Carpigiani XVL 3 USA Installation Manual

INSTRUCTION MANUAL

XVL 3 USA

APPLICARE

TARGA

CARATTERISTICHE

2013/09

Edition 01

Via Emilia, 45

40011 Anzola dell’Emilia (BO)

ITALY

 + 39 051 6505111

 + 39 051 732178

Þcarpigiani.com

We wish to thank you for purchasing one of Carpigiani’s machines.

Since 1993, Carpigiani manufactures utilising the Quality Control Management System that is today certified ac­cording to UNI-EN-ISO 9001-2008.

Carpigiani’s machines conform to the requirements of the following European Directives:

t “Machinery” Directive 2006/42/EC;

t “Low Voltage” Directive 2006/95/EC;

t “EMC” Directive 2004/108/EC;

t “PED” Directive 97/23/EC;

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

This manual contains the ORIGINAL INSTRUCTIONS and can be reproduced, transmitted, copied and filed in a
retrieval system or translated in other languages ONLY by prior written agreement with Carpigiani.

The purchaser has the right to make copies only for his/her own use.

Carpigiani’s policy pursues constant research and development and therefore it reserves the right to make changes
and revisions whenever deemed necessary and without being bound to the purchaser for any previous statements.

EDITION DATE MODIFICATIONS

01 2013/09

EDITOR VERIFIED APPROVED

AM AS RV

XVL 3 USA

GENERAL INDEX

FOREWORD .......................................................................................... 6

Instruction manual .................................................................................................... 6

Purpose ...................................................................................................................... 6

Manual structure ....................................................................................................... 6

Additional documentation ........................................................................................ 6

Standard symbols ...................................................................................................... 7

Qualification of the personnel .................................................................................. 7

Safety ......................................................................................................................... 8

Warning ...................................................................................................................... 8

1. GENERAL INFORMATION .............................................................9

1.1 General information ...............................................................................9

1.1.1 Manufacturer’s identification data ............................................................... 9

1.1.2 Maintenance information .............................................................................. 9

1.1.3 Information for the user .............................................................................. 10

1.2 Information about the machine ..............................................................10

1.2.1 General information ..................................................................................... 10

1.2.2 Technical features ....................................................................................... 10

1.2.3 Location of machine groups ....................................................................... 11

1.3 Intended use ......................................................................................... 11

1.4 Noise ..................................................................................................... 11

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

1.6 Disposal of packing materials ............................................................12

1.7 WEEE (Waste Electrical and Electronic Equipment) ......................... 12

1.8 Bacterial contamination detection ..................................................... 12

2. INSTALLATION.............................................................................. 14

2.1 Space necessary to use the machine ................................................ 14

2.2 Water supply connection .................................................................... 14

2.3 Machine with air-cooled condenser ...................................................14

2.4 Machines with water-cooled condenser ........................................... 14

2.4.1 Water pressure valve adjustment .............................................................. 14

2.5 Electrical connection ........................................................................... 15

2.5.1 Replacing the power cable ......................................................................... 15

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XVL 3 USA

2.6 Location ................................................................................................ 15

2.7 Refilling ................................................................................................. 15

2.8 Machine testing.................................................................................... 15

3. INSTRUCTIONS FOR USE ........................................................... 16

3.1 Machine safety warnings .................................................................... 16

3.2 Machine configuration ........................................................................ 16

3.3 Commands ........................................................................................... 17

3.3.1 Touchpad ...................................................................................................... 17

3.4 Dispenser levers ..................................................................................30

3.4.1 Modifying the quantity of product dispensed ........................................... 30

3.4.2 Self closing ................................................................................................... 30

3.5 Machines fed by pump and semi-submersible pump ............................30

3.6 Gravity-fed machines – feed needle ................................................... 31

3.7 Preliminary operations, washing and sanitising ............................... 31

3.8 Commissioning the machine .............................................................. 31

3.8.1 Starting the machine that has a pump ..............................................................31

3.8.2 Starting a gravity-fed machine ................................................................... 32

3.8.3 Dry filling (if present) ................................................................................... 32

3.9 Production ............................................................................................ 33

3.10 Pasteurisation (for the “SP” machines) ............................................. 34

3.11 Daily cleaning – Opening and closing procedures ...............................34

3.11.1 Daily closing procedures ........................................................................... 34

3.11.2 Daily opening procedure ............................................................................. 36

4. SAFETY DEVICES ......................................................................... 38

4.1 Alarms ................................................................................................... 38

4.1.1 Blackout ....................................................................................................... 40

5.

DISASSEMBLY, CLEANING AND REASSEMBLY OF THE

PARTS IN CONTACT WITH THE PRODUCT ...........................41

5.1 General information ............................................................................. 41

5.2 Washing conditions ............................................................................. 41

5.3 Suggestions .......................................................................................... 41

5.4 How to use cleaning/sanitising solution ........................................... 41

5.5 Daily cleaning ....................................................................................... 42

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XVL 3 USA

5.6 Scheduled cleaning ............................................................................. 42

5.6.1 Mix emptying ................................................................................................ 42

5.6.2 Pump-fed machines - Removing the pumps from the hoppers .............. 42

5.6.3 Gravity-fed machines .................................................................................. 43

5.6.4 Remove hopper beaters ............................................................................. 43

5.6.5 Hopper cleaning .......................................................................................... 43

5.6.6 Machine with pump – pump removal ......................................................... 45

5.6.7 Gravity-fed machines – removal of the feed needle ................................ 47

5.6.8 Disassembly of the spigot door ................................................................. 48

5.6.9 Disassembly of beaters ............................................................................. 50

5.6.10 Disassembly of the drip drawer, the drip tray and the hopper lid ........... 51

5.6.11 Cleaning and sanitising of the components ............................................. 51

5.6.12 Reassembly of the hopper beater .............................................................. 51

5.6.13 Reassembly of the beater .......................................................................... 52

5.6.14 Reassembly of the dispensing spigot door............................................... 52

5.6.15 Machine with pump – reassembling the pump ......................................... 53

5.6.16 Gravity-fed machines – reassembly of the feed needle .......................... 55

5.6.17 Reassembling drip trays, drip drawer and hopper lid ........................................ 55

5.6.18 Complete sanitisation of the machine ....................................................... 56

Draining the cleaning/sanitising solution .................................................. 56

6. MAINTENANCE ............................................................................ 57

6.1 Type of intervention ............................................................................. 57

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

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

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

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

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XVL 3 USA

FOREWORD

Instruction manual

In writing this manual, the European Community direc­tives on safety standards as well as on free circulation
of industrial products within the E.C. were taken into
due account.

Purpose

This manual was conceived taking machine users’
needs into due account.

Issues regarding the correct use of the machine have
been analysed in order to keep the longstanding quality
features characterising CARPIGIANI’s machines all over
the world unchanged.

A significant part of this manual refers to the conditions
required for using the machine and, above all, to the
necessary procedures to follow while cleaning and dur­ing routine and special maintenance.

Nevertheless, this manual cannot meet all demands in
detail. In case of doubts or missing information, please
apply to:

Manual structure

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

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.

Subchapter

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

Any person in charge of using the machine must
have first read and fully understood the parts of the
manual that refer to his/her competence and in par­ticular:

t the Operator must have read the chapters regard-

ing machine start-up, the functioning of the machine
units and the prescribed safety precautions;

t a skilled technician involved in the installation, main-

tenance, 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

Þ carpigiani.com

Additional documentation

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

t Spare parts list: a list of spare parts provided with

the machine for its routine maintenance.

t Wiring diagram: a diagram of wiring connections

placed in the machine.

WARNING

Before using the machine read the instruction
manual carefully.
Pay attention to the safety instructions.

6

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Standard symbols

ELECTRIC SHOCK

DANGER

This warns personnel concerned that the opera­tion described could cause electric shock if not
carried out while respecting safety norms.

XVL 3 USA

PROTECTION

This symbol located next to description means
that the operator must use personal protection
against an implicit risk of accident.

DANGER FROM HIGH

TEMPERATURES

This warns personnel concerned that the opera­tion described could cause burns and scalds if not
carried out while respecting safety norms.

DANGER

MOVING PARTS

This warns personnel concerned about the pres­ence of moving organs and the risk of physical in­jury if safety norms are not respected.

CRUSHING

HAZARD

This warns personnel concerned about the risk of
having a finger, hand or other body part crushed
if the described operation is not carried out while
respecting safety norms.

GENERAL

HAZARD

This warns personnel concerned that the opera­tion described may cause injury if not carried out
respecting safety norms.

NOTE

This points out significant information for the per­sonnel concerned.

Qualification of the personnel

Personnel using/working on the machine can be dif­ferentiated according to training and responsibility as
follows:

OPERATOR

This term identifies unqualified personnel who
have no specific technical qualifications and
who can carry out only simple tasks such as

operating the machine using the controls on
the keyboard, loading and unloading product used dur­ing production, loading of any consumable materials,
basic maintenance operations (cleaning, removing sim­ple obstruction, controlling instrumentation, etc.).

MAINTENANCE ENGINEER

He/she is a skilled engineer for the operation

of the machine under normal conditions; he/

she is able to carry out interventions on me-

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

CARPIGIANI ENGINEER

He/she is a skilled engineer that the manufac-

turer has assigned to field interventions for

complex operations under particular condi-

tions or in accordance with agreements made

with the machine’s owner.

WARNING

This warns personnel concerned that the non-ob­servance of warning may cause loss of data and
damage to the machine.

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XVL 3 USA

Safety

When using the machine be aware that drive mecha­nisms (rotary motion), high voltage components and
parts subject to high temperatures may cause serious
injury/damage to persons and things.

The person in charge of plant safety must check
that:

t any incorrect use or handling is avoided;

t safety devices are not removed or tampered with;

t the machine undergoes regular maintenance;

t only original spare parts are used especially with

regards to those components with safety functions
(e.g., protection microswitches, thermostats, etc.);

t suitable personal protective equipment is worn;

t great care is taken during hot product cycles;

t particular attention is paid to moving parts.

To achieve the above, the following is necessary:

t at the work station an instruction manual relevant to

the machine must be available;

t the documentation must be carefully read and re-

quirements must consequently be met;

t only adequately skilled personnel should be as-

signed to electrical equipment and machinery.

Warning

When installing the machine, insert a differential ther­momagnetic circuit breaker on all poles of the line, ad­equately sized to the absorption power shown on ma­chine data plate and with contact opening of 3 mm at
least.

t Never put your hand into the machine during pro-

duction and cleaning operations. Before carrying out
any maintenance operation, make sure that the ma­chine is in the Stop position and the main switch has
been switched OFF.

t Using a jet of pressurized water to wash the machine

is forbidden.

t Removing panels in order to reach the machine in-

side before the machine has been disconnected
from the power supply is forbidden.

t Carpigiani will not respond to accidents that might

happen during use, cleaning and/or maintenance of
its machines if the specified safety norms have not
been complied with.

IMPORTANT

Ensure that technical personnel does not carry out op­erations that are not within their capabilities, knowledge
and responsibility.

NOTE

According to the norms in force, a SKILLED ENGI­NEER is a person who, thanks to his/her:

t training, experience and education;

t knowledge of rules, prescriptions and interven-

tions on accident prevention;

t knowledge of machine operating conditions

is able to recognize and avoid any danger and has
also been authorised by the person in charge of
plant safety to carry out all types of interventions.

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XVL 3 USA

1. GENERAL INFORMATION

1.1 General information

1.1.1 Manufacturer’s identification data

The machine has a data plate that was assigned to the machine when it was manufactured, showing the manufac­turer’s data, machine type and serial number.

A copy of the machine data plate can be found on the first page of this manual.

Fig. 01

1.1.2 Maintenance information

All operations of routine maintenance are hereby described in the “Maintenance” section. Any additional operation
requiring a radical intervention on the machine must be cleared with the manufacturer who will also examine the
possibility of a factory technician field intervention.

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XVL 3 USA

1.1.3 Information for the user

t Carpigiani is at the disposal of the user

for any clarification or necessary/inte­grative information regarding the func­tioning of the machine or any improve­ment modifications to the machine.

t Contact the area distributor in the event of any prob-

lems or the manufacturer if a distributor is not avail­able.

t Customer Service is available at any time to respond

to customer requirements regarding the functioning
of the machine, requests for spare parts or technical
assistance that may eventually be necessary.

1.2 Information about the machine

1.2.1 General information

It is an electronic machine for the production and in­stant distribution of soft ice cream that has the following
main characteristics:

t refrigerated upper hopper;

t electronic control of product consistency via the

“Hard-o-tronic” system;

t automatic pasteurisation system of the product con-

tained in the hopper and cylinder during non-produc­tion periods (e.g., at night) (only for “SP” machines);

t Dry Filling (only for “DF” machines);

t Mixer (only for “M” machines).

Carpigiani recommends always using top quality raw
materials in the production of ice cream and confec­tionery products to satisfy the most demanding require­ments of customers. Any cost saving of the mix used
affects the quality and much greater losses will occur
with respect to the economic savings.

Taking into account everything mentioned above,
the following recommendations should be taken
into account:

t only you produce the mix using top quality natural

products, or receive supplies from serious and trust­worthy companies;

t make sure the used mix is appropriate for the ma-

chines in terms of composition and viscosity. If in
doubt, please check with your authorized Carpigiani
dealer;

t carefully follow the mix preparation instructions that

are supplied by the supplier;

t do not modify suggested recipes without knowing

the characteristics of the ingredients;

t taste the final product and place it on sale only if you

are completely satisfied;

t request that your personnel always keeps the ma-

chine clean.

Contact only the Carpigiani Technical Assistance Ser­vice for any repairs to the machine.

1.2.2 Technical features

INSTALLED

POWER

OUTPUT

MODEL *

75g

CONES

HOUR **

HOPPER

/

CAPACITY

FLAVOURS

ELECTRICAL POWER

SUPPLY ***

CONDENSER

***

l V Ph Hz kW Kg

XVL 3

USA

666 13 + 13 2+1 208230 3 60 Air 510

* Available in the following models:

 XVL 3 SP (with an automatic pasteurising system);

 XVL 3 DF (with a Dry Filling system).

 XVL 3 M (with mixer)

** The hourly production and mix quantity for each ice cream can vary depending on the temperature and type of

mix used and on the increase in volume (overrun) required.

*** Also available with a water-cooled condenser and other types of electrical power supply.

Performances refer to room temperature of 25°C at a water temperature of 20°C in the condenser.

NET

WEIGHT

10

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1.2.3 Location of machine groups

Fig. 02

XVL 3 USA

50 cm

158 cm

86 cm

1

2

3

4

1 Hopper lid
2 Control panel

1.3 Intended use

The machine must only be used for the production of ice
cream and patisserie products, in compliance with what
has been stated in paragraph 1.2.1 “General information”,
and within the operating limits indicated here below.

t Supply voltage: ±10%

t Min. air temperature: 10°C

t Max. air temperature: 43°C

t Min. water temperature: 10°C

t Max. water temperature: 30°C

t Min. water pressure: 0.15 MPa (1.5 bar)

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

t Max. relative humidity: 85%

This machine has been designed for use in rooms not
subject to explosion-proof laws and therefore it can only
be used in rooms that conform to a normal atmosphere.

3 Dispensing spigot door
4 Drip tray

1.4 Noise

Equivalent continuous A-weighted sound pressure in
the working place is less than 70 dB(A) for both water­cooled and air-cooled machines.

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XVL 3 USA

1.5 Machine storage

The machine must be stored in a dry and damp-free
environment.

Before storing the machine, cover it with a sheet to pro­tect it against dust and dirt.

1.6 Disposal of packing materials

When removing the machine from its packaging, sub­divide the packing materials into the various types and
dispose of them in accordance with the norms in force
in the destination country.

WARNING

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

1.8 Bacterial contamination
detection

A qualified bacteriologist must periodically analyse
product samples to check for the presence of bacteria.
The bacteria count in the samples should be below the
following figures:

Standard Plate Count (SPC) ................................ 50.000

Coliforms .................................................................... 10

If the bacteria count exceeds the above-mentioned fig­ures, there is a source of bacterial contamination. This
source must be immediately identified and eliminated. A
high bacteria count means that the product is not fit for
consumption and a correct cleaning and sanitization of
the machine must be carried out to eliminate the contin­ued bacterial contamination of the product.

GENERAL

HAZARD

Do not leave packaging materials within reach of
children because they could cause suffocation.

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 this symbol on the side of the product
or packaging means that the product must not

be disposed of with solid urban waste. Instead, it is the
user’s responsibility to dispose of this product by re­turning it to a collection point designated for the recy­cling/treatment of electrical and electronic equipment
waste.

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

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

NOTE

Soft yogurt normally has a high bacteria count. In
any case, coliform bacteria contamination IS NOT
ACCEPTABLE in any type of product. The follow­ing information will help you prevent coliform bac­teria contamination problems.

The following list indicates the possible sources of bac­terial contamination and the methods to prevent it.

SOURCES OF

CONTAMINATION

Operator contact.

Residues / deposits of
material (milk clots).

HOW TO PREVENT

CONTAMINATION

t Wash hands and forearms

thoroughly.

t Wear rubber gloves in case

of skin cuts or other skin
conditions.

t Wash hands several times a

day.

t Use the appropriate brushes.

t To clean thoroughly, scrub

parts and components to
prevent the formation of milk
clots because milk clots are
fertile material for the prolif­eration of bacteria that could
contaminate the fresh milk.

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XVL 3 USA

SOURCES OF

CONTAMINATION

Worn or damaged
parts.

Cleaning and
wrong hygienic
procedures.

HOW TO PREVENT

CONTAMINATION

t Lubricate all rubber parts

that come into contact with
the mix using a food-grade
lubricant.

t Replace damaged O-rings

only with original spare
parts.

t Systematically check the

drip drawers to avoid exces­sive dripping.

t The container in which the

parts are washed must be
perfectly clean and contain
enough detergent/sanitis­ing solution to completely
cover even the largest com­ponents. Use the brushes to
clean and sanitise the ma­chine regularly.

t Use the appropriate brush-

es, lubricants and dispos­able cloths.

t Store and use the detergents

as per the manufacturer’s in­structions.

t Have expert personnel clean

the machine. Ensure the per­sonnel can complete clean­ing procedures coherently,
correctly and without inter­ruption.

t Leave the sanitising solution

in the cylinder and hopper at
least for the time suggested
by the manufacturer of the
sanitising solution.

t Each time after use, wash

and sanitise the utensils
used for cleaning and the
tube containing the lubri­cant. Always replace the cap
on the tube.

t Machine components and

brushes must be left to air­dry. Do not put them back
into the machine whilst they
are wet or damp.

t Always carry out the daily

cleaning procedure. Regu­larly clean the outside of the
machine and the dispenser
with a sanitized cloth.

SOURCES OF

CONTAMINATION

Wrong method of
storing the mix.

HOW TO PREVENT

CONTAMINATION

t Use leftovers of mixes with

the oldest date first. Be care­ful of the expiry date.

t Put the mix directly in the

fridge. Do not accumulate
mix outside in direct sunlight
before putting it in the fridge.

t In the fridge, leave at least

2-3 cm of space between
the mix and other products
to allow air to circulate.

t The mix must not be left at

ambient temperature for
long periods of time.

t The storage temperature of

the hopper must be main­tained at 4.4°C (40°F). Stor­age temperatures above

4.4°C would permit the
multiplication of bacteria to
dangerous levels within less
than one hour.

t Once the mix has been

placed inside the hopper,
place the lid on the hopper
to store the mix at the cor­rect temperature and mini­mise the possibility of con­tamination.

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XVL 3 USA

2. INSTALLATION

2.1 Space necessary to use the
machine

The machine must be positioned so that there is enough
space for air to freely circulate. Also make sure that the
air vent on the top of the machine remains free of any
objects.

Space for access to the machine must be left free in or­der to enable the operator to act without constraint and
also to immediately leave the working area if necessary.

The machine also requires free space on the side to ex­tract the drip trays.

It is also advisable to have a minimum access to the
operating area of the machine of at least 150 cm, and
about 45 cm. of space on the side of the machine to al­low fro extracting drip trays.

NOTE

Insufficient air circulation affects operation and
the output capacity of the machine.

Fig. 03

50 cm

only air versions

2.2 Water supply connection

Connect the machine to a drinking water sup­ply that has a pressure of no more than

0.8 MPa (8 bar).

2.3 Machine with air-cooled con­denser

Machines with an air-cooled condenser must
be installed leaving a minimum distance (at
least 50 cms) above the chimney for the free
circulation of the condensate air.

NOTE

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

2.4 Machines with water-cooled
condenser

A water-cooled machine must be connected
to a mains water supply or to a cooling tower
to operate it.

The water must have a pressure of between 0.15 MPa
and 0.8 MPa (1.5-8 bar) and a flow rate at least equal to
the estimated hourly consumption.

45 cm

for drawers

extraction

10 cm

150 cm

WARNING

Machines with water-cooled condenser must
have 10 cm. of free space along the sides.
Machines with an air-cooled condenser must be
installed leaving a minimum distance (at least 50
cms) above the chimney for the free circulation of
the condensate air.

Connect the inlet pipe marked by the “Water Inlet” plate
to the water supply by installing a shut-off valve and
the outlet pipe marked by the “Water Outlet” plate to a
drainage pipe by installing a shut-off valve.

2.4.1 Water pressure valve adjustment

IMPORTANT

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

NOTE

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

WARNING

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

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XVL 3 USA

2.5 Electrical connection

Before connecting the machine to the mains
supply, check that the machine voltage indi­cated on the data plate corresponds with the
mains supply voltage.

Position a class D section thermomagnetic circuit
breaker switch correctly rated to the absorption power
required and with a contact opening of at least 3 mm.
The machines are delivered with a 5 wire cable: the blue
wire must be connected to the neutral lead.

IMPORTANT

The yellow/green ground wire must be connected to an
adequate ground plate.

2.5.1 Replacing the power cable

Should the machine’s power cable become
damaged, it must be replaced immediately
with one with similar characteristics.

The replacement must be carried out only by a skilled
technician.

2.6 Location

The machine is equipped with wheels to fa­cilitate its positioning. There are mechanical
brakes that once engaged stop the machine
from being moved about and ensure that it is
maintained in a safe position.

2.7 Refilling

The type of motor installed in the machine is a
lubricated-for-life motor. No checking/replac­ing or topping up is necessary.

The correct quantity of gas for the refrigeration circuit
is put in by Carpigiani when testing the machine. A new
machine does not need any topping up or refilling.

If it becomes necessary to top up or fill the system with
gas, the procedure must be carried out in conditions of
safety and by a qualified technician capable of estab­lishing the cause of the anomaly prior to topping up.

2.8 Machine testing

The machine is tested by Carpigiani at the end
of the assembly procedure. The foreseen op­erational and production functions are checked.

Machine testing on the end user’s premises
must be carried out by skilled technicians or
by one of Carpigiani’s engineers.

After positioning the machine and making the correct
connections, carry out all operations necessary for func­tionality check and operational testing of the machine.

Fig. 04

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15

XVL 3 USA

3. INSTRUCTIONS FOR USE

3.1 Machine safety warnings

When using industrial equipment and plant, be aware
that drive mechanisms (rotary motion), high voltage
components, as well as parts subject to high tempera­tures may cause serious injury/damage to persons and
things.

The person/s in charge of plant safety must check
that:

t any incorrect use or handling is avoided;

t safety devices are not removed or tampered with;

t the machine undergoes regular maintenance;

t only original spare parts are used especially with

regards to those components with safety functions
(e.g., protection microswitches, thermostats, etc.);

t suitable personal protective equipment is worn;

t great care is taken during hot product cycles.

To achieve the above, the following is necessary:

t at the work station an instruction manual relevant to

the machine must be available;

t the documentation must be carefully read and re-

quirements must consequently be met;

t only adequately skilled personnel should be as-

signed to electrical equipment and machinery;

t ensure that technical personnel do not carry out op-

erations that are not within their capabilities, knowl­edge and responsibilities.

3.2 Machine configuration

The machine is composed of a motor for operating the
beater unit, a cooling system with a water-cooled or air­cooled condenser and electronic management of the
main functions.

The preparation of soft ice cream occurs by plac­ing the cold mix (+4°C) inside the hoppers and start­ing an automatic production cycle until the set pro­grammed optimum consistency of the ice cream is
reached.

The mix enters into the whipping cylinders already
mixed with air. The ice cream is produced only at the
moment in which it is served.

By using the ice cream dispenser levers positioned on
the front of the machine, a portion of soft ice cream re­quested will be dispensed.

Simultaneously, an equal quantity of mix passes from
the upper refrigerated hoppers to the whipping cylinder.

DANGER FROM HIGH

TEMPERATURES

Be extremely careful during pasteurisation phase;
contact could cause burns.

Fig. 05

16

2013/09 - Ed. 01 - EN

XVL 3 USA

3.3 Commands

3.3.1 Touchpad

The machine is equipped with a keypad fitted on the front panel; each button is marked by an explanatory symbol
of the assigned function.

Fig. 06

1

1 Stop the machine from functioning
2 Production
3 Information
4 Touch screen display
5 Increment/Decrement
6 Confirm

32

4

NOTE

7

5

7 Cleaning
8 Storage/Alarm Reset
9 Pasteurisation (if applicable)

6

8

9

The display is touch screen with 7 sensitive zones:

NOTE

When the touchpad accepts a command it will produce a beeping sound.

2013/09 - Ed. 01 - EN

17

XVL 3 USA

3.3.2 Functions

BUTTONS DESCRIPTION OF FUNCTIONS

STOP

In this mode the machine is Stopped and the corresponding LED is turned on.

From Stop it is possible to access any machine function.

To change function, it is ALWAYS NECESSARY to first Stop the machine.

The display shows date and time, and the indication of the hopper mix level.

WHY IN STOP ??

With the machine in
Stop mode for more
than 30 seconds.

WASH TODAY!

With the machine in
Stop mode for more
than 24 hours.

If the machine is Stopped with mix in the hopper, after 30 seconds the display will show
the message “Why in STOP?” to alert the operator to activate Production, Pasteurisa­tion, or Storage mode.

To reset the alarm press . See alarms.

A time starts running if Stop is activated with mix in the hopper.

If the timer runs for more than 24 hours the display will show the message “Wash To-

day!”.

18

The user must carry out machine washing procedure before restarting Production.

Press the

key to cancel the alarm message from the display. See alarms.

2013/09 - Ed. 01 - EN

BUTTONS DESCRIPTION OF FUNCTIONS

INFO whilst in Stop
mode

Pressing the Info

key whilst in Stop mode, the display visualises the following

functions that can be selected directly on the touch screen:

t Pasteurisation history (only past. version)

XVL 3 USA

Functions that can be
selected from INFO
whilst the machine is in
Stop mode:

t Pasteurisation

history (only past.
version)

t Event history

t Key locking

t Settings

INFO –
PASTEURISATION
HISTORY

With the machine in

Stop mode press:

t Events history

t Key locking

t Settings

Press the

key to go back to the previous page.

Pressing Pasteurisation Log
tions.

.

the display shows the list of succesful Pasteurisa-

t INFO

t PASTEURISATION

HISTORY

INFO – EVENT
HISTORY

With the machine in

Stop mode press:

t INFO

t EVENT HISTORY

To browse through the events use the Up and Down keys.

Pressing Event Log

the display shows a list of events, including function chang-

es, alarms and Pasteurisation phases.

To browse through the events use the Up and Down keys.

NOTE

The maximum number of logged events is 1000.

2013/09 - Ed. 01 - EN

Once this number is reached, every new event causes the cancellation of the oldest.
ccurs the oldest event is removed.

19