Carpigiani MISTER ART Instruction Manual

INSTRUCTION MANUAL

MISTER ART

APPLY

FEATURE

PLATE

2016/07

Edition 03

MISTER ART

Via Emilia, 45

40011 Anzola dell’Emilia (BO)

ITALY

[phone]

[phone]

 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.

2

EDITION DATE MODIFICATIONS

03 2016/07 5.

EDITOR VERIFIED APPROVED

AM DN/EZ RL

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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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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

5.

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

[phone]

[phone]

 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

G

IH

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

DC

E

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)

mm

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

1

10

2

3

5

4

6

8

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)

7

9

11

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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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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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

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.

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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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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3. INSTRUCTIONS FOR USE

3.1 Machine safety warnings

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;

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

2016/07 - Ed. 3 - EN

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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

3

4

5

2

6

7

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

10

11

12

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:

OK

18

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.

2016/07 - Ed. 3 - EN

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.

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,

2016/07 - Ed. 3 - EN

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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