• With the dispensing lever open, pour mix into the

hopper

• Wait for a small quantity of mix (not sanitizer) to be

Fig. 10

MAX

• Keep pouring the mix until the cylinder has been filled

(bubbles shall be visible in the hopper while filling); with clean and sanitized hands, remove the pressure pipe from the sanitizing solution, and insert it into the bottom of the hopper.

• Connect the compression pipe to the pump.

• Pour mix in the tank until filling it completely. Mix

inside hopper shall never reach the pump (see the picture); furthermore mix shall be added whenever level is 2 cm from hopper bottom.

• Refit hopper cover.

MAX

MIN

2016/07 - Ed. 3 - EN

• Press button Stick Gelato then use buttons

Increase and Decrease to select STECCO GELATO cycle.

• When display reads “Stick ready!” it will be possible

to set machine to extraction mode by pressing

button

to fill molds for sticks, cakes, etc.

NOTE

Before dispensing the product, install tube and metering nozzle to spigot door (ref. 5 page 12).

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MISTER ART

3.8.2 S Gelato Mix65 cycle

NOTE

This cycle allows preparing the mix directly in the hopper, by filling the single ingredients. This type of program provides for mix pasteurization.

• Install pump, compression tube and beater inside

the hopper.

• Press button Stick Gelato then use buttons

Increase and Decrease to select S GELATO MIX65 cycle.

• Now first line on display will show the ingredient to

be fed, followed by “OK?”

DISPLAY

Milk+Cream OK? 40°C 05°C

• Pressing the OK Button will confirm the ingredient

and the message about the ingredient will disappear. The second line shows the set value to be reached and current temperature.

• Once all ingredients are fed and mix preparation

stage is over, the machine will automatically load mix in the cylinder, output an acoustic warning and display a timer

DISPLAY

00:00:58

• After loading, the machine brings product to SET

temperature and the display reads “PRODUCE OK?”

• Refit hopper cover.

• Press button OK to start production and machine

will be ready for serving the ice cream when display reads “Stick ready!”.

3.8.5 S Sorbet Mix cycle

NOTE

This cycle allows you to prepare the mix directly in the hopper, starting from single ingredients.

• To run this cycle, proceed as described for “S Gelato

Mix65” cycle (par. 3.8.2).

3.8.6 Continuous dispensing for stick gelato and cakes

• Install tube and metering nozzle to spigot door (see

paragraph 5.6.3);

• Press Cleaning button to activate the Extraction

function (the Cleaning button led turns on).

• The display will read:

DISPLAY COMMENTS

Extraction ON 085 Timer 15:00

• Pull spigot door dispensing handle down and

trigger on metering nozzle to fill cake or stick molds.

• Press button Cleaning to stop dispensing and quit

Extraction mode, or wait for timer to time out. Open the trigger on metering nozzle to depressurize tube, then close the spigot door dispensing handle, making sure it stays in the closed position keep the dispensing handle open on the nozzle until the product stops coming out from the nozzle.

Current Hot at bottom left and Extraction time at bottom right.

Timer can be modified from 0 to 30 minutes using the Increase and Decrease buttons.

If the Cleaning button is depressed before timer times out, Extraction is stopped.

work

3.8.3 S Gelato Mix cycle

NOTE

This cycle allows you to prepare the mix directly in the hopper, starting from single ingredients.

• To run this cycle, proceed as described for “S Gelato

Mix65” cycle (par. 3.8.2).

3.8.4 Stecco Sorbet Cycle

• To run this cycle, proceed as described for “Stecco

Gelato” cycle (par. 3.8.1).

WARNING

At job end or once all product has been dispensed, all parts installed to spigot door (tube, nozzle and fittings, see sec. 5) must be removed, and carefully washed and sanitized.

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MISTER ART

3.9 Specialty production

After installing the machine according to the instructions given in the chapter "Installation", and after carefully cleaning and sanitizing the machine, proceed as follows:

This function is active only if U11 step of user's programming is set to 0 (Artisan-made).

When machine is set to Artisan-made, all functions for washing control and pasteurization are disabled.

WARNING

User takes full responsibility for the manual control of machine washing and pasteurization, complying with prevailing local regulations on mix handling in case mixes are not pasteurized.

3.9.1 Semifreddo cycle

NOTE

The recipes for semifreddo is provided without the use of eggs.

• Take a mix package (it is recommended to use mix at

a temperature of +4°C).

• With the dispensing lever open, pour mix into the

hopper

• Wait for a small quantity of mix (not sanitizer) to be

Fig. 11

• Press button Specialties then use buttons

Increase and Decrease to select SEMIFREDDO cycle.

• Product can be dispensed when the display shows

“Serve!”.

3.9.2 Semifreddo Mix cycle

NOTE

This cycle allows you to prepare the mix directly in the hopper, starting from single ingredients.

NOTE

The recipes for semifreddo is provided without the use of eggs.

• Install pump, compression tube and beater inside

the hopper.

• Press button Specialties then use buttons

Increase and Decrease to select Semifreddo Mix cycle.

• Now first line on display will show the ingredient to

be fed, followed by “OK?”

DISPLAY

Milk+Cream OK? 40°C 05°C

• Pressing the OK Button will confirm the ingredient

and the message about the ingredient will disappear. The second line shows the set value to be reached and current temperature.

• Once all ingredients are fed and mix preparation

stage is over, the machine will automatically load mix in the cylinder, output an acoustic warning and display a timer

MAX

• Keep pouring the mix until the cylinder has been filled

(bubbles shall be visible in the hopper while filling); with clean and sanitized hands, remove the pressure pipe from the sanitizing solution, and insert it into the bottom of the hopper.

• Connect the compression pipe to the pump.

• Pour mix in the tank until filling it completely. Mix

inside hopper shall never reach the pump (see the picture); furthermore mix shall be added whenever level is 2 cm from hopper bottom.

• Refit hopper cover.

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MAX

MIN

DISPLAY

00:00:58

• After loading, the machine brings product to SET

temperature and the display reads “PRODUCE OK?”

• Refit hopper cover.

• Press button OK to start production and machine

will be ready for serving the ice cream when display reads “Serve!”.

3.9.3 Mousse cycle

• To run this cycle, proceed as described for

“Semifreddo” cycle (par. 3.9.1).

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3.9.4 Mousse Mix cycle

NOTE

This cycle allows you to prepare the mix directly in the hopper, starting from single ingredients.

• To run this cycle, proceed as described for

“Semifreddo Mix” cycle (par. 3.9.2)

3.9.5 Bavarese cycle

• To run this cycle, proceed as described for

“Semifreddo” cycle (par. 3.9.1).

3.9.6 Bavarese Mix cycle

NOTE

This cycle allows you to prepare the mix directly in the hopper, starting from single ingredients.

• To run this cycle, proceed as described for

“Semifreddo Mix” cycle (par. 3.9.2)

3.9.7 Specialty dispensing

Specialty extraction can be:

• standard: identical to the “Gelato” one (see par.

3.6.6).

• continuous: as in “Gelato Confectionery” using the

Cleaning key.

We recommend using Standard extraction.

• For continuous dispensing, install the required spigot

door terminal (ref. 6, 7, 8 or 9 page 12) on spigot door.

GENERAL

DANGER

The ring nut must not be used when supplied nozzle is not in place

• Position the container to fill under the spigot door and

slowly pull down the dispensing handle.

• As soon as dispensed portion is sufficient, close

dispensing handle.

• Continue dispensing until using all the product in the

machine.

WARNING

At job end or once all product has been dispensed, the used terminal must be removed, and carefully washed and sanitized

3.10 Automatic pasteurization

This function is active only when using the machine in Soft mode (U11 step set to 1).

The machine is programmed to pasteurize the mix in the hopper and cylinder at a time set by the user.

It is then necessary that the product level in the hopper is at least above half the hopper capacity (medium level covered) with the machine in Storage or Production mode.

The machine performs the heating and cooling cycle automatically and then stores the product at +4 °C.

In case of a power blackout during the pasteurization cycle, the machine automatically repeats the cycle. When opening the premises, make sure that the machine has performed the pasteurization cycle properly and that no alarm has been triggered. Press STOP and select the production function; after a few minutes the product will reach the correct consistency to be sold.

If user uses the machine:

• In Artisan-made mode (U11 step set to 0)

• In Soft mode but with pasteurization off (U09 step

set to NO)

it will not be possible to activate automatic pasteurization.

WARNING

• Press Cleaning button to activate the Extraction

function (the Cleaning button led turns on).

• The display will read:

DISPLAY COMMENTS

Extraction ON 085 Timer 15:00

Current Hot at bottom left and Extraction time at bottom right.

Timer can be modified from 0 to 30 minutes using the Increase and Decrease buttons.

If the Cleaning button is depressed before timer times out, Extraction is stopped.

User takes full responsibility for the manual control of pasteurization, complying with prevailing local regulations on mix handling in case mixes are not pasteurized.

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3.11 Daily cleaning - cleaning procedures when starting and finishing using the machine

3.11.1 Daily cleaning procedures at the end of the machine use

With clean and sanitized hands (or using disposable gloves),

Component disassembly and cleaning:

Fig. 12

carry out the following procedures.

• Remove hopper lid, clean it, sanitize it and rinse it in

a container.

• Using a clean and sanitized cloth, clean the hopper

external side.

• Fit the drip trays back on the machine

• Using the suitable supplied tool, unscrew the spigot

door nozzle unit (260), remove it from the spigot door and pull the O-Ring (1140) out.

Fig. 15

1140

260

WARNING

If terminals or dispensing nozzle are installed to spigot door, they must be removed and disassembled, washed and sanitized (see section 5 of the manual).

• Fill a bucket with cleaning/sanitizing solution. Dip

the supplied brush in the cleaning/sanitizing solution and clean the spigot door dispenser and the area around the spigot door piston several times.

• Refit the hopper lid after sanitization.

Fig. 13

• Remove the drip trays on the machine side, wash

and sanitize them, then rinse them.

Fig. 14

Fig. 16

• Spray the cleaning/sanitizing solution on the spigot

door dispensing area and on the spigot door, especially in the piston area.

Fig. 17

NOTE

Contact the authorized technician for any mix leak in the drip tray.

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Fit the O-Ring (1140) in the nozzle unit and, using the

•

suitable supplied tool, screw the nozzle unit back on the spigot door.

Fig. 18

3.11.2 Daily cleaning procedures before the machine use

If machine is set to automatic pasteurization, every time you open the shop you must make sure that the display reads “End”. This message indicates that the pasteurization cycle has been performed correctly.

WARNING

1140

260

• Using a clean and sanitized cloth, clean spigot door area,

the area underneath, machine front side and any other "splash" area, making sure to remove any humidity, product or cleaning/sanitizing solution residues.

• Remove the drip tray, clean and sanitize it and refit it

on the machine.

Fig. 22

If the pasteurization cycle has not been performed correctly, the display will show an alarm. THE MIX WAS NOT PASTEURIZED CORRECTLY. Call for service if necessary. After resetting the alarm, select the DISTRIBUTION function to resume the PASTEURIZATION cycle.

Make sure to have clean and sanitized hands (or use disposable gloves) before carrying out the following procedures.

Lid disassembly and cleaning:

• Remove hopper lid, clean it, sanitize it and rinse it in

a container.

• Using a clean and sanitized cloth, clean the hopper

external side.

Fig. 19

Prepare the machine for night pasteurization if set to automatic pasteurization

• If necessary, add mix (medium level must be covered,

and mix level in hopper must never reach the pump).

WARNING

If the mix inside the hopper is below the medium level, the pasteurization cycle will not start.

• Make sure that the machine is in PRODUCTION or

STORAGE mode (the relevant LED must be ON).

The pasteurization cycle is automatic and is performed during the night at a set time.

• Refit the hopper lid after sanitization.

Fig. 20

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Sanitization of the spigot door area:

• Fill a bucket with cleaning/sanitizing solution. Dip

the supplied brush in the cleaning/sanitizing solution and clean the spigot door dispenser and the area around the spigot door piston several times.

Fig. 21

• Spray the cleaning/sanitizing solution on the spigot

door dispensing area and on the spigot door, especially in the piston area.

MISTER ART

Fig. 22

• Using a clean and sanitized cloth, clean spigot door

area and machine front side, making sure to remove any humidity, product or cleaning/sanitizing solution residues.

• The machine is set to storage mode, follow the

instructions under paragraphs 3.6, 3.7, 3.8 or 3.9 to start Production.

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3.12 User programming

Press Water Delivery and Decrease buttons simultaneously to access User Programming (sw version and "Manager Menu" are displayed) and release them immediately.

At this point, the display will show the first User programming step.

DISPLAY COMMENTS

Ore Step U01 10

Press Increase or Decrease buttons to edit the value.

Press Stop button to access next step or OK to access previous step.

Hereinafter is a list of the parameters which can be edited from the "user programming":

STEP DISPLAY MIN MX DEFAULT

U01 Hour 00 23

U02 Minutes 00 59

U03 Day of the week Sun Sat

U04 Day of the month 01 31

U05 Month Jan Dec

U06 Year 2000 2099

U07 Language Ita Esp Eng

U08 Prod. start Time 00 23+no+auto no

U09 Pasto Start Time 00 23+no no

U10 Lev. Beep Enable No Yes Yes

U11 Artis=0/Soft=1 00 01 00

U12 Hopp. Extra Beat. No Ye s No

U13 MousseBav.Hopper 000 020 020

The first line shows the description and the second the number of the step (U=User) and the value.

U01-U06: Date and time setting

U07 Language: Language setting

U08 Prod. start Time: Set the time at which Production will automatically start. If set to No, automatic Production

will not be enabled. If set to auto, automatic Production will start as soon as pasteurization is completed.

U09 Pasto start Time: Set the time at which Pasteurization will automatically start. If set to No, automatic pasteurization will not be enabled.

WARNING

If machine is set with U11 = 0 (Artis), it will NOT pasteurize automatically, step U09 is thus ignored.

WARNING

User takes full responsibility for the manual control of pasteurization, complying with prevailing local regulations on mix handling in case mixes are not pasteurized.

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U10 Lev. Beep Enable: If set, the machine will beep intermittently when the mix is below the medium level.

U11 Artis=0/Soft=1:

Set = 0 to activate Artisan-made mode. This mode provides for:

1. Deactivation of day countdown to required washing,

2. Activation of Specialty function

3. Automatic pasto time is not valid if not programmed

4. Deactivation of pasteurization checks, the message “Check Mix” is displayed if:

- TEV >15 °C after 1 hour in Stop mode and with mix above min level

- after a blackout time/temperature checks have a negative result

Set = 1 to activate Soft mode. This mode provides for:

if U09 is different from “no”,

1. Activation of day countdown to required washing

2. Deactivation of Specialty function

3. Activation of pasteurization checks

if U09 = “no”,

1. Deactivation of day countdown to required washing

2. Deactivation of Specialty function

3. Machine cleaning is forced if:

- TEV>15 °C after 1 hour in Stop mode and with mix above minimum level

- after a blackout time/temperature checks have a negative result

NOTE

When this value is changed from Artisan-made or Soft mode with U09 = no to Soft mode with U09 different from no, the machine forces cleaning if more than one day has passed since the last spigot door opening.

U12 Hopp.Extra Beat.: If set, it enables hopper rotor periodical activation in Production and Storage functions.

U13 MousseBav.Hopper: Hopper storage temperature in production mode during Mousse and Bavarese cycles.

To quit the programming mode, do not disturb any key for 30 seconds, or just press Cleaning button.

The machine will now return to Stop.

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4. SAFETY DEVICES

4.1 Alarms

The machine signals possible alarms by showing them on the display and flashing the message.

If an alarm was triggered and then reset, the alarm remains visible on the display in a steady way (not flashing).

To reset the warning message, press Decrease.

The machine can be used in Production even if there is an alarm, except in the case of critical alarms. In this case, the machine does not allow production; press STOP and do not use the machine until it is repaired.

The table below shows a list of possible alarms:

ALARM DESCRIPTION

The display indicates Add Mix when the mix is below the MEDIUM level.

Add Mix

Mix Out

An intermittent beep will also be emitted (only if the Lev. Beep Enable step in the User program is set to Yes and the machine is not in Stop mode).

The display indicates Mix Out when the mix is below the LOW level. When the mix is below the minimum level and upon Production a number of cones same as/or higher than the value set in step Last Cones are dispensed, not only will Mix Out be displayed, but the machine will also set to Storage.

Cyl.Saf.Therm. (TESC)

Safety Therm.Hop. (TESV)

Beater thermal breaker (PTMA)

Pressure switch (PR)

Compres.thermal breaker (PTMC)

Hopper Probe Alarm (TEV)

Al. Cylin Probe (TEC)

Al. IceHop.Probe (TGV)

Cylinder safety thermostat triggered. Machine sets to Stop mode.

Hopper safety thermostat triggered. Machine sets to Stop mode.

Beater motor (bimetal) thermal protector triggered. Machine sets to Stop mode.

Pressure switch triggered. The machine Stops:

- if it is triggered for the third time within 1 hour

- if the pressure switch contact remains open for two consecutive minutes If the machine was in Pasteurization, the Pasteurization must be repeated. Check the flow of the cooling water.

Overload Compressor Motor. Machine sets to Stop mode.

Hopper sensor faulty. Since the alarm is critical the machine Stops during Production, Storage, and Pasteurization.

Cylinder sensor faulty. This is a critical alarm: consequently, the machine sets at Stop, from the Storage and Pasteurization modes; it stays in the same function when in production mode, because consistency is controlled.

Hopper evaporator probe fault. This alarm does not cause the machine to stop (it keeps on running in the current function). Pasteurization Heating step is eliminated.

Spigot door open (IMS)

Magnetic Safety Switch.

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ALARM DESCRIPTION

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All. Evap. Probe (TE1)

Power on Power ON

Blackout Power OFF

Ice Cylinder (ICE)

Timeout Prd

Al. Therm. Exchange (DELTA TGV-TEV)

W -n dd (Wash)

Do not serve!

Invert phases

Cylinder evaporator probe alarm. This alarm does not cause the machine to stop (it keeps on running in the current function). Pasteurization Heating step is eliminated.

Power supply resumed after power supply failure. Blackout table is checked if the machine was in Pasteurization or Production mode. The event is logged in any function, except for STOP

Blackout. Blackout table is checked if the machine was in Pasteurization or Production mode. The event is logged in any function, except for STOP.

This alarm is the cylinder anti-icer read by the TE1 probe. This alarm may be due to insufficient mix feeding into the cylinder. Check the efficiency of the pump. If the alarm appears when the machine is in Stop mode, check/replace the TE1 sensor since the Full Scale of the “readable” temperature is read by the CPU.

During Production the amount of time for which the beater motor runs is closely monitored. If the beater motor stays ON for 6 minutes (Timeout Prd.) and Hot is not reached, the machine switches to "HOT reached" mode and a "Timeout Prd." alarm is saved in the events log. After triggering for 5 times, the alarm does not disappear from the display and the machine sets to Storage mode. Check the quantity of mix in the cylinder, the hopper pump and the refrigeration apparatus.

In Pasteurization Heating mode, if the TGV temperature becomes > than the TEV value programmed in step DELTA TGV-TEV, "Al. Heat. Exchange“ is displayed and the machine stays in Heating condition. Check the drive belt or verify that the agitator is properly positioned. The alarm resets on its own. Warning: this alarm is not active if one of the two TEV or TGV probes is inhibited.

In Production mode, “TEV +19°C W –n” is displayed, meaning that there are still "n" days remaining until machine cleaning. A forced washing may be required if the machine is left in Stop mode for 24 hours with mix above the minimum level. See WEEKLY CLEANING.

In Production mode, each time the consistency drops below the value programmed in step Hot Block, the message "Do Not Serve!" is displayed. If, in such a case, you try to dispense cones, all units stop (MA and MC) until the photocell is no longer busy. As soon as it is released, both MA and MC re-start in order to bring ice cream to its proper consistency.

It is necessary to invert the two phases on the three-phase cable so that the beater turns in the correct direction. The alarm is reset by pressing the Reset key (after having inverted the two phases). This condition is tested for only the first minute after the machine is turned on.

Pasteurize!

Why in STOP?

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When the machine is set to Stop with mix low level covered for more than 60’, TEV temperature is checked. If it is equal to or higher than 15 °C a Pasteurization cycle is required (if machine is in Soft configuration with U09 different from no). When Production is pressed, the machine will automatically start Pasteurization unless the spigot has been opened and closed. In this case, the test TEV ≥ 15° C is inhibited for 60 minutes and Production is accepted. In all cases, if TEV<15° C then all functions are allowed, without time limits.

If the machine is left in the Stop position with mix above the minimum level, after 30 seconds the flashing message “Why in STOP?” will be displayed and an intermittent beep will be emitted. This alerts the operator to select either Production, Pasteurization, or Storage mode. The above mentioned message will be deleted by entering in Production, having low mix level, or pressing Reset (Stor.) key. To have the message back on the display, enter again in Production, Storage or Pasteurization.

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ALARM DESCRIPTION

The Specialty cycles are enabled only with machine set to Artisan-made (U11).

Art.Mod.disab

If machine is set to Soft (U11) and the Specialty button is pressed, the display reads “Art.Mod.disab” to indicate that cycles are not active.

4.1.1 Blackout

In case of power supply failure, the machine will set to STOP if it was in Cleaning.

If the machine is in Pasteurization Heating phase or Pause during Pasteurization, when power is supplied again, the machine will continue with the function it was performing when the blackout occurred (the display will show the message Power On).

If the machine (set to Soft U11=1 with Pasteurization time other than “no”) is in:

Production, Storage or Cooling in Pasteurization,

when the power is supplied again, the machine will check the TEV temperature and the blackout duration. If the time is greater than the one indicated in the table, the machine will completely repeat the pasteurization cycle, memorizing the “Power Restore” or “Power On” alarm in the "event log".

Instead, if the time is less than that indicated in the table below, the machine will return to the function that was in progress at the time of the blackout.

TEV TEMPERATURE TIME

68 °C ÷ 50 °C 30 minutes

49°C ÷ 15°C 10 minutes

14°C ÷ 10°C 20 minutes

9°C ÷ 4°C 2 Hour Clock

If the machine is set to Soft U11=1 with Pasteurization time = “no”, when the power is supplied again, the machine production will stop with message “Wash Today” displayed.

If the machine is set to Artisan-made U11 = 0, when power is supplied again, the machine will switch on in the function it was performing when the blackout occurred (the display will show the message Power On).

WARNING

User takes full responsibility for checking whether product in the machine is still suitable for consumption.

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REMOVING, CLEANING AND

REFITTING OF PARTS IN CONTACT WITH THE PRODUCT

5.1 General information

Cleaning and sanitization must be carried out at the end of every production as a habit and with utmost care in order to guarantee the production quality in the observance of necessary healthy rules.

If dirt is left enough time to dry out, this increases the risk of stains, marks and damage to surfaces.

Removing dirt is much easier if it is done immediately after use because some elements containing acid and saline substances might corrode the surfaces. A prolonged soaking is not recommended.

5.2 Washing conditions

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

Never use powder or abrasive cleaning products, scourers or pointed tools when cleaning by hand; there is a risk of leaving the surfaces opaque or of removing or weakening the protective film on the surface, scratching it.

Never use metal or synthetic scouring pads under any circumstances to prevent any abrasion or removal of ferrous parts leading to problems of surface oxidation or weakening.

Avoid using detergents containing chlorine and its compounds. The use of detergents such as bleach, ammonia, hydrochloric acid and limescale removers can attack the steel composition, marking and oxidizing it irreparably and causing damage to the parts made of "plastic" materials.

Do not use dishwashers and the relevant detergent products.

The use of a cleaning/sanitizing solution optimizes the washing and sanitizing procedures in that it eliminates two phases of the procedure (a rinse and a washing phase). Basically, the use of a cleaning/sanitizing solution saves time by facilitating and simplifying washing/ sanitizing procedures

5.3 Tips

Use a non-aggressive cleaning solution to wash the parts.

(Manually) wash the parts in water (max 60 °C) using a non-aggressive detergent and the cleaning brushes supplied as standard.

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

To sanitize, leave the disassembled parts in sanitized lukewarm water for the time specified by the sanitizer manufacturer (use the sanitizing product following the manufacturer indications) and rinse them before reassembling.

When the washing procedure has been completed and before reassembly, dry each component 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/ sanitizing solution to wash the machine. The use of

a cleaning/sanitizing solution optimizes the washing and sanitizing procedures in that it eliminates two phases of the procedure (a rinse and a washing phase). Basically, the use of a cleaning/sanitizing solution saves time by facilitating and simplifying washing/ sanitizing procedures.

During the cleaning procedures, we recommend using the supplied brushes that must be cleaned and sanitized both before and after their use.

WARNING

Every time the machine is washed and the parts that come into contact with the ice cream mix are disassembled, it is essential to carry out a visual inspection of all the parts made in thermosetting, plastic, elastomer-based and silicon-based materials and metal (such as scraper blades, 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 replacement with original spare parts. The manufacturer is available for consultation and for any specific requests made by the customer.

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5.4 How to use cleaning/ sanitizing solution

To prepare the cleaning/sanitizing solution follow the instructions on the label of the product being used.

Component cleaning/sanitizing by soaking

• Remove larger residues by hand or using the

supplied brushes.

• Remove finer residues with a jet of water.

• Immerse the parts to be cleaned into the solution.

• Let the solution to work for the time indicated by the

sanitizer manufacturer.

• Rinse the parts with care, using plenty of clean

drinking water.

5.5 Daily cleaning

Cleaning and sanitation must be carried out every day when opening and closing the premises, with utmost care in order to guarantee the production quality in the full compliance with the healthy rules specified in sect. 3.11.

5.6 Scheduled cleaning

The machine is provided with an automatic system which calls for washing of the parts in contact with the product when the set time is out.

This system, called “WASH”, inhibits the distribution function at the end of the set time.

WARNING

Cleaning and sanitization must be carried out at the programmed date indicated on the display, as a habit and with utmost care, in order to guarantee quality of production in the observance of healthy rules.

If user uses the machine:

• In Artisan-made mode (U11 step set to 0)

• In Soft mode but with pasteurization off (U09 step

set to NO)

machine washing and pasteurization functions are disabled.

WARNING

User takes full responsibility for the manual control of machine washing and pasteurization, complying with prevailing local regulations on mix handling in case mixes are not pasteurized.

5.6.1 Machine drainage

NOTE

If there is some ice cream inside the cylinder, it is recommended to use the “Heated cleaning” function to help full draining of the mix. From Stop, press Cleaning button until display reads “Beat.+Heat.”.

• Place an empty pail under the dispensing spigot.

• Press the STOP button.

• Lower dispensing handle to depressurize the cylinder

Fig. 23

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Remove hopper cover.

•

Fig. 24

• Disconnect the pressure pipe (32) from the pump.

• Remove pressure pipe (32) by sliding it out from its

seat inside hopper. Continue draining the remaining mix by keeping the dispensing handle open.

• After draining all mix from cylinder, press CLEANING

button to start beating only for a few seconds and help complete emptying of the cylinder.

• Close ice-cream dispensing handle.

• Remove the hopper beater

Fig. 25

• Place an empty pail under spigot door, lower

dispensing handle and let water flow out.

Fig. 26

• Rinse with hot water until clean water flows out.

• Press CLEANING and let the machine run about 10

seconds.

• Press STOP and drain all water out of machine.

• Disassemble all parts.

WARNING

Do not let the beater operate for more than needed to complete the cleaning and sanitizing process. Without the lubrication of the fat contained in the mix, the beater scrapers get worn early.

• Remove the pump by turning it 45° counterclockwise

and slide it forwards.

• Remove pump shaft (96) and seal (243), sliding them

out from machine front side.

• Pour clean warm water inside the hopper.

WARNING

Never exceed the maximum level indicated on the hopper walls.

• Use the supplied brushes to clean the hopper walls,

the level sensor, the beater shaft and gap and the hopper. Using a smaller brush, clean the compression pipe seat at the hopper bottom. Drain the water from the hopper by working on the ice cream dispensing handle and repeat this operation several times until having clean water.

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5.6.2 Pump removal

Fig. 27

243

38A

8 Pump knob

32A Compression pipe

38 Driven gear

38A Driving gear

39 Pump body

96 Pump shaft

202 Pump cover

1178

202

245

206

1126

271

1126

32A

1131

206 Spring

243 Pump body seal

245 Pump valve

271 Priming pipe

1126 O-ring

1131 O-ring

1178 O-ring

• Keep the priming pipe (271) in vertical position, rotate

it until aligning the notch with the pin on the pump.

• Use an O-ring puller to remove O-ring (1131) from

the priming pipe (271).

• Remove spring (206) and the pump valve (245).

Fig. 28

245

206

1126

271

•

Loosen the two knobs (8) and separate the pump cover (202) from the pump body (39).

• Use an O-ring puller to remove the O-ring (1178).

• Remove the gears (38-38a).

Fig. 29

38a

202

1178

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Remove the O-rings (1126 and 1131) from the

•

pressure pipe (32A).

Fig. 30

1126

32A

1131

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5.6.3 Spigot door removal

Fig. 31

1153 1153

1188

1285

1140

260

1140

055

650

352

102

424

1140

35A

1140

352

260A

260B

5 Ice cream dispensing handle 6 Pin 7 Spigot door 8 Knob 30 Piston 35 Single portion terminal 35A Star-shaped single portion terminal 102 Ring nut for decorating bag nozzles 260 Nozzle unit 260A Inox nozzle hole dia.12mm 260B Inox nozzle ragged hole dia.10mm 352 Seal 1140 O-ring 1153 O-ring 1188 O-ring 1285 O-ring

009

424

6 Nozzle body

8 Hand Knob 9 Support 55A Quick connector 102 Ring nut 102A Ring nut 218 Dispenser handle 287 Hose end fitting 300 Dispenser lever

424 Hose

102A

102

287

1138

1431

218

055A

1139

218

55A

433

006

944

1140

944

433

008

1139

300

1108

424B Dispenser tube

433 Spring 944 Ball

1108 O-ring 1138 O-ring 1139 O-ring 1140 O-ring 1225 O-ring 1431 O-ring

008

1225

300

1108

424B

1225

2016/07 - Ed. 3 - EN

Page 51

WARNING

Before removing the dispensing spigot door, make sure that the hopper and the cylinder are empty and that the machine is in STOP mode.

• Loosen the two knobs (8) and remove dispensing

spigot door.

MISTER ART

• Using the suitable supplied tool (93), remove nozzle

unit (260) and O-ring (1140).

Fig. 35

Fig. 32

• Use an O-ring puller to remove O-ring (1285) from

the pin (6)

• Remove pin (6) from its seat to release handle (5).

Fig. 33

1140

260

• For "single portion" versions, use the suitable

supplied tool (93) to refit ring nut (102), seal (352) and extension (35).

Fig. 36

352

102

1140

• Remove all parts of the tube and metering nozzle

1140

35A

(see figure below).

1285

• Remove piston (30), if necessary use the dispensing

handle.

• Use an O-ring puller to remove:

 O-rings (1153) of the piston.  The O-ring of the spigot door (1188).

Fig. 34

1153 1153

1188

Fig. 37

1140

055

650

424

1139

55A

944

300

006

218

433

008

300

1108

944

008

1108

1225

424B

1225

009

424

102A

102

287

1138

218

1431

055A

1140

433

1139

WARNING

Wash tube using the long brush supplied and paying attention not to damage the tube.

424B

2016/07 - Ed. 3 - EN

Page 52

MISTER ART

5.6.4 Beater removal

Fig. 38

WARNING

The seal is very important to prevent cylinder leakages. The wear status must be checked at regular intervals according to the maintenance plan (see paragraph 6.1) and must always be lubricated correctly during the cleaning operations.

• Slide idler (24) out of the shaft.

Fig. 41

430

21 Beater 22 Beater shaft 24 Idler 25 Pusher beater 28 Seal 430 Helix

• Remove beater (21) from the cylinder, having care

not to hit the cylinder walls.

Fig. 39

• If present, remove the pusher beater (25), the beater

shaft (22) and the helix (430).

Fig. 41

430

• Slide seal (28) along beater axis and remove it.

Fig. 40

5.6.5 Removing the drip drawers and tray

• Remove drip drawers from their seats on machine side.

Fig. 42

2016/07 - Ed. 3 - EN

Page 53

Remove the drip tray and the relevant cover.

•

Fig. 43

5.6.6 Washing and sanitizing the components

MISTER ART

5.6.7 Refitting the beater hopper

• Reposition the beater (pos. 162) in its seat ensuring

it is properly in place.

Fig. 44

WARNING

For the use of cleaning/sanitizing solutions, instructions on product label are to be followed.

WARNING

To perform the following operations it is necessary to have clean and sanitized hands or wear disposable gloves.

• Fill the sink with cleaning/sanitizing solution prepared

following the producer instructions.

• Use the supplied brushes to strongly brush all

components and relevant holes (all holes of pump, priming pipe, check valves, pump seal and gap etc.).

• Dip the parts in the cleaning/sanitizing solution

and leave them there for the time specified by the manufacturer.

• Rinse the parts with care, using plenty of clean

drinking water.

• Place the components on a clean and sanitized tray

to air-dry.

• Soak the big brush in the cleaning/sanitizing solution

and clean the cylinder.

• Dip a brush in the cleaning/sanitizing solution and

clean the seat hole of pump, feeding needle, the compression pipe at the hopper bottom and the hopper walls.

• Spray cylinder bottom and hopper walls with the

cleaning/sanitizing solution.

• Repeat the last three operations a few times.

5.6.8 Reassembling the beater

• Insert the idler (24) inside the beater.

Fig. 45

• Lubricate the internal side of seal (28) and its seat on

the beater shaft. Install the seal on the shaft.

Fig. 46

NOTE

Check the seal status. Replace it if it is worn or damaged. Replace it according to the maintenance schedule.

2016/07 - Ed. 3 - EN

Page 54

MISTER ART

If present, mount the pusher beater (25), the beater

•

shaft (22) and the helix (430).

Fig. 41

430

• Insert beater and cylinder, rotate and push until they

engage in the rear hub.

Fig. 47

• Insert handle (5) and pin (6) in their seats.

• Fit O-ring (1285) on pin (6)

Fig. 49

1285

• Fit the spigot door on the machine and tighten it well

with knobs (8a).

Fig. 50

5.6.9 Reassembling the spigot door

• Lubricate and fit piston O-rings (1153) .

• Lubricate piston (30) and insert it inside its seat on

spigot door, making sure that piston square notch matches with spigot door front rectangular opening.

• Lubricate and fit O-ring (1188) onto spigot door.

Fig. 48

1153

• Using the suitable supplied tool (93), refit nozzle unit

(260) and O-ring (1140).

Fig. 51

1140

260

1188

2016/07 - Ed. 3 - EN

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MISTER ART

For "single portion" versions, use the suitable

•

supplied tool (93) to refit seal (352), ring nut (102) and extension (35).

Fig. 52

352

102

1140

35A

• Reassemble all parts to rebuild the tube and metering

nozzle, in the reverse sequence to removal.

Fig. 53

1140

055

650

424

1139

55A

006

218

433

300

1108

944

1225

008

009

1138

1431

424B

• Leave the sanitized compression pipe on a clean

tray. It will be sanitized and fitted during the "Mix preparation procedure".

• Lubricate and fit seal (243) on the pump body.

Fig. 55

243

• Lubricate and fit O-ring (1178) in the pump body.

• Lubricate the pump gear surface (38-38A) and their

seat on the pump body. Fit the gears.

WARNING

Do not lubricate the gear teeth and perform wear checks as specified in par. 6.1.

Fig. 56

38a

1140

944

300

008

1108

424B

1225

424

102A

102

287

218

055A

433

1139

5.6.10 Reassembling the pump

• Lubricate and fit O-rings (1126) and (1131) on

compression pipe (32A).

Fig. 54

1126

32A

1178

• Lubricate and fit O-ring (1126) on priming pipe (271).

• Fit pump valve (245) and spring (206).

• Keep the pump cover (202) in your hand and insert

the priming pipe (271): press and rotate it counterclockwise.

Fig. 57

245

206

1126

2016/07 - Ed. 3 - EN

271

1131

Page 56

MISTER ART

Make sure that machine is in Stop mode, and

•

lubricate pump shaft (96). Fit shaft inside mix hopper rear hole, push it and slightly turn it so that it engages with driving hub. Hold pump body with locking pin hook on the right side and keep pump gears in their positions with your thumbs, then push and turn pump clockwise to align shaft with gears. Then turn pump counter-clockwise so as to lock it onto pin.

Fig. 58

• Refit drip tray and cover.

Fig. 60

• Refit hopper cover.

Fig. 61

• Assemble the pump cover (202) with the priming

pipe at the bottom of the pump body and tighten well with two knobs (8).

5.6.11 Drip drawer, drip tray and hopper cover reassembly

• Install drip drawers into their seats on machine side.

Fig. 59

5.6.12 Machine complete sanitization

Sanitize the machine before pouring the mix in the hopper.

• With the machine in Stop mode, pour the cleaning/

sanitizing solution in the hopper until reaching the maximum level and leave it flow also into the cylinder.

• Use a brush to clean the mix level probe, the mix

hopper surface, the mix pump surface or the feeding needle and the hopper beater external side.

• Press Cleaning and let the beater run about 5

seconds. Press Stop to stop the beating.

• Pour a bit of cleaning/sanitizing solution in a bucket.

• Dip the supplied brush in the cleaning/sanitizing

solution and clean the spigot door delivery point. Repeat the operation twice.

• Wipe the exterior of machine with a clean sanitized

cloth. Repeat the operation twice.

• Leave the cleaning/sanitizing solution in the hopper

for the time indicated by the producer.

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Page 57

Let the cleaning/sanitizing solution drain.

• Place an empty pail under the spigot door and pull

the ice cream dispensing handle.

Fig. 62

MISTER ART

• Drain all cleaning/sanitizing solution, then press

Clean to let also the last solution residues flow out of the machine. Do not leave beater enabled for more than 5 seconds, then press Stop.

• Fill hopper with drinkable water to thoroughly rinse it,

then repeat the above-described drainage operation.

WARNING

Do not let the beater operate for more than needed to complete the cleaning and sanitizing process. Without the lubrication of the fat contained in the mix, the beater scrapers get worn early.

• To fill the hopper and start the production cycle, refer

to paragraph 3.6 of this manual.

2016/07 - Ed. 3 - EN

Page 58

MISTER ART

6. MAINTENANCE

WARNING

Never perform operations on the machine using your hands, both during production and cleaning. Before carrying out any maintenance operation, make sure that the machine is in “STOP” position and main switch has been cut out.

6.1 Service type

WARNING

Any maintenance operation requiring opening of machine panels must be carried out with machine at standstill and disconnected from the power supply. It is forbidden to clean and lubricate moving parts! "Repairs to the wiring, mechanical, air supply or cooling systems, or to parts of same must be carried out by qualified and authorized personnel and if necessary, according to the routine and extraordinary maintenance schedules as envisaged by the customer with reference to specific operation methods, according to the use for which the machine is destined".

Operations necessary for correct machine operation are such that most of routine maintenance operations are integrated into the production cycle.

Maintenance operations, such as cleaning of parts in contact with the product are usually to be carried out at the dates shown on the machine display, so as to speed up maintenance operations required.

How to check the gear conditions:

This check must be performed during the machine periodic cleaning.

Detach the compression pipe after having released the cylinder pressure. If the pump parts are fitted correctly and the gears are in good condition, the pump features a good mix delivery; if the pump parts are fitted correctly but the gears are worn out, the mix delivery will be slow.

How to avoid gear wearing:

• Do not let the pump run idle (i.e. without mix inside

of the hopper) or just with water for more than a few seconds: the mix fats act as lubricant for the gears (e.g. with car's oil). Without mix, the gears will wear down earlier.

• No foreign body must reach the internal side of the

pump. Even a small plastic part, tomatoes peel or a straw yearn that has accidentally reached the hopper may block the supply and damage the gears.

• During the cleaning operations, handle the gears

with the utmost care. Should they fall down, this may compromise their operation.

• Sheet, drip drawer and tray shelf cleaning.

To be carried out daily with neutral soap, seeing to it that cleansing solution never reaches beater unit at its inside.

• Cleaning and sanitization.

To be carried out at the set date shown on the machine display, according to procedures described in section 5 of this manual.

WARNING

Never use abrasive sponges to clean machine and its parts, as you might scratch their surfaces.

Below is a list of ordinary maintenance operations:

• Seal cleaning and replacement

Seal must be cleaned at the date shown on the machine display and replaced after a visual inspection and when product is found to be leaking inside drip drawer.

• Beater unit cleaning

To be performed at the set date shown on the display.

• Spigot assembly cleaning

To be performed at the set date shown on the display.

• Pump unit cleaning

To be performed at the set date shown on the display.

6.2 Water cooling

On machines with water-cooled 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, disconnect the drain pipe from its seat and let the water flow out from the circuit.

6.3 Ordering spare parts

If one or several parts are worn or broken, refer to your dealer to order all necessary spare parts.

2016/07 - Ed. 3 - EN

Page 59

6.4 Supplied accessories

Fig. 63

1188 1178

MISTER ART

028

243

1224

1126

1131

1153

072

772

830

475

Legend:

28 Beater seal 72 Puller 243 Pump body seal 475 Supplied box 772 Brushes 830 Carpilube tube

2016/07 - Ed. 3 - EN

1126 O-ring 1131 O-ring 1153 O-ring 1178 O-ring 1188 O-ring 1224 O-ring

Page 60

MISTER ART

7. TROUBLESHOOTING

IRREGULARITY CAUSE PROCEDURE TO FOLLOW

Compressor starts and then stops after a few seconds.

Mix or ice cream come out above or below piston even though the spigot door is closed.

Mix coming out of drip tray.

• In case of water-cooled machine:

water does not circulate.

• In case of air-cooled machine: air

does not circulate.

• Piston without O-ring or O-ring is

worn-out.

• Stuffing box missing or worn-out.

• Open water inlet cock and check that

pipe is not squashed nor bent.

• Check that the machine in positioned

in such a way to allow air to circulate from the bottom to the top (at least 50-cm space above the stack).

• Check that the condenser is not

clogged by dust or other elements and if necessary call a technician to have it cleaned.

• Call for service if necessary.

• Stop the machine and insert or

replace it with a new one if worn-out.

• Stop the machine and install it if

missing. If worn-out, replace it with a new one.

The ice cream dispensing handle is hard to move.

Ice cream comes out from spigot door.

Low ice cream overrun.

• Dry sugar on piston.

• O-ring missing or not properly fit.

• Front lid knobs not tightened evenly.

• Pump not properly adjusted.

• Stop the machine and wash

thoroughly and grease piston and O-rings with edible fat.

• Stop the machine and check and put

remedy.

• Stop machine. loosen and tighten

them again.

• Change the position of the pump

central knob.

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Page 61

CARPIGIANI

Via Emilia, 45

40011 Anzola dell’Emilia (BO) Italy

 +39 051 6505111

 +39 051 732178

 carpigiani.com

Carpigiani MISTER ART Instruction Manual

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