Frigomat Twin Chef 35 - User Manual

The FRIGOMAT Twin Chef LCD series comprises combined machines designed for the thermal processing of food mixtures for ice cream and bakery products, batch freezing of ice cream mixtures, and slush production. The series includes models Twin Chef 35, Twin Chef 45, and Twin Chef 60, with variations in their technical specifications.

Important Safety Information:

The manual emphasizes reading it fully and carefully before use, paying special attention to warnings. Signals indicate risks for health, death, and permanent damage, injuries or machine damage, and suggestions for proper machine operation and servicing. Failure to comply with these warnings can lead to serious consequences and void the warranty.

Technical Specifications:

The machines are available in different models, with varying dimensions and weights when packaged.

• Twin Chef 35: Crate/Box Pallet dimensions: 104x63x158 cm, Weight N-G: 315-340 kg.
• Twin Chef 45: Crate/Box Pallet dimensions: 111x69x160 cm, Weight N-G: 375-400 kg.
• Twin Chef 60: Crate/Box Pallet dimensions: 111x69x160 cm, Weight N-G: 385-410 kg.

Power consumption varies by model and voltage:

• Twin Chef 35: 9 kW (400/50/3), 9.8 kW (220/60/3)
• Twin Chef 45: 10.5 kW (400/50/3), 11.5 kW (220/60/3)
• Twin Chef 60: 12 kW (400/50/3), 13.5 kW (220/60/3)

The machines use R452 gas. Noise emission levels are below or equal to 68 dB(A) for all models.

Installation Requirements:

Installation must be performed by qualified personnel. Key requirements include:

1. Electrical power supply: 3 phases + neutral + earth (5 wires).
2. Cold water mains supply: 13° - 20°C.
3. Condensation water drain. The appliance must be positioned on a solid, stable, flat, and leveled surface, with at least 10 cm clearance from walls. The voltage and power of the mains must match the data plate. An omnipolar master switch with minimum contact opening of 3 mm, fuse, and circuit breaker protective system is required. New pipes suitable for hot water and pressure up to 10 bar must be used for water supply and drainage. The drain pipe needs an inclination of at least 3 cm per meter. Equipotential bonding should be carried out.

Safety Devices:

The machines are equipped with several safety features:

• Limbs shearing-prevention safety device (batch freezer): Intervenes when the door is opened or the hopper safety grid is lifted, switching to STOP mode.
• Limbs shearing-prevention safety device (heater): Intervenes when the lid is opened, switching to STOP mode.
• Motor overheating safety device: Automatic reset thermal relays protect beater motors from overloads, signaling alarms and allowing reset from the control panel.
• Semi-hermetic compressor motor overheating safety device: Automatic reset thermal relay protects the compressor motor, signaling alarms and allowing reset.
• Chiller circuit over-pressure safety device: Approved automatic-restoration safety pressure switch protects the chiller circuit from overpressure.
• Heat elements safety device: Safety thermostat protects heat elements from overheating, signaling alarms and allowing reset.
• Protection against short circuit of auxiliary utilities: Fuses protect the logic unit or auxiliary power supply.
• SELV safety circuit: Push button control panel powered at low voltage by a dual-insulation safety transformer, protected by fuses.
• Bain-marie fluid level safety device: Conductivity probe signals alarm if fluid level is insufficient.
• LCD panel auto-switch-off: Turns off during Stand-by to save energy.

Usage Features:

The machine features a hopper lid for loading ingredients and discharging steam, a tank lid, a tap for product removal, a door for the cylinder, a safety grid, and a door blocking handle. It also includes a water shower head for cleaning, a water tap, a heater control panel, a batch freezer control panel, a dispenser disk, a drip drawer, tub support shelves, a balcony with collection tub, and a temperature probe.

Control Panels:

Both the heater and batch freezer have dedicated control panels with various buttons:

• HIGH SPEED MIXING (V9): Starts high-speed beater motor.
• STOP: Stops the machine and cancels the current function.
• MENU: Accesses the main screen for recipe selection, modification, or creation.
• MIXING (MEDIUM SPEED V5): Starts medium-speed beater motor.
• “CREAM” QUICK KEY: Accesses semi-automatic cycle for cream recipes.
• “85° HEATING” QUICK KEY: Starts automatic heating cycle at 85°C.
• “MIXTURE PROCESSING” QUICK KEY: Accesses semi-automatic cycle for pasteurization of ice cream mixture.
• “PRESERVATION” / SKIP QUICK KEY: Accesses preservation cycles or skips current cycle step.
• DOWN: Decreases beater motor speed or scrolls menu entries/reduces parameter values.
• OK: Confirms menu selection or parameter value.
• SLOW FLAME / CANCEL: Reduces water bath fluid temperature, cancels programming, or displays auxiliary tank/fluid/tank temperatures.
• UP: Increases beater motor speed or scrolls menu entries/increases parameter values.
• EXTRACTION: Starts beater motor at low speed, then high speed, and disables compressor for product extraction.
• AUTOMATIC CYCLE: Reaches optimal freezing time and consistency.
• AUTOMATIC HARD CYCLE: Reaches optimal ice cream batch freezing level.
• SEMI-AUTOMATIC CYCLE: Allows batch freezing with ampere consistency control or processing time control.
• SLUSH CYCLE: Produces slush with ampere consistency control and continuous stirring (normal slush) or processing time control and cyclical stirring (coffee slush).
• TURBO/CANCEL (Batch Freezer): Increases batch freezing speed for a set period or cancels programming.

Thermal Processing of Mixtures:

Before processing, ensure the master switch is closed, the machine is powered, the dispenser tap is closed, and the tank beater is assembled. Pour ingredients into the tank, observing minimum and maximum load values (Twin Chef 60: 3-10 liters; Twin Chef 45: 2.5-8 liters; Twin Chef 35: 2-6 liters). Lower the lid and select the desired work cycle.

Recipe Management (for experts):

Recipes are work programs composed of "STEPS," each defining bain-marie fluid temperature (91-120°C), product temperature (0-115°C), step duration, thermostat control mode, programmable buzzer, and stirring. Recipes can have 1 to 12 steps. The machine allows for modification, creation, and deletion of recipes, as well as saving them with specific names (max 20 characters).

Maintenance Features:

Routine maintenance, intended for users, includes thorough washing and sanitizing of all parts in contact with the product after each work shift.

• Heater Washing (Prewashing): Pour warm drinking water (approx. 50°C) into the tank, run the beater for 3 minutes, drain, and repeat until water is clear. Then, pour cleanser/sanitizer, run the beater for 15 minutes, and drain.
• Sanitizing Removable Parts: Disassemble all removable parts (cover, beater, tap components), immerse them in a sanitizing solution (Ecolab P3 Topax-san, 4% dilution), and brush thoroughly.
• Sanitizing Fixed Parts: While removable parts soak, use a disposable paper cloth immersed in sanitizer to clean the tub, fixed transmission shaft, outer edge of the tub, cover, and front panel. Use a brush for the drain duct.
• Rinsing and Drying: Rinse all components with cold drinking water, then place them on a clean table to air dry. Do not use rags or sponges. Use the flexible shower head to rinse fixed parts.
• Batch Freezer Washing: Similar prewashing and sanitizing steps for the batch freezer, including disassembling and cleaning the door and beater.

Extraordinary Maintenance (for qualified personnel):

This includes programming the OMEGA² board for both the heater and batch freezer, which involves accessing password-protected menus to adjust various parameters such as probe corrections, temperature limits, anti-freeze interventions, language selection, and consistency calibration. The manual provides detailed tables for these programming parameters.